Raspberry layer cake

Raspberry layer cake

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(62 ratings)

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

More effort

Serves 6 - 8
Try this light, creamy raspberry cake for a sweet summer treat

Nutrition and extra info

Nutrition:

  • kcal819
  • fat58g
  • saturates33g
  • carbs68g
  • sugars50g
  • fibre2g
  • protein8g
  • salt1.02g
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Ingredients

    For the cake

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 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
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    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.

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    Comments, questions and tips

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    heidikatejain
    30th May, 2013
    5.05
    The best cake I ever made- family couldn't get enough- great Summer cake.
    nurse35
    18th May, 2013
    5.05
    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
    7th May, 2013
    4.05
    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
    22nd Apr, 2013
    5.05
    Excellent cake.
    charliecrossland
    28th Jan, 2013
    Beautiful! :)
    poppyxxxx
    21st Jan, 2013
    Do you have to leave this cake for over night pressing or can you leave it like a Victoria sponge cake ???
    lijana
    7th Oct, 2012
    3.05
    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
    4th Sep, 2012
    5.05
    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
    31st Aug, 2012
    5.05
    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
    30th Jun, 2012
    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!

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