COOKIES on the DR. OETKER website

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Raspberry Muffin Cake

9 servings

Easy 65 Minutes



For the recipe  Raspberry Muffin Cake

For the Raspberry Muffin Cake:

225 g Plain Flour (8 oz)
3 Dr. Oetker Baking Powder Sachets (x3 sachets/15g or 1 tbsp)
115 g Caster Sugar (4 oz)
150 ml Whole Milk (1/4 pt)
115 g Lightly Salted Butter (4 oz, melted)
200 g Raspberries (7oz) Fresh raspberries + extra to serve)
50 g Raspberry Coulis
2 Medium Eggs , Beaten




Preheat the oven to 180°C (160°C fan oven, 350°F, gas 4). Grease and line a deep 18cm (7inch) square cake tin with baking parchment.


Sift the flour and Baking Powder into a bowl. Stir in the sugar and make a well in the centre.


Mix the eggs, milk, and melted butter together and pour into the well, then stir to form a stiff, well-blended batter. Carefully fold in the raspberries.


Spoon into the prepared tin, smooth the top and bake for about 45 minutes, until risen and lightly golden. Cool for 5 minutes then skewer the cake all over with a cocktail stick and pour over the Raspberry Coulis allowing time in between pours for it to soak into the cake. Cool for a further 10 minutes then turn on to a wire rack to cool completely.


To serve, peel away the lining paper and cut the cake into 9 squares. Top each portion with extra raspberries if liked. Your muffin cake is now ready to serve and enjoy!

Nutritional Information for the recipe Raspberry Muffin Cake

Per Serving Per 100 g / ml
Energy 1181 kJ
282 kcal
1093 kJ
261 kcal
Fat 12.76 g 11.82 g
Carbohydrate 35.89 g 33.24 g
Protein 5.06 g 4.68 g