Hot Raspberry Cake and Ice Cream
Prep time
Cook time
Total time
This easy cake requires very little prep and no cooling time! It's the perfect treat to eat on the patio on a hot summer night.
Serves: 6-8
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
Topping Ingredients:
  • 18 ounces raspberries, divided
  • spritz of lemon juice
  • 3 tablespoons sugar
  • 3 tablespoon water
  • vanilla bean ice cream for serving
  1. To make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. While the cake bakes, prepare your topping.
  2. To make the topping: While the cake bakes, heat 6 ounces (about a third) of your raspberries, a spritz of lemon juice, sugar, and water over medium-high heat (I use the same saucepan as before). Cook and stir until the berries burst and the sauce thickens a bit, about 10-12 minutes. Strain the seeds/pulp out of the resulting sauce with a fine-mesh sieve. Discard the pulp and pour the sauce over the uncooked berries. Stir to coat and pour this mixture into the middle of your cake (I, ahem, hollow mine out a bit first). Serve hot with vanilla bean ice cream.
Recipe by Willow Bird Baking at