Raspberry Sheet Pan Cake

This raspberry sheet pan cake always wins over guests with its cheerful berries and soft crumb. It comes together with just a handful of everyday ingredients and works for brunch, snacks, or a bright dessert. I kept this recipe simple and dairy free for ease and flexibility, and it always surprises people with its light and fluffy texture.

I first whipped up this cake for a family picnic when I had extra berries on hand. Ever since, my friends request it for our weekend gatherings and it never disappoints.

Ingredients

• All purpose flour: gives the cake its tender structure. Make sure to use fresh flour for the best texture
• Baking powder: helps the cake rise and keeps it airy. Look for aluminum free types for pure flavor
• Grapeseed oil: brings moisture without overpowering flavor. Choose cold pressed for best results
• Carbonated mineral water: adds lift and keeps the crumb light. Any bubbly water works
• Granulated white sugar: sweetens the cake perfectly. Opt for organic if you like a natural taste
• Lemon juice: brightens the batter and balances sweetness
• Fresh raspberries: add tangy flavor and pretty color. Look for plump berries with no soft spots

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred ninety degrees Fahrenheit or two hundred Celsius. Grease a nine by thirteen inch baking tray with a little grapeseed oil. Place the tray in the oven for about seven to eight minutes while you mix the batter. Preheating the tray helps the cake form a gentle crust

Mix the Dry Ingredients:

In a large mixing bowl use a whisk to combine the flour and baking powder very thoroughly. Distribute the leavener evenly throughout the flour to avoid dense spots in your cake. Take a minute to really aerate the bowl with your whisk

Combine the Wet Ingredients:

Pour the grapeseed oil into the dry mixture and stir. Add the carbonated water in a steady stream and mix gently to keep those bubbles working in your favor. Stir in the sugar and freshly squeezed lemon juice. Mix until you have a smooth lump free batter that looks well aerated but not overworked

Assemble the Batter:

Using oven mitts remove your hot baking tray from the oven. Quickly pour the batter into the tray and tilt it if needed to spread the batter evenly to all corners. Sprinkle the fresh raspberries over the top so they dot the cake in every slice

Bake the Cake:

Place the tray back into the hot oven. Bake at three hundred ninety degrees Fahrenheit for five minutes to help set the crust. Then lower the heat to three hundred seventy five degrees Fahrenheit or one hundred ninety Celsius and bake for another twenty five to thirty minutes. The cake is done when the edges look golden and a toothpick poked in the center comes out clean

Cool and Serve:

Let the cake cool in the tray for at least fifteen minutes before lifting it out. Slice into squares and serve warm for a comforting treat or at room temperature if you need to transport the cake to a party

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Storage Tips

Let your cake cool fully before wrapping. Store leftovers tightly covered at room temperature for up to two days or in the fridge up to five days. For longer storage slice and freeze in airtight bags then pull out pieces for snack cravings

Ingredient Substitutions

If fresh raspberries are out of season frozen berries work too just add them while still frozen to minimize bleeding. Grapeseed oil can be swapped for sunflower or light olive oil with little impact on flavor. Try lime juice instead of lemon for a subtle twist

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Serving Suggestions

Serve this cake as an afternoon snack with a cup of tea or dust cooled pieces with powdered sugar for a simple dessert. You can layer on whipped coconut cream for a more decadent finish. It also makes a fun brunch addition alongside fruit salad

Cultural Context

Sheet pan cakes are very popular in Europe for their ease and ability to feed a crowd. I love how this method reminds me of German Blechkuchen where seasonal fruits are the star. Recipes like this travel well and make for welcoming gestures at potlucks or coffee breaks

Frequently Asked Questions

→ Can another oil replace grapeseed oil?

Yes, neutral oils like canola or sunflower work well, but avoid strong-flavored oils to keep the cake light.

→ Why use carbonated water in cake?

Carbonated water makes the batter lighter and helps the cake rise, resulting in a fluffier texture.

→ How do I prevent raspberries from sinking?

Distribute raspberries evenly on the batter and avoid pressing them down. Using a hot tray also helps set the bottom quickly.

→ Can I use frozen raspberries?

Yes, use them straight from the freezer and add a few extra minutes to the baking time if needed.

→ How do I store leftovers?

Store cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.