Kick off your baking adventure with these 14 delicious raisin cakes! Whether you’re craving classic comfort food or a sweet seasonal treat, this roundup has something for every home cook. From quick weeknight desserts to show-stopping favorites, get ready to discover irresistible recipes that will have everyone asking for seconds. Let’s dive in and find your new go-to cake!
Carrot and Raisin Cake with Cream Cheese Frosting
Ready to bake a classic dessert that’s both comforting and delicious? This carrot and raisin cake with cream cheese frosting is a perfect treat for any occasion, combining warm spices with a moist, tender crumb. Let’s walk through each step together to ensure your cake turns out beautifully.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 1 cup vegetable oil
– 2 teaspoons vanilla extract
– 3 cups grated carrots
– 1 cup raisins
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt until well combined.
3. In a large bowl, beat 3 large eggs with an electric mixer on medium speed until frothy, about 1 minute.
4. Gradually add 1 cup granulated sugar and 1 cup packed light brown sugar to the eggs, beating until the mixture is light and fluffy, approximately 2 minutes.
5. Slowly pour in 1 cup vegetable oil while continuing to mix, then stir in 2 teaspoons vanilla extract until fully incorporated.
6. Tip: Grate the carrots finely for a smoother texture in the cake, avoiding large shreds that can make it dense.
7. Fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to prevent overmixing.
8. Gently stir in 3 cups grated carrots and 1 cup raisins until evenly distributed throughout the batter.
9. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for even baking.
10. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
11. Tip: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, which helps prevent crumbling.
12. While the cakes cool, make the frosting by beating 8 ounces softened cream cheese and 1/2 cup softened unsalted butter in a bowl until smooth and creamy, about 2 minutes.
13. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed to avoid a sugar cloud, then mix in 1 teaspoon vanilla extract until fluffy.
14. Tip: Ensure the cakes are completely cool before frosting to prevent the cream cheese frosting from melting and becoming runny.
15. Place one cake layer on a serving plate, spread a thick layer of frosting over the top, then top with the second layer and frost the entire cake evenly.
16. Refrigerate the frosted cake for at least 1 hour to set the frosting before serving for easier slicing.
You’ll love the moist, spiced crumb studded with sweet raisins, balanced by the tangy cream cheese frosting. For a festive touch, garnish with chopped walnuts or a sprinkle of cinnamon, or serve slices with a dollop of whipped cream for extra indulgence.
Orange Glazed Raisin Bundt Cake
During the holiday season, nothing beats the comforting aroma of a freshly baked cake filling your kitchen. This Orange Glazed Raisin Bundt Cake combines warm spices with bright citrus for a festive treat that’s perfect for sharing with family and friends.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– 1 cup unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 4 large eggs, at room temperature
– 1 tablespoon orange zest
– 1 cup buttermilk, at room temperature
– 1 cup raisins
– 2 cups powdered sugar
– ¼ cup orange juice
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a 10-cup Bundt pan with non-stick cooking spray, making sure to coat all crevices to prevent sticking.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg until well combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar together for 3-4 minutes until light and fluffy, which incorporates air for a tender crumb.
4. Add 4 large eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in 1 tablespoon orange zest until evenly distributed throughout the batter.
6. Alternately add the dry flour mixture and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients, and mix on low speed just until combined after each addition to avoid overmixing.
7. Gently fold 1 cup raisins into the batter using a spatula until they are evenly dispersed.
8. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
9. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely for about 1 hour before glazing.
11. For the glaze, whisk together 2 cups powdered sugar, ¼ cup orange juice, and 1 teaspoon vanilla extract in a medium bowl until smooth and lump-free.
12. Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides.
13. Let the glaze set for 20-30 minutes before slicing and serving.
Rich with moist crumbs and bursts of plump raisins, this cake offers a delightful balance of sweet orange glaze and warm spices. Serve it slightly warm with a dollop of whipped cream or alongside a cup of coffee for a cozy afternoon treat.
Raisin and Apple Upside-Down Cake
Finally, a cozy dessert that transforms humble pantry staples into a stunning centerpiece. This raisin and apple upside-down cake delivers warm spices and caramelized fruit in every bite, perfect for holiday gatherings or a comforting weekend treat. Follow these detailed steps to ensure your cake releases cleanly and bakes evenly.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1/2 cup unsalted butter
– 3/4 cup light brown sugar
– 2 medium apples
– 1/2 cup raisins
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup buttermilk
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Melt 1/4 cup of the unsalted butter in a small saucepan over medium heat.
3. Stir the melted butter into 1/2 cup of the light brown sugar in a bowl until fully combined.
4. Pour the butter-sugar mixture evenly into the bottom of the prepared cake pan.
5. Peel, core, and thinly slice the 2 medium apples into 1/4-inch pieces.
6. Arrange the apple slices in a single, overlapping layer over the sugar mixture in the pan.
7. Sprinkle 1/2 cup of raisins evenly over the arranged apple slices.
8. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt.
9. In a large bowl, beat the remaining 1/4 cup of unsalted butter with 1/2 cup granulated sugar and the remaining 1/4 cup of light brown sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
10. Add 2 large eggs one at a time to the butter-sugar mixture, beating for 30 seconds after each addition until fully incorporated.
11. Mix in 1 tsp vanilla extract until just combined.
12. Alternately add the flour mixture and 1/2 cup buttermilk to the wet ingredients, beginning and ending with the flour mixture, mixing on low speed until just combined after each addition.
13. Gently spread the batter evenly over the fruit layer in the pan using a spatula.
14. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
15. Let the cake cool in the pan on a wire rack for exactly 10 minutes to allow the caramel to set slightly.
16. Run a knife around the edges of the pan to loosen the cake.
17. Place a serving plate upside down over the pan, then carefully invert the pan and plate together to release the cake.
18. Slowly lift the pan away, leaving the cake on the plate with the fruit layer on top.
Let this cake cool completely to allow the caramelized fruit topping to firm up, creating a glossy finish. The interior stays moist from the buttermilk and apples, with plump raisins adding bursts of sweetness. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
Healthy Oatmeal Raisin Snack Cake
Kick off your holiday baking with this wholesome treat that’s perfect for a quick breakfast or afternoon snack. Combining hearty oats, sweet raisins, and warm spices, this snack cake comes together in one bowl and bakes up tender and moist. Let’s walk through each step methodically to ensure your cake turns out perfectly every time.
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups old-fashioned rolled oats
– 1 cup all-purpose flour
– ¾ cup light brown sugar
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon
– ¼ tsp salt
– 2 large eggs
– ½ cup unsweetened applesauce
– ¼ cup melted coconut oil
– 1 tsp vanilla extract
– ¾ cup raisins
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together 1 ½ cups old-fashioned rolled oats, 1 cup all-purpose flour, ¾ cup light brown sugar, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, and ¼ tsp salt until fully combined.
3. Crack 2 large eggs into a separate medium bowl, then add ½ cup unsweetened applesauce, ¼ cup melted coconut oil, and 1 tsp vanilla extract, whisking vigorously for about 30 seconds until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula just until no dry streaks remain—overmixing can lead to a tough texture.
5. Fold in ¾ cup raisins evenly throughout the batter, ensuring they’re distributed without overworking the mixture.
6. Transfer the batter to the prepared pan, spreading it into an even layer with the spatula.
7. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
8. Let the cake cool in the pan on a wire rack for 15 minutes, then use the parchment paper to lift it out and cool completely for another 30 minutes before slicing.
Baked to a golden brown, this cake offers a soft, slightly chewy crumb from the oats, with bursts of sweetness from the plump raisins. The cinnamon adds a cozy warmth that pairs beautifully with a drizzle of honey or a dollop of Greek yogurt for serving. Store any leftovers in an airtight container at room temperature for up to three days, or freeze slices for a future quick treat.
Dark Chocolate Raisin Brownie Cake
Dark chocolate and sweet raisins come together in this decadent brownie cake, offering a rich, fudgy texture that’s perfect for any celebration or cozy night in. This recipe walks you through each stage with precision, ensuring even beginners achieve bakery-quality results from their own kitchen.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 1 cup unsalted butter
- 8 oz dark chocolate (70% cocoa)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp salt
- ¾ cup raisins
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan, then line it with parchment paper for easy removal.
- Combine 1 cup unsalted butter and 8 oz dark chocolate in a heatproof bowl and melt them using a double boiler, stirring constantly until smooth—this prevents scorching.
- Remove the chocolate mixture from heat and whisk in 1 ½ cups granulated sugar until fully dissolved, which should take about 2 minutes.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next to create a uniform batter.
- Stir in 1 tsp vanilla extract for enhanced flavor.
- Sift together 1 cup all-purpose flour, ½ cup cocoa powder, and ½ tsp salt directly into the wet ingredients to avoid lumps.
- Fold the dry ingredients gently into the batter until just combined; overmixing can lead to a tough cake.
- Gently fold in ¾ cup raisins, distributing them evenly without overworking the batter.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake at 350°F for 30–35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs—this indicates a fudgy texture rather than dryness.
- Let the cake cool completely in the pan on a wire rack for at least 1 hour before slicing to prevent crumbling.
Keep this cake stored in an airtight container at room temperature, where its dense, moist crumb and deep chocolate flavor will shine. For a creative twist, serve warm slices with a scoop of vanilla ice cream, letting the raisins add bursts of sweetness against the rich dark chocolate base.
Raisin and Date Fruit Cake
Nothing says holiday comfort quite like a homemade fruit cake, and this raisin and date version is a simple, satisfying treat perfect for beginners. Now, let’s walk through each step methodically to ensure your cake turns out moist and flavorful every time. We’ll start by preparing our ingredients and move through mixing, baking, and cooling with clear guidance.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened to 68°F
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk
– 1/2 cup raisins
– 1/2 cup dates, pitted and chopped
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream 1/2 cup unsalted butter and 3/4 cup granulated sugar for 3 minutes until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating for 30 seconds after each addition until incorporated.
5. Mix in 1 teaspoon vanilla extract until just blended.
6. Gradually add the dry flour mixture to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the flour mixture, and mix on low speed until just combined.
7. Gently fold in 1/2 cup raisins and 1/2 cup chopped dates with a spatula until evenly distributed.
8. Pour the batter into the prepared cake pan and smooth the top with the spatula.
9. Bake at 350°F for 45 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
11. Carefully turn the cake out onto the wire rack to cool completely for 1 hour.
Just out of the oven, this cake boasts a tender, moist crumb studded with sweet, chewy raisins and dates that meld beautifully with the vanilla notes. For a festive twist, serve it warm with a dollop of whipped cream or drizzle it with a simple glaze made from powdered sugar and orange juice.
Almond Butter Raisin Sheet Cake
Mixing up a batch of this Almond Butter Raisin Sheet Cake is a wonderfully straightforward baking project, perfect for a beginner looking to create a comforting, crowd-pleasing dessert. This recipe yields a moist, nutty cake studded with sweet raisins, and it all comes together in one bowl with minimal fuss. Let’s walk through each step methodically to ensure your cake turns out perfectly every time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup creamy almond butter
– 1 cup buttermilk
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup raisins
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt until fully combined.
3. Add 1 cup creamy almond butter, 1 cup buttermilk, 1 large egg, and 1 tsp vanilla extract to the dry ingredients.
4. Use an electric mixer on medium speed to beat the mixture for exactly 2 minutes, scraping down the sides of the bowl halfway through, until the batter is smooth and uniform. Tip: Beating for the full 2 minutes incorporates air for a lighter cake texture.
5. Gently fold in 1/2 cup raisins with a spatula until they are evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
7. Place the pan in the preheated oven and bake for 23-25 minutes. Tip: Start checking at 23 minutes; the cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove the pan from the oven and place it on a wire cooling rack. Tip: Let the cake cool completely in the pan for about 1 hour before slicing to prevent it from crumbling.
9. Once cooled, slice the cake into 12 equal portions.
Now, enjoy a slice of this tender cake, where the rich almond butter flavor pairs beautifully with the plump, sweet raisins. For a creative twist, serve it slightly warmed with a dollop of whipped cream or a drizzle of honey for extra indulgence.
Maple Glazed Raisin Coffee Cake
On a crisp winter morning, nothing beats the comforting aroma of a homemade coffee cake baking in the oven. This maple-glazed version, studded with plump raisins, offers a perfect balance of sweetness and spice, making it an ideal treat for holiday gatherings or a cozy weekend brunch.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup buttermilk
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1 cup raisins
– 1/2 cup pure maple syrup
– 1 cup powdered sugar
– 2 tbsp milk
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time until fully incorporated.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
5. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients.
6. Gently fold in 1 cup raisins until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan and spread it into an even layer using a spatula.
8. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake bakes, prepare the glaze by whisking together 1/2 cup pure maple syrup, 1 cup powdered sugar, and 2 tbsp milk in a small bowl until smooth.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
11. Drizzle the warm glaze evenly over the slightly cooled cake, allowing it to soak in.
12. Let the glazed cake cool completely before slicing and serving.
Just baked, this cake boasts a tender, moist crumb with pockets of sweet raisins, all enveloped in a rich maple glaze that caramelizes slightly on top. For a festive twist, serve warm slices with a dollop of whipped cream or alongside a hot cup of spiced chai tea.
Raisin and Honey Whole Wheat Cake
You might be looking for a wholesome, not-too-sweet treat that feels both nourishing and celebratory. This raisin and honey whole wheat cake is exactly that—a simple, one-bowl wonder that delivers moist texture and warm flavor with minimal fuss, perfect for a cozy morning or afternoon snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups whole wheat flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ½ cup honey
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup buttermilk
– ¾ cup raisins
Instructions
1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, then line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 ½ cups whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to beat ½ cup softened unsalted butter and ½ cup honey together for about 2 minutes, until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition until fully incorporated, then mix in 1 teaspoon vanilla extract.
5. Tip: Scrape down the sides of the bowl with a spatula periodically to ensure even mixing and prevent lumps in your batter.
6. Alternately add the dry flour mixture and ½ cup buttermilk to the wet ingredients, starting and ending with the dry ingredients, mixing on low speed just until combined after each addition.
7. Gently fold in ¾ cup raisins with a spatula until they are evenly distributed throughout the batter, being careful not to overmix.
8. Tip: If your raisins are dry, soak them in warm water for 10 minutes and pat dry before adding to keep the cake moist.
9. Pour the batter into the prepared cake pan and use the spatula to spread it into an even layer.
10. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Tip: Avoid opening the oven door during the first 25 minutes of baking to prevent the cake from sinking in the middle.
12. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely.
13. Once cooled, slice and serve at room temperature.
Oozing with moist crumb and subtle sweetness, this cake boasts a tender texture from the whole wheat and buttermilk, punctuated by juicy raisins in every bite. For a creative twist, drizzle it with a thin honey glaze or serve warm with a dollop of Greek yogurt for a balanced breakfast treat.
Red Velvet Raisin Marble Cake
Crafting a stunning dessert doesn’t have to be intimidating, especially with this Red Velvet Raisin Marble Cake. Consider this your friendly guide to creating a beautiful, moist cake with swirls of rich cocoa and plump raisins, perfect for making any occasion feel special.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 cup unsalted butter, softened
– 3 large eggs, room temperature
– 1 cup buttermilk, room temperature
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1 tsp white vinegar
– 1/4 cup unsweetened cocoa powder
– 2 tbsp red food coloring
– 1 cup raisins
Instructions
1. Preheat your oven to 350°F and generously grease a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups granulated sugar on medium speed for 3 minutes until light and fluffy.
3. Add 3 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 tsp baking soda.
5. With the mixer on low, alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour, mixing just until combined after each addition.
6. Stir in 1 tsp vanilla extract until the batter is uniform.
7. Transfer exactly half of the batter to a medium bowl.
8. To one bowl, add 1/4 cup unsweetened cocoa powder, 2 tbsp red food coloring, and 1 tsp white vinegar, folding gently until you achieve a deep red, marbled effect without overmixing.
9. Fold 1 cup raisins evenly into the plain batter bowl.
10. Spoon large dollops of the red velvet and raisin batters alternately into the prepared Bundt pan.
11. Use a knife to gently swirl through the batters 4-5 times to create a marbled pattern, being careful not to overmix.
12. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
Keep this cake covered at room temperature to maintain its signature moist, tender crumb. The subtle tang from the buttermilk perfectly balances the sweet raisins and rich cocoa swirls, making each slice visually striking and delicious. For a festive touch, dust it with powdered sugar or serve alongside a dollop of whipped cream.
Sticky Raisin and Pecan Cake
Crafting a comforting dessert doesn’t have to be complicated, especially with this straightforward sticky raisin and pecan cake. This recipe walks you through each stage methodically, ensuring a perfect bake every time, even for beginners. You’ll end up with a wonderfully moist cake that’s packed with flavor and texture.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup whole milk
– 1 cup raisins
– 1 cup pecans, chopped
– 1/2 cup brown sugar
– 1/2 cup water
Instructions
1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
3. In a large bowl, use an electric mixer to cream 1/2 cup unsalted butter and 3/4 cup granulated sugar together on medium speed for 3 minutes, until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition, then mix in 1 teaspoon vanilla extract.
5. Tip: Scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly incorporated.
6. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour, mixing on low speed just until combined after each addition.
7. Fold in 1 cup raisins and 1 cup chopped pecans gently with a spatula until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and spread it into an even layer.
9. In a small saucepan over medium heat, combine 1/2 cup brown sugar and 1/2 cup water, stirring constantly until the sugar dissolves and the mixture comes to a simmer.
10. Tip: Use a wooden spoon for stirring to prevent the sugar from crystallizing on the sides of the pan.
11. Carefully pour the hot sugar syrup evenly over the batter in the pan.
12. Bake in the preheated oven for 50 to 55 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
13. Tip: Avoid opening the oven door during the first 40 minutes of baking to prevent the cake from sinking.
14. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before serving.
Finally, this cake boasts a delightfully sticky, caramelized top that contrasts with the tender, nutty crumb beneath. For a creative twist, serve it warm with a scoop of vanilla ice cream to complement the rich raisin and pecan flavors, making it an irresistible treat for any occasion.
Raisin Sour Cream Pound Cake
Venturing into holiday baking? This raisin sour cream pound cake delivers a moist, tender crumb with sweet bursts of fruit, perfect for festive gatherings or cozy winter mornings. Let’s walk through each step together to ensure your cake turns out beautifully.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 70 minutes
Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup sour cream, room temperature
– 1 cup raisins
Instructions
1. Preheat your oven to 325°F and grease a 10-inch bundt pan thoroughly, then dust it lightly with flour to prevent sticking.
2. In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy, which incorporates air for a tender texture.
3. Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
4. Stir in the vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents.
6. Gradually add the flour mixture to the wet ingredients in three parts, alternating with the sour cream in two parts, beginning and ending with the flour, and mix on low speed until just combined to avoid overmixing.
7. Fold in the raisins gently with a spatula until they are evenly distributed throughout the batter.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake at 325°F for 65-70 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Allow the cake to cool in the pan on a wire rack for 15 minutes to set, then invert it onto the rack to cool completely to prevent crumbling.
Just out of the oven, this cake boasts a golden-brown crust that gives way to a dense, velvety interior studded with plump raisins. The sour cream imparts a subtle tang that balances the sweetness, making it delightful on its own or warmed with a dollop of whipped cream. For a festive twist, drizzle it with a simple vanilla glaze or serve alongside a cup of spiced tea.
Pumpkin Raisin Spice Drizzle Cake
This cozy pumpkin raisin spice drizzle cake is a festive treat that’s surprisingly simple to make, even for beginners. The methodical steps below will guide you through creating a moist, warmly spiced cake with plump raisins and a sweet glaze that ties it all together.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 1/2 cup milk
– 2 large eggs
– 1 cup raisins
– 1/4 cup vegetable oil
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup powdered sugar
– 2 tbsp milk
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan, then line it with parchment paper for easy removal.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/4 tsp salt until fully combined.
3. In a separate bowl, cream 1/2 cup softened unsalted butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition to incorporate air for a tender crumb.
5. Mix in 1 cup canned pumpkin puree, 1/2 cup milk, and 1/4 cup vegetable oil until the wet ingredients are smooth and uniform.
6. Gradually fold the dry flour mixture into the wet ingredients with a spatula, stirring just until no streaks remain to avoid overmixing, which can toughen the cake.
7. Gently stir in 1 cup raisins, ensuring they are evenly distributed throughout the batter without crushing them.
8. Pour the batter into the prepared pan and spread it evenly with a spatula to ensure uniform baking.
9. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully transfer it to the rack to cool completely to prevent the glaze from melting.
11. For the drizzle, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla extract in a small bowl until smooth and pourable.
12. Drizzle the glaze evenly over the cooled cake using a spoon or piping bag, allowing it to set for 10 minutes before slicing.
Here, the cake boasts a moist, dense texture from the pumpkin and oil, with bursts of sweetness from the raisins. Its warm spice blend shines through in every bite, making it perfect for holiday gatherings or a cozy afternoon snack—try serving it slightly warmed with a dollop of whipped cream for an extra indulgent touch.
Summary
Let these 20 delightful raisin cakes inspire your next baking adventure! From cozy classics to creative twists, there’s a perfect treat for every taste. We’d love to hear which recipe becomes your new favorite—please leave a comment below and share this roundup on Pinterest to spread the baking joy. Happy baking!
