Raspberry layer cake

Raspberry layer cake

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(57 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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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?

lwilliams82's picture
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This was wonderful! Managed to get 4 layers and it looked lovely. Really light but very tasty

baharek's picture
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This was seriously delicious, will be making over and over again!

mian8910's picture
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Made this for my boyfriend's birthday and it was fantastic!! it was light and moist and the filling was just the right amount. It was delicious!!

kitbit151's picture
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This is my all time favourite cake ever. It is easy to make although I agree that cutting into the 3 layers is a bit tricky. Have no Disaronno so used an aged cachaca instead, worked beautifully. Also can use frozen raspberries though I think the recipe is best with fresh. 150 gr is not enough so use more. The mix of mascarpone with cream is inspirational for avoiding that slightly queasy feeling you can sometimes get with cream filled cakes. Brilliant recipe!

Lizan's picture
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This was fantastic! I made it for my Dad's 75th birthday party - great success, tastes wonderful and looks amazing! I made it with slightly less amaretto, can't honestly say I noticed the taste but think the extra moistness was good. I didn't have two 20cm tins so increased the cake mix to 300g and made a 20cm and a 23cm. I think this helped the look and the stability - this is a huge tower of a cake!

christalwater's picture

Delicious and easy to make!

hazysummersky's picture

This cake looks absoulutly fab!!! Cream, raspberries, sponge cake whats not to like?? Will definitely be making this for a summer party with the sun slowley fading. heaven on earth!!

marlylovespie's picture
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Absolutely amazing!
Mascarpone cheese gives this cake a wonderful taste.
I have tried the same cake with different fillings, such as strawberry and jam, and my family loved it!
I would suggest that you use the cake for anything and it will taste nice, just make sure to put some kind of syrup to make it more spongy x

nloxygen's picture
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I love this recipe. I've done it twice now and have always had a very positive response. It looks stunning. I never use liquor as I make the cake for children as well, but a water syrup works just as well.

I tend to leave some icing for the top of the cake (rather than leaving the top dusted with icing sugar) and then stick raspberries on as well. It's less transportable, but more attractive in my opinion!

baharek's picture
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I followed the recipe in 100% and the cake was outstanding! I would probably advice to put a heavy plate on top of the cake after wrapping it in a cling film to achieve that flat appearence as on the photo but other than that it's a perfect recipe and the cake is one of the most delicious things I have ever prepared!

louiseprice789's picture
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I really think this could be the best cake I have ever made, and possibly the nicest too... It was really easy and so delicious. We had it at home as a dessert but I could see it would travel well for a picnic etc. Didn't have any amaretto so used Cointreau (figured orange and raspberry = heavenly so why not?!). I couldn't really taste it at all so might try with a little more next time for at least a hint of orangeyness. It was delicious nonetheless... Yummy. Try it.

loumatt12's picture
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Had this on a picnic and it was great, travelled really well and such a treat!
Yum!

groovybaby's picture

This will always be known as Royal Wedding Cake from now on, made it for friends coming round to watch the TV this morning and finished it off at an impromptu street party this afternoon. Only got three layers because I used slightly oversized tins, and could have done with more raspberries, but it went down a storm. And as a bonus, we have the rest of the bottle of amaretto di saronno to drink.

efuahoshiko's picture
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I made this for my birthday and it was delicious. I used strawberries and and an alchohol-free sugar syrup.

shazsd's picture
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I made this in 2 20cm tins. The sponges didn't really rise much so were too thin to cut into half. I wanted at least 3 layers so ended up baking a third lasyer with half the original quantities. I used water instead of liqeur for the sugar syrup. I didn't have mascarpone so used a pack of cream cheese/ 2/3 cup of single cream and 6 tsps sugar as a substitute which then mixed with the double cream. The result was yummy but not as nice looking as the picture!

chocolatex's picture

Fantastic! I made this for my dads birthday and he loved it! I will definitely be making this again :)

721beader's picture

I made this cake for the WI when it was my turn to be hostess, and it was so popular . I made two, one filling was preserved stem ginger pieces cooked orange slices plus some orange liquor plus lots of fresh cream. Thank you Irene

meggiemummy's picture
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Easy and impressive cake to make. Delicious but I would put more raspberries and a little more liqueur in next time.

nicoleroberts's picture
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Beautiful cake! Was loath to buy a bottle of disaronno so made used strawberry liquer instead to make a jam instead. Also used more raspberries as there didn't seem to be enough - only another 50g or so. Made for a birthday and was gone in minutes :)

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