Easy to make Raspberry Cake Squares are perfect for spring. Using basic baking ingredients with fresh raspberries for an easy treat. Serve them just on their own or with fresh whipped cream or Lemon Curd for a decadent dessert.

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Good morning friends, I hope everyone is well and enjoying the early spring weather. I’ve been on a bit of a spring themed cooking/baking bender lately. If you’ve been following for any time at all, you’ll know that I don’t make many bigger cakes. I love baking Cake Squares and Individual desserts. They are perfectly proportioned which means you can eat three or four….lol. They just seem to suit our family better and I know many of you feel the same way. So, if you love small pieces of cake, these Raspberry Cake Squares are one you might like to try out soon. Keep reading to see how to make them. If you have any questions, please drop me a message at the end of the post in the comment section.

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What Are These Cake Squares Like

• Difficulty – This is a really easy cake to make. Much like a sheet pan cake, it comes together really quickly with no fussy techniques.
• Taste – This is a light vanilla cake and has a soft crumb. It’s bursting with fresh raspberries.
• Serving – This recipe makes 16 squares the size of brownies. You can always cut them bigger if you like to serve them as a dessert with Lemon Curd, ice cream or whipped cream.

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Ingredients

• Flour – All purpose flour is used for this recipe, it’s the most commonly used flour for baking.
• Baking powder – Baking powder is used as a rising agent. NOTE, baking powder does exprire, so make sure yours is in date.
• Salt – Just regular table salt helps enhance flavours.
• Butter – Softened unsalted butter.
• Eggs – Large eggs at room temperature.
• Sugar – Granulated white sugar.
• Vanilla – Adds flavour to the cake squares.
• Milk – I used whole dairy milk.
• Raspberries – This recipe uses fresh raspberries.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
2. Combine dry ingredients – Sift together the flour, baking powder and salt. Set aside.
3. Mix butter, sugar and eggs – In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy, about 2 -3 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
4. Add dry ingredients to wet ingredients – Using a wooden spoon, stir 1/2 of the the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Don’t over mix. Add all the milk and stir to combine. Then add remaining flour and stir until it’s combined.
5. Add raspberries – Gently toss the raspberries in the two tablespoons of flour. Stir in the raspberries (reserving about 1/4 cup). The raspberries will break apart and the batter will be a little pink. That’s okay.
6. Pour into pan – Pour batter into prepared baking dish. Smooth over with an offset spatula and scatter over remaining raspberries.
7. Bake – Bake between 18 – 22 minutes or until a toothpick comes out clean. Remove from oven and leave to cool down.
8. Cut and serve – Cut into 16 small cake squares or 9 bigger pieces of cake. Store in an airtight container for about 2 days.

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Recipe Tips

• Use room temperature ingredients – Room temperature eggs and butter work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
• Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
• Use the correct baking pan size – I used an 8 x 8 inch baking pan for this cake. I recommend sticking to this size pan. If you use a pan that’s larger, the cake will be flatter. Alternatively, if you use a smaller baking pan, the cake may not bake through the centre.

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Substitutions

• Fresh raspberries – You can use fresh strawberries, blueberries or blackberries for these cake squares. Feel free to add the berries you love the most.
• Milk – I used whole dairy milk. Alternatively, you can use sour cream or even Greek yogurt.

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Serving and Storage

• Serving – These are best served after they cool down completely and set. They go great on their own or you can serve them with fresh whipped cream, ice cream or Homemade Lemon Curd.
• Storage – These will only last a few days fresh. I recommend making them the day you are serving them or just one day before for best results.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!