Raspberry Cream Cheese Coffee Cake

from 6 votes

Bake up a better breakfast with a quick and easy recipe for extra-moist cream cheese coffee cake studded with raspberries.

Top down view of Raspberry Cream Cheese Coffee Cake on white plate and glasses filled with orange juice

Sour Cream Coffee Cake Muffins, meet your fruit-filled counterpart: Raspberry Cream Cheese Coffee Cake.

I’ve been a longtime fan of using sour cream as my not-so-secret weapon in baked goods, but it turns out, cream cheese lends that same tang and intense moisture.

Stand mixer bowl containing cream cheese coffee cake batter

This silky-smooth batter comes together in minutes. The result is an extra-moist vanilla coffee cake studded with berries that’s guaranteed to make breakfast (and brunch) a whole lot better.

Glass bowl containing coffee cake batter, fresh raspberries and spatula

Best of all, you can switch up the topping to star whatever fruit is in season, from peaches and pears to blueberries and strawberries.

Freshly baked cream cheese coffee cake studded with raspberries

Pick your fruit, preheat your oven and get ready to wow brunch guests!

Top down view of raspberry cream cheese coffee cake on white plate next to glasses filled with orange juice

Find more inspiration below with recipes for my easy and impressive breakfast favorites.

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Raspberry Cream Cheese Coffee Cake

Bake up a breakfast favorite with a crowd-friendly recipe for Raspberry Cream Cheese Coffee Cake.

Author: Kelly Senyei
5 from 6 votes
Top down view of Raspberry Cream Cheese Coffee Cake on white plate and glasses filled with orange juice
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 servings


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temp
  • 3 oz. cream cheese, at room temp
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1 cup raspberries, divided
  • Confectioners' sugar, for topping


  • Preheat the oven to 375°F. Line the bottom a 9-inch round cake pan with parchment paper then grease it with cooking spray or butter. 
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the mixture aside. 
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until light and fluffy, about 2 minutes. 
  • Add the eggs one at a time, beating between each addition, then add the vanilla extract. 
  • Alternately add the flour mixture and the buttermilk, beating just until combined, then fold ½ cup of raspberries into the batter.
  • Transfer the batter to the prepared baking pan and bake the coffee cake for 20 minutes.
  • Remove it from the oven and add the remaining ½ cup raspberries on top, pressing them gently into the coffee cake. 
  • Return the coffee cake to the oven and bake it an additional 20 to 25 minutes until it is set and a toothpick inserted comes out clean. 
  • Remove the coffee cake from the oven and let it cool slightly before dusting it with the confectioners’ sugar then slicing and serving. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 384kcal, Carbohydrates: 53g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 86mg, Sodium: 183mg, Potassium: 184mg, Fiber: 2g, Sugar: 33g, Vitamin A: 594IU, Vitamin C: 4mg, Calcium: 86mg, Iron: 1mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    I’ve made this raspberry coffee cake at least 10 times already. Everyone loves it. Im making one right now. It comes out perfect and delicious everytime.

  2. If I have frozen raspberries that are now thawed, do I drain the raspberries? Simmer and reduce? Suggestions?

  3. 5 stars
    I had one egg and no grocery delivery until tomorrow (damn virus!)…this was perfect for Sunday breakfast. Thanks!

  4. This is an awesome recipe! I’ve made it three times now while stuck at home and the third time was the absolute best! First two times were good but i wasn’t using a deep enough pan, so i did a lot of tweaking to the baking time & temp. Lesson learned. I got the hang of it now. I’ve shared it with family and friends and they all loved it. It’s definitely a keeper. Thank you.

  5. 5 stars
    This is an absolutely amazing recipe! I made it for guests this morning. They raved about it and devoured it. Make it, you’ll love it.

  6. This coffee cake looks and sounds amaze! Love that it’s so versatile with all the fruits, too.