Raspberry Streusel Crumble Cake

This Raspberry Streusel Crumble Cake is everything you want in a dessert: melt-in-your-mouth creaminess, sweet and tart raspberry bursts, and a golden crunchy crumble topping that doubles as the base. And the best part? You can whip it up in just 15 minutes of prep before it goes into the oven.

Whether you’re baking for a cozy brunch, a summer picnic, or a Sunday afternoon treat, this cake delivers every time. In today’s post, I’ll guide you through the recipe and offer tips for perfect results even when using frozen raspberries.

Why You’ll Love This Raspberry Streusel Crumble Cake

• Quick and easy to prepare – just 15 minutes of hands-on time
• Incredibly flavorful – the tang of raspberries meets rich, creamy filling
• Perfect texture contrast – crispy streusel, silky cream, juicy fruit
• Customizable – works with fresh or frozen raspberries

Ingredients You’ll Need for the Raspberry Streusel Crumble Cake:

For the Streusel (Base and Topping)

• All-purpose flour – provides structure for the streusel dough
• Egg – binds the streusel mixture and adds richness
• Sugar – sweetens the base and topping
• Butter (softened) – gives the streusel its crumbly texture and rich flavor
• Baking powder – helps the base rise slightly and keeps it from being too dense
• Salt – enhances and balances the overall flavor
• Vanilla sugar or vanilla extract – adds a warm, aromatic vanilla note

For the Raspberry Cream Filling

• Raspberries (fresh or thawed frozen) – the fruity centerpiece of the cake
• Sour cream or crème fraîche – gives the filling its creamy texture and mild tang
• Lemon juice – brightens the flavor and balances the sweetness
• Sugar – sweetens the cream layer
• Vanilla pudding powder – thickens the filling during baking to help it set

Optional (for frozen raspberries):

• Cornstarch – absorbs excess moisture from thawed berries to prevent a soggy filling

Alternative to Vanilla Pudding Powder (if unavailable):

• Cornstarch – acts as the thickening agent
• Sugar – sweetens the substitute mix
• Vanilla extract or vanilla bean paste – provides the vanilla flavor

Here are the essential tools you’ll need for making the Raspberry Streusel Crumble Cake:

• Mixing Bowls: Use a few bowls of different sizes to mix the streusel dough and prepare the creamy raspberry filling separately.
• Whisk: Ideal for mixing the filling ingredients until smooth and lump-free.
• Electric Mixer: Perfect for quickly and evenly combining the streusel dough. A dough hook works best for forming those classic buttery crumbs.
• Springform Pan (28 cm / 11-inch): This is the ideal pan for baking the cake. It allows for easy removal without damaging the delicate layers. Be sure to line it with parchment paper or grease it well.
• Measuring Scale: For accurate measurement of all ingredients, especially when baking by weight (grams).
• Cookie Scoop: Helps spread the raspberry cream evenly and smooth out the layers before adding the streusel topping.
• Cooling Rack: Allows the cake to cool evenly after baking, which helps the filling set properly and prevents sogginess.

Here is the full Recipe:

For the Streusel (base + topping):

• 350g (2 ¾ cups) all-purpose flour
• 1 large egg
• 150g (¾ cup) sugar
• 125g (1 stick + 1 tbsp) butter, softened
• 2 tsp baking powder
• 1 pinch of salt
• 1 packet vanilla sugar (or 1 tsp vanilla extract)

💡 Vanilla sugar is common in Germany, but you can substitute it with 1 tsp vanilla extract if you’re elsewhere.

For the Raspberry Cream Filling:

• 800g raspberries (fresh preferred, see frozen note below)
• 4 cups (800g) sour cream or crème fraîche (you can also use Greek yogurt for a lighter version)
• Juice of ½ lemon
• 80g (⅓ cup) sugar
• 1 packet vanilla pudding powder (see alternatives below)

Vanilla Pudding Powder Substitute

If you’re outside Germany, you might not have access to traditional Puddingpulver. Here’s a great DIY alternative:

DIY Vanilla Pudding Mix Substitute (for one packet):

• 40g (⅓ cup) cornstarch
• 2 tbsp sugar
• 1 tsp vanilla extract or ½ tsp vanilla bean paste

This mix gives the same thickening effect as store-bought pudding powder and delivers a rich vanilla flavor.

Frozen Raspberries Warning & Fix

Problem: Using frozen raspberries without adjustments can result in a filling that’s too wet, causing the cake to fall apart or not set properly.

Solution:
If using frozen raspberries, follow these extra steps:

1. Thaw the raspberries in a colander over a bowl.
2. Let them drain for at least 30–45 minutes.
3. Sprinkle 1–2 tbsp cornstarch over the berries before folding them into the cream. This absorbs excess moisture during baking and helps the filling set.

Alternatively, reduce the sour cream to 700g if using frozen berries to balance the liquid content.

Directions:

1. Preheat your oven to 170°C (340°F) convection/air circulation or 180°C (355°F) standard heat. Line a 28 cm (11-inch) springform pan with parchment paper or grease it lightly.
2. Make the Streusel Dough: In a large bowl or stand mixer, combine flour, baking powder, sugar, salt, and vanilla sugar (or extract). Add the egg and softened butter. Mix with a dough hook or crumble with your hands until large crumbs form. The dough should be crumbly, not a cohesive ball.
3. Prepare the Raspberry Cream: In a separate bowl, mix the sour cream, sugar, lemon juice, and pudding powder (or your DIY substitute) until smooth. Gently fold in the raspberries. If using frozen berries, remember to thaw, drain, and coat with cornstarch first!
4. Assemble the Cake: Press half of the streusel dough into the bottom of the springform pan to create a firm crust. Pour the raspberry cream filling on top and spread it evenly. Sprinkle the remaining streusel over the top.
5. Bake: Place the cake in the preheated oven and bake for 60 minutes, or until the top is golden brown and the center has just a slight wobble.
6. Cool and Set: Let the cake cool completely in the pan—ideally for a few hours or overnight in the fridge. This allows the filling to firm up and slice beautifully.

Pro Tips for Perfect Results

• Fresh vs. Frozen Raspberries: Fresh gives the best texture, but frozen works well with the above adjustments.
• Chill Before Serving: This cake tastes even better when fully set and chilled.
• Add a Dusting of Powdered Sugar before serving for a beautiful finish.
• Make It Gluten-Free: Substitute the flour with a gluten-free baking mix.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day. Bake the cake, let it cool, and refrigerate it overnight.

Can I use other fruits?
Absolutely. Try blueberries, chopped strawberries, or a mix of summer berries. Just adjust for moisture like with frozen raspberries.

What’s the best way to store leftovers?
Keep the cake in an airtight container in the fridge. It stays fresh for up to 4 days.

More Baking Ideas:

• Pumpkin Spice Pastry – Flaky puff pastry filled with a creamy pumpkin spice filling, perfect for a quick and cozy fall dessert!
• Banana Bread with Chocolate Chips – A moist, flavorful banana bread studded with melty chocolate chips, perfect for any time of year!
• Pumpkin Crumble Muffins -Moist pumpkin muffins topped with a buttery crumble, combining all the best flavors of fall in one delicious bite.
• Mini Apple Pies – Enjoy all the classic flavors of apple pie in these perfectly portioned, bite-sized treats!

Watch the recipe video here. Let’s get to baking! Here is the full recipe: