Raspberry layer cake

Raspberry layer cake

By Emma Lewis
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(71 ratings)
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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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    bikerbell
    17th Jul, 2018
    5.05
    I’ve had this recipe saved for ages but only just got around to trying it. It was absolutely delicious. I too worried about slicing the sponges, but taking it slowly with a large sharp knife worked really well. I used up all the amaretto I had about double the amount stated! Well worth it. I also used a lot more raspberries. This was so easy to make, the hardest part was assembling it, mine was a little wonky but I think that maybe I wrapped it too tightly and put a plate on top to flatten. I did wonder afterwards if assembling it in a deep springform tin would work better. Keeps really well in the fridge for several days. One to make again and again.
    ingevdh
    17th Jul, 2018
    5.05
    Made this cake many times, as my daughter usually demands it for her birthday in July. I've used different liqueurs, e.g. Crème de Cassis. This time I used Chambord (raspberry liqueur). Delicious! Wouldn't exactly call it light though, with all that cream and mascarpone... If you use the right size tins, it should be possible to slice the cakes in half.
    acorridan
    19th Nov, 2017
    5.05
    Amazing! Made it with germain elderflower alcohol instead ...went beautifully
    chelle86
    8th Jul, 2017
    5.05
    I've made this so many times, always works perfectly and tastes amazing!!
    Lena Araneda
    18th Jun, 2017
    5.05
    My mum made this for my bday, and it has been requested at every single family bday since! It's deliciously moist and keeps well in the fridge. We make it without the syrup and add a layer of raspberry jam before spreading the cream and raspberries- it gives it the extra flavour (not that it needs it!) without becoming too sweet
    joware1969
    12th Sep, 2016
    4.05
    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
    25th Sep, 2015
    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
    29th Jul, 2015
    5.05
    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
    16th Jul, 2015
    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
    7th Jul, 2015
    5.05
    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.

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