This Red & Black Raspberry Pudding Cake is a classic homemade dessert that requires no mixing of wet and dry ingredients separately. The batter is spread into the pan, topped with a mixture of fresh and frozen raspberries, sugar, and lemon juice. As it bakes, the fruit juices bubble down through the cake, creating a thick, syrupy sauce on the bottom that tastes just like homemade pudding, while the top rises into a tender, fluffy cake. It’s an elegant yet easy treat perfect for family dinners, potlucks, or any time you crave a comforting berry dessert.
Red & Black Raspberry Pudding Cake
Description
This Red & Black Raspberry Pudding Cake is a classic homemade dessert that requires no mixing of wet and dry ingredients separately. The batter is spread into the pan, topped with a mixture of fresh and frozen raspberries, sugar, and lemon juice. As it bakes, the fruit juices bubble down through the cake, creating a thick, syrupy sauce on the bottom that tastes just like homemade pudding, while the top rises into a tender, fluffy cake. It's an elegant yet easy treat perfect for family dinners, potlucks, or any time you crave a comforting berry dessert.Ingredients
Directions
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Preheat the oven to 350F (175C). Lightly butter a 9-inch square baking pan.
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Thaw the frozen red raspberries and drain them well, reserving exactly 1/3 cup of the syrup.
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Pick over the fresh black raspberries to remove any stems or debris.
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In a heavy saucepan, combine the 1/2 cup sugar and cornstarch.
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Stir in the reserved raspberry syrup and lemon juice until well combined.
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Add the thawed red raspberries and fresh black raspberries to the saucepan.
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Bring the mixture to a boil over moderate heat, stirring constantly.
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Reduce heat and simmer for 5 minutes, then remove from heat.
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In a large bowl, cream the softened butter until smooth.
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Add the 1/2 cup sugar a little at a time, beating until the mixture is light and fluffy.
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Add the beaten egg and vanilla, and beat until smooth.
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In a separate bowl, sift together the flour, baking powder, and salt.
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Add the flour mixture to the butter mixture in small batches, alternating with additions of milk.
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Beat well after each addition until the batter is smooth.
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Spread the batter evenly into the prepared baking pan.
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Spoon the hot berry mixture evenly over the batter.
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Bake in the preheated oven for 20 minutes.
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Reduce the oven temperature to 325F (165C) and bake for an additional 20-25 minutes, or until a tester inserted into the cake comes out clean.
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Let the cake cool in the pan on a wire rack for 10 minutes before serving.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 388kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 9.0g45%
- Cholesterol 35mg12%
- Sodium 135mg6%
- Total Carbohydrate 58g20%
- Dietary Fiber 3.5g15%
- Sugars 38g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve warm with whipped cream or a scoop of vanilla ice cream for best results.
If fresh black raspberries are unavailable, you can substitute with more frozen red raspberries or other frozen berries, adjusting the syrup quantity as needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving to restore the sauce's liquidity.
