German Raspberry Cake – Raspberry Kuchen

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German Raspberry Cake or Raspberry Kuchen is an easy simple German raspberry sheet cake topped with slivered almonds. Simple but extremely delicious! Fresh berries on a light sponge cake layer. Serve this typical cake with heavy cream. Jump to Recipe

Coming at you with another German treat you will love! This German Raspberry Cake is a delicious cake and such a special dessert for summer!

In the small village grew up in, this kind of fresh berry cake would be a special treat that you would serve in summer using fresh raspberries from the garden.

As with most German desserts, this cake is simple. The cake base is made with all purpose flour, baking powder, large eggs, sugar, vanilla sugar, then yogurt and oil for moisture. A splash of amaretto liqueur gives this cake a slight almond scent that I love.

A simple cake for special occasions – German Raspberry Cake

There is no need for any fancy creamy filling. The tart raspberries combined with the almond scented cake batter and the slivered toasted almonds make this special enough! Trust me, this is a truly wonderful cake.

The cake batter contains yogurt which makes it extremely moist.

Use unsweetened or vanilla yogurt and if possible one with a bit of fat in it. Not those fat-free watery yogurts. I made that mistake the first time I baked the cake and it did not taste like granny’s at all.

What to serve with this cake

The raspberry cake tastes particularly good with a dollop of unsweetened heavy cream or a scoop of rhubarb ice cream or raspberry coconut ice cream! In summer nothing beats simple cake with fruit and cakes with summer fruits.

Recipe Variations:

• You can also swap out the raspberries for other fresh fruit like currants, blackberries, blueberries and apricots! There are so many great and fruity combinations.
• You can also make this in a springform pan using 3/4 of the recipe. The baking time is then reduced by a few minutes. The whole recipe will fit but it will be a very high cake and the baking time will be longer than with a rectangular pan.
• If you want, you can replace 1/2 cup of the flour with ground almonds.
• For a sugar-free raspberry cake, you can also replace sugar with a sweetener of choice like swerve.

STORAGE:

Could not eat the whole cake? Store leftover cake in an airtight container for up to 4 days

Tips

• The recipe works with fresh or frozen raspberries.
• I grate the lemon zest directly into the sugar and rub it in with my fingertips to infuse it with flavor.
• Any neutral oil is great for this recipe
• You can bake the recipe on a conventional baking tray, then multiply the ingredients by 1 1/2 otherwise the cake will be flatter than in the pictures.
• I use a square cake tin (24x37cm) for this recipe! I line it with parchment paper, that way the cake can be lifted out asily as soon as it has cooled down a bit.
• This recipe uses vanilla sugar  which is a typical German ingredient you can find at an international supermarket. Dr. Oetker is the brand, and if you click the hyperlinks above, it’ll take you to Amazon where you can purchase these ingredients.
• As far as substitutions go, you could use vanilla extract in place of the Dr Oetker vanilla sugar. Real vanilla bean would obviously also work.

For a simple cake for special occasions look no further than this one! It’s also super cute for Valentine’s Day or Mother’s Day

Looking for a German cheesecake recipe? Try my German Raspberry Crumble Cheesecake! Another amazing German raspberry dessert recipe is my Raspberry Rhubarb Crumble Cake.

★ Did you make and love this German Cake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram! 

5 from 1 vote

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German Raspberry Cake - Raspberry Kuchen

German Raspberry Cake or Raspberry Kuchen is an easy simple German raspberry sheet cake topped with slivered almonds. Simple but extremely delicious! Fresh berries on a light sponge cake layer. Serve this typical cake with heavy cream. [wprm-

Course Dessert

Cuisine German

Keyword German raspberry cake

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12

Calories 200 kcal

Ingredients

• 500 - 600 g fresh raspberries - 3 cups
• 350 grams of flour - 3 cups minus 2 tbsp
• 2 tsp baking powder
• Zest of 1 lemon
• 250 grams of sugar - 1 cup
• 4 eggs size M
• 2 sachets of vanilla sugar
• 350 g natural yoghurt or vanilla yoghurt or sour cream - 1 bit under 1 1/2 cups
• 150 grams of oil - 3/4 cups
• 2 tbsp amaretto liqueur - or use milk
• 2-3 tablespoons lemon juice
• 1 pinch of salt
• 100 g flaked almonds - 6 tbsp
• powdered sugar for sprinkling
• some butter and flour for lining the baking pan

Instructions

1. Grease a baking tray or a rectangular baking tray or big rectangular brownie baking pan (mine is 24x37 cm) and sprinkle with some flour or line with baking paper.
2. Preheat the oven to 180°C / 356 F.
3. Mix flour and baking powder. Grate the lemon zest directly into the sugar and use your fingers to rub into the sugar to infuse it with flavor. Beat the eggs, lemon sugar, vanilla sugar and salt using a handheld wisk until very fluffy.
4. Stir in the yoghurt, amaretto liqueur, oil and lemon juice.
5. Then sift in the flour + baking powder. Stir briefly but thoroughly.
6. Spread the batter onto the prepared baking sheet or baking pan.
7. Then sprinkle the raspberries (frozen if necessary) evenly over the dough and spread the flaked almonds on top.
8. Bake the cake for approx. 30 minutes.
9. Test for doneness with a skewer 5 mins before the end of the baking time, as every oven bakes differently.
10. Dust the cooled raspberry cake with powdered sugar before serving.

Recipe Notes

• The recipe works with fresh or frozen raspberries.
• I grate the lemon zest directly into the sugar and rub it in with my fingertips to infuse it with flavor.
• Any neutral oil is great for this recipe
• You can bake the recipe on a conventional baking tray, then multiply the ingredients by 1 1/2 otherwise the cake will be flatter than in the pictures.
• I use a square cake tin (24x37cm) for this recipe! I line it with parchment paper, that way the cake can be lifted out asily as soon as it has cooled down a bit.
• This recipe uses vanilla sugar  which is a typical German ingredient you can find at an international supermarket. Dr. Oetker is the brand, and if you click the hyperlinks above, it’ll take you to Amazon where you can purchase these ingredients.
• As far as substitutions go, you could use vanilla extract in place of the Dr Oetker vanilla sugar. Real vanilla bean would obviously also work.