Raspberry Custard Cake: the Easy Recipe for a Delicious, Fluffy and Creamy Dessert Perfect for Summer!

Total time: 1 hr.
Difficulty: Low
Serves: 6 people
By Cookist

Raspberries and custard are one of the most beloved combinations in desserts, and that's why we couldn't help but share one of our latest most-baked cakes, perfect for the summer season: Raspberry Custard Cake! A soft dessert with a delicious custard filling, just like the Italian nua cake, and the addition of raspberries on the surface. An ideal dessert for breakfast, a snack or to serve as a delicious treat at the end of a meal, during a breezy summer night spent with your friends. It's incredibly easy and quick to make as well: simply prepare the cake dough, which will be filled with custard and enriched on the surface with the raspberries, before baking in the oven for about 40 minutes. Once ready, you can decorate it with powdered sugar!

What is Raspberry Custard Cake?

The raspberry custard cake, a delightful blend of tart raspberries and creamy custard, has roots in European baking traditions, particularly from regions known for their rich pastry cultures like France and Germany. This cake marries the light, airy texture of sponge cake with the smooth richness of custard, complemented by the natural sweetness and slight tartness of raspberries. Over time, this combination has become a favorite for its balance of flavors and elegant presentation, making it a beloved choice for both casual gatherings and special occasions. The addition of vanilla sugar and a dusting of powdered sugar highlights the cake's European origins, adding a touch of classic pastry finesse.

Tips for The Best Raspberry Custard Cake

  • Ensure your eggs, milk, and melted butter are at room temperature before mixing. This helps create a smooth batter and ensures even baking.
  • Whisk the eggs and sugar thoroughly until the sugar is completely dissolved. This step is crucial for achieving a light and fluffy cake texture.
  • For the best flavor and texture, use fresh raspberries. If using frozen raspberries, thaw them completely and pat them dry to avoid excess moisture in the cake.
  • Flour the cake mold thoroughly to prevent the cake from sticking. You can also line the bottom with parchment paper for extra insurance.
  • Place the cake in the center of the oven to ensure even heat distribution. Avoid opening the oven door frequently, as this can cause the cake to sink.
  • Let the cake cool in the mold for about 10 minutes before transferring it to a serving plate. This helps the cake set and makes it easier to handle. Dust with powdered sugar just before serving for a beautiful finishing touch.

Is This The Same Dessert as Kuchen?

No, the two are pretty different! Raspberry kuchen, a German pastry, typically features a yeast or shortcrust base topped with fresh raspberries and a streusel or custard layer. It is often less sweet and denser than the airy texture of raspberry custard cake, which is made with a sponge-like batter. The raspberry custard cake focuses on the harmony between a light, fluffy cake and a rich custard filling, whereas raspberry kuchen emphasizes a more substantial, bread-like base with fruit and topping contrasts.

Will The Raspberries Sink During Baking?

Raspberries might sink during baking if the batter is too thin. To prevent this, you can lightly coat the raspberries in flour before adding them to the batter, which helps them stay evenly distributed throughout the cake. Additionally, placing the raspberries gently on top of the batter just before baking can help keep them from sinking.

Can I Use Frozen Raspberries When Making This Cake?

Yes, just ensure they are fully thawed and patted dry to remove excess moisture, which can affect the cake's texture.

Can I Make This Cake Ahead?

Yes, you can! It stays fresh for up to two days when stored in an airtight container at room temperature, making it a convenient option for preparing in advance.

Can I Swap the Custard For Something Else?

Yes, you can swap the custard for another type of cream, such as pastry cream, whipped cream, or even cream cheese frosting, depending on your preference. Each will give the cake a different texture and flavor profile.

Can I Freeze This Cake?

Yes! To freeze, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw it in the refrigerator before serving to maintain its texture and flavor.

More Raspberries Recipes To Try for The Summer

Raspberry Custard Kuchen

Raspberry Pie

Raspberry Cheesecake

3-Ingredient Raspberry Sorbet

Raspberry Poke Cake

How to Store Raspberry Custard Cake

To store this cake, keep it in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week, or freeze it, tightly wrapped, for up to three months.


120 grams
butter (melted)
90 grams
90 ml
vanilla sugar
8 grams
All-purpose flour
260 grams
Baking powder
16 grams
to taste
to taste
Powdered sugar
to taste

How to Prepare Raspberry Custard Cake

In a mixing bowl, add the eggs and sugar and mix them until the sugar dissolves.

Add the melted butter and mix to incorporate it.

Then add the milk, the vanilla sugar, the flour and the baking powder.

Mix until they're all well combined and you have obtained a dough.

Flour a 9 inches cake mold and pour the mixture in. Level it with a spatula.

With a piping bag, pour the custard over the surface of the dough, making a decorative pattern of your choice.

Arrange the raspberries on top of the custard. Then bake in the oven at 360°F (180°C) for about 40 minutes.

Let the cake cool for 10 minutes before transferring it to a serving plate and decorating with powdered sugar.


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