Raspberry layer cake

Raspberry layer cake

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(54 ratings)

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Cooking time

Prep: 45 mins Cook: 20 mins Plus overnight in the fridge

Skill level

Moderately easy

Servings

Serves 6 - 8

Try this light, creamy raspberry cake for a sweet summer treat

Nutrition and extra info

Nutrition info

Nutrition

kcalories
819
protein
8g
carbs
68g
fat
58g
saturates
33g
fibre
2g
sugar
50g
salt
1.02g

Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • icing sugar, to decorate

For the syrup

  • 85g caster sugar
  • 50ml Disaronno liqueur

For the filling

  • 284ml tub double cream
  • 250g tub mascarpone
  • 3 tbsp caster sugar
  • 150g punnet raspberries

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Method

  1. Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
  2. Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
  3. For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
  4. Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don’t want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

Recipe from Good Food magazine, August 2006

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Comments

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andriaph's picture

I've made this so many times and every time I get so many compliments. Easy to make, not much hassle and it can be covered with icing and be turned into an amazing birthday cake! The sponge is moist, the cream filling is light and the raspberries give it an exotic taste.

simonewoolley's picture

Just served this for an office birthday. Everyone has loved it and said it's the best cake they've ever had. I didn't use amaretto and replaced just with sugar syrup and also froze the sponges before building the cake and they defrosted perfectly. Really good recipe, wholly recommended.

christalwater's picture

Lovely cake, great taste and I just love the liqueur-taste of it mixed with the raspberries.

LuluLolly's picture

I cannot recommend this cake enough. It's moist and delicious and still tastes great the next day. I use St. Germain Elderflower Liquer instead of Disaronno and love the flavour that it adds to the cake. You have got to try this recipe. I promise that you won't regret it!

heidikatejain's picture
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The best cake I ever made- family couldn't get enough- great Summer cake.

nurse35's picture
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This is an absolutely stunning cake, beautifully moist and tasty. I used the Disarrono and it was wonderful. The cake didn't last long with my family

laylasik's picture
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It is a lovely cake, easy to make saying this you have to be confident enough to cut sponges - chose a very sharp knife. I used 300g of raspberries. I didn't use Disaronno liqueur, used Malibu rum instead, it does not taste like alcohol adds very mild coconut flavour - everybody loved it.

orna1977's picture
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Excellent cake.

charliecrossland's picture

Beautiful! :)

poppyxxxx's picture

Do you have to leave this cake for over night pressing or can you leave it like a Victoria sponge cake ???

lijana's picture
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I'm sorry,but this recipe didn't live up to my expectations.It just that I couldn't taste much of the cheese/cream filling in the end.If I make it again,however it is hardly going to happen,I put double amount of mascarpone cheese and cream.

jojo_b91's picture
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Lovely cake, keeps really well in the fridge if you cover. I worried when the cakes came out of the oven as they didnt look like they had risen enough to be cut in half but they are just alright if you are careful..

sarahdrew8's picture
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Made this cake for a birthday cake; as others have suggested I missed out the disaronno as we had children and just made a sugar syrup. It worked really well - the cake looked really impressive and tasted delicious. Easy to make (even cutting the layers) and was enjoyed by all.

qaz369pl's picture

I wanted to make this cake slightly lower fat, so I swapped the mascarpone for low fat creme fraiche and used a reduced fat double cream. Still tasted fantastic!

yougotkegged's picture
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Amazing. I didn't want to buy a whole bottle of Disaronno so I used a tbsp of almond essence which was delicious. I topped mine with cream/marscapone filled raspberries which went down really well. All in all, one of the best cakes I've ever made!

desertprincess's picture
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I chickened out of cutting the cake as I was scared I'd mess it up, so I spread the filling on the top of one cake, put the other top top and then spread the rest of the frosting over the top and decorated with the remaining raspberries. I loved it but felt that the frosting could have done with a touch more sugar to make it sweeter.

emiliemaddison's picture
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Dear god i want to die eating this cake.

ksousa's picture
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Made this cake for a Jubilee party and was completely embarrassed by all of the compliments. It was very well received. Sure to be a favourite for years to come.

inekestolp's picture

I've made this cake and got only positive feedback, it's a great one!

To aligirl1234: Try to take the cake out of the oven very carefully and not open the oven abrubtly or open the oven a bit to let your cake adapt to the cold. Also, check if the cake is cooked through by sticking in a skewer and checking it comes out dry. Close all the windows to avoid draft in your kitchen when you let the cake cool. And if all fails... enjoy the cake sunk in ;-) It'll probably taste just as good :-). Good luck!

aligirl1234's picture

in making this cake i found the sponge rose really well in the oven, and then sunk when i took it out... what am i doing wrong? i didnt want to leave it in the oven to cool as i didnt want to over cook the cake?

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