Honey-Raspberry Tea Cake

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Honey-Raspberry Tea Cake
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  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 8
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Make the most of summer's berry bounty with an old-fashioned tea cake. With a quick prep time of just 10 minutes, it's easy to bake and enjoy any time.
By Sarah Caron
Updated Aug 17, 2011


  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup honey
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh raspberries
  • Powdered sugar for garnish
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Grease bottom and side of 8-inch round pan with butter; lightly flour.
  • 2
    In large bowl, beat oil, honey and granulated sugar with electric mixer on medium speed about 3 minutes or until a paste forms. Add eggs; beat about 1 minute or until well combined. Beat in vanilla. On low speed, beat in flour, baking powder and salt just until combined. Add milk; beat about 2 minutes or until smooth. With spoon, fold in raspberries. Pour batter into pan.
  • 3
    Bake 50 to 60 minutes or until toothpick inserted in center comes out clean and cake is a caramel color. Cool 15 to 20 minutes in pan. Carefully loosen edge of cake with knife; turn out onto cooling rack. Flip cake onto serving plate. Sprinkle with powdered sugar. Cake can be served immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, garnish the cake with fresh raspberries.
  • tip 2
    This cake can be stored at room temperature for up to three days.


Nutrition Facts are not available for this recipe
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