Raspberry Crumble Cake Recipe: A Delectable Treat

Do you love indulging in sweet treats that offer a burst of fruity flavor and a crumbly, buttery crunch? If the answer is yes, then this raspberry crumble cake recipe is a must-try! Perfect for gatherings with family and friends, this cake is an ideal dessert to bring some joy and color to any occasion. With its harmonious blend of tender cake, tangy raspberries, and a crumbly topping, it’s a treat that will leave your taste buds dancing.


To make a raspberry crumble cake for 10 people, you will need:

  • 4 eggs (split)
  • 150 grams of sugar
  • 100 ml sunflower oil
  • 170 grams of Greek yogurt
  • 240 g flour
  • 2 teaspoons of baking powder
  • 1 tablespoon of orange zest
  • 150 g raspberries

For the crumble, you need:

  • 50 grams of sugar
  • 100 grams of flour
  • 50 g butter or margarine
  • 3 tablespoons of almond shavings

You will also need baking paper and a baking tin or oven dish of approximately 28 x 18 cm.


The process to make a scrumptious raspberry crumble cake is straightforward and easy to follow. Below are the steps you need to take:

Making the Crumble

  1. Preheat your oven to 170 degrees.
  2. Combine the sugar and flour together in a bowl.
  3. Add the butter or margarine in small pieces.
  4. Rub the butter into the flour mixture using your fingertips until crumbs form.
  5. Add the almond shavings and mix them in gently.
  6. Refrigerate the mixture to allow it to firm up a bit.

Mixing the Batter

  1. Beat the egg whites until stiff using a mixer.
  2. Fold in the egg yolks gently.
  3. Add sugar, sunflower oil, and Greek yogurt, mixing until smooth.
  4. Sift in the flour and baking powder, and mix to form a smooth batter.
  5. Add the orange zest and combine well.

Assembling the Cake

  1. Line your baking tin with baking paper or grease it well.
  2. Pour the batter into the tin and smooth it out.
  3. Distribute the raspberries evenly over the batter.
  4. Sprinkle the crumble mixture evenly over the top.

Baking and Cooling

  1. Bake the cake in the preheated oven for about 60 minutes or until the top is golden brown and a toothpick inserted comes out clean.
  2. Allow the cake to cool in the tin before removing it.

Serving Suggestions

Once your raspberry crumble cake has cooled, you can serve it as is, or for an added touch, sprinkle it with icing sugar. This cake is delicious on its own, but you can pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Tips for the Best Raspberry Crumble Cake

  • Use fresh raspberries for the best flavor. If they’re not in season, frozen raspberries work well too.
  • Customize your crumble with different nuts or spices for a unique twist.
  • Don’t overmix the batter; just mix until the ingredients are combined to maintain a light, tender texture.


A homemade raspberry crumble cake is a delightful treat that combines the sweetness of cake with the tartness of raspberries and the crunch of a crumble topping. It’s perfect for any occasion, whether you want to impress your guests or just enjoy a comforting dessert. Follow the steps in this recipe, and you’ll have a scrumptious cake to share with your loved ones.


  1. Can I use other berries instead of raspberries? Yes, you can substitute raspberries with other berries like blueberries, blackberries, or even a mix of different berries.
  2. Can I make this cake gluten-free? Absolutely! Replace regular flour with a gluten-free flour blend for a gluten-free version of the cake.
  3. How long can I store this cake? The cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
  4. Can I freeze this cake? Yes, you can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and place it in an airtight container before freezing.
  5. What can I use instead of Greek yogurt? You can substitute Greek yogurt with sour cream or plain yogurt for similar results.

Enjoy your baking and savor every bite of your delicious raspberry crumble cake!

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