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This raspberry coffee cake features fluffy cake speckled with tangy, fresh raspberries. Perfect for your next brunch get-together paired with a cup of joe!

The Easiest Raspberry Coffee Cake on a tray with berries.

Growing up, my mom cooked something every day. With the whole bunch of us in the house, food was eaten pretty quickly. And when it came to desserts, those were eaten even faster! She didn’t have time to make fancy cakes and desserts in addition to the daily meals and home tasks, so quick, easy coffee cakes were her go-to.

This raspberry coffee cake recipe is one of those treats that never got old for me. If you know me, you know I love coffee. But coffee and raspberry cake? Even better! Both kids and adults love this cake, so it really is a really great dessert to have in your repertoire. It’s packed with fresh, puckery raspberries that contrast the tender cake. Plus, if you add a streusel topping, you get a more crumbly texture!

Love berry desserts? If you’ve got a ton of blackberries to use up, try our blackberry cobbler!

Ingredients for raspberry coffee cake.

Preparing this Simple Raspberry Coffee Cake

My mom didn’t have an electric mixer when we lived in Ukraine, so most things were mixed by hand. This rasberry coffee cake recipe doesn’t require you to have a mixer either, but feel free to use one if you want!

  • Prepare the dry ingredients: Soften the unsalted butter at room temperature. In a separate bowl, combine the all-purpose flour and baking powder.
  • Cream the butter: Beat the butter and sugar in a large bowl until fluffy.
  • Stir in the vanilla & eggs: Stir the vanilla extract and egg into the butter and sugar mixture. Beat until smooth.
  • Add in the flour: In small portions, add in the flour mixture and milk.
  • Assemble the coffee cake: Spread the cake batter into a greased six or nine-inch cake pan. Spread the raspberries on top and sprinkle on a bit of sugar.
  • Bake the coffee cake: Bake the cake in the oven at 350°F for about an hour, or until it is golden brown and a toothpick comes out clean. Allow it to cool (a wire rack is a great option), then slice and enjoy!
Eggs and butter mixture.
Milk added to the cake batter.
Cabe Butter in a pan.
Sugar on top of raspberries and cake batter.

Tips for the Tastiest Raspberry Coffee Cake

This simple dessert doesn’t take much technique at all, but a handful of tips will help you knock it out of the park.

  • Sift the dry ingredients: If your flour or baking powder has been sitting in the pantry for a while, sift it through a fine-mesh sieve to rid it of any lumps and clumps.
  • Use a springform pan: For a tall cake, use a deep 6-inch round pan (more than 2 inches). Be careful, as some 6-inch pans are short and the batter may leak out! Alternatively, use a 9-inch round pan for a shorter cake.
  • Substitute with frozen berries (if needed): While fresh juicy raspberries are best for raspberry coffee cake, frozen raspberries work in a pinch. Take them out of the freezer and thaw them in a strainer with a bowl underneath to catch the excess liquid before using them in the cake.
  • Swap in whatever berries you like best: Feel free to use blueberries, blackberries, strawberries, or any of your favorite berries.
  • Add in your favorite cake seasonings: If you’d like, add a couple of teaspoons of poppy seeds, cinnamon, or sliced almonds to the batter. Get creative!

Sweet glaze hack: If you love a glaze, check out this recipe for a powdered sugar glaze. Add one teaspoon vanilla or almond extract if you want that flavor in it, too. Whisk until smooth and drizzle over the cake after it cools.

Bonus! Add a Simple Streusel Topping

If you love the bite and added sweetness of streusel, turn this recipe into a raspberry crumb cake! All you need is five tablespoons of brown sugar, four tablespoons of frozen/very cold butter, and a half a cup of all-purpose flour.

  • Grate the butter: Using the large side of a cheese grater, grate the butter into a medium bowl.
  • Add in the flour & sugar: Next, add in the sugar and flour.
  • Toss to combine: Use your hands to toss the ingredients together in a rough crumble. Sprinkle the crumb topping evenly across the batter before baking.

Hot tip: If you want some sort of topping but don’t want to make the streusel, consider just dusting on powdered sugar or any kind of course sugar.

Storing Coffee Cake

To keep the coffee cake fresh for 2-3 days, store the leftovers in an airtight container on the counter at room temperature to prevent it from drying out. If you want it to last for a week, store it covered in the fridge instead.

Reheating tip: If you love warm coffee cake, reheat it in the microwave for 30 seconds with a pat of butter to keep it hydrated.

More Tasty Breakfast Cakes

Recipe

The Easiest Raspberry Coffee Cake on a tray with berries.

The Easiest Raspberry Coffee Cake

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Servings
6 Servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Recipe contributed by: Natalya Drozhzhin
This raspberry coffee cake features fluffy cake speckled with tangy, fresh raspberries. Perfect for your next brunch get-together paired with a cup of joe!

Ingredients

US Units – Metric

Instructions

  • Allow the butter to sit at room temperature until it softens. In a separate bowl, combine the all-purpose flour and baking powder together.
    Ingredients for raspberry coffee cake.
  • In a large bowl, add the butter and sugar and beat until it is well-combined and fluffy.
    Butter and sugar in a bowl.
  • Stir the vanilla extract and egg into the butter mixture. Beat until smooth.
    Eggs and butter mixture.
  • In small portions, add in the flour mixture, followed by the milk. Repeat until you run out of flour and milk. Beat until well-combined.
    Flour added to the batter.
  • Spread the cake batter into a buttered 6-inch (or 9-inch) baking dish. Spread the raspberries on top and sprinkle on 3 tablespoons of sugar.
    Sugar on top of raspberries and cake batter.
  • Bake the cake at 350°F for about an hour, or until golden brown. Allow the cake to cool to room temperature. Enjoy!
    The Easiest Raspberry Coffee Cake on a tray.
Nutrition Facts
The Easiest Raspberry Coffee Cake
Amount Per Serving
Calories 402 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 60mg20%
Sodium 22mg1%
Potassium 210mg6%
Carbohydrates 67g22%
Fiber 2g8%
Sugar 41g46%
Protein 5g10%
Vitamin A 429IU9%
Vitamin C 5mg6%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Updated September 10, 2025

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.