15-Minute Raspberry Cream Cake

Okay, imagine this: you’ve got a sweet tooth but zero patience for complicated desserts. This 15-Minute Raspberry Cream Cake is basically dessert magic—quick, fresh, and ridiculously satisfying. The moment you open the fridge and see that fluffy whipped cream next to bright red raspberries, your kitchen starts to smell like summer itself. The cake layers are soft and pillowy, and the tartness of the raspberries cuts through the sweetness just perfectly. If you’ve ever felt too rushed to bake but still craved something homemade, this recipe is your new best friend. I’m telling you, once you try it, you’re going to want to make it weekly (or even daily!). Grab a fork and let’s dive in, because dessert shouldn’t have to wait!

Quick Facts

• Yield: Serves 6
• Prep Time: 10 minutes
• Cook Time: 5 minutes (mostly warming and assembling)
• Total Time: 15 minutes

Ingredients

For the Main Dish:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk (whole or 2%)
• 1 large egg
• 2 tbsp melted butter (plus extra for greasing)
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp lemon zest (optional, for brightness)

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing an 8-inch round cake pan with some butter. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Then, grab another bowl and beat the milk, egg, melted butter, and vanilla until smooth.

Step 2:

Pour the wet ingredients into the dry and gently fold them together until just combined—don’t overmix or your cake will be dense. The batter should be thick but pourable.

Step 3:

Pour your batter into the pan and pop it into the oven for about 20 minutes or until a toothpick comes out clean. If you’re really short on time, you can split the batter between two smaller pans or even use a microwave-safe dish and microwave for 2-3 minutes, but keep checking so it doesn’t dry out.

Step 4:

While the cake bakes, whip the heavy cream with powdered sugar and lemon zest (if using) until you get soft peaks—this will be your luscious raspberry cream topping that’s light and airy.

Step 5:

Once the cake is cooled slightly (about 5 minutes), use a knife to gently loosen the edges and remove it from the pan. You want it warm but not piping hot—that way the cream stays fluffy.

Step 6:

Slice the cake horizontally (if you want a layered look) or simply spoon the whipped cream over the top. Scatter those gorgeous fresh raspberries all over and maybe add a dusting of powdered sugar. Serve immediately and get ready for compliments!

Variations & Tips

• Swap raspberries for blueberries or sliced strawberries for variety.
• Add a tablespoon of almond extract to the batter for a nutty twist.
• If you prefer a lighter dessert, use half-and-half instead of heavy cream for the topping.
• Use store-bought angel food cake to save even more time—just add cream and berries on top!
• For an extra pop of color and flavor, drizzle a little warmed honey or raspberry jam on top.

How I Like to Serve It

This cake shines during spring and summer when berries are at their best, but honestly, I’ll eat it anytime I want a quick burst of fresh flavor. It’s perfect for casual brunches with friends or a last-minute dinner party dessert that looks and tastes like you worked all afternoon on it.

Notes

• Store leftovers covered in the fridge for up to 2 days; the cake will soften, but still taste great.
• If you want to reheat, warm gently in the microwave for 10 seconds and add fresh whipped cream before serving.

Closing: This 15-minute raspberry cream cake never fails when I want something sweet, fresh, and fuss-free—give it a try and see how quickly it becomes your go-to dessert, too!