Raspberry layer cake

Raspberry layer cake

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(82 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 a dairy product made from separating whole milk or cream into fat and…

    • 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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    27th Jun, 2020
    Amazing recipe used this for a birthday cake but tweaked it. Used lemon juice for the syrup as family have nut allergies - the lemon and raspberry worked really well together. I used half the amount of cream and 3tbsp icing sugar but the same amount of mascarpone which resulted in a lovely thick spreadable filling that doesn't melt. Will definitely make this again.
    11th Jan, 2020
    How do I print this recipe off?
    17th Nov, 2019
    Outrageously delicious. I think it's the syrup that really makes it! This cake makes a wonderful dessert.
    17th Aug, 2019
    I cut the sugar to 180g, 50g and one tablespoon and it still tasted divine. It looked a mess because the two cakes didn't rise massively so I ended up with four slim layers, and the top was a bit bumpy because of the fruit showing through but nobody cared
    17th Jul, 2018
    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.
    17th Jul, 2018
    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.
    19th Nov, 2017
    Amazing! Made it with germain elderflower alcohol instead ...went beautifully
    8th Jul, 2017
    I've made this so many times, always works perfectly and tastes amazing!!
    Lena Araneda
    18th Jun, 2017
    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
    12th Sep, 2016
    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.


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