I love the contrast of textures in this raspberry buckle cake. The cake itself stays soft and tender, the raspberries add juicy bursts of tart-sweet flavor, and the crumbly streusel creates a buttery finish on top.
I also like the subtle addition of orange zest. It brightens the raspberries without overpowering them, while vanilla, cinnamon, and ginger give the cake a warm, fragrant flavor.
Another reason I enjoy this recipe is that I don’t need any elaborate decorating. Once I layer the batter and raspberries and sprinkle the streusel over the top, the oven does the rest of the work. I can simply cool the finished cake, cut it into squares, and serve.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Streusel Topping
4 1/2 tablespoons Granulated Sugar
1 tablespoon Brown Sugar
1/2 cup (60g) All-Purpose Flour
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
1/8 teaspoon Sea Salt
4 tablespoons (57g) Cold Butter, cut into slices
For the Buckle Cake
2 cups (142g) Raspberries
2 cups (240g) All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Sea Salt
1/2 cup Granulated Sugar
1/4 cup Brown Sugar
4 tablespoons (57g) Butter, softened
1 Large Egg, at room temperature
2 teaspoons Vanilla Extract
1 teaspoon Orange Zest
1/2 cup (113g) Whole Milk, room temperature
Directions
I preheat my oven to 375ºF. I line a 9-inch cake pan or a square 9×9 pan with parchment paper and set it aside.
To make the streusel topping, I measure the granulated sugar, brown sugar, flour, cinnamon, ginger, and salt into a small bowl. I stir everything together and then add the cold butter.
Using two knives, I cut the butter into the flour mixture until I have a coarse, crumbly texture. I set the streusel aside while I prepare the cake.
For the cake batter, I measure the flour, baking powder, and salt into a medium bowl. I whisk them together until evenly combined.
In another medium mixing bowl, I beat the softened butter with an electric mixer until creamy. I add the sugar and continue beating until the mixture is creamed. I then add the egg, beating until incorporated. I scrape down the sides of the bowl with a flexible spatula as needed.
I stir in the vanilla extract and orange zest.
I add half of the milk and gently stir to combine without beating. I add half of the flour mixture and stir until incorporated, scraping down the bowl as necessary. I repeat with the remaining milk and flour mixture, stirring gently just until combined.
To assemble the cake, I pour half of the buckle cake batter into the prepared pan.
I scatter half of the raspberries over the batter.
I pour the remaining batter over the raspberries and then distribute the remaining raspberries over the top.
I sprinkle the prepared streusel mixture evenly over the batter and fruit.
I transfer the cake to my preheated oven and bake for 35-45 minutes, or until the center is done when tested with a toothpick.
Once baked, I transfer the pan to a wire cooling rack. I let the raspberry buckle cake cool for 10 minutes before cutting it into squares and serving.
Servings and Timing
This raspberry buckle cake makes 9 servings.
Yield: 9
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
I start checking the cake according to the baking instructions at around 35 minutes and continue baking as needed until a toothpick inserted into the center indicates that the cake is done.
Variations
I can easily change the fruit when I want to make a different version of this buckle cake. Blueberries, blackberries, or a combination of summer berries can give me a similar juicy fruit layer with a slightly different flavor.
When I want more citrus flavor, I can add a little extra orange zest to the batter. Lemon zest is another option I enjoy with raspberries because its bright flavor complements their natural tartness.
I can also adjust the spices in the streusel. I like the combination of cinnamon and ginger, but a small amount of nutmeg can add another warm note.
For additional texture, I can mix chopped pecans or walnuts into the streusel topping. If I want to keep the focus entirely on the berries and buttery crumbs, I leave the topping exactly as written.
Storage/Reheating
I let the raspberry buckle cake cool before storing it so excess moisture does not become trapped around the streusel. Once cool, I place the cake in an airtight container or tightly cover the baking dish.
I can keep the cake at room temperature for about 1 to 2 days when my kitchen is cool. For longer storage, I refrigerate it and enjoy it within about 4 to 5 days.
When I want to serve a refrigerated slice warm, I heat it briefly in the microwave until it is just warmed through. I can also warm several pieces in a low oven. I avoid overheating the cake because I want the crumb to remain tender rather than dry.
For longer storage, I can freeze individual cooled portions in freezer-safe wrapping or containers. I thaw them before serving and warm them gently if I prefer the cake slightly warm.
FAQs
What is a raspberry buckle cake?
I think of a buckle as a tender fruit-filled cake topped with a crumbly streusel. As the cake bakes and rises around the fruit and topping, its surface becomes uneven or “buckled,” giving this classic dessert its name.
Can I use frozen raspberries instead of fresh raspberries?
I prefer fresh raspberries for this recipe because they are easy to distribute throughout the batter. When fresh berries aren’t available, I can use frozen raspberries, although they may release additional moisture and color into the batter. I add them while still frozen rather than thawing them first.
How do I keep the raspberries from sinking?
I layer the raspberries rather than mixing all of them directly into the batter. I pour in half of the batter, add half of the berries, cover them with the remaining batter, and then finish with the remaining raspberries. This helps distribute the fruit throughout the cake.
How do I know when raspberry buckle cake is done?
I insert a toothpick into the center of the cake to check for doneness. I look for the cake to be set in the center and the streusel to appear baked and lightly golden. Because ovens vary, I begin checking toward the lower end of the 35-45 minute baking range.
Why should my egg and milk be at room temperature?
I use room-temperature ingredients because they incorporate more smoothly into the batter. This helps me create a more even mixture and contributes to the cake’s tender texture.
Can I make the streusel topping ahead of time?
Yes. I can prepare the streusel ahead and refrigerate it until I am ready to assemble the cake. I keep it cold so the butter remains firm and the mixture stays crumbly.
Can I make this recipe in a square baking pan?
Yes. I can use a square 9×9 pan as directed in the recipe. A 9-inch cake pan also works, so I can choose whichever shape is more convenient for serving.
Why shouldn’t I overmix the cake batter?
Once I begin combining the flour and milk with the other ingredients, I stir gently and only until everything is incorporated. I avoid excessive mixing because I want the finished cake to have a soft, tender crumb rather than a tougher texture.
What can I serve with raspberry buckle cake?
I enjoy this cake on its own, especially when it is still slightly warm. For dessert, I can serve a slice with whipped cream or vanilla ice cream. I also like it alongside coffee or tea.
Can I make raspberry buckle cake with other berries?
Yes. I can replace the raspberries with another berry or use a combination. Blueberries and blackberries are especially good choices, and mixed berries give the cake additional color and a more varied fruit flavor.
Conclusion
This raspberry buckle cake is a recipe I love for showcasing fresh berries without requiring complicated preparation or decorating. The juicy raspberries, tender vanilla-and-orange cake, and buttery cinnamon-ginger streusel give me several flavors and textures in every bite.
A tender raspberry buckle cake layered with juicy berries and flavored with vanilla and orange zest, then finished with a buttery cinnamon-ginger streusel. It’s a comforting fruit-filled cake that’s especially delicious during berry season.
Ingredients
4 1/2 tablespoons granulated sugar
1 tablespoon brown sugar
1/2 cup (60g) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon sea salt
4 tablespoons (57g) cold butter, cut into slices
2 cups (142g) raspberries
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup granulated sugar
1/4 cup brown sugar
4 tablespoons (57g) butter, softened
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon orange zest
1/2 cup (113g) whole milk, room temperature
Instructions
Preheat the oven to 375ºF. Line a 9-inch cake pan or 9×9-inch square pan with parchment paper and set aside.
Make the streusel by combining 4 1/2 tablespoons granulated sugar, 1 tablespoon brown sugar, 1/2 cup flour, cinnamon, ginger, and 1/8 teaspoon salt in a small bowl.
Add the cold butter and cut it into the dry ingredients using two knives or a pastry cutter until the mixture has a coarse, crumbly texture. Set aside.
For the cake batter, whisk 2 cups flour, baking powder, and 1/2 teaspoon salt together in a medium bowl.
In a separate mixing bowl, beat the softened butter with an electric mixer until creamy. Add 1/2 cup granulated sugar and 1/4 cup brown sugar and beat until creamed.
Add the egg and beat until incorporated, scraping down the sides of the bowl as needed. Stir in the vanilla extract and orange zest.
Add half of the milk and gently stir to combine. Add half of the flour mixture and stir until incorporated. Repeat with the remaining milk and flour mixture, mixing gently just until combined.
Spread half of the cake batter evenly in the prepared pan and scatter half of the raspberries over it.
Spread the remaining batter over the raspberries, then distribute the remaining raspberries over the top.
Sprinkle the prepared streusel evenly over the batter and raspberries.
Bake for 35 to 45 minutes, or until the center is set and a toothpick inserted near the center indicates the cake is done.
Transfer the pan to a wire cooling rack and let the cake cool for 10 minutes before cutting and serving.
Notes
Fresh raspberries are ideal, but frozen raspberries can be added directly from frozen without thawing; they may release additional moisture and color.
Blueberries, blackberries, or mixed berries can be substituted for the raspberries.
Add extra orange zest or substitute lemon zest for a brighter citrus flavor.
A small amount of nutmeg can be added to the streusel for additional warmth.
Chopped pecans or walnuts can be mixed into the streusel for extra crunch.
The streusel can be prepared ahead and refrigerated until ready to assemble the cake.
Store the cooled cake covered at room temperature for 1 to 2 days or refrigerated for about 4 to 5 days.
Individual cooled portions can be frozen in freezer-safe wrapping or containers, thawed, and gently warmed before serving.
Serve on its own or with whipped cream, vanilla ice cream, coffee, or tea.
