Delicious Raspberry Pudding Cake: A burst of berry flavor in every bite

Delicious Raspberry Pudding Cake: A burst of berry flavor in every bite

Indulge in the tantalizing flavors of fresh raspberries with this Raspberry Pudding Cake, a dessert that perfectly balances tartness and sweetness. This recipe turns simple ingredients into a light, custard-like pudding cake, with raspberries bursting in every spoonful. Perfect for those who enjoy the delicious combination of fruit and tender cake, this treat is sure to satisfy your dessert cravings.


Why you'll love it:

Raspberry pudding cake is a fantastic treat for several reasons. Its soft, pudding-like texture, combined with the vibrant flavor of raspberries, makes for a refreshing dessert unlike any other. It's easy to prepare, requiring basic ingredients and simple steps, making it perfect for both beginner bakers and experienced cooks. The comforting warmth of vanilla essence combined with the natural sweetness and tartness of raspberries provides a truly inviting and satisfying dessert experience.

Perfect occasion:

This raspberry pudding cake is a great choice for any gathering, from casual family dinners to more festive occasions. It is particularly suited to spring and summer events, when berries are in season and their flavors can be fully appreciated. Serve it at your next picnic, potluck or as a delicious end to a barbecue. It's also a wonderful addition to afternoon tea, providing a light but satisfying treat.

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Decorating Tips:

replaces the word nice with empty enhance the visual appeal and add a touch of elegance to this raspberry pudding cake, consider lightly sprinkling with powdered sugar just before serving. Garnish with fresh raspberries and mint leaves for a fresh and colorful presentation. For an extra layer of flavor and texture, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.


  • 5 grams of unsalted butter, melted (for greasing)
  • 360 grams of raspberries, fresh or frozen
  • 300 grams of milk
  • 50 grams of unsalted butter, melted
  • 80 grams of caster sugar (plus 20 grams to coat the mold)
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of fine salt
  • 100 grams of all-purpose flour
  • 3 eggs
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  1. Preheat your oven to 180°C (356°F). Grease a 25 cm baking mold with the melted butter and sprinkle with 20 grams of sugar to coat.
  2. Spread the raspberries evenly across the bottom of the prepared pan.
  3. In a bowl, mix the milk, 50 grams of melted butter, 80 grams of sugar, vanilla extract and salt. Stir until the sugar is almost dissolved.
  4. Add the flour and eggs to the milk mixture, whisking until smooth.
  5. Carefully pour the batter over the raspberries in the mold, being careful not to disrupt the arrangement too much.
  6. Bake in the preheated oven for about 40 minutes, or until the center is just set but still slightly jiggly. The dessert will naturally deflate a little as it cools.
  7. Allow the pudding cake to cool slightly before serving warm. Optionally, it can be enjoyed fresh for a firmer texture.
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Enjoy this delicious Raspberry Pudding Cake, where the lush flavors of raspberries pair beautifully with a moist, custard-like cake, creating a dessert that is both comforting and exciting!

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