It's not often that I'll choose cake over cookies or brownies, but this Raspberry Cake with Raspberry Filling has changed me. The bright and refreshing pop of raspberry is so flavorful and the sponge is so soft and moist. And the super simple raspberry jam filling is the perfect touch of sweetness. And then the vibrant pink raspberry frosting is quite literally just the icing on the cake!
Raspberry Cake with Raspberry Filling is the perfect spring and summer dessert! It will bring sunshine and happiness on even the gloomiest of days! It would be great for every occasion from Easter brunch to a Valentine's sweet, a baby shower or a birthday party. If you love fruity desserts, be sure to check out this Strawberry Cake with Strawberry Filling and these Blueberry Cookies.
Why this Recipe Works
The flavor in this moist and tender two-layer Raspberry Cake is bursting with freshness. Folding meringue into the batter helps keep the texture of this sponge cake light and airy. The quick and easy from-scratch raspberry filling adds both sweetness and tartness balancing perfectly with the sweetness of the raspberry frosting.
Ingredients and Notes
Raspberries - This homemade Raspberry Cake with Raspberry Filling uses fresh raspberries in the cake batter, the jam filling, and in the frosting.
Egg Whites - Whipped egg whites, also known as meringue, make this Raspberry 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!
Cream of Tartar - Cream of tartar gives stability to whipped egg whites. I like to think of it as an added reassurance to help ensure your egg whites whip into stiff peaks.
Cornstarch - The cornstarch helps to thicken the raspberry filling enough to keep it from seeping out, but doesn't make it too thick to spread easily.
Substitutions and Variations
Raspberries - This Raspberry Cake recipe has not been tested using frozen raspberries or other types of berries or fruits. The amount of moisture may vary between fresh raspberries and frozen raspberries, and between different types of berries so other adjustments may be needed if these substitutions are made.
Vanilla Extract - Almond, coconut, or lemon extract could also add a nice pop of flavor in place of the vanilla, however measurements may need to be adjusted to taste.
Rosé - I highly recommend using 2-4 tablespoons of rosé in the frosting in place of the raspberries. This summer cake is bursting with raspberry flavor in the cake and the jam filling so using rosé in the frosting instead of raspberries adds the absolute best depth of flavor. The rosé will not give the frosting the same pop of pink so you will need to add food coloring as well if you're looking for a vibrant pink frosting.
How to Make this Recipe
Step 1: Beat the butter and sugar till fluffy.
Step 2: Combine the flour, baking powder, and salt in one small bowl, and the vanilla and pureed raspberries in another. Alternate adding the wet and dry ingredients to the batter while mixing.
Step 3: Beat the egg whites with the whisk attachment of the mixer until foamy. Add cream of tartar then slowly stream in ½ cup of sugar while whipping. Continue whipping until stiff peaks form.
Step 4: Gently fold the whipped egg whites into the raspberry cake batter until combined.
Step 5: Divide the batter between two greased and lined 9" round cake pans and bake for 30 minutes. Cool completely.
Step 6: While the cake is cooling, prepare the filling by heating the raspberries over medium heat, stirring frequently and smashing the raspberries as you stir, for about 5 minutes. Stir in the sugar and cornstarch and heat for about 2 more minutes, then remove from heat and cool completely. Chill in the refrigerator until ready to use.
Step 7: While the filling is cooling, prepare the frosting by beating the butter until smooth then adding the remaining ingredients and beating until light and smooth.
Step 8: To assemble the cake, place one layer on your serving dish. Pipe a circle of frosting as a barrier around the outside border of the bottom layer. Fill inside the barrier with the raspberry jam. Place the second layer on top and spread frosting over the top of the top layer. Slice, serve, and enjoy!
Recipe FAQs
You definitely can use jam for the filling! This tart and juicy raspberry filling is so easy to make and only takes a few minutes so I think it's worth it, but store-bought works just fine too, no judgment here!
Yes! The raspberry cake batter can be baked in cupcake pans, though bake time will most likely need to be reduced. I would suggest checking them around 15 minutes in to baking. Once cooled, the centers of the cupcakes can be removed (this is called coring the cupcakes) and filled with the jam filling. The cupcakes can then be topped with the fresh, sweet raspberry buttercream frosting.
This delectable Raspberry Cake with Raspberry Filling can be topped with a variety of fresh berries, coconut flakes, a chocolate ganache drip, or even a white chocolate sauce or shaved white chocolate could be delicious!
Tips & Tricks
Tip #1: To prep your cake pans, spray the bottom and sides with non-stick spray. Place a circle of parchment paper into the bottom of the pan, then spray the parchment with more non-stick spray.
Tip #2: The raspberry cake batter will look pink, but once it bakes and cools, the inside of the cake will have a more purple or blue tint. If you want a pink cake you will need to add pink food coloring.
Tip #3: If the raspberry filling is too thin, continue heating, and if needed, combine a teaspoon of cornstarch with 2 teaspoons of water (this is called a slurry) and add to the filling.
Tip #4: If the raspberry buttercream frosting is too thick, add a bit of milk or cream, or even more raspberries or rosé! If it's too thin, add more powdered sugar.
Tip #5: To pipe the dam around the border of the bottom layer of the Raspberry Cake to hold the jam filling in, use a piping bag with either a large round piping tip, or even no tip and just the tip of the bag cut off. If you don't have piping bags, a zip-top bag with a corner cut off works great too!
Tip #6: The raspberry frosting recipe is enough for a naked cake (which means the sides of the cake are unfrosted) so you'll need to double the frosting recipe if you want to cover the whole cake.
Storage Tips
- The fully assembled Raspberry Cake with Raspberry Filling can be stored in an airtight container, such as a cake carrier, at room temperature for 3-4 days. It can be stored as a whole cake or in individual slices.
- The raspberry cake layers can be frozen by wrapping each layer in plastic wrap and then in foil, then place in an airtight container such as a zip-top freezer bag or cake carrier. The cake layers can be stored in the freezer for about 2 months.
- Thaw the layers of raspberry cake by setting out at room temperature for a few hours.
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Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Raspberry Cake
Equipment
- 2 9" cake pans
- Mixing bowl
- silicone spatula
- stand or hand mixer
- small saucepan
Ingredients
Cake
- 3 cups flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt Diamond Crystal
- 2 teaspoon vanilla
- 2 cup raspberry puree
- 2 stick butter
- 1 ½ cup sugar divided
- 4 egg whites
- 2 teaspoon cream of tartar
Jam Filling
- 1 cup raspberries
- ¼ cup sugar
- 1 tablespoon cornstarch
Buttercream Frosting
- 2 stick butter
- 4 cups powdered sugar
- ¼ cup raspberries
Instructions
Cake
- Preheat oven to 350℉ and prepare two round cake pans (see notes).
- In one small bowl, combine dry ingredients (flour, baking powder, salt).
- In another small bowl, combine wet ingredients (vanilla, pureed raspberries)
- In a mixing bowl, beat butter and 1 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, about 800 g per pan, 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 15 minutes.
- Flip cakes out onto cooling racks and cool completely.
Jam Filling
- While the cakes are baking, place raspberries in a small saucepan over medium heat, stirring constantly for 5 minutes.
- Add the sugar and cornstarch to the saucepan and continue stirring for 2 more minutes.
- Remove from heat and cool completely. Once cooled, chill until ready to use.
Buttercream Frosting
- While the cakes and the jam are cooling, beat butter until fluffy and smooth.
- Add in powdered sugar and raspberries and beat until desired consistency.
Assembly
- Once the cakes and jam have cooled completely, place one of the cakes on the serving plate.
- Pipe a barrier of frosting around the border of the cake. Fill with jam.
- Place the other cake on top of the jam, and then spread frosting on top of the cake. Slice and enjoy!
Notes
Nutrition
This recipe was originally posted on May 24, 2018, but was republished with an updated recipe and new photos in July of 2024.
Zainab says
Raspberry and rose? Yes, please! This sounds like a winner!
Liz says
Summer perfection!