Raspberry “Piece of Cake” Cake

Raspberry Piece of Cake Cake -15Every cook should have a cake recipe that is so simple to make they don’t have to depend on a boxed mix to come to their rescue when having guests coming over unexpectedly or simply lacking in time. This cake should also taste so phenomenal that  guests will beg for the recipe and  family members will repeatedly request it. Too much to ask, you say? Not with this cake.

In all the years that we’ve been making it, it is so popular with friends and family that we make it for many occasions because it is so loved. This is also the recipe that I give out the most. The people have spoken, not just the cook, who is thrilled not to stand in the kitchen for hours toiling over multiple layers, intricate details and elaborate techniques.

The cake is moist and light, but sturdy enough for the frosting. I use my standard frosting recipe that I use for most of my cakes – light, fluffy and creamy. The addition of fresh raspberries gives the cake such a refreshing taste and since I absolutely adore raspberries, I think it gives it the perfect sweet and tart note of spring. The cake is very versatile, so you can adjust it to your taste and add any berries, fruit, nuts, chocolate or candy. Since it’s so easy to make and is made up of pieces of cake, this is literally a “Piece of Cake”.

Ingredients:

Cake:

6 eggs

1 cup sugar

1 1/2 cups sour cream

1 1/2 teaspoons baking soda dissolved in 1 teaspoon of vinegar

1 1/2 cups flour

Frosting:

1 (8 oz) package cream cheese

1 can of condensed milk

1 (16 oz) package sour cream

2 teaspoons vanilla

1 cup heavy cream, very cold

1 pint fresh raspberries

Instructions: 

Preheat the oven to 350 degrees Fahrenheit. Line a 13×9 inch deep baking pan with aluminum foil.

With a whisk attachment on a standing mixer or using a hand mixer and a large bowl, mix the eggs and sugar until light and fluffy, about 5 minutes. Add the sour cream. Dissolve the baking soda in vinegar and also add to the cake batter. Mix to combine. Add the flour and mix until incorporated. The batter will still be on the thinner side. Pour into prepared baking dish. Bake for about 30 – 35 minutes until cake springs back to the touch and a toothpick comes out clean. Raspberry Piece of Cake Cake -1-19
Cool slightly, just until you can handle it. Tear the cake into pieces. This is the fun part. I always feel like I’m one of the elders in a Russian church breaking bread for communion.  The cake should be almost cool when you’re done tearing it apart, but if it isn’t, just set aside until it’s completely cool. Raspberry Piece of Cake Cake -6
The texture of the cake is not like a typical sponge cake. It’s much more dense. If the cake was light and fluffy and light as a sponge cake, the cake would completely disintegrate when tossed with the frosting. Raspberry Piece of Cake Cake -5Meanwhile, make the frosting.

With a paddle attachment on a standing mixer or using a hand mixer, mix the cream cheese until creamy and it has an even consistency. Add the condensed milk. Mix to combine. Add the sour cream and vanilla and also mix to combine. Raspberry Piece of Cake Cake -2
In another chilled bowl with a chilled whisk attachment, whip the very cold heavy cream until stiff but still somewhat soft peaks form. Gently fold the whipped cream into the rest of the frosting with a rubber spatula. Raspberry Piece of Cake Cake -3

Raspberry Piece of Cake Cake -4When the cake is cool, pour in part of the frosting and mix.

Raspberry Piece of Cake Cake -7Keep adding more frosting until all the the cake is completely covered in frosting, but don’t add too much or the cake will be mushy. Set aside the remaining frosting to spread over the assembled cake. Add the raspberries to the cake and VERY GENTLY mix to combine. Raspberry Piece of Cake Cake -8You can form the cake into any shape that you like – circle, square, etc. You can also use the sides of a springform pan to help you shape it, by placing the rim on top of the serving plate, putting the cake inside the springform and then taking the springform off. Raspberry Piece of Cake Cake -9

Raspberry Piece of Cake Cake -10You can even form it into a heart for a romantic date or Valentine’s Day. You can even do a free form shape by plopping all the cake onto a serving platter and making a rounded shape, covering with the remaining frosting and decorating however you please.

Cover with the remaining frosting and decorate with chocolate shaving, chocolate glaze, berries, nuts or whatever else you like. I like to use THIS RECIPE of chocolate glaze to drizzle over the cake and then add some raspberries. Raspberry Piece of Cake Cake -11

Raspberry Piece of Cake Cake -13Store the cake in the refrigerator. You can serve it right away, but it is best served after having a few hours to chill in the refrigerator. Raspberry Piece of Cake Cake -12

Raspberry Piece of Cake Cake -15

Print

Raspberry “Piece of Cake” Cake

  • Author: Olga's Flavor Factory
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 1 cake 1x
  • Category: Sweets

Scale

Ingredients

Cake:

  • 6 eggs
  • 1 cup sugar
  • 1 1/2 cups sour cream
  • 1 1/2 teaspoons baking soda dissolved in 1 teaspoon of vinegar
  • 1 1/2 cups flour

Frosting:

  • 1 (8 oz) package cream cheese
  • 1 can of condensed milk
  • 1 (16 oz) package sour cream
  • 2 teaspoons vanilla
  • 1 cup heavy cream, very cold
  • 1 pint fresh raspberries

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a 13×9 inch deep baking pan with aluminum foil.
  2. With a whisk attachment on a standing mixer or using a hand mixer and a large bowl, mix the eggs and sugar until light and fluffy, about 5 minutes.
  3. Add the sour cream. Dissolve the baking soda in vinegar and also add to the cake batter. Mix to combine.
  4. Add the flour and mix until incorporated. The batter will still be on the thinner side.
  5. Pour into prepared baking dish. Bake for about 30 – 35 minutes until cake springs back to the touch and a toothpick comes out clean.
  6. Cool slightly, just until you can handle it. Tear the cake into pieces. This is the fun part. I always feel like I’m one of the elders in a Russian church breaking bread for communion. The cake should be almost cool when you’re done tearing it apart, but if it isn’t, just set aside until it’s completely cool.
  7. Meanwhile, make the frosting. With a paddle attachment on a standing mixer or using a hand mixer, mix the cream cheese until creamy and it has an even consistency.
  8. Add the condensed milk. Mix to combine. Add the sour cream and vanilla and also mix to combine.
  9. In another chilled bowl with a chilled whisk attachment, whip the very cold heavy cream until stiff but still somewhat soft peaks form. Gently fold the whipped cream into the rest of the frosting with a rubber spatula.
  10. When the cake is cool, pour in part of the frosting and mix. Keep adding more frosting until all the the cake is completely covered in frosting, but don’t add too much or the cake will be mushy.
  11. Set aside the remaining frosting to spread over the assembled cake.
  12. Add the raspberries to the cake and VERY GENTLY mix to combine.
  13. You can form the cake into any shape that you like – circle, square, etc. You can also use the sides of a springform pan to help you shape it, by placing the rim on top of the serving plate, putting the cake inside the springform and then taking the springform off. You can even form it into a heart for a romantic date or Valentine’s Day. I simply plopped all the cake onto my serving platter and made a rounded shape.
  14. Cover with the remaining frosting and decorate with chocolate shaving, chocolate glaze, berries, nuts or whatever else you like.

Raspberry Piece of Cake Cake -17

121 Comments

  • Natasha

    This looks amazing Olga. Thanks so much for the recipe. Can you use frozen raspberries for this or you have to use only fresh?

    • olgak7

      I tried using frozen raspberries before, and it works ok, but not great, since the berries unthaw and make the cake around them a little wet.

  • Lena

    What an interesting idea! I am sure this is why people want the recipe, because it is so unique, and I am sure tastes delicious.

  • angela

    Thanks for posting this Olga, one of my favorite cakes! You gave me this recipe before and I lost it when I moved, so I’m glad you posted it! Can’t wait to make it again.

  • Alina

    Looks really good! Will definitely make it soon! Can I just use store bought whipping cream, such as cool whip instead of making my own?
    Thanks!

      • Lena

        If I replace the heavy cream with cool whip, do I need to use more cool whip? What should the proportions be? Also, would that make the icing too sweet? Seems like my heavy cream always goes bad by the time I want to use it://

        • olgak7

          Use the same amount of Cool Whip as you would heavy cream – 1 cup of heavy cream is 8 oz, so you would use 8 oz of Cool Whip. Adjust the sweetness to how you like it, adding less condensed milk at first and then adding more if you want to.

  • Julia

    Made 2 individual cakes to take to 2 different events! such a delicious cake!!!!
    ”Mm… The sour raspberries make a shocking peek from all the sweetness in the cake, nice!” a guy said while eating.
    Thank you Olga, for sharing this yummy reciepe!

    • olgak7

      Hi Alina,
      This cake will be moist right away. It’s better if you can refrigerate it for at least half an hour before serving, but I’ve served it immediately and it was fine too. Refrigerating will help the cake set up more, otherwise it isn’t as firm. It will taste just as great right away, though.

  • Alla

    Have made this twice now. I also add blueberries. Thank you soo much. It’s delicious 🙂 I appreciate all your work 🙂 Blessings!!!!

    • olgak7

      That’s awesome, Alla! I’m glad you liked it. Our whole family loves this cake. We put in all kinds of berries in it, or sometimes leave it plain and simple.

  • Lily

    Hi, Olga. Great cake. Just made it. Haven’t tried yet though :). I feel like the dough part didn’t rise all the way. I can never get biskiviti to rise how I would like it. What am I doing wrong?

    • olgak7

      Hi Lily,
      Biskviti are simple to make but also very easy to mess up:). I’ve had plenty of experience.
      Here are some tricks I’ve learned. #1 reason that the cake doesn’t rise enough – the eggs are not whipped enough. Start with room temperature eggs. If you don’t think ahead, just put the eggs in warm water for 5 minutes, this will work great. Mix the eggs for at least 5 minutes. At first I actually timed myself. I was so surprised because what I though was 5 minutes and what it actually turned out to be was a huge difference:). Beating the eggs until they’re light and fluffy is what makes the cake rise. You also don’t want to deflate the eggs when you add the rest of the ingredients. This can happen when you add the dry ingredients or when you beat the flour too much. For biskvit (sponge cake) I sift the flour over the whipped eggs and then fold it in carefully with a rubber spatula. For this cake, I add the flour and then mix it only long enough to combine, not a second more. If there are still a few streaks of flour, that’s ok, you can finish mixing it with a rubber spatula. You can read more about cake baking tips on this post – 8 Cake Baking Tips.

  • Natalka

    Olga – svtoroj raz peky etot tort, tolko on y menya pechetsya more than min like around hour, don’t know what happened 🙁 did everything like you, mozhet ya cho to ne tak delayu?

    Thank you so much

    • olgak7

      Hi Natalya!
      Hmmm…. I’m not sure how to help you. I’ve never had any issues with this cake. I don’t really know what you could have done wrong, since I don’t know how you were making it. What kind of baking pan are you using to bake the cake in?

      • Lana

        Olga, I finally figured out why I was having the same issue! Only sharing in hopes this might help others that may not realize this matters.. I almost gave up ever making this cake but decided to give it another try! My hubs got me this super fancy Samsung range w a dual/double oven which has so many different baking settings & options… there is a ‘bake’ option and a ‘convection bake’ option which uses fans to distribute heat evently. I mostly use ‘convection bake’ for most of my baking however my cakes would not bake through, were sticky and so on… I was so disappointed and couldnt figure out what I was doing wrong b/c I followed your specific recipe to the “t” and just couldn’t figure it out what I was doing wrong.. so I decided to try the traditional ‘bake’ option and finally!! I got a perfect cake! 🙂 Anyways, maybe others are having the same kind of issue I used to have- now I’m so excited I can finally enjoy your cake for real this time lol THANKS SO SO SO VERY MUCH FOR ALL YOUR WONDERFUL & ORGANIZED RECIPES! I TRULY LOVE THEM ALL!!!!!!! 😉 <3

  • Natalka

    I used glass pan…. Last time when I did this cake, I cook around 1 hour, but last time I used glass pan but smaller than yours, so ya podymala vot v etom problema, but this time i choose another glass pan ( ya dazhe ego pomerala by ryletka 🙂 ) any ways, it was same thing, and my mom have new oven, so i don’t know what going on :), it is funny, but any ways the buskvit turn pyshustuj really bit brown but it is ok, like after 30 min I cover cake with the foil on top, perezhuvala wtobu ne podgarel 🙂 vot takiye y nas dela s tortom. But thank you so much for this recipe every body love the cake

    • olgak7

      I’m so sorry to hear that, Natalka! I always use the 9×13 inch glass baking pan and never had any problems with it. I hope it turns out better next time.

      • Lana

        Olga, I finally figured out why I was having the same issue! Only sharing in hopes this might help others that may not realize this matters.. I almost gave up ever making this cake but decided to give it another try! My hubs got me this super fancy Samsung range w a dual/double oven which has so many different baking settings & options… there is a ‘bake’ option and a ‘convection bake’ option which uses fans to distribute heat evently. I mostly use ‘convection bake’ for most of my baking however my cakes would not bake through, were sticky and so on… I was so disappointed and couldnt figure out what I was doing wrong b/c I followed your specific recipe to the “t” and just couldn’t figure it out what I was doing wrong.. so I decided to try the traditional ‘bake’ option and finally!! I got a perfect cake! 🙂 Anyways, maybe others are having the same kind of issue I used to have- now I’m so excited I can finally enjoy your cake for real this time lol THANKS SO SO SO VERY MUCH FOR ALL YOUR WONDERFUL & ORGANIZED RECIPES! I TRULY LOVE THEM ALL!!!!!!! 😉 <3

        • olgak7

          Thanks for your input, Lana.
          I’ve used both types of ovens to bake this cake, but have never had any issues. That’s very interesting that you were able to figure it out. Good for you.

  • alina

    Made this for my guests and ended up giving your site away. It was delicious. The cream was so unbelievably good, and it was easy to make like the name suggests

  • Luba

    Hi! Will this cake be good if I make it the night before and serve it around lunchtime the next day? Won’t be too mushy? Any tips for that ?

    • olgak7

      Hi Nadia,
      Make it as far in advance as you usually make any cake. I wouldn’t do it more than a few days early, but that’s up to you. The important thing is not to put in the raspberries if you don’t plan on eating it within a day, since they will become mushy and watery.

  • Luba

    Hi there Olga I recently came across your website and can say for sure I will be visiting you often 🙂 quick question during the winter months what can I substitute for the fresh raspeberries? The ones I saw at the store did not look so good..you mentioned that frozen raspeberries are not such a great idea would other frozen berries work? look forward to your reply

    • olgak7

      Welcome, Luba!
      I’m so glad you stopped by:).
      You can use any other berries or fruit – blueberries, peaches, strawberries, kiwi, segmented oranges or clementines, etc. You can even add chocolate chips or chopped nuts. Actually, you don’t even need to add anything to it. Most of the time we eat it without any fancy additions and it tastes great too.

  • Anna

    This is a great cake! I made it on several occasions and had raving reviews! Everyone loved it there was nothing left from the cake in a matter of hours.

    P.S. Although I did reduce the amount of whipping cream and sour cream – I just like it a little drier. Doubled the raspberries.

    happymedley.blogspot.com

  • Vika Ortiz

    Making this cake tonight but substituting raspberries (which i LOVE) with strawberries. Hopefully it turnes out as good! 🙂
    I just love how easy you make all of the recipes look. This step by step approach is really working out for me lol

  • Ally

    I made this cake today. It turned out SO good! I forgot the last time I made a cake but when I saw this recipe, I couldn’t resist!!! Thank you for having such a great recipe and website, I will be visiting it a lot:)

  • Luba

    Thanks Olga for this great and easy recipe! Just wanted to ask you if you use cake flour often or not. I bought it when I was making the italian rum cake and now wondering if it would be a great idia to use it for a cake like this one?

    • olgak7

      Hi Luba!
      I use cake flour for many different recipes. I wouldn’t recommend it for this cake, though. Cake flour is very soft and has a low protein content. The cake won’t turn out correctly with cake flour.
      Here are a few other ideas to use cake flour for: Cannoli Cake, Cranberry-Raspberry Cake Roll. I use the sponge cake recipe for many variations of cake. You can use any kind of fillings and frostings.
      I’ll be sharing more recipes in the future.

  • Lina

    Hey Olga,
    If I don’t have heavy whip cream, can I use half and half or whip cream or omit that all together? Will the cream still come out nice?

    • olgak7

      Hi Lina,
      Whipped cream makes the frosting very light, fluffy and gives it a great creamy flavor. Half and half will not whip up. You can omit the heavy cream, but the frosting will be heavier, and, in my opinion:), won’t taste as good. Hope that helps.

  • olesya

    thank you Olya for this wonderful website and this tasty recipe! Made this cake last week and my husband loved it. It was perfect! Keep them coming! 🙂

  • Olga

    Just wanted to say that this was one delicious cake. My hubby loved it and my guests enjoyed it too. Mmm Mmm good! Thanks again for tasty recepies. Oh and BTW its very moist and the cake doesn’t need to stand in the fridge very long for it to be perfect. Add more raspberries – for more yumminess. 😉

    • olgak7

      Awesome! Glad you like it, Olga. You’re right, it doesn’t need to stand in the fridge for too long. Sometimes, when we’re in a rush, we serve it right away.

  • olviya@servingsisters.com

    Everyone loved this cake so much! Thanks for another great recipe Olga! This one’s a keeper for sure.

  • alana

    olga, can I make this the night before? Im in a hurry for this and was wondering if I can add raspberries and cream just make the cake altogether and serve tomorrow during lunch?

    • olgak7

      Yes, Alana. You can definitely make it ahead of time. If you bake it, tear it into pieces and toss it with the raspberries and frosting right before you serve it, it will be just fine. If you omit the raspberries, you can make the cake a day in advance and garnish with fresh berries at that point.

  • Birthday Weekend Shenanigans | Serving Sisters

    […] Our birthday cakes were my MIL’s famous cheese cake, and Olga’s amazing raspberry cake. […]

    • olgak7

      “I tried using frozen raspberries before, and it works ok, but not great, since the berries unthaw and make the cake around them a little wet.” (from an above comment)

  • Elena

    I made this on Sunday….so tasty! It’s easy to make, the frosting is so yummy, my 4 and 3 year old kids licked the bowl clean 😉 I decorated the cake with raspberries and very small chunks of peanuts and cashews all over. The nuts added a bit of crunch, it was deeeelish! Thank you Olga!

  • Ana

    Hi Olga , if I use strawberries for this cake how do u recommend I cut them up ? I’ve made this cake with raspberries before and it was delicious and now I have some strawberries so ill be using that. Thank you for your great recipes !

  • Nadia

    Olga, my niece made this cake for my son’s birthday. it was devoured. not a single crumb left! i would like to attempt to make this cake myself. Is there a printer friendly button that I’m not seeing? i would like to print it out. thanks

  • Galina

    Hi, Olya. Me and my 4-year old girl made this cake yesterday. We both enjoyed making it. It looks great! My husband doesn’t like sweets but he just had 2 pieces before going to work and also asked for a piece to go 🙂 I did not have raspberries and used blueberries from our garden instead.
    P.S. I just met a wonderful girl who told me about your blog. And I just loved it from the first post I read. Thank you.

    • olgak7

      Welcome, Galina. I’m so glad you stopped by. That’s phenomenal, that your husband who doesn’t usually enjoy sweets liked the cake too. I’m sure the blueberries were delicious too!

  • Svetlana

    Hi Olga! Love your blog, will be making this cake today. Tried to save the recipe, but it took me to a site that is no longer available. Is it just me? Thanks for checking!

    • olgak7

      The condensed milk is mainly used for sweetness, so add as much powdered sugar as you like and then add 1/2 a cup or so of sour cream. I don’t know exactly. When I post recipes, I test them over and over again to make sure everything works out well. I can’t tell you the exact measurements without the condensed milk, because I didn’t test it. It’s a matter of taste, really. Just keep trying it and adjust it however you want.

  • Sveta R

    My cream/frosting for the cake doesn’t come out as thick as yours, I would say it’s more on a runny side; what am I doing wrong? The heavy whipping cream part is great, the first part it too runny.. :/

    • olgak7

      If it’s not thick enough for you, Sveta, use more powdered sugar to thicken it up, although it will be much more sweet. Also, do not mix it too long. As soon as the cream cheese is an even consistency, turn it off. The longer you mix it, the thinner it will be. You can also use powdered sugar instead of the condensed milk to sweeten the frosting, which will make it thicker and use more of it until it’s as thick as you like.
      The frosting DOES need to be thinner than a typical frosting so that it absorb into the cake better, though, so keep that in mind.

    • olgak7

      You can definitely make the cake ahead of time, Allie, however, I don’t recommend adding fruit and especially berries to the cake ahead of time. They will get really soggy and might not be very fresh by the time you serve it.
      You can make the cake without the berries ahead of time and then just add fresh fruit to the top of the cake right before serving.

  • Barbara Rita

    I made this cake at Easter and it was beautiful! Thank you for such a lovely recipe. I am making it again tomorrow for Saturday as I found that the cake taste improved after a day of resting. LOVELY! Thanks Barbara

  • OksanaK

    Hi Olga! The cake was delicious, Ive made it twice already, but for some reason the consistency of the frosting is too drippy. I dont understand what I did wrong. When I frost the cake, the cream drips. Can you please tell me what it can be? Thanks, Oksana

    • olgak7

      Hi Oksana,
      The frosting is thinner in consistency than a typical thick buttercream frosting, because this cake needs to have the frosting really soak into the cake.
      Also, if your cream cheese is too warm or you mix it too long, it will be too runny.
      I hope that helps.

  • Tzivia

    Hello Olya been quite awhile now this cake recipe looks scrumptious and seriously tantalizing tho I don’t have raspberries on hand only strawberries would it work btw both of your boys have grown so much g-d bless them

    • olgak7

      We have been making this cake for many years and for many different occasions and it’s always a favorite. You can use whatever fruit or berries that you like. You can even use chocolate and/or nuts too.

  • Nadine

    What’s the reason for foiling the pan? Can I just put some parchment on the bottom or goes it need to be on the sides too?

    • olgak7

      Yes, you can use parchment paper instead. I would recommend getting enough paper on the sides as well. It is much easier to get out of the pan.

  • Irene

    Thank you for this gem. The good Lord did not bless me with the baking gene at all, but i have tried and this is the only cake i have made and it turned out edible!!! Thank you!!!

  • Julia

    Can this cake be frozen? Does it thaw out well? I’m wanting to make this cake for a wedding and want to see if I can do any portion ahead of time. You mentioned earlier to avoid fruit if making ahead of time. So, how long can the cake stand without fruit?
    Have you tried making cake-pops with this recipe?

    • olgak7

      I have never tried freezing the cake or making cake pops with it, but you can certainly try, Julia.
      I would not recommend assembling it more than a 1-2 days in advance. If you are using berries, not more than 1 day in advance.

  • Lyuba

    Made this cake for my daughters birthday and everyone liked it 🙂 It’s not too sweet and whole berries make the cake even better. Thank you for a great recipe!

  • Tanya

    Hi Olga, this cake looks yummy!! I would like to try it. Just wondering what size springform pan should I use to help form the cake? Thanks!

  • Tanya

    Just want to thank you for sharing such amazing recipes. I’ve recently discovered your site and have tried many different ones. The detailed pictures and descriptions are soo helpful! Every recipe turns out and tastes amazing! God bless you and your family

    • olgak7

      Welcome, Tanya:).
      I’m so happy to hear that you are enjoying my online kitchen and are happy with the recipes you tried. Thank you for taking the time to write.

  • Lida

    The cake is very good, but every time I make it, my frosting always comes out runny. Any idea why? I make sure everything is extra chill when I whip the heavy cream. Once I mix the two mixture together it just looses its stiffness and ends up very runny which makes it hard for decorating the cake. Any tips? Thanks!

    • olgak7

      Hi Lida,
      The frosting will not be as thick as buttercream. It should be thinner because it is important to be able to soak into the cake well. If the frosting is too thick, the cake will be much drier.
      However, it should not be too thin to decorate. If you use Cool Whip instead of whipped heavy cream, the frosting will be thicker, because Cool Whip has stabilizers in it. I prefer to use plain heavy cream. Another option is to use less heavy cream, more cream cheese.

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