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Raspberry Sticky Cake

An easy raspberry cake that is so good. Dangerously good. Like, get out your stretchy pants kinda good. Don’t miss it!

Raspberry Sticky Cake- Table for Seven

The Ingredients List:

  • Flour + Baking powder + Salt
  • Sugar
  • Egg
  • Butter
  • Milk
  • Raspberries in syrup
  • Vanilla

Raspberries in Syrup: NOT pie filling. I have normally found these in the baking section of my grocery store. If you can’t find them, check out the recipe card for a link.

Can I use another flavor fruit? Yes. Just be sure it’s not the pie filling 😉

How to Make:

  • First, drain your raspberries. Don’t discard the juice! Drain it into a bowl and set aside.
  • Make your batter and stir in the raspberries ( NOT the juice). Spread into the pan and bake.
  • While the cake is baking, make the syrup
  • In a saucepan mix reserved raspberry juice and flour. If you don’t have enough juice to make a full cup, use water for the remaining amount. Bring it to a boil and let it boil until it’s thicken. This should take about 8-10 minutes.
  • When your cake is done, let it cool for just 5-10 minutes. Then, pour the syrup on top and let it sink into the cake for 15-20 minutes.
  • Let it cool completely before serving. Goes perfect with a dollop of whipped cream!

A last note about the syrup: I didn’t use all of the syrup for our cake. If you have any leftover, keep it in a covered container in the refrigerator for future use. It delicious on waffles 🙂

Yield: 9 large pieces

Raspberry Sticky Cake

Raspberry Sticky Cake- Table for Seven

Raspberry Sticky Cake- An easy raspberry cake that is so good. Dangerously good. Like, get out your stretchy pants kinda good. Don't miss it!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes


  • 1 cup flour
  • 1 cup sugar
  • 1 egg
  • 2 TBSP butter, softened
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup milk
  • 1 -15 oz can of raspberries in syrup (not pie filling)
  • 1 cup juice from raspberries
  • 1 cup sugar
  • 1 TBSP flour
  • 1 TBSP butter
  • 1 tsp vanilla


    1. Preheat oven to 325 degrees. Grease an 8 x 8 in baking dish.
    2. Drain raspberries into a bowl. Set aside juice to be used in syrup.
    3. In a bowl, whisk together flour, baking powder and salt. Set aside. In a mixing bowl, beat butter and sugar until creamy. Add in egg. Alternately with flour mixture, add in milk. Mix well.
    4. Add in raspberries and mix gently. Spread batter into prepared pan. Bake for 30-40 minutes or until center is firm.
    5. While cake is baking-Make your syrup


  1. In a saucepan over medium heat, mix raspberry juice (if you don’t have a cup, use some water to make a full cup) and flour. Bring to a boil and continue boiling until thicken. About 8-10 minutes.
  2. Remove from heat and stir in vanilla and butter.
  3. Once cake is done, let it cool for 5-10 minutes, then, pour syrup on top. Let it sit for 15-20 minutes to sink in before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 393Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 179mgCarbohydrates: 83gFiber: 4gSugar: 61gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

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Eileen Engler

Thursday 15th of April 2021

Can this cake recipe be doubled to fit a 9x13 pan? Should a glass baking dish be used or a metal baking pan?

Eileen Engler

Friday 16th of April 2021

@Erin Table for Seven, Thank you Erin for getting back to me so quickly! I bought peaches in syrup (not crazy about raspberries) & hopefully will get a chance this weekend to make the recipe - will definitely double it & will let you know the result.

Erin Table for Seven

Friday 16th of April 2021

Hi Eileen- Glass or metal will both work. I haven't doubled this recipe into a 9 x 13 baking pan, so, I can't say for sure. However, I do think it would work. Please let me know if you give a try!

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