Go Back

Raspberry-Cream Layer Cake

This recipe crafts a delightful raspberry-cream layer cake, combining tender yellow cake with a vibrant fresh raspberry filling and light, airy whipped cream. It's an elegant dessert that showcases the bright flavors of fresh berries against a classic cake base, perfect for any celebration or sweet indulgence.
Print Recipe Pin Recipe
Total Time 1 hour
Servings: 12 people
Course: lunch/dinner
Cuisine: british
Calories: 2164.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Unsalted butter for cake pans
  • 1 recipe Classic Yellow Cake Batter
  • 2 cups raspberries
  • 3 tablespoons confectioners' sugar
  • 2 cups cold heavy cream

Equipment

  • 2 Round Cake Pans (8 or 9-inch) For baking even cake layers.
  • 1 Electric Mixer (stand or hand) Essential for efficiently whipping cream to firm peaks.
  • 2 Mixing Bowls One large for cream, one medium for raspberries.
  • 1 Offset Spatula For precise and smooth spreading of fillings and frosting.
  • 1 Rubber Spatula For scraping bowls and gentle mixing.

Method
 

  1. Ensure your 'Classic Yellow Cake Batter' is baked into 2-3 even layers and thoroughly cooled. Grease cake pans with unsalted butter before baking.
  2. In a medium bowl, gently mash the 2 cups of raspberries with 3 tablespoons of confectioners' sugar until well combined. Set aside.
  3. In a large, chilled mixing bowl, whip the 2 cups of cold heavy cream using an electric mixer on medium-high speed until firm peaks form. Be careful not to over-whip.
  4. Place the first cooled cake layer on your serving plate or cake stand.
  5. Spread half of the prepared raspberry mixture evenly over the first cake layer, leaving a small border.
  6. Gently spread one-third of the whipped cream over the raspberry layer.
  7. Carefully place the second cake layer on top, pressing lightly to secure.
  8. Repeat the process of spreading the remaining raspberry mixture and another third of the whipped cream.
  9. Top with the final cake layer and spread the remaining whipped cream evenly over the top and sides of the cake using an offset spatula.
  10. Chill the cake for at least 30 minutes before slicing and serving to allow the layers to set. Garnish with fresh raspberries if desired.

Notes

Ensure your yellow cake layers are perfectly baked and fully cooled before assembly to prevent melting the cream. For the raspberry filling, gently mash the berries with confectioners' sugar; for a refined texture, lightly press through a fine-mesh sieve to remove seeds. When whipping cream, use a well-chilled bowl and whisk attachment to achieve firm peaks without over-whipping, which can make it grainy. Incorporate a touch of vanilla extract or lemon zest into the cream for an added layer of aroma. For best results, chill the cake briefly after each layer of filling and frosting to set, making subsequent steps easier and ensuring a clean finish. Garnish with fresh raspberries for visual appeal.