raspberry butter cake

Raspberry Butter Cake

raspberry butter cake

Raspberry Butter Cake

A quick and easy butter cake with the added touch of raspberries.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 8 servings
Calories 300 kcal


  • 125 grams butter
  • 3/4 cup /165grams caster sugar
  • 2 eggs
  • 1 1/2 cups/ 225grams self raising flour
  • 1/2 cup milk
  • 3/4 cup fresh raspberries or frozen ( no need to defrost if using frozen)


  • Preheat oven to 180C/160C fan forced. Grease deep 20cm round cake pan, line base with baking paper.
  • Beat butter and sugar in medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating until just combined between additions. Stir in flour and milk, in two batches, fold 1/4 cup raspberries into mixture. Spread three quarters of cake mixture into pan, sprinkle with remaining raspberries, spread with remaining cake mixture.
  • Bake about 35 minutes. Cake is cooked if when a knife put into the center comes out clean. If after the 35 minutes and cake is not cooked, allow 5 minute increments till cake cooked.
  • Stand cake in pan for 5 minutes. Turn out cake onto a wire cake rack to cool completely.


  • You can use other fruit if you do not like raspberries.
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