If you’re looking for a dessert that feels like a warm hug on a plate, this Raspberry Sheet Pan Cake Recipe is your new best friend. It’s incredibly simple yet bursting with fresh raspberries that add both color and a tangy pop to every bite. The golden, fluffy cake base, made with everyday pantry ingredients and a splash of carbonated water, keeps this recipe light and moist. Whether it’s a casual family snack or the centerpiece of your next gathering, this sheet pan cake is all about effortless joy in every slice.
Ingredients You’ll Need
This Raspberry Sheet Pan Cake Recipe is wonderfully straightforward, with ingredients that work beautifully together to achieve the perfect balance of flavor, texture, and freshness. Each one plays a vital role in creating that tender crumb and fruity brightness.
- 2 cups All-Purpose Flour: The foundation of the cake that gives it structure and softness.
- 1 1/2 tsp Baking Powder: Your rising agent, making the cake light and airy.
- 2/3 cup Grapeseed Oil: Adds moisture without heaviness, and keeps the cake tender.
- 1 1/2 cups Carbonated (Mineral) Water: Helps create a light texture thanks to the bubbles – a secret trick!
- 1 cup Granulated White Sugar: Sweetness that balances the tartness of the raspberries perfectly.
- 1/2 Lemon (juiced): A splash of citrus to brighten and enhance all the flavors.
- 1 1/2 cups Fresh Raspberries: The star ingredient, offering vibrant flavor, color, and a fresh fruity burst.
How to Make Raspberry Sheet Pan Cake Recipe
Step 1: Preheat and Prepare Your Pan
Kick off your raspberry adventure by heating your oven to 390°F (200°C). Grease a large 9×13-inch baking tray lightly with oil, then place it in the oven for 7 to 8 minutes. This step sets you up for success by starting with a hot pan, which helps the cake get that beautiful golden crust.
Step 2: Mix Dry Ingredients
While the pan is warming, combine your dry ingredients. Whisk together the all-purpose flour and baking powder in a spacious bowl. This ensures your cake will rise evenly and have a tender crumb that melts in your mouth.
Step 3: Combine Wet Ingredients
Next, pour the grapeseed oil into your flour mixture and begin to stir gently. Then, gradually add the carbonated water—this is the magic ingredient for lightness. Follow with the sugar and lemon juice, mixing until the batter is smooth and homogenous. Taking your time here guarantees no lumps and a silky batter ready for baking.
Step 4: Assemble and Add Raspberries
Carefully remove the preheated pan from the oven—it’ll be hot, so watch your fingers! Pour your batter into the tray and spread it out evenly but gently. Now, scatter the fresh raspberries on top like precious jewels. Their bright color will make the cake look stunning even before it bakes.
Step 5: Bake to Perfection
Slide your tray into the oven and bake at 390°F for 5 minutes, which helps kickstart the rise. Then, lower the temperature to 375°F (190°C) and bake for another 25 to 30 minutes. You’ll know it’s done when the edges turn golden and a toothpick inserted into the center comes out clean. That aroma filling your kitchen? Pure happiness.
Step 6: Cool and Serve
Once baked, let your Raspberry Sheet Pan Cake Recipe cool slightly right in the pan. This makes it easier to slice and all ready to enjoy warm or at room temperature. Every bite will surprise you with the softness of the cake and the juicy raspberries that shine through.
How to Serve Raspberry Sheet Pan Cake Recipe
Garnishes
A sprinkle of powdered sugar transforms this humble sheet pan cake into something a bit more special, adding a touch of sweetness and elegance. For extra flair, you might add a few fresh raspberries on top or a dollop of whipped cream to highlight its fruity notes.
Side Dishes
This cake pairs beautifully with light sides such as vanilla ice cream, a drizzle of creamy custard, or a scoop of Greek yogurt. These accompaniments add richness and balance the cake’s fresh and citrusy flavors without overpowering it.
Creative Ways to Present
Why not cut your sheet pan cake into cute squares or triangles for an inviting party platter? You could also layer chunks of the cake with fresh raspberries and whipped cream in a trifle dish for a show-stopping dessert. The versatility of this Raspberry Sheet Pan Cake Recipe makes it perfect for all kinds of occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover cake tightly wrapped or in an airtight container at room temperature. It stays moist and delicious for up to 2 days, making it great for a quick afternoon treat or breakfast the next day.
Freezing
If you want to save your Raspberry Sheet Pan Cake Recipe for later, wrap it well in plastic wrap and then foil before freezing. It will keep its flavor and texture for up to 1 month. Thaw overnight in the fridge before serving for best results.
Reheating
To warm up slices of the cake, gently heat them in a microwave for 15 to 20 seconds or pop them in a low oven for 5 minutes. This refreshes the softness and brings out the cake’s lovely aromatic qualities just like fresh from the oven.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just be sure to thaw and drain them first to avoid adding too much liquid to the batter. The flavor will still be fantastic, and it’s a great way to enjoy this Raspberry Sheet Pan Cake Recipe year-round.
Is grapeseed oil necessary, or can I use another oil?
Grapeseed oil has a neutral flavor and light texture, which works perfectly here. However, you can substitute it with vegetable oil or light olive oil without affecting the taste much.
Why is carbonated water used in the batter?
The bubbles in carbonated water help create an incredibly light and tender cake. It’s a clever way to add volume without using eggs or extra leavening.
Can I make this cake gluten-free?
While this recipe uses all-purpose flour, you can experiment with gluten-free flour blends. Just pick one with xanthan gum for the best texture, and keep an eye on baking times as they may vary slightly.
How should I tell when the cake is done baking?
Look for a beautifully golden edge and a toothpick inserted in the center that comes out clean. If it still has batter sticking, it needs a few more minutes in the oven.
Final Thoughts
This Raspberry Sheet Pan Cake Recipe is a simple yet extraordinary way to bring freshness and sweetness to your table. It’s the kind of recipe that invites you to relax, savor, and share. So grab those raspberries, warm up your oven, and treat yourself to a slice of homemade happiness that’s sure to brighten any day.
Print
Raspberry Sheet Pan Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Raspberry Sheet Pan Cake is a light and refreshing dessert, perfect for serving a crowd. Made with carbonated water for extra fluffiness and topped with fresh raspberries, it’s a delightful combination of tangy and sweet flavors baked to golden perfection in a large sheet pan.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
Wet Ingredients
- 2/3 cup Grapeseed Oil
- 1 1/2 cups Carbonated (Mineral) Water
- 1 cup Granulated White Sugar
- 1/2 Lemon (juiced)
Fruit
- 1 1/2 cups Fresh Raspberries
Instructions
- Preheat the Oven: Preheat the oven to 390°F (200°C). Grease a 9×13-inch baking tray lightly with oil and place it inside the oven to heat for 7–8 minutes. This preheating step helps create a nice crust on the bottom of the cake.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and baking powder until evenly combined, ensuring the cake will rise properly.
- Combine Wet Ingredients: Pour the grapeseed oil into the dry ingredients and mix them together. Gradually add the carbonated water, which adds airiness, then stir in the granulated sugar and freshly squeezed lemon juice. Mix until the batter is smooth and homogeneous.
- Assemble the Cake: Carefully remove the hot baking tray from the oven. Pour the prepared batter into the tray, spreading it evenly to the edges. Scatter the fresh raspberries evenly over the top, gently pressing them slightly into the batter.
- Bake: Return the tray to the oven and bake at 390°F for 5 minutes to kickstart the baking. Reduce the temperature to 375°F (190°C) and continue baking for an additional 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature for best flavor and texture enjoyment.
Notes
- Using carbonated water in the batter creates a lighter, fluffier texture.
- Make sure to preheat the baking tray to help the cake develop a nice crust on the bottom.
- Fresh raspberries add a pleasant tartness—feel free to substitute with other fresh berries if desired.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a sweeter touch, dust with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
