Raspberries and Cream Cake Recipe

There’s something magical about slicing into a cake that looks as fresh as a summer garden and tastes just as sweet. This raspberries and cream cake is all about the lightness—fluffy sponge layers, clouds of whipped cream, and juicy, ruby-red raspberries in every bite. It’s the kind of dessert that turns an ordinary afternoon into something worth remembering. Whether you’re baking for a birthday, brunch, or just because, this cake promises delight with every forkful.

A Berry-Lovely Treat That’s Pure Joy in Every Bite

You know those cakes that feel too heavy after just one slice? This isn’t that kind of cake. With its airy texture and fresh fruit, this one is a dreamy balance of rich and refreshing. The whipped cream melts gently into the tender sponge, and the raspberries add that slight tart pop that makes you want just one more slice.

Where This Cake Gets Its Sweet Roots

Layered cream cakes like this have roots across Europe, especially in France and the UK, where berries and cream have long been a beloved combination. This version feels like a cousin to the classic Victoria sponge, but it leans into the lusciousness of whipped cream and the boldness of fresh berries. It’s a sweet celebration of summer, but let’s be honest—it’s good all year round.

Why This Cake Works So Well Every Time

What makes this cake such a go-to? It’s simple yet stunning, and once you make it, you’ll understand why it becomes a regular in your dessert rotation.

Versatile: You can swap the raspberries for strawberries, blueberries, or even peaches depending on the season.
Budget-Friendly: Made with pantry staples and just one seasonal fruit, it doesn’t break the bank.
Quick and Easy: No fancy decorating needed—just layers and love.
Customizable: Add a layer of raspberry jam or a hint of lemon zest to the cream for a twist.
Crowd-Pleasing: It’s light, pretty, and hits that sweet spot for adults and kids alike.
Make-Ahead Friendly: Bake the sponge a day early and assemble when ready to serve.
Great for Leftovers: It stays lovely for a couple of days in the fridge, flavors getting even better.

Secrets From the Kitchen That Make All the Difference

Want that bakery-level finish without the stress? Here’s how to nail it every time.

• Whip the cream until soft peaks form, not stiff. It’ll spread more smoothly and stay light.
• Use cold raspberries. They hold their shape better and won’t bleed into the cream.
• Let the sponge layers cool completely before adding cream, or you’ll have a melty mess.
• A serrated knife helps slice the cake cleanly without squashing the layers.
• Chill the assembled cake for 30 minutes before serving for the perfect texture.

Tools That Help You Get It Just Right

You don’t need a lot of fancy gear, but a few basics make this easier and more fun.

Mixing bowls: You’ll need a couple, one for batter and one for cream.
Electric mixer: Speeds things up, especially for whipping cream.
8-inch round cake pans: Two of these give you perfect layered height.
Rubber spatula: Helps you fold the batter gently.
Serrated knife: Makes slicing the cake neat and smooth.

Ingredients You’ll Need to Bring This Cake to Life

Every element here plays a part in creating a balanced, beautiful bite. Here’s what you’ll need:

1. All-purpose flour: 2 cups — Gives the sponge structure without being too dense.
2. Baking powder: 2 teaspoons — Adds lift and lightness to the cake.
3. Salt: ½ teaspoon — Enhances the overall flavor.
4. Unsalted butter: ½ cup (softened) — For richness and moisture.
5. Granulated sugar: 1¼ cups — Sweetens the sponge just right.
6. Eggs: 3 large — Binds the batter and gives a tender crumb.
7. Vanilla extract: 2 teaspoons — Adds depth and warmth.
8. Whole milk: ½ cup — Keeps the cake moist and smooth.
9. Heavy cream: 1½ cups (cold) — Whips into that dreamy filling.
10. Powdered sugar: 3 tablespoons — Sweetens the cream without graininess.
11. Fresh raspberries: 2 cups — Tart, juicy bursts of flavor throughout.

Simple Swaps That Still Taste Amazing

You can personalize this dessert without sacrificing flavor. Here are some easy switches:

All-purpose flour: Gluten-free blend.
Granulated sugar: Coconut sugar for a deeper note.
Heavy cream: Coconut cream for a dairy-free version.
Vanilla extract: Almond extract for a nuttier twist.
Raspberries: Strawberries, blueberries, or a mix of both.

Ingredients That Steal the Show

Fresh Raspberries: Their sweet-tart burst gives this cake its signature character and balance.
Whipped Cream: Light, airy, and just sweet enough, it wraps each bite in softness.

Let’s Get Baking!

Alright, time to roll up your sleeves and get that kitchen smelling amazing. Follow these simple steps, and you’ll be slicing into your masterpiece in no time.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Combine Ingredients:
   In a bowl, whisk together the flour, baking powder, and salt. In another, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla. Alternate adding the dry mix and milk until everything is combined.
3. Prepare Your Cooking Vessel:
   Pour the batter evenly into the prepared pans and smooth the tops with a spatula.
4. Assemble the Dish:
   Bake for 22 to 25 minutes or until a toothpick comes out clean. Let cakes cool in the pan for 10 minutes, then transfer to a rack to cool completely.
5. Cook to Perfection:
   While cakes cool, whip the heavy cream with powdered sugar until soft peaks form.
6. Finishing Touches:
   Once cakes are cooled, place one layer on a serving plate. Spread half the whipped cream and scatter half the raspberries. Top with the second cake, more cream, and the rest of the berries.
7. Serve and Enjoy:
   Chill for 30 minutes, slice with a serrated knife, and serve. Trust me, it’s worth every bite.

Fluffy Meets Fruity in the Best Way

The texture is a dream—light sponge that gives with each forkful, creamy richness that coats the tongue, and bright berries that keep it from being too sweet. Every bite balances softness with just enough zing from the fruit. It’s like a hug in dessert form.

Kitchen Wisdom to Keep in Mind

Want to breeze through the bake? These tips have your back:

• Use room temperature eggs and butter for smoother batter.
• Chill your mixing bowl before whipping the cream.
• Don’t overmix or your sponge will be tough.
• Store raspberries in a single layer in the fridge to keep them fresh.

Mistakes You Can Easily Dodge

Even pros slip up sometimes, but here’s how to keep your cake on track:

• Overbaking the sponge: Check early and don’t wait for golden brown.
• Hot cakes + cream = disaster: Always let layers cool first.
• Soggy middle: Use a cake tester to make sure it’s baked through.
• Too much fruit between layers: Keep it even so the cake doesn’t slide.

Nutrition Breakdown (Per Slice)

Servings: 10
Calories per serving: 365
Note: These are approximate values.

Time You’ll Need From Start to Finish

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

How to Prep Ahead and Store It Right

If you’re planning ahead, this cake has your back. You can bake the sponge a day early and wrap tightly once cooled. Whip the cream and assemble just before serving. Leftovers? Keep them covered in the fridge for up to 3 days. The cream stays lovely, and the sponge soaks up flavor. Freezing is not ideal due to the fresh cream, but the sponge layers freeze well on their own.

Ways to Plate and Pair It

This cake pairs beautifully with a light herbal tea, iced lemonade, or even a mimosa for brunch. Serve with extra berries on the side, a dusting of powdered sugar, or a drizzle of raspberry sauce if you’re feeling fancy.

Turn Leftovers Into a Sweet Surprise

Got a few slices left? Lucky you. Try these ideas:

• Cake Parfait: Layer crumbled cake with yogurt or more cream and berries.
• Ice Cream Topping: Warm slightly and serve over vanilla ice cream.
• Mini Trifles: Use small jars for single-serve treats with layers of leftover cake, fruit, and cream.

Little Extras That Make It Even Better

• Add lemon zest to the batter or cream for a citrusy note.
• Sprinkle toasted almonds on top for a crunchy contrast.
• Use a piping bag for the top layer of cream if you want a more polished look.
• Chill your serving plates for a cool bite on a warm day.

Make It Shine on Any Table

Presentation matters, and this cake’s got charm. Stack it tall, top it with berries like jewels, and serve on a white cake stand for contrast. A few mint leaves or edible flowers can turn it into a showpiece without much effort.

Twists That Keep It Fresh and Fun

• Lemon Raspberry Cake: Add lemon juice and zest to the sponge.
• Chocolate Raspberry Cream: Use chocolate sponge instead of vanilla.
• Raspberry Jam Layer: Spread a thin layer of jam under the whipped cream.
• Berry Mix Cake: Use a trio of berries for more color and flavor.
• Mini Cakes: Bake in smaller pans or rings for individual portions.

FAQ’s

1. Can I make this cake with frozen raspberries?

Yes, but thaw and drain them well first to avoid sogginess.

2. How long can I store the cake?

Up to 3 days in the fridge, tightly covered.

3. Can I use whipped topping instead of cream?

You can, but real whipped cream gives a fresher taste.

4. Can I bake this in one pan and slice it?

Yes, but adjust the bake time and ensure the middle is cooked through.

5. What can I use instead of powdered sugar?

A bit of honey or maple syrup in the cream works too, but adjust the amount.

6. Can I make this cake dairy-free?

Yes, with dairy-free butter and coconut cream for the filling.

7. How do I prevent the cake from sliding?

Keep the berry layer thin and chill the cake before slicing.

8. Can I use almond flour?

It changes texture quite a bit, so mix it with some all-purpose flour for best results.

9. Should I sift the flour?

It helps with a lighter sponge, so yes if you have time.

10. Can I double the recipe?

Absolutely, just use larger pans and watch the baking time.

Conclusion

This raspberries and cream cake is everything you want in a dessert—light, fruity, creamy, and irresistibly pretty. It’s simple enough for a weekday treat and special enough for any celebration. Trust me, once you try it, it’s going to be your go-to summer (or anytime) bake.

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