Elevate your brunch game with this extra-moist Raspberry Cream Cheese Coffee Cake. It’s moist with a tender crumb and loaded with fresh fruit. Customize it with whatever fruit is in season for an easy-to-make treat perfect with a cup of coffee.
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This coffee cake recipe just might be my perfect brunch treat. It’s so easy to make, plus, you can switch up the fruit depending on what’s in season, making it perfect for any time of year. Unlike my strawberry cream cheese coffee cake, where the cream cheese filling sits between layers, I’ve incorporated the cream cheese directly into the batter here for an extra dose of richness and moisture.
The result? A super moist coffee cake bursting with juicy berries. If you’re on the hunt for a breakfast cake that’s soft, fluffy and downright delicious, you’ve found it!
Did you know that coffee cake got its name not because it contains coffee, but because it’s simply the perfect accompaniment to a cup of coffee? That’s right! Despite the name, coffee cake recipes don’t actually have coffee as an ingredient. So, if you were hoping for a caffeine boost from your morning slice, think again! This beloved breakfast treat is all about cozy mornings, shared with a warm mug of your favorite brew.
You’ll Love That This Cream Cheese Coffee Cake Is:
- Bursting with juicy raspberries.
- Perfect for any occasion, whether it’s a leisurely weekend brunch or a mid-morning coffee break.
- Made with simple ingredients you probably already have in your pantry.
- Easily customizable to suit your taste preferences—try swapping raspberries for other berries or adding a drizzle of glaze for extra sweetness.
- Insanely moist with a tender crumb that practically melts in your mouth thanks to the addition of buttermilk and cream cheese.
- All-purpose flour: Provides structure and texture. Measure the flour carefully using the spoon and level method to avoid packing too much flour into the measuring cup, which leads to a dense cake.
- Leavening agents: Baking powder, with its double-acting power, ensures a consistent rise, while baking soda kicks in to react with acidic elements (we’ll be using buttermilk in this recipe), creating bubbles that lift the batter to perfection.
- Butter: Make sure the butter is at room temperature for easier creaming with the sugar.
- Cream cheese: Contributes intense moisture and tangy flavor to your coffee cake. Use full-fat cream cheese for the best flavor and texture.
- Sugar: Good ol’ granulated sugar sweetens the breakfast cake and helps to tenderize the crumb.
- Eggs: Bind all of the ingredients together, plus they add moisture and richness.
- Vanilla extract: Opt for the good stuff – pure vanilla extract – to ensure your cake is bursting with flavor. If you’re feeling fancy, use homemade vanilla extract!
- Buttermilk: Adds moisture and tenderness to your coffee cake while activating leavening agents for that light, fluffy texture we love. No buttermilk on hand? No worries! Check out my buttermilk substitutions guide for easy alternatives.
- Raspberries: My favorite fruit! If you aren’t a fan of raspberries, you can use other berries like blueberries, blackberries or sliced strawberries, like I do in my recipe for strawberry coffee cake.
Use fresh raspberries. Fresh berries will provide the best flavor and texture in your cream cheese coffee cake. If you want to use frozen raspberries, be sure to thaw and drain them well before adding them to the batter.
See the recipe card for full information on ingredients and quantities.
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 brunch a whole lot better.
- Whisk together the dry ingredients.
- Cream together the butter, cream cheese and sugar. Creaming them together until light and fluffy incorporates air into the mixture, resulting in a tender crumb. Scrape down the sides of the bowl periodically to ensure even mixing. I use my stand mixer for this step but a hand mixer works, too.
- Add the eggs one at a time, beating between each addition, then add the vanilla extract.
- Alternate dry ingredients and buttermilk. Alternate adding portions of the dry ingredients and buttermilk to the creamed mixture in the stand mixer bowl, mixing on low speed briefly after each addition until just combined. Be sure to scrape down the sides of the bowl as needed to ensure even mixing. This method ensures even mixing without overworking the batter.
- Fold ½ cup of raspberries into the batter.
- Bake the coffee cake for 20 minutes, then remove it from the oven and add the remaining raspberries on top.
- Return the coffee cake to the oven and bake it for an additional 20 to 25 minutes. If the top starts to brown too quickly, you can tent it with foil to prevent burning while the center finishes baking. Test for doneness with a toothpick inserted into the center – it should come out clean or with a few moist crumbs clinging to it.
- This is a dense batter. Embrace the thickness and trust that it will transform into a beautifully indulgent treat once baked.
- Don’t overmix the batter. When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tough or dense cake. Use a gentle hand and stop mixing as soon as there are no more streaks of flour visible.
- Fold in raspberries carefully. When adding the raspberries to the batter, fold them in gently to avoid breaking them apart too much. This will help distribute the raspberries evenly throughout the coffee cake without turning the batter pink.
What I love most about this coffee cake recipe is that you can switch up the topping to star whatever fruit is in season, from peaches and pears to blueberries and sliced strawberries. Here are a few more ideas to elevate this breakfast favorite:
- Add a crunchy nut topping. Mix chopped pecans or walnuts with brown sugar and a dash of cinnamon, then sprinkle it over the batter before baking. The nutty crunch adds a wonderful contrast to the soft, moist cake.
- Instead of using vanilla extract use almond extract.
- Add 1 to 2 teaspoons of lemon or orange zest to the batter for a subtle hint of citrus flavor.
- Sprinkle the top with a cinnamon sugar mixture. Mix ¼ cup sugar with 1 teaspoon cinnamon and sprinkle it atop the cake batter before baking.
- Sprinkle a handful of chocolate chips over the batter before baking. Raspberries + chocolate = my all-time favorite combo!
FAQs
When properly stored, coffee cake can stay fresh for about 3 to 4 days. To keep it tasting its best, store it in an airtight container or wrap it tightly in plastic wrap. If you prefer to prolong its freshness, you can refrigerate it, where it can last for up to a week.
Yes, you can freeze coffee cake! Be sure it’s cooled completely before wrapping it tightly in plastic wrap or aluminum foil to prevent freezer burn. Then, place it in a freezer-safe bag and store it in the freezer for 2-3 months. Thaw the breakfast cake in the fridge overnight before serving.
You can use Greek yogurt or sour cream as alternatives to the cream cheese in this recipe. Each of these will provide a similar creamy texture and tangy flavor to your coffee cake.
Find more inspiration below with recipes for my easy and impressive breakfast favorites.
- Raspberry Cream Cheese Pinwheel Pastries
- Easy Homemade Glazed Doughnut Holes
- Blueberry Cream Cheese Pastries
- Easy Cinnamon French Toast Sticks
- Buttermilk Waffles with Fresh Strawberry Syrup
- Easy Homemade Cinnamon Rolls Without Yeast
- Or any of these 25 Quick and Easy Breakfast Recipes!
Pick your fruit, preheat your oven and get ready to wow brunch guests!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 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 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
Instructions
- 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.
Kelly’s Notes
- Don’t overmix the batter. Use a gentle hand and stop mixing as soon as there are no more streaks of flour visible.
- When adding the raspberries to the batter, fold them in gently to avoid breaking them apart too much. This will help distribute the raspberries evenly throughout the coffee cake without turning the batter pink.
- If you want to use frozen raspberries, be sure to thaw and drain them well before adding them to the batter.
- Storage: When stored properly, coffee cake can maintain its freshness for 3 to 4 days. To preserve its flavor, store it in an airtight container or wrap it tightly in plastic wrap. For extended freshness, refrigerate it for up to a week. Additionally, coffee cake can be frozen! Once cooled, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in a freezer-safe bag and store it for 2-3 months. Thaw overnight in the fridge before serving.
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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.
This sounds a delicious. Is there a way to substituted stevia for sugar
Hi Susan! I haven’t tried that substitute so I’m not sure if it’d work. Let me know if you give it a shot!
I replaced the sugar with Lakanto classic sweetener, then another time used Natvia for Baking.
Also replaced the flour with Bob’s Red Mill Gluten Free 1to1 Baking Flour.
The cake was delicious….sugar free and gluten free.
Thank you Kelly for your recipes, they never fail even with minor adjustments.
So glad you enjoyed it, Wanda!
Impressive
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.
WOWZA! I’m so thrilled you’ve been enjoying the recipe, Jenny!
If I have frozen raspberries that are now thawed, do I drain the raspberries? Simmer and reduce? Suggestions?
Hi Kim – I would drain and pat the raspberries dry.
Hello,
Should I be using ramequins (1 cup) what would be the cooking time please?
Hi Linda – I’ve never tried that so I’m not sure what the bake time would be.
I had one egg and no grocery delivery until tomorrow (damn virus!)…this was perfect for Sunday breakfast. Thanks!
I’m thrilled you enjoyed it, Rob!
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.
I’m so thrilled you’ve been enjoying the recipe, Mar!
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.
I’m so thrilled you and your guests enjoyed the coffee cake, Meme!
This just might become my favorite coffee cake!
This coffee cake looks and sounds amaze! Love that it’s so versatile with all the fruits, too.
Mmmm that sounds awesome! Love the fresh raspberries, I miss those :)