Raspberry Sheet Pan Cake Recipe

A light and fluffy cake with a golden crust, topped with sweet, juicy raspberries and a hint of citrus. Simple, vibrant, and irresistibly delicious!

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 squares

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ⅔ cup grapeseed oil
• 1 ½ cups carbonated (mineral) water
• 1 cup granulated white sugar
• ½ lemon, juiced
• 1 ½ cups fresh raspberries

Instructions

1. Preheat the Oven:
   Preheat your oven to 390°F (200°C). Lightly grease a 9×13-inch baking tray with oil and place it in the oven for 7–8 minutes while you prepare the batter.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour and baking powder.
3. Combine Wet Ingredients:
   Add the grapeseed oil to the dry ingredients and mix. Gradually stir in the carbonated water, followed by the sugar and lemon juice. Stir until the batter is smooth and fully combined.
4. Assemble:
   Carefully remove the hot baking tray from the oven. Pour the batter into the tray and gently spread it into an even layer. Scatter the fresh raspberries over the top.
5. Bake:
   Return the tray to the oven and bake at 390°F (200°C) for 5 minutes. Then reduce the heat to 375°F (190°C) and bake for an additional 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
6. Serve:
   Let the cake cool slightly in the tray before slicing. Serve warm or at room temperature.

Notes

• For added brightness, zest the lemon before juicing and stir the zest into the batter.
• This cake is best eaten the day it’s made but can be stored in an airtight container at room temperature for up to 2 days.
• Frozen raspberries can be used—do not thaw before baking.

Raspberry Sheet Pan Cake Recipe

• Author: baking
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Servings: 8 squares

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Description

A light and fluffy cake with a golden crust, topped with sweet, juicy raspberries and a hint of citrus. Simple, vibrant, and irresistibly delicious!

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ⅔ cup grapeseed oil

• 1 ½ cups carbonated (mineral) water

• 1 cup granulated white sugar

• ½ lemon, juiced

• 1 ½ cups fresh raspberries

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Instructions

• Preheat the Oven:
  Preheat your oven to 390°F (200°C). Lightly grease a 9×13-inch baking tray with oil and place it in the oven for 7–8 minutes while you prepare the batter.

• Mix Dry Ingredients:
  In a large bowl, whisk together the flour and baking powder.

• Combine Wet Ingredients:
  Add the grapeseed oil to the dry ingredients and mix. Gradually stir in the carbonated water, followed by the sugar and lemon juice. Stir until the batter is smooth and fully combined.

• Assemble:
  Carefully remove the hot baking tray from the oven. Pour the batter into the tray and gently spread it into an even layer. Scatter the fresh raspberries over the top.

• Bake:
  Return the tray to the oven and bake at 390°F (200°C) for 5 minutes. Then reduce the heat to 375°F (190°C) and bake for an additional 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

 

• Serve:
  Let the cake cool slightly in the tray before slicing. Serve warm or at room temperature.

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Notes

• For added brightness, zest the lemon before juicing and stir the zest into the batter.

• This cake is best eaten the day it’s made but can be stored in an airtight container at room temperature for up to 2 days.

 

• Frozen raspberries can be used—do not thaw before baking.