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Rasberry sheet cake with lemon mascarpone frosting.

Raspberry Cake

  • Author: Maria
  • Total Time: 1 hour 10 minutes
  • Yield: 9 x 13-inch cake 1x


Fresh raspberries and lemon team up in this flavorful Raspberry Cake, which is topped with a lemony mascarpone frosting.  This cake is perfect for seasonal raspberries and delicious for any summer gathering.



For the raspberry cake

  • 350 g (2 1/2 cups) all-purpose flour
  • 6.8 g (2 teaspoons) baking powder
  • 3.2 g (1/2 teaspoon) baking soda
  • 4.2 g (3/4 teaspoon) salt
  • 170 g (3/4 cup) unsalted butter, at room temperature
  • 330 g (1 1/2 cups) granulated sugar
  • 150 g (3 large) eggs, at room temperature
  • 11 g (1 tablespoon) pure vanilla extract
  • zest of 2 lemons
  • 120 g (1/2 cup) sour cream
  • 120 g (1/2 cup) whole milk, at room temperature
  • 312 g (2 1/2 cups) fresh raspberries*

For the lemon mascarpone frosting

  • 224 g (8 oz) mascarpone cheese, at room temperature
  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 480 g (1 pound) powdered sugar
  • 7 g (2 teaspoons) pure vanilla extract
  • zest of one lemon


For the raspberry cake

  1. Preheat oven to 350°F/177°C.  Grease and line a 9×13-inch baking pan with parchment paper.  Set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.  Set aside.
  3. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until smooth and creamy, 4-5 minutes. Scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, until combined.  Scrape down the sides of the bowl and beat in the vanilla, lemon zest, and sour cream until mixed well.
  4. With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients.  Beat until just combined.  Gently fold in the raspberries, being careful not to crush them.
  5. Pour the cake batter into the prepared cake pan and spread evenly with an offset spatula.  Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Set the pan on a wire cooling rack and allow the cake to cool completely in the pan before frosting.

For the lemon mascarpone frosting

  1. In a mixer, beat the mascarpone cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.  Add the powdered sugar and mix on low speed until completely incorporated.  Add the vanilla and lemon zest and beat the mixture for 3 minutes until light and creamy.


  1. Raspberries*:  Gently toss the raspberries with a small amount of flour, just enough to lightly coat.  This will help prevent the raspberries from sinking in the cake.
  2. Make-ahead:  Make cake up to 1 day in advance.  Keep in the baking pan, cover tightly, and store at room temperature.  Lemon mascarpone frosting can be made up to 1 week in advance and stored covered in an airtight container in the refrigerator.  When ready to use, bring the frosting to room temperature and re-whip for 5 minutes using a mixer.
  3. Freezing:  Freeze cake frosted or unfrosted for up to 2-3 months. Thaw overnight in the refrigerator and allow to sit for 30 minutes at room temperature before serving.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Cake

Keywords: raspberry lemon cake, mascarpone frosting, lemon frosting, summer cake