Raspberry layer cake

Raspberry layer cake

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(67 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, questions and tips

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    19th Feb, 2014
    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.
    14th Jan, 2014
    Lovely cake, great taste and I just love the liqueur-taste of it mixed with the raspberries.
    10th Oct, 2013
    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!
    30th May, 2013
    The best cake I ever made- family couldn't get enough- great Summer cake.
    18th May, 2013
    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
    7th May, 2013
    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.
    22nd Apr, 2013
    Excellent cake.
    28th Jan, 2013
    Beautiful! :)
    21st Jan, 2013
    Do you have to leave this cake for over night pressing or can you leave it like a Victoria sponge cake ???
    7th Oct, 2012
    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.


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