It's not often that I'll choose cake over cookies or brownies, but this Raspberry Rosè Sponge Cake has changed me. The combination of raspberry and rosé in this cake is so flavorful and the sponge is so light and moist. And the raspberry and rosé jam filling and topping is the perfect touch of sweetness. And then the rosé frosting. Well, that is quite literally just the icing on the cake! This perfect pink layer cake is the best light and bright slice of happiness.
Why this recipe works
The flavors in this raspberry-filled cake blend perfectly. The raspberry flavor comes out strongest in the raspberry jam filling and topping, and the rosè wine flavor really shines in the pink blush wine frosting. Folding meringue into the batter also helps keep the texture of this raspberry rosè sponge cake light and airy.
Ingredients and notes
Rosè - The pink wine is one of the key flavors of this fruity cake recipe. While rosè is included in all three elements of this fruity dessert - the sponge cake, the raspberry jam filling, and the buttercream frosting - the flavor of the wine really stands out most strongly in the pink rosè frosting.
Raspberries - Raspberries make up the other key flavor in this pink cake recipe. They're pureed in the raspberry rosè sponge cake, but chopped to leave them a little bit chunkier in the rosè raspberry jam. Because the raspberry flavor is quite a bit stronger than the more subtle rosè, there is no raspberry in the rosè frosting to create a perfect balance between the two flavors.
Egg Whites - Whipped egg whites, also known as meringue, make this raspberry rosè cake so incredibly light and fluffy. With these light and bright summer flavors, folding egg whites into the batter lightens up the sponge cake to make a perfect summer cake texture!
How to make this recipe
Beat the butter and sugar till fluffy.
Combine all the wet ingredients except the egg whites in one bowl, and all the dry ingredients except the cream of tartar in another.
Alternate adding wet and dry ingredients to the butter and sugar combo, mixing after each addition.
In another bowl (it needs to be a clean, dry bowl) whip the egg whites, adding cream of tartar when the egg whites get foamy, and continuing to whip until they form stiff peaks.
Fold the egg white mixture into the batter and then bake!
Raspberry Rosè Jam Filling (and topping)
While the cake is baking, heat the raspberries for about 5 minutes. It’s really important to stir constantly so the mixture doesn’t stick to the bottom of the pan.
After 5 minutes, you’ll add the remaining ingredients, heat for about two more minutes, and then cool. As this cools, it will thicken into a jam.
Rosè Buttercream Frosting
Beat the butter until it’s smooth, then add the powdered sugar and rosè. You can adjust the consistency as needed by adding a bit more powdered sugar to thicken it or a bit more rosè if it’s too thick.
You can probably use frozen raspberries but would need to defrost them first. The raspberries should be pureed for the layered sponge cake, and you want the juices to release for the rosè raspberry jam filling. I do not recommend pureeing frozen berries, but I would imagine should they should work just fine once defrosted!
The rosè in this layer cake is baked, and the rosè in the raspberry jam filling is cooked on the stove. This won’t make it completely alcohol-free, but the alcohol content will be reduced. The rosè in the buttercream frosting is not cooked, so will retain its full alcohol content, but you could easily replace the rosè in the pink wine frosting with milk instead for a basic white frosting.
No. Because the cake and jam in this raspberry rosè recipe do retain some alcohol, and the pink buttercream frosting is infused with wine, this raspberry rosè cake does have an alcohol content, but there are just over 2 glasses of wine in the entire cake, and some of the alcohol is baked or cooked out.
Tips & Tricks
- Ensure that the cake and the jam are cooled completely before assembling.
- To assemble, I usually put one cake layer on the serving dish of choice, frost the top of it, then cover the frosting with a layer of jam. I then add the second layer and frost the top of that, and then add another layer of jam to the top.
- The colors are beautiful and, even as someone who really loves frosting, the frosting in the middle and on top is the perfect amount of rosè flavor. However, there are no rules when it comes to cake decorating, so do what makes you happy!
- This raspberry rosè dessert can be made as cupcakes instead of a layer cake if you prefer, however you may need to reduce bake-time.
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Raspberry Rosé Cake
- two 9" cake pans
- 4 mixing bowls
- silicone spatula
- stand or hand mixer
- small saucepan
- 3 cups flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt Diamond Crystal
- 1 cup rosé
- 2 teaspoon vanilla
- 1 ½ cup raspberries pureed
- 2 stick butter
- 2 cup sugar divided in half
- 4 egg whites
- 2 teaspoon cream of tartar
- 2 cup raspberries finely chopped
- ½ cup sugar
- 2 tablespoon cornstarch
- 2 teaspoon rosé
- 2 stick butter
- 4 cups powdered sugar
- ¼ cup rosé
- pink food coloring optional
- Preheat oven to 350 F and grease two round cake pans.
- In one small bowl, combine dry ingredients (flour, baking powder, salt).
- In another small bowl, combine wet ingredients (rosé, vanilla, pureed raspberries)
- In a mixing bowl, beat butter and ½ cup sugar till light and fluffy.
- Alternate adding in wet and dry ingredients, beating between each addition, until all ingredients are combined.
- In a separate clean, dry bowl, beat egg whites until foamy.
- Add cream of tartar.
- Slowly and gradually add the remaining ½ cup sugar while beating, and continue beating until the mixture becomes stiff and glossy.
- Fold egg white mixture into batter.
- Divide batter evenly between the two pans and bake for approximately 30 minutes, or until a toothpick entered into the center of the cakes comes out clean.
- Remove from oven and let cool until the sides of the cake pull away from the pan, about 5 minutes.
- Flip cakes out onto cooling racks and cool completely.
- While the cakes are baking, place chopped raspberries in a small saucepan over medium heat, stirring constantly for 5 minutes.
- Add the sugar, rosé, and cornstarch to the saucepan and continue stirring for 2 more minutes.
- Remove from heat and cool completely.
- While the cakes and the jam are cooling, beat butter until fluffy and smooth.
- Add in powdered sugar and rosé and beat until desired consistency. If the frosting is too thick, add more rosé. If it's too thin, add more powdered sugar.
- If using food coloring, add a few drops and mix till evenly colored.
- Once the cakes and jam have cooled completely, place one of the cakes on the serving plate.
- Spread the frosting over the top of that cake, then spread the jam over the top of the frosting.
- Place the other cake on top of the frosting and jam, and spread frosting and jam on the top layer.
- Snap a photo, cut a piece, and enjoy!
This recipe was originally posted on May 24, 2018, but was republished with new photos and additional information about the recipe in July of 2022.