Raspberry Cream Layer Cake Recipe

If you love light, fluffy cakes layered with a dreamy fruit cream and finished with a gorgeous chocolate ganache drip, this Raspberry Cream Layer Cake Recipe is bound to become a new obsession! This cake is a celebration of fresh raspberries, soft vanilla sponge, and smooth chocolate, all coming together in a dessert that looks as beautiful as it tastes. Whether it’s for a birthday, a holiday gathering, or simply to spoil yourself, this cake will win hearts with every forkful.

Ingredients You’ll Need

The magic of this Raspberry Cream Layer Cake Recipe lies in how a handful of simple, high-quality ingredients work together to create something truly spectacular. Each element brings its own flavor, texture, or vivid color, so don’t skip or swap if you want the full experience!

• All-purpose flour: Gives structure and lightness to those tender sponge layers, forming the perfect base for the cream.
• Baking powder: Ensures your cake rises beautifully, creating a light crumb that soaks up all the luscious fillings.
• Salt: Just a little enhances all the other flavors, balancing out the cake’s sweetness.
• Unsalted butter: Brings richness and helps create that irresistible soft, moist texture in the cake layers.
• Sugar: Adds sweetness and a lovely golden color as it creams with the butter.
• Large eggs: Bind the batter together and add extra lift for fluffy layers.
• Vanilla extract: Brings depth and a warming aroma that pairs perfectly with the raspberry cream.
• Whole milk: Keeps the sponge moist, tender, and full-bodied.
• Heavy cream (for filling and ganache): Whips up tall and silky for the cream, and makes the ganache glossy and decadent when paired with chocolate.
• Powdered sugar: Dissolves smoothly into the cream, giving it structure and just the right amount of sweetness.
• Raspberries (fresh or frozen): The star of the show, these add tartness, juiciness, and that signature swirl of blush-pink color.
• Dark or semi-sweet chocolate: Melts into a rich ganache for an elegant, slightly bitter contrast to the sweet cake and cream.
• Fresh raspberries (for decoration): Pop them on top for beautiful bursts of color and flavor.
• Whipped cream rosettes: Adds a finishing touch of luxury to the final presentation.
• Mint leaves (optional): Just a few leaves offer visual pop and a refreshing scent.

How to Make Raspberry Cream Layer Cake Recipe

Step 1: Prepare and Bake the Sponge Cake

Start by preheating your oven to 350°F (175°C) and lining three 8-inch cake pans with parchment. Whisk together the flour, baking powder, and salt in one bowl. In another, beat the butter and sugar until they look light and fluffy–this will take a few minutes, but don’t skimp! Add eggs one at a time, then vanilla. Gently alternate adding your dry ingredients and milk, starting and ending with flour. Divide the batter evenly into your pans and bake for about 20 to 25 minutes. When a toothpick poked into the center comes out clean, they’re done. Let the cakes cool completely before moving on.

Step 2: Whip up the Raspberry Cream Filling

While the cakes cool, set a cold mixing bowl and beaters in the fridge (this helps your cream whip faster). Beat the heavy cream, powdered sugar, and vanilla together until you see soft peaks—stop before it looks grainy! Gently fold in the mashed raspberries. The key is to aim for pretty pink streaks; don’t overmix or you’ll lose that gorgeous swirl.

Step 3: Make the Chocolate Ganache Drip

For a glossy, decadent finish, heat heavy cream in a small saucepan until just simmering. Pour it over your chopped chocolate and let it rest for three minutes–resist the urge to stir! After letting the mixture sit, gently stir until smooth and shiny. This ganache will be just the right consistency for that perfect drip once it cools slightly.

Step 4: Assemble the Cake

Start with one cooled sponge layer on your cake stand or plate. Spread a thin layer of whipped cream on top, then scoop a generous portion of the raspberry cream over that. Repeat with your second sponge and more filling, saving enough to crown the cake. Top with the final sponge layer. Slowly pour the ganache over the middle, gently nudging it towards the edges to create elegant drips down the sides.

Step 5: Decorate and Chill

To finish, pipe whipped cream rosettes around the top edge (a star tip gives beautiful results). Cluster fresh raspberries and mint leaves in artful little mounds. For neat, defined slices, pop the cake in the fridge for at least an hour before serving. This step also lets the flavors meld and the layers set, making your efforts look even more impressive at the table!

How to Serve Raspberry Cream Layer Cake Recipe

Garnishes

This is where you let the Raspberry Cream Layer Cake Recipe really shine. After piping whipped cream rosettes and dotting the top with vibrant fresh raspberries, tuck in a few mint leaves for a flash of green. A dusting of powdered sugar or a drizzle of extra raspberry sauce adds drama and that “bakery window” wow-factor. Remember, the magic is in the details!

Side Dishes

Let the cake be the showstopper, but if you want to round out your table, serve with a bowl of extra whipped cream or a light fruit salad. Blackberries, blueberries, or citrus segments complement the raspberry theme beautifully and refresh the palate between sweet bites. An espresso or cup of herbal tea pairs perfectly for a celebratory afternoon treat.

Creative Ways to Present

Try serving each slice on plates painted with a swirl of raspberry coulis, or stack alternating triangle slices for a dramatic look on dessert platters. For a special brunch, cut the cake into finger-sized bars for an elegant tea-time display. Make mini individual cakes by assembling in small rings—guests will swoon over their personalized treats!

Make Ahead and Storage

Storing Leftovers

If you somehow have any cake left, cover it tightly and store in the refrigerator for up to three days. The flavors actually meld and intensify overnight, making this Raspberry Cream Layer Cake Recipe a fabulous make-ahead option. Just remember to keep it chilled for food safety and best texture.

Freezing

This cake freezes surprisingly well! For best results, wrap individual slices in plastic wrap and then foil. Store in an airtight container in the freezer for up to a month. Allow slices to thaw overnight in the fridge before serving, and you’ll preserve both the moisture and the beautiful layers.

Reheating

A Raspberry Cream Layer Cake Recipe is best served chilled or at cool room temperature rather than reheated. If serving after freezing, give it about 30 minutes at room temperature so that the cream softens slightly but doesn’t lose its shape. This way, every bite is as luxurious as when freshly made.

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Either fresh or frozen raspberries work in the filling. If using frozen, thaw and drain them first, then lightly mash. They’ll still give you that vibrant color and bold raspberry flavor that makes this cake memorable.

How do I get perfect ganache drips?

Let the ganache cool until it’s slightly thickened but still pourable. Test by drizzling a bit on the side of a bowl—it should flow slowly, not race down. If it’s too runny, wait a few more minutes. Using a spoon, nudge small amounts right at the cake’s edge, letting gravity do the rest!

Can I make the cake layers a day in advance?

Yes, making the cake layers ahead is a pro move! Bake, cool, and wrap them tightly in plastic. Keep them at room temperature for up to 24 hours, or freeze for longer storage. This trick actually makes assembling the Raspberry Cream Layer Cake Recipe even easier, especially when planning for a party.

What if I don’t have three cake pans?

No worries! You can bake the cakes in batches, reusing pans once the first layers are cooled and removed. If you want, you can also bake the batter in two pans and split the thicker cakes horizontally once cooled, though three pans make for even layers and quicker cooling.

Is there a non-dairy alternative for the cream filling?

If you’re dairy-free, use a plant-based whipping cream and swap butter in the sponge for a vegan substitute. Most good vegan creams whip nicely and will let you enjoy a dazzling dairy-free version of this Raspberry Cream Layer Cake Recipe that everyone can enjoy!

Final Thoughts

This Raspberry Cream Layer Cake Recipe is truly a celebration-worthy dessert that’s every bit as joyful to make as it is to eat. Between those tender sponge layers, tangy raspberry cream, and chocolatey finish, it’s a cake that feels like a party with every slice. Share it with friends, wow your family, or make it just because—you deserve a cake this good!

Print