This Raspberry Swirl Cake combines a tender lemon cake, fresh raspberries, and swirls of raspberry jam. It’s an easy coffee cake that’s perfect for breakfast, brunch, or afternoon coffee.
Whenever there’s an event, I already know my role—“You’re bringing dessert, right?” It’s practically expected at this point. Having run a cake business, people assume I’ll bring something delicious and crowd-pleasing, and one of my favorite cakes to make for these gatherings is my Lemon Raspberry Swirl Sheet Cake.
This cake is everything you want in a party dessert—bright lemon flavor, swirls of sweet-tart raspberry along with raspberry jam, and a soft, moist texture that keeps people coming back for another slice. Someone even joked, “You should start selling this!”—which made me laugh because, well… I kind of did!
The best part about this cake? It’s simple, classic, and always a hit, proving once again that flavor matters more than fancy decorations. And trust me, once you try it, you’ll understand why this cake never lasts long at any party!
Why is this the best recipe?
- Moist and Tender Texture: The combination of oil and sour cream in the batter ensures a moist and tender cake that is delightful to bite into.
- Balanced Sweetness: The amount of sugar in the batter and the streusel topping is just right, providing a balanced sweetness that complements the tartness of the raspberries.
- Fresh Raspberry Flavor: Using fresh raspberries gives the cake a fresh fruit flavor, making each bite a delightful experience.
- Beautiful Presentation: The vibrant red raspberries and the crumbly streusel topping create a visually appealing cake that is sure to impress.
Ingredients and substitutes
- Vegetable Oil: Adds moisture to the cake, resulting in a tender crumb.
- Flour: Provides structure to the muffins. All-purpose flour is used in this recipe.
- Sugar: Sweetens the muffins and contributes to their texture and browning. Granulated sugar is used here, but you can use brown sugar for a deeper flavor.
- Sour cream: makes for a richer, more tender crumb in your muffins. The sour cream adds moisture and a slightly tangy flavor that complements the sweetness of the blueberries. Greek yogurt or buttermilk is also a great substitute.
- Eggs: Bind the ingredients together and add structure.
- Vanilla Extract: Enhances the flavor of the muffins. You can use vanilla bean paste or almond extract as substitutes.
- Raspberries: Add sweetness, tartness, and bursts of flavor throughout the muffins. Fresh or frozen raspberries can be used.
- Raspberry jam – when I made this cake for my customers, I used to use raspberry filling for the swirl, but raspberry jam is always on hand, so it’s easier to make a swirl so for this cake I used jam.
Step-by-step: Raspberry swirl cake
- Prep – Preheat your oven to 350°F (175°C) and grease an 8 x 8-inch square baking pan.
- Dry ingredients – Whisk the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Wet ingredients – In a large mixing bowl, whip the eggs with sugar until they are light and fluffy. Gradually add the oil while whipping. Add the sour cream and vanilla extract.
- Dry to wet – Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the raspberries.
- Add swirl – Pour the batter into the prepared pan. Spoon the raspberry jam over the top of the batter. Use a knife or skewer to gently swirl the jam through the cake batter, creating a marbled effect
- Bake – Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.
Tips for Success
- Use room-temperature ingredients so the batter mixes smoothly and bakes evenly.
- Don’t overmix the batter once the flour is added. Mix just until combined for a tender crumb.
- Warm the raspberry jam slightly if it’s very thick. This makes it easier to swirl through the batter.
- Swirl gently with a knife or skewer. Too much swirling can muddy the pattern and mix the jam completely into the batter.
- Toss the raspberries with a teaspoon of flour if they’re very juicy. This helps prevent them from sinking.
- Check early for doneness. Every oven bakes differently, so start checking around the 30-minute mark.
- Let the cake cool before slicing so the crumb sets properly and cuts cleanly.
Raspberry Swirl Coffee Cake
Indulge in the perfect pairing of rich coffee and this delightful raspberry cake. With its moist and tender crumb, bursting with fresh raspberries, this cake is a heavenly treat for any coffee break. Each bite is a harmonious blend of sweet and tart flavors, making it the perfect companion to your favorite cup of coffee.
Video
Ingredients
- 1½ cups (190 g) All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ cup (100 g) Granulated sugar
- ¼ cup (60 ml) Vegetable oil
- ½ cup (115 g) Sour cream
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 cup (120 g) Fresh raspberries
- ⅓ cup (tbsp) Raspberry jam
Method
- Prep – Preheat your oven to 350°F (175°C) and grease an 8 x 8-inch square baking pan.
- Dry ingredients – Whisk the flour, baking powder, baking soda, and salt in a large bowl. Set aside.1½ cups All-purpose flour, 1 tsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt
- Wet ingredients – In a large mixing bowl, whip the eggs with sugar until light and fluffy. Gradually add the oil while whipping. Add the sour cream and vanilla extract.½ cup Granulated sugar, ¼ cup Vegetable oil, ½ cup Sour cream, 2 large Eggs, 1 tsp Vanilla extract, 1 cup Fresh raspberries
- Dry to wet – Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the raspberries.
- Add swirl – Pour the batter into the prepared pan. Spoon the raspberry jam over the top of the batter. Use a knife or skewer to gently swirl the jam through the cake batter, creating a marbled effect
- Bake – Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Fresh or frozen raspberries can be used. If using frozen berries, do not thaw them first.
- Any seedless or regular raspberry jam works well for the swirl.
- Lemon zest and juice brighten the flavor and pair beautifully with the raspberries, but the cake still tastes delicious with orange zest instead.
- Avoid overmixing the batter after adding the flour, as this can make the cake dense.
- Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- This cake freezes well. Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more raspberry cake recipes
- Raspberry White Chocolate Layer Cake
- Raspberry Filling for cake and desserts
- One-Bowl Raspberry Banana Cake
- Lemon Raspberry Muffins
- Mini Raspberry Cheesecakes
Frequently asked questions
Yes, you can use frozen raspberries. Do not thaw them before adding them to the batter, as they may bleed less if frozen.
Yes, you can use raspberry extract for a more concentrated raspberry flavor. Follow the manufacturer’s instructions.
Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days or freeze it for longer storage. Allow it to thaw at room temperature before serving.
Yes, you can use different types of flour. However, this may alter the texture and flavor of the cake. Adjust the liquid and baking time as needed.
- Lemon Raspberry Cheesecake Tarts
- Easy Raspberry Ice Cream Recipe
- Raspberry Lemon Pavlova
- Raspberry Crumble Recipe
- Easy Raspberry Macarons
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
