Raspberry layer cake

Raspberry layer cake

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(64 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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    yougotkegged
    27th Jun, 2012
    5.05
    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!
    desertprincess
    23rd Jun, 2012
    5.05
    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.
    emiliemaddison
    18th Jun, 2012
    5.05
    Dear god i want to die eating this cake.
    ksousa
    3rd Jun, 2012
    4.05
    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.
    inekestolp's picture
    inekestolp
    11th Apr, 2012
    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!
    aligirl1234
    29th Mar, 2012
    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?
    lwilliams82
    21st Mar, 2012
    5.05
    This was wonderful! Managed to get 4 layers and it looked lovely. Really light but very tasty
    baharek
    11th Mar, 2012
    5.05
    This was seriously delicious, will be making over and over again!
    mian8910
    2nd Nov, 2011
    5.05
    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!!
    kitbit151
    31st Oct, 2011
    5.05
    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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