Raspberry Coffee Cakern

close up shot of a slice of Raspberry Coffee Cake on a plate with a fork grabbing a piece

This raspberry coffee cake is a perfect balance of sweet and tart flavors, featuring juicy raspberries, a creamy cream cheese filling, and a sweet glaze.

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Table of Contents

Raspberry Coffee Cake Ingredients
Substitutions And Additions
How To Make This Raspberry Coffee Cake Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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At Spaceships and Laser Beams, we’ve been crafting and perfecting recipes since 2010, sharing our passion with millions of readers every month. Our team of dedicated recipe developers and food enthusiasts ensures every recipe is tested and perfected before it reaches you.

We’ve spent countless hours in the kitchen, combining fresh raspberries and a tender classic coffee cake base to achieve a perfect balance of flavors for this raspberry coffee cake

Packed with juicy raspberries and a buttery, crumbly streusel topping, this coffee cake is the perfect way to start your day or share with friends and family . It’s easy to make and delivers big on flavor!

close up shot of a slice of Raspberry Coffee Cake on a plate

Raspberry Coffee Cake Ingredients

Raspberry Coffee Cake raw ingredients that are labeled

Starting with a moist coffee cake, the cream cheese and raspberry layer adds a creamy, tangy flavor that pairs wonderfully with the raspberries.

The juicy raspberries add a burst of fruity freshness and tartness that balances the sweetness of the cake.

The crumb topping adds a delightful contrast to the soft cake, while the glaze adds a sweet finishing touch to our raspberry coffee cake, making it irresistible.

Ingredient List:

For The Cake:

3 cups of all-purpose flour
1½ teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
¾ cup of unsalted butter, room temperature
1 cup of granulated sugar
2 large eggs, room temperature
2 teaspoons of vanilla extract
1 teaspoon of fresh lemon zest
1 cup of full-fat buttermilk

For The Cream Cheese And Raspberry Layer:

16 ounces of cream cheese, room temperature
½ cup of granulated sugar
1 large egg yolk
½ teaspoon of vanilla extract
1 tablespoon of fresh lemon juice
2½ cups of fresh raspberries (approximately 2 pints – organic if available)

For The Crumb Topping:

1 cup of all-purpose flour
½ cup of granulated sugar
¼ teaspoon of salt
¼ cup of unsalted butter, melted and cooled

For The Glaze:

1 cup of powdered sugar, sifted
1½ tablespoons of milk

Substitutions And Additions

FULL-FAT BUTTERMILK: You can make your own buttermilk by adding one tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for ten minutes.

CREAM CHEESE: Be sure to use good quality, full-fat cream cheese in this recipe. Some store brands do not have as good of a flavor as the well-known name brands.

They also often have a higher water content, and that will alter the final texture of the cream cheese layer.

BERRIES: While raspberries are a key component, you can experiment with other fruits like blueberries, blackberries, or strawberries for a different flavor profile.

RASPBERRIES: We like to use fresh organic raspberries, so we do not need to rinse them before adding them to my coffee cake.

If you choose to rinse your fresh raspberries, be sure to use cool water and pat them dry well before adding them to the recipe.

Any extra moisture from the raspberries will alter the texture of the cream cheese layer.

FROZEN RASPBERRIES: We do not recommend frozen raspberries as they give off too much excess liquid as they thaw.

How To Make This Raspberry Coffee Cake Recipe

Creating our raspberry cream cheese coffee cake is a delightful process that fills your kitchen with the irresistible aroma of baking.

OUR RECIPE DEVELOPER SAYS: Make sure your butter, eggs, and cream cheese are at room temperature for this recipe. Don’t forget to take them out of the refrigerator ahead of time.

STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray. Set aside.

STEP TWO: Add all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the dry ingredients to combine and set aside.

STEP THREE: In the bowl of a stand mixer with a paddle attachment, cream together the butter and granulated sugar on medium speed, just until light and fluffy.

PRO TIP:
Be sure you are scraping down the sides of your bowl and paddle attachment every so often.

This will be a thick batter, and you will need to make sure that all the ingredients are well incorporated at each step.

Be sure to scrape the sides of the bowl and the beaters, if necessary, for the cream cheese mixture as

STEP FOUR: Add the eggs, one at a time, to the butter mixture, mixing just until well incorporated.

Add the vanilla extract and lemon zest and mix until incorporated.

PRO TIP:
Be sure to zest your fresh lemon before juicing it for this recipe. It is much easier to zest a whole lemon than one cut in half and juiced already.

eggs, lemon zest, and vanilla added to the butter mixture

STEP FIVE: Add a third of the flour mixture to the bowl and mix on low speed just until combined.

Add a half cup of the buttermilk, mixing just until incorporated, followed by another third of the flour mixture.

Add the remaining half cup of buttermilk, then the remaining third of the flour.

Be sure that you are mixing between each addition just until each addition has been fully incorporated.

PRO TIP:
Remember to mix just until the ingredients are combined to avoid overmixing, which can result in a tough cake.

STEP SIX: Spread the batter evenly into the prepared pan.

STEP SEVEN: To make the cream cheese layer, beat the cream cheese in a large mixing bowl.

Use a handheld mixer on medium-high speed for one to two minutes or until smooth and fluffy.

STEP EIGHT: Add the granulated sugar, beating until well incorporated, followed by the egg yolk, vanilla extract, and lemon juice.

Be sure that your cream cheese mixture has no lumps remaining.

egg yolk, vanilla and lemon juice, and sugar combined together

STEP NINE: Carefully add the cream cheese mixture evenly over the cake batter layer.

You can use an offset spatula to gently spread the cream cheese mixture evenly over the batter.

cream cheese mixture added over the cake batter layer

STEP TEN: Top the cream cheese with the fresh raspberries.

STEP ELEVEN: Melt and cool the unsalted butter.

To make the crumb topping, add the all-purpose flour, granulated sugar, salt, and unsalted butter to a medium bowl.

flour, sugar, salt, and butter to make the crumbs

STEP TWELVE: Using a large fork, mix all the ingredients together until you get a rough, crumbly mixture and all the flour has been absorbed by the melted butter.

You can use your fingers to press the mixture together to get a good, crumbly texture.

STEP THIRTEEN: Sprinkle the crumbly mixture evenly over the top of the raspberry and cream cheese layer.

STEP FOURTEEN: Bake the raspberry cake for one hour and five to ten minutes, or just until lightly golden and a toothpick inserted in the center comes out without cake batter on it.

If your crumb mixture gets too brown before your cake is cooked completely, you can lightly tent your coffee cake with aluminum foil to prevent over-browning.

PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

STEP FIFTEEN: Allow the raspberry coffee cake to cool completely on the counter before adding the glaze.

STEP SIXTEEN: To make the glaze, whisk together, in a small bowl, the sifted powdered sugar and milk until smooth and the consistency of a thick syrup.

If your glaze is too runny, then you can add a couple more tablespoons of powdered sugar.

If it is too thick, then you can add additional milk, one teaspoon at a time until you reach the desired consistency.

STEP SEVENTEEN: Drizzle the glaze over the top of the cake.

How To Serve

This cake pairs wonderfully with a cup of coffee or tea for a sweet start to your day. You can also serve it as part of a brunch spread alongside other breakfast favorites.

Serve a piece of this cake as a dessert after a meal. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

This cake is perfect for an afternoon tea party. Its sweet and tangy flavors make it a delightful accompaniment to a cup of tea.

If you are a fan of coffee cake, our blueberry coffee cake and lemon coffee cake are two more flavors we recommend trying.

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Storage

Proper storage is key to maintaining the freshness and flavor of our raspberry coffee cake. Here’s how you can store this cake:

MAKE AHEAD: This raspberry coffee cake can be made a day ahead.

Simply prepare the cake and cream cheese filling as instructed, allow it to cool completely, then cover it tightly with plastic wrap and store it at room temperature.

Add the glaze just before serving.

IN THE FRIDGE: Once the cake is completely cooled and glazed, cover it tightly with plastic wrap and store it in the refrigerator. It will stay fresh for up to three to five days.

IN THE FREEZER: To freeze, wrap the completely cooled, unglazed cake tightly in a layer of plastic wrap, followed by a layer of aluminum foil.

It can be stored in the freezer for up to two months.

Thaw completely in the refrigerator before serving.

REHEATING: If you prefer to serve the cake warm, you can reheat individual slices in the microwave for 30-40 seconds.

Be sure to watch it closely to prevent it from overheating and drying out.

Why We Love This Recipe

There are countless reasons to love our delicious raspberry coffee cake, but here are a few that stand out:

VERSATILITY: This fruit-filled coffee cake is a versatile treat that’s perfect for a breakfast cake, brunch, dessert, or a snack. It’s a delightful treat any time of the day or special occasion.

BALANCE OF FLAVORS: The combination of sweet cake, creamy cheesecake filling, and tart raspberries creates a perfect balance of flavors that’s simply irresistible.

COMFORTING: There’s something comforting about a homemade cake, and this raspberry coffee cake is no exception. It’s a twist on a traditional coffee cake brings warmth to any occasion.

overhead shot of Raspberry Coffee Cake in a baking dish

Our raspberry coffee cake is a delightful treat that will be your go-to recipe impress. With its perfect balance of sweet and tart flavors, this cake is a crowd-pleaser that’s easy to make and even easier to enjoy.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh ones?

We recommend using fresh raspberries for this recipe as frozen raspberries tend to release more liquid, which can alter the texture of the cream cheese layer.

Can I use a different type of fruit?

You can substitute the raspberries with other fruits like blueberries or diced strawberries. Just make sure the fruit pieces are about the same size as raspberries.

Can I use low-fat cream cheese for the cream cheese layer?

We recommend using full-fat cream cheese for the best flavor and texture. Low-fat cream cheese may alter the final result.

Can I make this cake ahead of time?

You can make this cake a day ahead. Just make sure to add the sweet glaze just before serving.

Can I freeze this cake?

This cake can be frozen for up to two months. Just make sure to wrap it tightly in plastic wrap and aluminum foil. Thaw completely in the refrigerator before serving.

How do I know when the cake is done?

The cake is done when it’s lightly golden and a toothpick inserted into the center comes out with no cake batter on it.

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