This Raspberry Sheet Pan Cake is the perfect blend of simplicity and elegance—a light, airy cake topped with bursts of juicy raspberries. Made with pantry staples and a hint of citrus for an extra kick.
Perfect dessert for any occasion. Serve this Raspberry Sheet Pan Cake warm or chilled, and watch it disappear in minutes!
If you love delicious sweet treats, you are also going to love my Oreo Brownies, Cinnamon Toast Crunch Cookie, & my mini Basque Cheesecakes!
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Ingredients
- All-Purpose Flour
- Baking Powder
- Grapeseed Oil
- Carbonated (mineral) Water
- Granulated White Sugar
- Juice of a Lemon
- Fresh Raspberries
See recipe card for quantities.
Instructions
Add all ingredients to a big bowl & mix well!
Pour into a greased baking dish & sprinkle with raspberries!
Bake at 375 for 30 min!
Cut into squares, top with powdered sugar & enjoy!
- Preheat the oven to 390°F (200°C). Grease a 9x13-inch baking tray with a bit of oil and place it in the preheated 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. Mix until the batter is smooth and well combined.
- Assemble: Carefully remove the baking tray from the oven. Pour the batter into the hot tray and gently spread it evenly. Sprinkle the fresh raspberries on top.
- Bake: Place the tray back in the oven and bake at 390°F for 5 minutes. Then reduce the temperature to 375°F (190°C) and bake for an additional 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Serve: Let the dessert cool slightly before slicing. Enjoy warm or at room temperature!
Please see recipe card all the way at the end of the page for the exact quantities!
Substitutions
- Grapeseed Oil: Substitute with vegetable oil (neutral flavor), sunflower oil, or melted coconut oil (for a subtle coconut note).
- Sugar: Swap with honey or maple syrup.
- Lemon (Juice): Replace with lime juice or orange juice for a slightly sweeter citrus flavor.
- Fresh Raspberries: Swap with other fresh or frozen berries like blueberries, blackberries, or strawberries.
Variations for Raspberry Sheet Pan Cake
- Citrus Blueberry Bake
- Replace raspberries with blueberries and add lemon zest over top for a zesty twist.
- Chocolate Raspberry Delight
- Add ½ cup chocolate chips to the batter and dust with cocoa powder before serving.
Equipment
- 9x13-inch Baking Tray
- Large Bowl
- Whisk
- Measuring Cups & Spoons
- Citrus Juicer
- Cooling Rack
How to Store Properly
- Room Temperature: Store the cake in an airtight container for up to 2 days. Keep it in a cool, dry place.
- Refrigerating: For longer storage, place the cake in an airtight container and refrigerate for up to 5 days. Let it come to room temperature before serving.
- Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or in the fridge before enjoying.
3 Top Tips for Success
- Preheat the Baking Tray:
Preheating the greased tray ensures the batter starts cooking immediately, giving the cake a light and fluffy texture. - Don’t Overmix the Batter:
Mix until just combined to avoid a dense cake. Overmixing can affect the rise and texture. - Evenly Distribute the Raspberries:
Gently scatter the raspberries on top to avoid them sinking and ensure every bite has a burst of fruit.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work well, but don’t thaw them first—adding them frozen prevents excess moisture from making the cake soggy.
You can use regular water with 1 teaspoon of baking soda or swap with milk for a richer texture. The carbonation helps with fluffiness, but the recipe still works without it.
The cake is ready when the edges are golden, and a toothpick inserted into the center comes out clean. Start checking around the 25-minute mark to avoid overbaking.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Raspberry Sheet Pan Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 390°F (200°C). Grease a 9x13-inch baking tray with a bit of oil and place it in the preheated 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. Mix until the batter is smooth and well combined.
- Assemble: Carefully remove the baking tray from the oven. Pour the batter into the hot tray and gently spread it evenly. Sprinkle the fresh raspberries on top.
- Bake: Place the tray back in the oven and bake at 390°F for 5 minutes. Then reduce the temperature to 375°F (190°C) and bake for an additional 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Serve: Let the dessert cool slightly before slicing. Enjoy warm or at room temperature!
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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