RASPBERRY CAKE makes life a little bit sweeter! This cake is inspired by one of my fave drinks, the Moscow Mule. It’s made with fresh raspberries, ginger beer, a raspberry moscow mule simple syrup, and a fresh lime glaze. YUM!
Moscow Mule Raspberry Cake
This Raspberry Moscow Mule Cake is epic for a couple of reasons, but I’m most excited about how EASY it is to make! Plus it’s delicious, full of flavor, and kinda pretty if I do say so myself. Is there anything more festive than a fun and bright Raspberry Cake inspired by a classic cocktail? I don’t think so!
I just love the flavors of this cake: raspberry, ginger beer, lime….it tastes sooo good and it has that super fresh flavor from the fresh berries. You’re going to love this cake!
This Raspberry Cake inspired by the Moscow Mule has the perfect mix of flavors. Raspberries, ginger beer, and topped with a fresh lime glaze. Easy enough to bake from scratch!
Best Ginger Beer for this Recipe
The secret ingredient that makes this Moscow Mule-inspired Raspberry Cake EXTRA moist and amazing is my favorite, Crabbie’s Alcoholic Ginger Beer. YOU GUYS…I am OBSESSED with this stuff. (You might remember my Garlic Ginger Pulled Pork and Moscow Mule Mimosas from earlier in the year!)
Crabbie’s originated in Edinburgh, Scotland with a rich history that dates back to 1801. It has recently made its way to the States, and I couldn’t be more excited. Obviously, I love to drink it.
It’s the perfect combination of crisp and refreshing; made from a secret recipe of four special ingredients and natural ginger that is cold-steeped for up to six weeks! I love that it’s not too sweet, making it the absolute best ingredient for cocktails OR cooking!
You can find more recipe ideas and of course where to buy near you HERE. The other thing that’s great is that it comes in FLAVORS! I used the Scottish Raspberry flavor for this Raspberry Moscow Mule Cake and OMG! It is so perfectly tart. I’m Obsessed.
Raspberry Cake made with Ginger Beer
I just love how this raspberry cake bakes up fluffy and perfect every time. If I can do it, you can do it too! TRUST ME. I have cake anxiety, but this cake made me PROUD! I modeled it after my girl Jocelyn’s Blood Orange Mimosa Cake from her ridiculously amazing book, Grandbaby Cakes!
I changed a bunch of things around to make this a Raspberry Moscow Mule cake versus the Blood Orange Mimosa, but I used her cake as a template. She’s a genius so we are all in good hands! Thanks lady!
I hope you love this festive Raspberry Moscow Mule Cake as much as we do. I hope it makes you proud to bake it from scratch. I loved making this raspberry cake without a box, and I hope you love it as much as I do. It’s the perfect dessert!
See the recipe card below for details on how to make this Moscow Mule Raspberry Cake. Enjoy!
If you like this raspberry cake recipe, try these other great cake recipes too:
- Fresh Strawberry Cake
- Oreo Poke Cake
- Turtle Cake Recipe
- Chocolate Peanut Butter Pound Cake
- Strawberry Buttermilk Cake
- Pink Grapefruit Cake with Ginger Grapefruit Glaze
- Kentucky Butter Cake with Strawberries and Cream
Raspberry Moscow Mule Cake
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Ingredients
For the Cake
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- 2¾ cups granulated sugar 550 grams
- 5 large eggs 250 grams room temperature
- 1 tablespoon pure vanilla extract 4 grams
- ½ teaspoon kosher salt
- 3 cups cake flour 360 grams, sifted (SEE NOTE)
- 1 cup Crabbie's Scottish Raspberry Ginger Beer 227 grams
- 1 pint fresh raspberries 454 grams
For the Simple Syrup
- ½ cup Crabbie's Scottish Raspberry Ginger Beer 114 grams
- ½ cup granulated sugar 50 grams
- ¼ cup freshly squeezed lime juice 57 grams, from 2 limes
For the Fresh Lime Glaze
- 1½ cups powdered sugar 170 grams
- ¼ cup freshly squeezed lime juice 57 grams, from 2 limes
- 2 teaspoons grated lime zest 4 grams, from 1 lime
Recommended Equipment
- Kitchen Scale (optional)
- 6-Cup Bundt Pan
Instructions
For the Cake
- Preheat oven to 315°F. Lightly flour a 6-cup bundt pan or spray with nonstick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy, about 5-7 minutes.1½ cups unsalted butter, 2¾ cups granulated sugar
- Add in the eggs, one at a time. Mix for about 30 seconds in between one egg. You may need to scrape down the sides in between eggs as well. Add in the vanilla and salt.5 large eggs, 1 tablespoon pure vanilla extract, ½ teaspoon kosher salt
- Reduce the speed to just above low and add the flour in one cup at a time. Once combined (be careful not to over mix), add in the ginger beer slowly so it doesn't splash up. Turn off the mixer and set aside.3 cups cake flour, 1 cup Crabbie's Scottish Raspberry Ginger Beer
- Add the raspberries to the bottom of the bundt cake pan, spreading them out to cover the bottom.1 pint fresh raspberries
- Pour the cake batter over the raspberries and smooth out the top.
- Bake for 75-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for at least 10 minutes, then unmold, transfer to a plate, and set aside.
For the Simple Syrup
- Heat a small saucepan over medium-high heat. Add in the ginger beer, sugar, and lime juice. Stir to combine. Allow the mixture to come to a light boil and then reduce to a simmer. Simmer until the syrup is slightly reduced, about 5-7 minutes. Set aside.½ cup Crabbie's Scottish Raspberry Ginger Beer, ½ cup granulated sugar, ¼ cup freshly squeezed lime juice
For the Lime Glaze
- In a medium bowl, stir together the powdered sugar and lime juice. Once combined, stir in the lime zest.¼ cup freshly squeezed lime juice, 2 teaspoons grated lime zest, 1½ cups powdered sugar
For Assembly
- Once the cake has cooled to room temperature, poke all over with a fork. Pour the simple syrup over the cake - the more the better! Then, pour on the lime glaze. Top with fresh whipped cream and strawberries to serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Cake Flour: If you don't have cake flour, you can make your own by measuring 3 cups of all-purpose flour, removing 6 tablespoons from the cup, and adding 6 tablespoons of cornstarch. Whisk together and sift well before using.
- If you can't find Crabbie's locally, you can use regular ginger beer or raspberry soda.
Nutrition Information
Hi there! I recently discovered this particular recipe and realized all the commentaries regarding this recipe were almost eight years ago! There have been no other commentaries since then ’till mine. Has anybody made this cake successfully and submitted commentaries for it? All the posted commentaries compliment the pictures of the cake, but none indicate that they have made the cake themselves and provide feedback on the results. I’m curious to know why? Thank you!
Hi Dionakaye, this recipe was originally published in 2016, and while we have had some recent questions asked about it, unfortunately, those particular commenters did not choose to return to update us on how the recipe went for them. We hope you’ll give the recipe a try and come back to let us know how it goes! We do still make this cake from time to time, and every time it turns out well for us, but of course, we’d love to hear your personal experience!
Hi, again! I am wondering where you were able locally to purchase Crabbie’s Scottish Raspberry Ginger Beer? I reside in Fort Mill, SC, and it appears it is not available in this state! Even Amazon.com doesn’t make it available! How expensive is it to ship it out from its native country, Scotland??!!
Hi, unfortunately, because Crabbie’s is alcoholic, it may not be available to be shipped to your state. A great non-alcoholic alternative is Schweppes Raspberry Ginger Ale! You could also alternatively grab a bottle of regular non-alcoholic ginger beer and add some fresh raspberries to it.
Hi there! 1) Is a six-cup only bundt cake pan sufficient for a recipe calling for three cups of flour? 2) Does this cake recipe not require any leavening at all such as baking soda and/or baking powder? Thank you!!
Hi, we used a 6-cup bundt pan to test this recipe, and it worked great! The carbonation in the raspberry ginger beer is what helps this cake to rise, so we did not use any additional leaveners.
This looks like a new dessert I need to try sometime…yummy !
This is such a beautiful cake and gorgeous photos, Becky!!! I love the idea of using a beer in a cake!! I was trying to get the chance to come say hi to you at Chopped Con but at least I can say I have seen you in person now! :)
I wish I was going to Blogger Food. I’m looking at going to Indulge next year though.