• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Gluten-Free Vanilla Raspberry Cake

May 14, 2018 by Sarah Menanix

Jump to Recipe
  • Share
  • Tweet

Last updated on January 28th, 2019

Easy gluten-free vanilla raspberry cake with raspberry cream cheese frosting and raspberry dust on top. Made in a 9×13 baking pan, this sheet cake is the perfect dessert to serve a crowd this summer!

Gluten-Free Vanilla Raspberry Cake

Gluten-Free Vanilla Raspberry Cake Gluten-Free Vanilla Raspberry Cake

This crowd-pleasing gluten-free vanilla raspberry cake will be joining all my summer potlucks, gatherings, and cake-eating occasions. Relatedly: Is “Friday” a cake-eating occasion? Do my husband and I binge-eating cake in front of the TV with our cats count as a crowd? I think yes and yes.

I’ve swirled raspberry frosting over this vanilla raspberry sheet cake for my second recipe in a three-part series to show off how I use OXO’s kitchen tools all the time. Last month, we had gluten-free strawberry balsamic & thyme galettes and now we’re diving (literally) right into raspberry season and this gluten-free vanilla raspberry cake with raspberry frosting.

Gluten-Free Vanilla Raspberry Cake

Gluten-Free Vanilla Raspberry Cake

When I first made this raspberry cake a few weeks ago, I loaded up a plate of cake to deliver to my neighbor Nancy that night. I walked up her five porch steps, and, in the dark, caught my toe on her ever-so-slightly-askew doormat, taking an impressive dive that flipped the cake plate splat onto the mat. My knees took the brunt of the fall, followed by my hands and oversized baby bump.

This happened just hours after my OB  told me that, now in the third trimester, my balance might be off, and, if I fall on my belly, I need to come in. Only now it was midnight and the office was closed, so I spent the next 4 hours in labor & delivery at the urging of the advice nurse while they monitored #cheesebabyboy just to be safe. My knee swelled up to the size of a softball, but the little dude is completely fine – I write as I watch him somersault his bum across my belly. The plate of cake, on the other hand, did not survive the crushing fall. Fortunately a sheet cake makes plenty enough for a new serving.

The next time I made the raspberry cake and offered to bring slices over, Nancy insisted she come get it. I can’t be trusted on stairs anymore. Or with cake, for that matter.

Freeze-Dried Raspberries

Freeze-Dried Raspberries

Raspberry Cream Cheese Frosting

Gluten-Free Vanilla Raspberry Cake

Gluten-Free Vanilla Raspberry Cake

Normally, I turn to cupcakes when serving a crowd because, in my opinion, they’re much quicker and easier than a layer cake, and something about them gives off a less formal impression. Until now, I’ve not given the sheet cake enough attention though. Baked in a 9×13 cake pan, it’s a stunning showpiece cake with a similar carefree crowd-serving vibe that whips up even faster.

This no-fuss vanilla sheet cake has a moist delicate crumb studded with bright fresh raspberries and is swirled with a sweet tangy raspberry cream cheese frosting. It’s my summer anthem cake for flavor and its pretty-in-pink cloak.

The secret to this raspberry frosting is folding powdered freeze-dried raspberries into the frosting for intense fresh flavor and color without using extracts or having to combat the liquid content of fresh raspberries. OXO’s new one stop chop manual food processor is the perfect tool to powder the freeze-dried raspberries. In the past, I’ve used my beast of a food processor for this task, then endlessly complained about cleaning the whole thing for such a tiny job. The manual food processor is small, light, and super easy to clean (even dishwasher safe!), making it ideal for small tasks like chopping nuts, easy dressing or sauce, and raspberry dust.

For a little extra magic, I sprinkle the whole cake with a poof of raspberry dust using my most-used secret weapon for decorative desserts: my dusting wand. I use this little tool for everything from dusting powdered sugar to turmeric to matcha to powdered raspberries over cake.

Gluten-Free Vanilla Raspberry Cake

Gluten-Free Vanilla Raspberry Cake

Gluten-Free Vanilla Raspberry Cake

Gluten-Free Vanilla Raspberry Cake

If you’ve got a few extra raspberries leftover in your clamshell, throw them in a GreenSaver to keep them fresh for longer. As someone who loves having raspberries on hand, but hates how quickly they get moldy and soft, this small produce keeper is a blessing. You could then even top the cake with more fresh raspberries when you serve it if it suits your fancy. And even if you can’t get your hands on fresh raspberries, the vanilla cake is also delicious without, with the pink frosting still offering that classic raspberry flavor.

Now the only thing left is for you to figure out what your next cake-eating occasion is. Memorial Day? Graduation? Monday? Whatever it is, this gluten-free vanilla raspberry cake has your back.

Gluten-Free Vanilla Raspberry Cake

OXO tools & gadgets seen in this post: Stainless Steel Measuring Spoons | Silicone Spatula | Non-stick Pro Cake Pan | GreenSaver Produce Keeper | One Stop Chop Manual Food Processor | Non-Stick Cooling and Baking Rack | Icing Knife | Dusting Wand

Head over to OXO’s blog to see more pictures of the tools in action!

Disclosure: Special thanks to OXO for providing the tools shown above and sponsoring this post! And thanks to you for supporting the companies that keep Snixy Kitchen cooking!

Continue to Content
Gluten-Free Vanilla Raspberry Sheet Cake

Gluten-Free Vanilla Raspberry Cake

Yield: 9x13 sheet cake, 24 slices

Easy gluten-free vanilla raspberry cake with raspberry cream cheese frosting and raspberry dust on top. Made in a 9x13 baking pan, this sheet cake is the perfect dessert to serve a crowd this summer!

Ingredients

Gluten-Free Vanilla Raspberry Cake

  • 1 cup (162g) sweet rice flour or glutinous rice flour (such as Mochiko)
  • 1 cup + 2 tablespoons (136g) gluten-free oat flour
  • 1 1/4 cup + 1 tablespoon (189g) millet flour
  • 1 teaspoon xanthan gum*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups + 1 tablespoon (325g) cane sugar
  • 4 large eggs, room temperature
  • 4 teaspoons vanilla extract
  • 1 cup whole milk
  • 1½ clamshells (9 ounces) fresh raspberries, washed and dried

Raspberry Cream Cheese Frosting

  • 16 ounces cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 2½ cups powdered sugar, sifted
  • 2.4 ounces ground freeze dried raspberries, sifted (about 1/2 cup), divided**
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

Gluten-Free Vanilla Raspberry Cake

  1. Preheat the oven to 350°F. Line a 9x13 baking pan with a sling of parchment paper with at least an inch overhang on two sides.
  2. In a medium bowl, sift together the sweet rice flour, oat flour, millet flour, xanthan gum, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
  4. With the mixer on low-speed, add the eggs one at a time, mixing after each one.
  5. Add the vanilla extract, mixing until just combined.
  6. Keeping the speed on low, slowly add the dry ingredients in two batches, adding the milk in between, mixing until just combined.
  7. Pour the batter into the prepared baking pan and use a rubber spatula to spread it into an even layer.
  8. Press the raspberries evenly into the cake, then use a spatula to cover the raspberries with batter.
  9. Bake for 40-50 minutes until the cake springs back when pressed in the middle and a toothpick comes out dry or with a few moist crumbs.
  10. Remove from oven and let cool for at least 30 minutes in the pan. Use the parchment paper to lift the cake out of the pan to a cooling rack to cool completely.
  11. Meanwhile prepare the frosting as written below.
  12. Once the cake is completely cool, use an offset spatula to spread the frosting over the cake. Dust with reserved raspberry dust, if desired. Slice into 24 pieces (4 x 6) and serve. Keep any leftovers in an airtight container in the fridge for up to three days.

Raspberry Cream Cheese Frosting

  1. Reserve 1 tablespoon of the ground freeze-dried raspberries.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth over medium speed. Add the butter and cream together over medium speed, scraping the sides as you go.
  3. With the mixer on low, slowly add the powdered sugar, remaining ground freeze-dried raspberries, vanilla extract, and salt. Beat until smooth.

Notes

*You can leave out the xanthan gum if needed, but the result is a slightly gummier more dense cupcake.

**I grind my freeze-dried raspberries into powder in a food processor. OXO's manual food processor is great for this!

© Sarah Menanix
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

  • Share
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Cakes & Cupcakes, Desserts, Fruit, Gluten Free Desserts, Millet Flour, Oat Flour, Sweet Rice Flour

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Hash Brown Breakfast Pizza with Asparagus
Next Post: Double Kale Salad with Creamy Pistachio Dressing »

Reader Interactions

You may also enjoy:

Gluten-Free Coffee Cake
Gluten-Free Coffee Cake
Gluten-Free Birthday Cake Recipe
Gluten-Free Vanilla Cake
Gluten-Free Pumpkin Roll
Gluten-Free Pumpkin Roll
Gluten-Free Pumpkin Spice Bars
Gluten-Free Pumpkin Bars

5 Comments

  1. Veronica Hernandez-Mena -

    May 15, 2018 at 2:11 am

    Sarah I’m so glad you are fine and that this little boy is back to doing somersaults! Now as for this raspberry cake it looks amazing! Now I’m hungry for cake!

    Reply
  2. Claudia | The Brick Kitchen -

    May 15, 2018 at 7:03 am

    So pretty, I love the raspberries studded throughout the cake! Glad you and bub are okay after the fall – frustrating to have to go in but at least the cake was the only thing harmed! (also so disappointing to see a cake go splat though…nightmare haha).

    Reply
  3. bella -

    May 15, 2018 at 11:56 pm

    This cake is so pretty! I love the idea of a manual foot processor for quick jobs like this!

    Reply
  4. christiann koepke -

    May 21, 2018 at 8:58 am

    Definitely want this for breakfast right now! And LOVE the color
    CK

    Reply
  5. Christina -

    July 2, 2019 at 3:24 pm

    Oh. My. Gosh. This was amazing. I did sub the various flours for 3.25 cups all purpose gluten free flour and used dairy free milk and butter so it was dairy free. It came out so good. Thank you for this recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Gluten-Free Vegan Bread Pudding Recipe

Pumpkin Gluten-Free Vegan Bread Pudding

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

KitchenAid Stand Mixer

Footer

Follow Snixy Kitchen on Instagram

Halfway through my full-day video shoot for @castr Halfway through my full-day video shoot for @castrawberries today, I learned it was #nationalstrawberryday - what timing! I’ve currently got 10lbs of strawberries in my fridge and my kids are stoked for strawberry season. I shot a video and some photos of @tutti_dolci’s strawberry slab pie for @castrawberries last year - get the recipe for this pie on their site! For GF, sub in the pie crust from my gluten-free triple berry pie - linked in profile! #strawberrypie 
•
https://www.snixykitchen.com/triple-berry-pie-with-gluten-free-cardamom-crust/
{New} Gluten-free lemon drizzle cake, in partnersh {New} Gluten-free lemon drizzle cake, in partnership with @bobsredmill! This bright lemony loaf cake is the little black dress of cakes. Baking cake in a loaf pan instantly brings it into “suitable for breakfast” territory. Adding the crunchy lemon glaze shell makes it sweet enough to be the perfect dessert or snack cake. 
•
And this glaze, y’all. 😻 I used Mary Berry’s technique of applying the lemon sugar drizzle while the cake is warm so it hardens into crunchy icing that crackles as you slice it, making the crust quite possibly the best part. 
•
This cake comes together with four flavorful flours: almond, gluten-free oat, sweet rice, and tapioca. Get the recipe along with my substitution recommendations on the blog - link in my profile @snixykitchen! #lemondrizzlecake #glutenfreecake #bakedwithbobs #betterwithbobs #bobsredmill #ad
•
https://www.snixykitchen.com/gluten-free-lemon-drizzle-cake/
If you’re having a full-scoop-of-cookie-dough-on If you’re having a full-scoop-of-cookie-dough-on-a-cone kind of day/week/year, I’ve got you. Customize this gluten-free edible cookie dough recipe with your favorite add-ins and store it in the freezer for late-night cookie dough cravings. Recipe link in profile - @snixykitchen #ediblecookiedough #cookiedough
•
https://www.snixykitchen.com/gluten-free-edible-cookie-dough/
Ricotta toast with crispy pan-fried maitake mushro Ricotta toast with crispy pan-fried maitake mushrooms and flaky salt – sharing my go-to lunch in collaboration with @goodeggs. My neighbor and I meal plan on Saturday nights then place a delivery order together from Good Eggs and honestly, it’s the highlight of my week. What I miss most about going to the grocery store regularly was choosing from a vast selection of fresh local produce varieties from specific farms. Once we started this Good Eggs weekly tradition a few months ago, I was able to do that again, and still get all my go-to pantry staples. But now all in one place. From my couch. Swipe to see a sampling of what I got in my box this week! Among many other things, we both always order: whole milk basket ricotta from @bellwetherfarms and A LOT of maitake mushrooms from @mycopiamushrooms. Then we take turns delivering variations of this toast to each other – add flaky salt, herbs, greens, garlic, nuts, carrot spread, romesco – go wild! 
•
To try Good Eggs, new customers can get $80 off your first 4 orders with my promo code SNIXY80 ($20 per order) or click the link in my bio or IG stories and the code will be automatically applied! #mygoodeggsbox #absurdlyfresh
•
http://bit.ly/3jzZ7gc
Gluten-free chocolate cake for Zoella’s birthday Gluten-free chocolate cake for Zoella’s birthday! Happy 5th birthday to my baby girl who isn’t so much of a baby anymore. She amazes me every single day with her ideas, kindness, and curiosity. Swipe to see her from 2 days to 5 years - I’m not crying, you’re crying.
•
For our fam celebration, I baked a single family serving of this perfect gluten-free chocolate cake as a 6-inch layer cake. See a picture of her cake in my stories and get the link in my profile! I used 1/3 of the recipe and baked it in two 6-inch rounds. #chocolatecake #glutenfreecake 
•

https://www.snixykitchen.com/gluten-free-chocolate-sheet-cake-with-chocolate-buttercream/
Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure