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This raisin butter cake is loaded with sweet, plump raisins, making it the perfect treat for raisin lovers. This raisin cake recipe is rich, buttery, and incredibly moist, with a fail-proof method that’s easy to follow. Enjoy this delicious, homemade raisin butter cake for any occasion!
Simple Moist Raisin Cake Recipe
I’m so excited to share this simple moist raisin cake recipe with you! It’s a twist on my best Butter Cake recipe, and it’s nothing short of amazing. Buttery, rich, and perfectly moist, each slice is packed with sweet, juicy raisins that make every bite irresistible. This raisin butter cake is a timeless treat, perfect for tea time or as a comforting dessert to share with loved ones.
What I love most about this recipe is how easy it is to whip up while still offering incredible flavor and texture. The tender crumb paired with the chewy sweetness of raisins makes it feel extra special, even though it’s so simple to make. If you’re looking for a go-to recipe for an old fashioned raisin cake, this one is guaranteed to be a hit. Be sure to check out my tips and tricks below to ensure your raisin cake turns out perfect every time!
Why This Raisin Cake Recipe Is The Best
- Buttery and moist. This raisin butter cake is everything I love—rich, buttery, and so moist with a soft, tender crumb that practically melts in my mouth.
- Raisins in every bite. I love how sweet, juicy raisins are scattered throughout the cake, adding a burst of natural sweetness that perfectly complements the buttery goodness.
- A fun twist on butter cake. If you’ve tried my butter cake recipe, you’ll love this raisin version. It takes the classic butter cake up a notch with extra sweetness and texture from the raisins—trust me, it’s a game-changer.
- So easy to make. You don’t have to be a baking expert to nail this foolproof recipe. It’s simple, straightforward, and perfect for beginners who want to make something delicious with minimal fuss
Ingredients You’ll Need
- Unsalted butter – Use room temperature butter.
- All-purpose flour – I wouldn’t recommend using self-raising flour for this recipe. It might seem like an easy swap, but trust me, the texture and rise just won’t be the same as with all-purpose flour and baking powder. Stick with the original for the best results!
- Baking powder
- Salt
- Sugar – I used granulated white sugar.
- Eggs – Use room temperature eggs. Let your eggs sit out for about 30 minutes before you start. If you’re short on time, you can pop them in a bowl of warm (not HOT) water for 5-10 minutes to bring them to room temperature fast.
- Vanilla extract
- Milk – Use fresh whole milk at room temperature for a rich, moist texture in your cake.
- Raisins
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Classic – No raisins? No problem! My classic Butter Cake recipe is rich, soft, and perfectly moist, making it the go-to treat for any occasion.
- Rum – For a little extra flavor, soak raisins in rum and fold them into the batter for a delicious rum raisin cake.
- Blueberry – Craving something fruity? Fresh blueberries added to the batter make for a light, moist and sweet Blueberry Butter Cake (or Blueberry Cake).
- Brandy – Want something with a little extra depth? Add brandy and prunes for a Brandy Butter Cake with Prunes that’s rich, aromatic, and full of flavor.
- Brownie – Love chocolate? Try my Brownie Butter Cake recipe by adding the fudgy richness of brownies to the soft, buttery texture of a cake.
- Walnut – Looking for a buttery cake with a rich, nutty twist? My Walnut Butter Cake recipe is smooth, flavorful, and filled with nutty goodness in every bite.
How To Make Moist Raisin Cake
First, preheat your oven to 375°F (190°C). Grease a regular loaf pan (or two mini loaf pans, if you prefer) with some butter. Next, mix the flour and baking powder together, then give it a good sift. Toss in the salt and mix everything together well. Set it aside for now.
Grab your electric mixer and beat the butter and sugar together until they’re nice and creamy, and the color turns a pale yellow. This should take about 5 minutes. (Just a heads-up: the sugar might not fully dissolve yet, and that’s totally fine!)
Add in the first egg and beat it in really well. Keep mixing for about 1-2 minutes, or until it’s nice and creamy. Don’t forget to scrape down the sides of the bowl so everything mixes evenly!
Now, toss in the vanilla extract and give it a good mix. Next, fold in the flour mixture until everything’s combined. Add the milk, then gently fold in the raisins—save a few for the top though! Make sure everything’s well mixed.
Pour the batter into your greased baking pan and give it a little shake to spread it out evenly. Then, sprinkle the rest of the raisins on top to finish it off.
Pop it in the oven and bake for about 40-50 minutes, or until it’s golden brown and a cake tester comes out clean when you stick it in the center. Once it’s done, take it out and let it cool on a wire rack for about 5 minutes. Serve it warm and enjoy!
Secrets To The Best Raisin Cake Every Time
- I always use good-quality butter—it really makes a difference in the taste and aroma of the cake.
- To keep the raisins from sinking to the bottom of the cake, I like to dust them with a little flour before adding them to the batter. I shake off the excess flour and then sprinkle them on top.
- If I notice the top of the cake browning too quickly while the inside is still uncooked, I just cover it with aluminum foil once the top has set. This way, the cake cooks through without the top getting too dark.
- I know it’s tempting to cut right into it, but I always let the cake cool for at least 15 minutes before slicing. It helps it set, and I get cleaner slices.
Frequently Asked Questions
Yep, you can totally use a round or square pan instead of a loaf pan! Just keep in mind the baking time might vary depending on the size and shape of your pan. Start checking around 30 minutes, but no worries—it’ll turn out delicious no matter what!
I recommend using unsalted butter for better control over the salt in your cake. If you only have salted butter on hand, just skip the extra salt in the recipe.
Yes! You can easily bake it ahead of time and store it at room temperature or in the fridge until you’re ready to serve.
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Just thaw it at room temperature before enjoying!
This recipe is 372 calories per piece.
What To Serve With Raisin Cake
For a delightful afternoon tea party, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Raisin Cake
Ingredients
- 2 1/4 sticks unsalted butter, at room temperature
- 7 oz (200g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 oz. (200g) sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 4 tablespoons fresh milk
- 1/4 cup raisins, dusted with some all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a regular loaf pan or two mini loaf pans with butter. Mix the flour and baking powder together and sift. Add the salt and mix well. Set aside.
- Use an electric mixer to beat the butter and sugar until well combined and pale yellow in color, about 5 minutes. (Note: the sugar may not be fully dissolved yet).
- Add the first egg and beat well after each addition, about 1-2 minutes or until creamy. Scrape down the sides for even mixing.
- Add the vanilla extract and mix well. Fold in the flour mixture and combine thoroughly. Add the milk and fold in the raisins, saving some for the top. Mix well.
- Pour the batter into the greased baking pan and shake lightly to distribute it evenly. Sprinkle the remaining raisins on top.
- Bake for 40-50 minutes, or until golden brown and a cake tester inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 5 minutes. Serve warm.
Notes
- I always use good-quality butter—it really makes a difference in the taste and aroma of the cake.
- To keep the raisins from sinking to the bottom of the cake, I like to dust them with a little flour before adding them to the batter. I shake off the excess flour and then sprinkle them on top.
- If I notice the top of the cake browning too quickly while the inside is still uncooked, I just cover it with aluminum foil once the top has set. This way, the cake cooks through without the top getting too dark.
- I know it’s tempting to cut right into it, but I always let the cake cool for at least 15 minutes before slicing. It helps it set, and I get cleaner slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. If I use mini loaf pan, what will be the baking time? And how about the temperature? Thanks.
30 mins. 350F
Is 375 too hot for this cake?
Wash then dredge the raisins in SR flour and add them after the eggs not lastly and they should be distributed throughout the cake. That is how my mother always taught me to do it. B.
Hi Barbara, great idea. I will have to try!
Hi, I have a 21L oven:
1) is the temperature of 190 ok or do I need to lower it or shorten the baking time? I placed the mould at lowest deck?
2) is this recipe for 9″ round mould?
Hi! I just arrive to your blog and tried this recipe. It was a super moist cake, lovely… but my raisins went all to the bottom… that’s why I tried it again changing a few things, I put less butter (210g) and more flour. (300g) It went out PERFECT!!! All my raisins stayed in their place, and it’s still super super moist!!!!
Hi Camila, thanks for sharing your tip, I will try your modified version. Another way to make sure the raisins stay is to dust more flour. That usually work.
I thought so, Camila. But, tell me your recipe. I usually love baking cakes for Christmas or New Year, but I miss the recipe. As you say, I feel it is true that more experience is more thoughtful. Any person have a lot of experience, then he is thoughtful, and can be anything he want as well.
I just made this. I halved the recipe for a 6-inch square tin, used slightly less sugar (90g) and rum-soaked raisins. Absolutely delicious!! I have been searching for such a butter cake for ages because I prefer a slightly more dense crumb. Thank you for sharing it! Cant stop eating it!!
Thank you very much for the recipe it works really well. This cake tastes really good and gave the recipe to my sister too, she loved it too. I made it and absolutely love it! thanks again :)
Hi Inga, thanks. Yes I love this raisin butter cake recipe, too. :)
Nice and good like
Hi .. Can advise the conversion for the oven 375f is how many degrees
Thanks a lot
190 C.
Looks yummy. Quick tip-if fruit sinks to the bootom of a cake it means the batter is too wet.
Hi, just baked the cake & have yet to cut & try it. My top sprinkled layer of raisins were peeking out on the top crust.
The raisins was soaked while I was beating the batter. Before adding flour, drain the raisins & pat them dry then add to the batter after the flour. Will experiment on sprinkling it with flour after patting them dry on my next bake.