Every 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 ½ cups sour cream
1 ½ teaspoons baking soda dissolved in 1 teaspoon of vinegar
1 ½ 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 13x9 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. 
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. 
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. 
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. Add the condensed milk. Mix to combine. Add the sour cream and vanilla and also mix to combine. 
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. 
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. Set aside the remaining frosting to spread over the assembled cake. Add the raspberries to the cake and VERY GENTLY mix to combine. 
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. 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. 
Store 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
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 1 cake 1x
- Category: Sweets
Ingredients
Cake:
- 6 eggs
- 1 cup sugar
- 1 ½ cups sour cream
- 1 ½ teaspoons baking soda dissolved in 1 teaspoon of vinegar
- 1 ½ 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 13x9 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.
- 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.
- 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.
- Add the condensed milk. Mix to combine. Add the sour cream and vanilla and also mix to combine.
- 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.
- 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.
- Set aside the remaining frosting to spread over the assembled cake.
- Add the raspberries to the cake and VERY GENTLY mix to combine.
- 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.
- Cover with the remaining frosting and decorate with chocolate shaving, chocolate glaze, berries, nuts or whatever else you like.
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?
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.
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?
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.
Hi Olga. This cake is delicious!!!! I love making it. Just one question, why does my cream turn out so runny? Your cream in the photos looks thick and fluffy, mine is very thin and runny. Any suggestions or thoughts?
Sometimes dairy can vary a lot, Anna. Cream cheese, sour cream and heavy cream can all be more runny, depending on the different brands you use. Also, make sure to use a higher fat content heavy cream. If you use one that is lower in fat, it will be much thinner when you whip it up. Over whipping the cream cheese and sour cream will make them more runny, so start with them at room temperature and mix only enough to have a smooth consistency. The heavy cream should be really cold so that it will whip up better and thicker. Hope that helps!
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:)
Thank you, Ally! I'm so glad you enjoyed it:).
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
Thank you Vika! Raspberries are my favorite, but I love strawberries in this cake too.
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
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
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.
Thanks Olga will be trying this soon! Take care
Made this cake for thanksgiving and everyone loved it! Thank you for sharing this recipe. God bless you!
I used strawberries instead of raspberries, and it turned out perfect!!!
Hi Diana,
I'm glad you liked it. Strawberries are great here too. Sometimes we add blueberries or blackberries too:).
Hi Olga,
How many days ahead of time can I make the cake(with out frosting)?
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.
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 ?
No, it won't be too mushy. The texture of the cake is perfect to be made ahead of time.
Hey Olga cute cake!:)is the batter kinda sticky when baked?
Hi Alana,
No, the cake isn't sticky when it's baked.
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
Thank you, Alina!
How long does that cake have to be in fridge for order to be set to cut into????
Marin,
You can cut it right away, although it will be a little soft. I would keep it in the refrigerator for half an hour at least, preferably for an hour.
delicous i would say!!!!! =)
Olga cake turn very good, everybody LOVED...thank you so much