This Red and Black Raspberry Pudding Cake is a nostalgic favorite that requires zero effort for maximum flavor. The magic happens in the oven: a simple buttery cake batter sits beneath a vibrant mixture of fresh black raspberries and thawed red raspberries. As it bakes, the fruit juices bubble up through the batter, creating a luscious, jam-like topping while the cake itself bakes into a soft, moist sponge. The result is a stunning contrast of textures, thick sweet-sour sauce meeting tender crumb. It’s the perfect comfort food for family suppers or casual gatherings, offering a taste of summer even in the coldest months. Serve it warm with a dollop of whipped cream for an indulgent finish that feels like a homemade hug.
Red & Black Raspberry Pudding Cake
Description
This Red and Black Raspberry Pudding Cake is a nostalgic favorite that requires zero effort for maximum flavor. The magic happens in the oven: a simple buttery cake batter sits beneath a vibrant mixture of fresh black raspberries and thawed red raspberries. As it bakes, the fruit juices bubble up through the batter, creating a luscious, jam-like topping while the cake itself bakes into a soft, moist sponge. The result is a stunning contrast of textures, thick sweet-sour sauce meeting tender crumb. It's the perfect comfort food for family suppers or casual gatherings, offering a taste of summer even in the coldest months. Serve it warm with a dollop of whipped cream for an indulgent finish that feels like a homemade hug.Ingredients
Directions
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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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Preheat your oven to 350F (175C).
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In a heavy saucepan, whisk together the 1/2 cup sugar and cornstarch.
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Stir in the reserved raspberry syrup and lemon juice until smooth.
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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 until the mixture thickens slightly. Remove from heat.
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In a large bowl, cream the softened butter until smooth.
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Gradually add the 1/2 cup sugar to the butter, beating until light and fluffy.
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Beat in the egg and vanilla extract until the mixture is smooth.
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In a separate bowl, sift together the flour, baking powder, and salt.
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Add the dry ingredients 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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Lightly butter a 9-inch square baking pan.
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Spread the cake batter evenly into the prepared pan.
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Spoon the hot berry mixture evenly over the batter.
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Bake in the preheated oven at 350F (177C) for 20 minutes.
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Reduce the oven temperature to 325F (163C) and continue baking for 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 195.2kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 1.8g9%
- Cholesterol 17.6mg6%
- Sodium 174.9mg8%
- Total Carbohydrate 41.5g14%
- Dietary Fiber 0.9g4%
- Sugars 35.4g
- Protein 1.4g3%
* 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
**Serving Suggestion:** This cake is best served warm. Top each portion with a dollop of fresh whipped cream or a scoop of vanilla ice cream for a classic presentation.
**Berry Substitution:** If black raspberries are unavailable, you can substitute with additional red raspberries, blueberries, or blackberries. The flavor profile will change slightly but remain delicious.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds to restore the warm, gooey texture of the sauce.
**Source Note:** This recipe is a classic from Gourmet Magazine (1983).
