Raspberry Cream Layer Cake is the perfect dessert for special occasions or when you simply want to indulge in something sweet and fruity. This stunning two-layer cake combines fluffy yellow cake, fresh raspberries, and a cloud-like raspberry whipped cream filling. It strikes the ideal balance between lightness and decadence, making it a favorite among berry lovers. Whether you’re baking for a summer party, a birthday celebration, or just because, this Raspberry Cream Layer Cake will steal the spotlight and leave everyone asking for seconds.
Why You’ll Love This Raspberry Cream Layer Cake
This cake is a showstopper with its layers of golden yellow sponge and pink-speckled raspberry cream. It’s not just about looks, though—every bite delivers a perfect mix of sweet, tart, and creamy. You’ll love how the juicy raspberries burst through the whipped cream, and how the soft cake cradles each mouthful. Plus, it’s surprisingly easy to assemble with minimal decoration needed.
Ingredients
- Unsalted butter, for greasing pans
- 1 recipe Classic Yellow Cake Batter
- 2 cups fresh raspberries
- 3 tablespoons confectioners’ sugar
- 2 cups cold heavy cream
Step-by-Step: How to Make Raspberry Cream Layer Cake
- Prepare the cake pans: Preheat your oven to 350 degrees Fahrenheit. Lightly butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the parchment as well.
- Divide and bake: Pour the prepared Classic Yellow Cake Batter evenly into the pans. Tap them on a flat surface to remove air bubbles and smooth the tops.
- Bake the cakes: Place the pans in the oven and bake for about 30 minutes. Rotate the pans halfway through. The cakes are done when they are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cakes cool: Allow the cakes to rest in the pans on wire racks for 10 minutes.
- Make the raspberry cream: In a medium bowl, mash 1 cup of raspberries with a fork. Stir in another 1 cup of whole raspberries. In a large bowl, beat the cold heavy cream and confectioners’ sugar on high speed until soft peaks form. Gently fold in the raspberry mixture.
- Build the cake: Set one cake layer on a serving plate or cake stand.
- Add filling and top: Spread half of the raspberry cream over the top, leaving a 1/4-inch border. Place the second cake layer on top, press gently, and spread the remaining raspberry cream on top. Serve immediately.
Helpful Tips
- For best whipping results, chill your mixing bowl and beaters beforehand.
- Use only fresh raspberries for optimal texture and flavor.
- Don’t overmix the whipped cream to avoid a grainy texture.
- If your cake domes while baking, trim the tops for even stacking.
- For a cleaner slice, chill the assembled cake for 30 minutes before cutting.
Substitutions And Variations
- Fruits: Swap raspberries for strawberries, blueberries, or a berry mix.
- Filling: Add a thin layer of raspberry jam under the cream for extra flavor.
- Cake: Use a store-bought yellow cake mix if you’re short on time.
- Dairy-free: Substitute coconut cream for the heavy cream.
- Gluten-free: Use a gluten-free yellow cake recipe or mix.
Storage Instructions
This cake is best enjoyed fresh, but you can store leftovers in the refrigerator. Wrap it loosely with plastic wrap or transfer to an airtight container. It will keep well for up to 2 days. For longer storage, freeze the cake layers (without cream) for up to 1 month. Thaw and assemble just before serving.
Nutritional Information
Each slice (based on 12 servings) approximately contains:
- Calories: 310
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 80mg
- Sodium: 90mg
- Total Carbohydrates: 25g
- Sugars: 18g
- Protein: 3g
Note: These nutritional figures are approximate and may vary depending on the exact ingredients used.
Serving Suggestions
- Serve with a light dusting of powdered sugar on top.
- Garnish with extra fresh raspberries and mint leaves.
- Pair with a glass of chilled rosé or a hot cup of tea.
- Ideal as a centerpiece for birthdays, bridal showers, or summer gatherings.
Frequently Asked Questions About Raspberry Cream Layer Cake
Can I use frozen raspberries?
Fresh raspberries are preferred because frozen ones tend to release too much moisture and can make the cream runny. If using frozen, thaw and drain them well before use.
Can I make the cake ahead of time?
Absolutely! The cake layers can be baked a day in advance and kept tightly wrapped at room temperature.
Can I add frosting instead of whipped cream?
Definitely! A light cream cheese frosting or vanilla buttercream complements the raspberries beautifully.
What if I don’t have parchment paper?
Make sure to butter and flour your pans well to prevent sticking. Parchment ensures easier release, but isn’t mandatory.
Conclusion
Thank you so much for stopping by to check out this Raspberry Cream Layer Cake recipe. It’s truly one of my personal favorites for how effortlessly elegant and flavorful it is. I hope you give it a try and fall in love with its fruity charm and light, fluffy texture. Whether you’re celebrating or simply treating yourself, this cake brings a bit of joy to every bite. Happy baking, and thank you for being part of this sweet community!
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Raspberry Cream Layer Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
Raspberry Cream Layer Cake is a beautiful and simple dessert layered with fluffy yellow cake and fresh raspberry whipped cream.
Ingredients
Unsalted butter, for greasing pans
1 recipe Classic Yellow Cake Batter
2 cups fresh raspberries
3 tablespoons confectioners’ sugar
2 cups cold heavy cream
Instructions
- Prepare the cake pans: Preheat your oven to 350 degrees Fahrenheit. Lightly butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the parchment as well.
- Divide and bake: Pour the prepared Classic Yellow Cake Batter evenly into the pans. Tap them on a flat surface to remove air bubbles and smooth the tops.
- Bake the cakes: Place the pans in the oven and bake for about 30 minutes. Rotate the pans halfway through. The cakes are done when they are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cakes cool: Allow the cakes to rest in the pans on wire racks for 10 minutes.
- Make the raspberry cream: In a medium bowl, mash 1 cup of raspberries with a fork. Stir in another 1 cup of whole raspberries. In a large bowl, beat the cold heavy cream and confectioners’ sugar on high speed until soft peaks form. Gently fold in the raspberry mixture.
- Build the cake: Set one cake layer on a serving plate or cake stand.
- Add filling and top: Spread half of the raspberry cream over the top, leaving a 1/4-inch border. Place the second cake layer on top, press gently, and spread the remaining raspberry cream on top. Serve immediately.
Notes
Chill bowl and beaters for better whipped cream results.
Use only fresh raspberries for best texture.
Cake layers can be made a day ahead.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Carbohydrates: 25g
- Protein: 3g