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Raspberry Sheet Pan Cake Recipe

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3.8 from 44 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://quickandsweetrecipes.com/raspberry-sheet-pan-cake-recipe/