This easy raspberry sheet cake is incredibly moist and quick to bake. Fluffy dough, fruity raspberries, and buttery crumbles make this raspberry sponge cake something special.
Tips for fluffy dough
It is important to process all ingredients at room temperature for a well textured dough. Follow the steps and order of ingredients in the recipe exactly and you will get a great, light dough.
Bake your dough as soon as possible after mixing. That’s why we make the crumbles first and then the dough. The crumbles are made from shortcrust pastry, which can and should be cold. You can store them in the refrigerator.
Which raspberries to use?
You can use fresh or frozen raspberries for this cake. Thaw frozen raspberries first and drain them well before adding them to the dough.
To keep the dough from becoming too moist, sprinkle a thin layer of ground nuts, such as almonds or hazelnuts, on the unbaked dough. Then add your raspberries.
However, since raspberries are relatively dry berries, the moisture development during baking should be limited.
Variations for your raspberry sheet cake
- Spread a layer of vanilla pudding between the cake and the raspberries.
- Leave out the crumbles and sprinkle with almond flakes and powdered sugar after baking.
- Cinnamon and a pinch of nutmeg give the cake a holiday flavor.
- Omit the oats from the crumbles and replace them with the same amount of almond flour. This will give you a little more marzipan flavor.
You can store leftover raspberry sheet cake at room temperature for up to 6 days. Wrap it well to prevent it from drying out. This cake can also be frozen. Cut it into slices and freeze them individually.
Raspberry Crumble Sheet Cake
For the dough:
- 250 g butter
- 250 g flour type 405
- 250 g sugar
- 1 drop vanilla extract
- 4 eggs beaten
- 1 teaspoon baking soda or 3 tsps baking powder
- 1 pinch of salt
- 500 g raspberries
For the crumbles:
- 100 g flour
- 50 g oats
- 75 g raw sugar
- 100 g butter fridge cold
- Preheat the oven to 375° F. Line your baking tray with parchment paper or grease it well. Sort your raspberries, if using frozen, thaw them completely.
- First, make the crumbles: Combine flour, oats, and raw sugar in a bowl. Add the cold butter in small pieces and mix with your fingertips or the dough hook of a hand mixer until crumbly. Form the dough into a small ball, place in a bowl, cover and refrigerate until ready to use.
- For the cake dough: Make sure all dough ingredients are at room temperature. In a large mixing bowl, beat the softened butter with the sugar and vanilla extract until creamy.
- Add the eggs one at a time, beating each egg in before adding the next. Sift together the flour, salt and baking soda (or powder) and add to the butter mixture in batches. Stir until you have a smooth dough.
- Fill the dough evenly onto the prepared baking tray. Spread the fresh raspberries on top. Be sure to drain the thawed raspberries well beforehand.Remove the crumble from the refrigerator and crumble evenly over the raspberries.
- Bake the raspberry sheet cake in a preheated oven for about 30-35 minutes, until the crumbles are golden brown. Do the toothpick test by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If there is still liquid dough on the top, bake for a few more minutes.
- Remove the cake from the oven and let it cool on the baking sheet. Cut into even slices and serve with whipped cream or vanilla sauce.
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