Light, fluffy and bursting with juicy fruit, this Raspberry Sheet Pan Cake Recipe is pure joy on a tray. It’s the kind of treat you whip up on a whim, but the results are so vibrant and delicious that it’ll steal the show at any brunch, picnic, or celebration. The carbonation gives the crumb a miraculous lift, while raspberries dot every slice with tart, sun-kissed flavor. Whether you’re feeding a crowd or just satisfying a weeknight cake craving, you’ll want to bookmark this recipe — and share it with all your favorite people.

Raspberry Sheet Pan Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for this cake is a breeze — each ingredient has its moment to shine, providing the perfect balance of fluffy texture, subtle tang, and fresh berry goodness. Simplicity is the name of the game here, so use the best raspberries you can find and let every component do its magic.

All-Purpose Flour: This is your foundation, giving the cake its soft, tender crumb.
Baking Powder: Lends that beautiful lift and helps create the cake’s pillowy texture.
Grapeseed Oil: Keeps things delightfully moist without overpowering the bright flavors.
Carbonated (Mineral) Water: The bubbles are the secret to an airy, melt-in-your-mouth bite.
Granulated White Sugar: Sweetens the batter and forms a delicate golden crust as it bakes.
Lemon Juice (from 1/2 lemon): Adds just the right amount of zing to enhance the berries without overwhelming them.
Fresh Raspberries: The star of the show! Their tartness pops beautifully against the soft cake.

How to Make Raspberry Sheet Pan Cake Recipe

Step 1: Preheat and Prepare the Tray

Begin by preheating your oven to 390°F (200°C). While the oven heats, grease a 9×13-inch baking tray with a touch of grapeseed oil, making sure to coat the corners. Pop the tray into the preheating oven for 7–8 minutes. This little trick gives the cake a gorgeous head start — you’ll love the tender, crispy base!

Step 2: Mix Your Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose flour and baking powder. This ensures your leavening is evenly distributed, paving the way for that classic airy texture that the Raspberry Sheet Pan Cake Recipe is known for.

Step 3: Blend the Wet Ingredients

Now, pour the grapeseed oil into your bowl of dry ingredients and gently fold to combine. Gradually stir in the carbonated mineral water, then add the sugar and squeeze in the fresh lemon juice. Mix until your batter is smooth—the carbonation should make it feel light and almost bubbly, which is exactly what you want!

Step 4: Assemble the Cake

Very carefully, remove the now-hot baking tray from the oven. Pour the batter straight into the tray, spreading it into an even layer with a spatula. Scatter those plump, fresh raspberries across the top—it’s okay if some sink a little. The contrast of juicy fruit and golden crumb is utterly dreamy.

Step 5: Bake to Perfection

Return the tray to the oven and bake for just 5 minutes at 390°F to set the edges. Then, reduce the temperature to 375°F (190°C) and continue baking for 25–30 minutes. Your Raspberry Sheet Pan Cake Recipe is ready when the surface is golden, edges are pulling away slightly from the sides, and a toothpick poked into the center comes out clean or with a few moist crumbs.

Step 6: Cool, Slice, and Serve

Let the cake rest for a few moments — enough to make slicing easy but while it’s still a little warm. Enjoy it straight from the pan, or transfer to a pretty serving platter for a crowd-pleasing centerpiece.

How to Serve Raspberry Sheet Pan Cake Recipe

Garnishes

Elevate every slice with a dusting of powdered sugar, a dollop of freshly whipped cream, or a handful of extra raspberries. For a springtime touch, try scattering a few edible flowers or zesting a bit of lemon over the top.

Side Dishes

This tender cake pairs beautifully with tangy Greek yogurt, a scoop of vanilla bean ice cream, or even a chilled berry compote. Serve it alongside a pot of hot tea or a glass of sparkling lemon water for ultimate refreshment.

Creative Ways to Present

If you’re entertaining, cut the Raspberry Sheet Pan Cake Recipe into bite-sized squares, skewer with a fresh berry, and serve as mini cake pops. Or create an elegant dessert platter with fresh mint leaves and a drizzle of raspberry coulis for that wow factor.

Make Ahead and Storage

Storing Leftovers

If you have any cake left (it disappears quickly!), cover the pan tightly with foil or transfer slices to an airtight container. It will stay soft and flavorful for up to 3 days at room temperature.

Freezing

The Raspberry Sheet Pan Cake Recipe is freezer-friendly. Let the cake cool completely, slice into portions, and wrap each piece in plastic wrap before placing in a sealed freezer bag. It’ll keep for up to 2 months — just thaw at room temperature before enjoying.

Reheating

For a warm, just-baked experience, pop a slice in the microwave for 10–15 seconds or reheat in a low oven until heated through. This revives the moist crumb and makes the berries taste fresh again.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! You can use frozen raspberries when fresh are out of season — don’t thaw them before adding to the batter to prevent excess moisture. The result is just as delicious.

Can I substitute another oil for grapeseed oil?

Yes. Neutral oils like sunflower or canola work well as substitutes. Olive oil has a stronger flavor, but can be used if you enjoy its taste with fruit desserts.

What if I don’t have carbonated water?

The carbonation gives the Raspberry Sheet Pan Cake Recipe its signature lightness, but you can use regular water in a pinch. The texture may be slightly denser but still delicious.

Is this recipe vegan?

It is! There are no eggs or dairy in this cake, making it a naturally vegan treat everyone can enjoy.

How do I know when the cake is done baking?

Your best bet is the toothpick test: insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your Raspberry Sheet Pan Cake Recipe is perfectly baked.

Final Thoughts

I truly hope you’ll try the Raspberry Sheet Pan Cake Recipe, whether you’re treating yourself after a long day or making dessert for loved ones. It’s easy, lively, and absolutely packed with joy in every bite — just the kind of cake everyone should have in their recipe box!

Raspberry Sheet Pan Cake Recipe

★★★★★

4.9 from 27 reviews

Author: Jack
Total Time: 50 minutes
Yield: 1 sheet pan cake (9×13-inch) 1x
Diet: Vegetarian

Print Recipe

Description

This Raspberry Sheet Pan Cake is a delightful treat that’s easy to make and bursting with fruity flavors. The light and fluffy cake base pairs perfectly with fresh raspberries for a simple yet elegant dessert.

Ingredients

Scale

Dry Ingredients:

2 cups All-Purpose Flour
1 1/2 tsp Baking Powder

Wet Ingredients:

2/3 cup Grapeseed Oil
1 1/2 cups Carbonated (Mineral) Water
1 cup Granulated White Sugar
1/2 Lemon (juiced)

Additional:

1 1/2 cups Fresh Raspberries

Instructions

Preheat the oven: Preheat the oven to 390°F (200°C) and grease a 9×13-inch baking tray.
Mix dry ingredients: Whisk together flour and baking powder in a large bowl.
Combine wet ingredients: Add grapeseed oil to dry ingredients, then mix in carbonated water, sugar, and lemon juice until smooth.
Assemble: Pour batter into hot tray, spread evenly, and top with fresh raspberries.
Bake: Bake at 390°F for 5 minutes, then reduce to 375°F and bake for 25–30 minutes until golden and a toothpick comes out clean.
Serve: Let cool slightly, then slice and serve warm or at room temperature.

Notes

You can dust the cake with powdered sugar before serving for a decorative touch.
This cake is best enjoyed fresh but can be stored in an airtight container for a day or two.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American