Red & Black Raspberry Pudding Cake

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 9

Calories: 195.2

Dietary: Vegetarian

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

1/2 cup Sugar
1 1/2 teaspoon Cornstarch
10 ounce Frozen Red Raspberries *
2 tablespoon Lemon Juice
2 cup Fresh Black Raspberries
1/2 cup Unsalted Butter, Softened
1/2 cup Sugar
1 lg Egg, Beaten Lightly
1 1/2 teaspoon Vanilla
1 cup Flour
1 3/4 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Milk

Directions

1
Thaw the frozen red raspberries and drain them well, reserving exactly 1/3 cup of the syrup.
2
Pick over the fresh black raspberries to remove any stems or debris.
3
Preheat your oven to 350F (175C).
4
In a heavy saucepan, whisk together the 1/2 cup sugar and cornstarch.
5
Stir in the reserved raspberry syrup and lemon juice until smooth.
6
Add the thawed red raspberries and fresh black raspberries to the saucepan.
7
Bring the mixture to a boil over moderate heat, stirring constantly.
8
Reduce heat and simmer for 5 minutes until the mixture thickens slightly. Remove from heat.
9
In a large bowl, cream the softened butter until smooth.
10
Gradually add the 1/2 cup sugar to the butter, beating until light and fluffy.
11
Beat in the egg and vanilla extract until the mixture is smooth.
12
In a separate bowl, sift together the flour, baking powder, and salt.
13
Add the dry ingredients to the butter mixture in small batches, alternating with additions of milk.
14
Beat well after each addition until the batter is smooth.
15
Lightly butter a 9-inch square baking pan.
16
Spread the cake batter evenly into the prepared pan.
17
Spoon the hot berry mixture evenly over the batter.
18
Bake in the preheated oven at 350F (177C) for 20 minutes.
19
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.
20
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).

Keywords: raspberry, pudding cake, berry dessert, black raspberry, red raspberry, baking, comfort food, easy dessert, family dinner, fruit cake, whipped cream, lemon juice, cornstarch, homemade, classic recipe, summer dessert, buttery, jammy topping, moist cake, vegetarian

Read it online: https://www.chefs-mate.com/recipe/red-black-raspberry-pudding-cake-2/