Raspberry layer cake

Raspberry layer cake

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(61 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


  • kcal819
  • fat58g
  • saturates33g
  • carbs68g
  • sugars50g
  • fibre2g
  • protein8g
  • salt1.02g
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    For the cake

    • 200g caster sugar
    • 200g softened butter



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

    • 4 eggs, beaten



      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



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


    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 (64)

    jogreen1969's picture

    I made this for the first time last week and it was lovely. I hadn't got any liqueur in (which has to be a first !!) so didn't bother with the syrup. I didn't think it lacked in taste, but I guess if I make it next time with the liqueur I might think differently.

    raspberry ripple's picture

    Made many times now delicious light cake great for any occasion good you can make it the day before! Always use lots of raspberries and have used cherry liqueur and even rum to make syrup. Have now lost count how many people have asked me to make this cake can thoroughly recommend.

    lingpea's picture

    Absolutely delicious! Baked this cake today, so easy to make and looked amazing!
    Made a few changes - used 100g of castor sugar for the sponge and left out the syrup and it was still sweet enough, Quite an indulgent cake which I did find quite heavy and not light like a lot of the reviews, but would definitely make again!

    TnySue@aol.com's picture

    This is a beautiful cake. Very moist and light sponge with a delicious filling.
    I used just sugar and water for the syrup because I took it to work. Everyone commented on how lovely and light it was

    pinky1966's picture

    This is the best cake recipe I have found in a long time! Turned out perfectly and was appreciated by all. Sponge very light and filling delicious. I replaced the Disaronno liqueur with cointreau which gave a lovely hint of orange to the cake.

    agatka0831's picture

    So delicious ! Light and creamy ! I don't use any alcohol so Instead of liqueur i use fresh made orange juice,and its nice too! Next time i will use more ingredients to make the sponge cake so it will be easier to cut them into half. Apart from this amazing,so tasty and easy to make!

    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

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

    nurse35's picture

    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

    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

    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

    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

    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

    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!


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