Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream

Recipe by: Willow Bird Baking, adapted from the Blueberry Coffee Cake by Sweet Anna’s
Yield: 6-8 servings

This cake is absolutely to die for. It’ll come out of the oven seeming biscuity on top, but inside it’s the most tender, soft, buttery hot raspberry cake. It’s so easy, too!

Cake Ingredients:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup buttermilk
3 cups frozen raspberries (do not thaw)

Glaze Ingredients:
2 cups powdered sugar
2 tablespoon seedless raspberry jam
8-9 fresh raspberries
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
milk to thin (I used around 3 tablespoons)
fresh raspberries and vanilla bean ice cream for serving (optional)

Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Reserve about 1/4 cup of this mixture in a small bowl.

In a large bowl, cream together the butter and sugar. Add the egg and extracts and blend until just combined. Add the flour mixture and buttermilk alternately, beginning and ending with the flour. Toss the raspberries in the 1/4 cup reserved flour and then fold them (and the rest of the reserved flour) into the batter. (The dough is quite stiff, so be patient as you’re folding in the berries. It’ll seem like it’s mostly berries, but just trust me. It’ll be awesome.)

Spread the batter into a 10-inch skillet (I used the back of two spoons to work it around.) Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs (cooking time in a cast iron skillet can be variable, so check early and often.) While the cake is still hot, purée the jam and raspberries together in a food processor. Add the extracts. Slowly add the powdered sugar as you process. Add milk slowly to get the desired consistency — I ended up adding about 3 tablespoons. Pour your glaze (which is hopefully NOT mauve) over the hot cake. Serve while still warm with fresh raspberries and vanilla bean ice cream.

14 Comments on Hot Raspberry Cake with Vanilla Ice Cream

  1. Jennifer | Bake or Break
    July 17, 2014 at 10:42 am (8 years ago)

    I had to laugh reading this because last week I made a pie with a glaze that was so amazingly good but I hated how it looked. I’m not sure it will be gracing the pages of my blog. But, your cake and its glaze look pretty fantastic to me! Perhaps we could call the color a warm pink if that helps you? Regardless, it looks good to me!

  2. Michelle
    July 17, 2014 at 12:45 pm (8 years ago)

    I am still chuckling. I have had many red things go mauve on me before, I understand your plight. I love your humor. And I’d eat this, even though it is mauve.

  3. Amber | Loves Food, Loves to Eat
    July 17, 2014 at 1:15 pm (8 years ago)

    HA! I love the reasons we should all love mauve. And honestly, I love your mauve glaze… for some reason I can almost taste that glaze just looking at it… must be the mauve!

  4. Lauren at Keep It Sweet
    July 17, 2014 at 2:23 pm (8 years ago)

    Eh whatever, I’d get over the color and be happy to eat lots of this dessert!

  5. Kelly @ Mostly Homemade Mom
    July 18, 2014 at 8:23 am (8 years ago)

    LOL I know many family members who still love mauve! I’d eat this cake, it looks amazing!

  6. Joshua Hampton
    July 20, 2014 at 11:44 am (8 years ago)

    I don’t mind mauve… cake is cake to me, regardless of the color. And I love the look on this cake too. Raspberry and hot cakes, they’re my thing.

  7. Jen
    August 10, 2014 at 6:21 pm (8 years ago)

    I was just reading through this recipe – planning on making it tonight. The directions for the glaze say to purée the jam & berries in the food processor. However, the ingredient list just shows fresh berries for serving, and it seems that the full 3 cups of frozen berries goes into the cake. I’m guessing that the glaze has fresh berries – what quantity? Thank you!

    • Julie Ruble
      August 10, 2014 at 6:54 pm (8 years ago)

      Oops, sorry Jen: about 8-9 berries should do it. It helps the color 🙂

  8. Danie
    June 28, 2015 at 9:14 pm (7 years ago)

    Should the skillet be buttered?

    • Julie Ruble
      June 28, 2015 at 9:31 pm (7 years ago)

      Danie, mine is well seasoned so sometimes I spray it with cooking spray and other times I don’t even bother. If I think of it, I like to do a little something like that just to make doubly sure.


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