These Vanilla and Raspberry Cakes are a delightful twist on classic vanilla cupcakes, with a moist, fluffy crumb and bursts of tart freshness from frozen raspberries. Despite the author’s self-professed dislike for most vanilla cakes, this recipe stands out as a clear exception. The flavor depth, soft texture, and beautiful contrast of raspberries make them a new go-to treat—perfect on their own or served with a dollop of cream.

Full Recipe: 

Ingredients

• 110g (½ cup) unsalted butter, softened

• 165g (¾ cup) caster sugar (superfine sugar)

• 2 eggs

• 1 tsp vanilla paste or extract

• 160g (1 cup + 2 tbsp approx.) plain flour

• ⅔ tsp baking powder

• ¼ tsp sea salt

• Pinch of freshly grated nutmeg

• ⅓ cup buttermilk

• ½ cup frozen raspberries

Directions

1. Preheat oven to 180°C (350°F). Grease 9 small 3″ cake tins (or use muffin tins or a single cake pan—adjust baking time accordingly).

2. In a medium bowl, combine flour, baking powder, nutmeg, and salt. Set aside.

3. In a stand mixer with a paddle attachment, beat the butter and sugar until very light and fluffy.

4. Add eggs one at a time, beating well after each addition. Beat in vanilla.

5. On low speed, add one-third of the dry ingredients, then half the buttermilk. Alternate additions until just combined, ending with dry ingredients.

6. Divide the batter evenly among the prepared tins using a piping bag or cookie scoop.

7. Scatter a few frozen raspberries on top of each.

8. Bake for 15–20 minutes until golden and the center springs back when pressed.

9. Let cool before serving.

Nutrients

Estimated per individual cake (based on 9 servings):

• Calories: ~210 kcal

• Fat: ~10g

• Carbohydrates: ~26g

• Sugar: ~14g

• Protein: ~3g

• Fiber: ~1g

Why Vanilla Deserves a Comeback

Vanilla is often unfairly seen as the plain sibling in the world of cake flavors. But when done right, vanilla can be deeply complex, nuanced, and incredibly satisfying. The use of real vanilla extract or paste—as opposed to artificial flavorings—unlocks the ingredient’s full aromatic potential. With floral, slightly spicy, and sweet undertones, quality vanilla enhances the overall cake without overpowering it.

In this recipe, vanilla plays a starring role, providing a rich foundation that complements the tang of raspberries and the slight nuttiness of the buttermilk. Instead of fading into the background, the vanilla flavor lingers after each bite, reminding you that when it comes to baking, sometimes the simplest ingredients are the most powerful.

The Role of Buttermilk in a Perfect Crumb

One of the standout qualities of these cakes is their texture—moist, tender, and soft without being overly dense. This is largely thanks to buttermilk, which plays a dual role in both flavor and structure. Buttermilk’s acidity reacts with baking powder to create a light, fluffy crumb while also lending a subtle tang that balances the sweetness of the cake.

The slight acidity also helps tenderize the gluten in the flour, which is why these cakes have a melt-in-your-mouth quality that’s hard to resist. It’s this kind of attention to balance—between texture, moisture, and flavor—that makes this recipe so successful.

Nutmeg: The Quiet Enhancer

Nutmeg may not be the first spice that comes to mind when you think of vanilla cake, but its inclusion in this recipe is a masterstroke. Just a pinch of freshly grated nutmeg adds a layer of warmth and complexity that makes the cake feel more grown-up and sophisticated. It doesn’t scream for attention, but it subtly enriches the batter in a way that elevates the entire experience.

Think of nutmeg here as the “background music” of the flavor profile—setting the tone, enhancing the mood, and making the whole composition feel more cohesive without demanding the spotlight.

Frozen Raspberries: A Bold, Tart Accent

The raspberries in these cakes are not folded into the batter but rather scattered on top before baking. This clever move does two things: it keeps the raspberries from bleeding into the entire cake, and it allows each bite to surprise you with a bright, tart burst of fruitiness.

Because frozen raspberries hold their shape better than fresh ones during baking, they create little pockets of juicy texture that contrast beautifully with the soft, fluffy crumb. The sharpness of the berries cuts through the richness of the cake and provides visual appeal with their vibrant red hue.

The choice of frozen raspberries also makes this recipe accessible year-round. You don’t have to wait for berry season to enjoy it, and frozen fruit means the moisture level in the cake stays consistent—a critical detail for achieving the perfect bake every time.

Mini Cakes with Maximum Versatility

While the original recipe is baked in nine small 3-inch cake tins, it’s extremely adaptable. You can bake the batter in muffin tins for easy individual servings, use a single 8-inch cake pan for a more traditional presentation, or even divide the mixture into a loaf pan for a rustic twist.

Because the recipe is well-structured and forgiving, it also invites experimentation. Add a handful of white chocolate chips for extra sweetness, a touch of lemon zest for added brightness, or swap raspberries for blackberries or blueberries based on what’s in season or in your freezer.

This flexibility makes the recipe a staple that can evolve with your cravings or suit the ingredients you have on hand. It’s also a great canvas for creative garnishes like a vanilla glaze, whipped cream, or a dusting of powdered sugar.

Ideal for Any Occasion

These Vanilla and Raspberry Cakes hit that rare sweet spot between casual and elegant. They’re simple enough to whip up for a weekday treat, but lovely enough to serve at a brunch, baby shower, or afternoon tea. Because they hold their shape and texture well, they’re also perfect for gifting or packing in a picnic basket.

The balanced flavor and moderate sweetness make them universally appealing. Kids love the soft, moist crumb and pop of berries, while adults appreciate the subtle layers of flavor and comforting familiarity of vanilla done right.

If you’re serving these for dessert, a dollop of softly whipped cream or a spoonful of vanilla bean yogurt adds a luxurious finish without weighing the dish down. For a more formal setting, try plating them with a berry coulis or a drizzle of honey for an eye-catching and delicious presentation.

A Nutritional Snapshot That Surprises

At around 210 calories per cake, these sweet treats fall on the lighter end of the dessert spectrum. With approximately 10 grams of fat, 3 grams of protein, and just over 26 grams of carbohydrates, they strike a reasonable balance for an indulgence. The inclusion of real fruit adds fiber and antioxidants, while the use of butter and buttermilk offers richness without excessive heaviness.

They’re also portion-controlled by design, making them easy to enjoy without overdoing it. As part of a balanced diet, these cakes deliver joy and satisfaction without leaving you feeling sluggish or overly full.

Conclusion

Vanilla and Raspberry Cakes are a beautiful example of how a few simple ingredients, thoughtfully combined, can create something extraordinary. With their moist texture, delicate vanilla base, and bursts of tart raspberry, these cakes offer both comfort and surprise. They elevate the humble vanilla cake into something memorable and delightful, perfect for any time of day and suitable for all kinds of occasions.

Whether enjoyed fresh from the oven or made ahead for an event, these little cakes are sure to win over even the most skeptical vanilla skeptics. And once you’ve had a bite, they might just become your new favorite go-to bake—a small cake with big flavor, baked with love and finished with flair.