Raspberry layer cake

Raspberry layer cake

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

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 20 mins

Plus overnight in the fridge

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.

819 kcalories, protein 8.0g, carbohydrate 68.0g, fat 58.0 g, saturated fat 33.0g, fibre 2.0g, sugar 50.0g, salt 1.02 g

Recipe from Good Food magazine, August 2006.

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Latest comments and suggestions

Results 41-60

  • Binder photo baharek

    02 August 2011

    baharek rated and commented on this recipe

    5 stars

    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!

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  • Binder photo nloxygen

    05 August 2011

    nloxygen rated and commented on this recipe

    5 stars

    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!

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  • Binder photo marlylovespie

    10 August 2011

    marlylovespie rated and commented on this recipe

    5 stars

    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

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  • Binder photo HazySummerSky

    15 August 2011

    HazySummerSky commented on this recipe

    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!!

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  • Binder photo chrissy

    19 August 2011

    chrissy rated and commented on this recipe

    5 stars

    Delicious and easy to make!

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  • Binder photo Liz

    21 August 2011

    Liz rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Sabze

    31 October 2011

    Sabze rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Mian8910

    02 November 2011

    Mian8910 rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Yuki

    11 November 2011

    Yuki rated this recipe

    5 stars

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  • Binder photo Sowmya

    29 January 2012

    Sowmya rated this recipe

    5 stars

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  • Binder photo baharek

    11 March 2012

    baharek commented on this recipe

    This was seriously delicious, will be making over and over again!

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  • Binder photo LDubya

    21 March 2012

    LDubya rated and commented on this recipe

    5 stars

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

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  • Binder photo aligirl1234

    29 March 2012

    aligirl1234 commented on this recipe

    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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  • Binder photo Ineke

    11 April 2012

    Ineke commented on this recipe

    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!

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  • Binder photo peeriebreeks

    19 May 2012

    peeriebreeks rated this recipe

    4 stars

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  • Binder photo Kris

    03 June 2012

    Kris rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Emilie M

    18 June 2012

    Emilie M rated and commented on this recipe

    5 stars

    Dear god i want to die eating this cake.

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  • Binder photo desertprincess

    23 June 2012

    desertprincess rated and commented on this recipe

    5 stars

    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.

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  • Binder photo yougotkegged

    27 June 2012

    yougotkegged rated and commented on this recipe

    5 stars

    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!

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  • Binder photo shelly76

    30 June 2012

    shelly76 commented on this recipe

    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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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 20 mins

Plus overnight in the fridge

Indulgent dessert

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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819 kcalories, protein 8.0g, carbohydrate 68.0g, fat 58.0 g, saturated fat 33.0g, fibre 2.0g, sugar 50.0g, salt 1.02 g

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