Delicate sponge cake layers filled with creamy sweet cream cheese frosting and raspberry jello made with real fruits. Gorgeous, tall and impressive cake for any occasion.
The Ultimate Raspberry Layer Cake with Cream Cheese Frosting
Prepare to be enchanted by this show-stopping Raspberry Layer Cake. A true delight for the senses, this elegant dessert features delicate, airy sponge cake layers generously slathered with a luscious, creamy sweet cream cheese frosting. But the real star, the unexpected burst of joy, comes from the homemade raspberry jello, crafted with real fruit, nestled between the layers. It’s a stunningly tall and impressive cake, perfect for any special occasion, from birthdays to celebratory gatherings, promising an unforgettable experience with every slice.
Why This Raspberry Layer Cake Will Be Your New Favorite
I am absolutely thrilled to finally share the recipe for this extraordinary raspberry cake with you today. Just a few weeks ago, I embarked on the journey of creating this masterpiece, and it was a pure joy to bake, taste, and photograph. The vibrant colors, the inviting aroma, and the sheer elegance of its presentation make it an irresistible centerpiece. Honestly, I’d make this cake again and again without a second thought, and as I write this, I find myself wishing I had a slice right here to savor!
While this stunning raspberry cake might appear complex, featuring multiple components like the light sponge layers, a rich frosting, and the unique raspberry jello, I assure you it’s not as difficult to make as it looks. In fact, if I can manage to bake it while juggling the demands of a spirited three-year-old toddler and holding a baby (a delightfully chunky one, I might add!), you absolutely can too! (Though, full disclosure, I did have a little help with the kids). The key is simple planning and breaking the project into manageable mini-projects. This approach transforms a seemingly daunting task into a series of enjoyable steps.
Breaking Down the Baking Process for Success
Making an impressive layer cake doesn’t have to be a race against the clock. By spreading the tasks over a few days, you can ensure a stress-free baking experience and superior results. Here’s a smart way to plan your raspberry cake creation:
- **Day 1: Bake the Cake & Prepare Simple Syrup.** Focus on perfecting your sponge cake layers and simmering your simple syrup. Once cooled, wrap the cake tightly and let it chill, ideally overnight. This not only makes slicing easier but also allows the flavors to meld.
- **Day 2: Create the Raspberry Jello.** Dedicate this day to crafting the fresh, real-fruit raspberry jello. This step is surprisingly straightforward and can be done alongside the cake on Day 1 if you’re feeling ambitious!
- **Day 3: Whip the Frosting & Assemble Your Masterpiece.** With your cake and jello ready, all that’s left is to whip up the luxurious cream cheese frosting and then bring all the components together to assemble your gorgeous layer cake.
Doesn’t that sound entirely doable? This phased approach ensures each component is given the attention it deserves, leading to a perfectly executed cake without the rush.
The Star of the Show: Homemade Raspberry Jello
Why Homemade Jello Outshines Jam and Jelly
Now, the idea of raspberry jello in a cake might sound a bit unconventional, but trust me, this is where the magic happens! This isn’t your average boxed jello; it’s a delicate, fresh, and surprisingly elegant addition. It offers a fun, vibrant surprise when you slice into the cake, revealing its beautiful ruby red layer. Unlike overly sweet raspberry jams or jellies that can overpower the delicate flavors of a sponge cake and cream cheese frosting, this homemade jello is subtly sweet and delivers a pure, intense burst of fresh raspberry flavor. Its delicate texture adds a delightful contrast to the softness of the cake and the creaminess of the frosting, elevating the entire dessert to a new level. We absolutely loved it, and I’m confident you will too!
Step-by-Step: Crafting Your Own Raspberry Jello with Real Berries
Forget the artificial flavors of store-bought gelatin mixes; making raspberry jello from scratch is incredibly simple and yields a far superior taste and texture. You can use either fresh or frozen raspberries for this recipe, making it accessible year-round.
- **Cook the Berries:** Begin by gently cooking fresh or frozen raspberries with sugar over low heat. The goal is to slowly melt the sugar and soften the berries, allowing their natural juices and flavors to release. Stir frequently to prevent sticking and ensure even cooking.
- **Hydrate and Dissolve Gelatin:** While the berries are cooking, hydrate your gelatin powder in cold water. Once the sugar in the berry mixture is completely melted, add the hydrated gelatin. Continue to cook, stirring constantly, until the gelatin is fully dissolved and thoroughly incorporated into the raspberry mixture.
- **Strain and Set:** For a perfectly smooth jello layer, pass the raspberry puree through a fine-mesh sieve. This crucial step removes all the seeds, leaving you with a silky-smooth, intensely flavored raspberry liquid. Divide this liquid evenly into lightly oiled pans (I recommend 7-inch round cake pans for this recipe) and refrigerate for at least 2-3 hours, or ideally overnight, until firm and set.
Achieving Sponge Cake Perfection
A truly spectacular layer cake starts with perfect cake layers. For this recipe, we utilize a classic sponge cake, known for its light, airy, and incredibly tender crumb. I’ve shared a detailed process on making a perfect sponge cake here, which covers all the nuances for achieving that ideal texture. While we won’t delve into the full sponge cake details today, remember that the quality of your cake layers is foundational to the success of this dessert.
The Essential Role of Simple Syrup
Once your sponge cake layers are baked and cooled, there’s one non-negotiable step that elevates them from good to truly exceptional: soaking them generously with simple syrup. Simple syrup isn’t just an optional extra; it’s a game-changer. It infuses the cake with moisture, ensuring each bite is incredibly tender, soft, and never dry. Don’t be tempted to skip this step – it’s the secret to a wonderfully moist and flavorful cake that will have everyone asking for your recipe.
Irresistibly Creamy Cream Cheese Frosting
The perfect complement to the delicate sponge and vibrant raspberry jello is a rich, creamy, and subtly sweet cream cheese frosting. This frosting strikes a beautiful balance, offering a tangy counterpoint to the sweetness of the cake and fruit, while its luxurious texture adds to the overall indulgence. It’s incredibly delicate and light, enhancing rather than overpowering the other flavors. When it comes to filling your cake, a helpful tip is to transfer your frosting into a piping bag. This makes the filling process much easier, neater, and ensures an even layer of creamy goodness on each tier.
And here’s that beautiful raspberry explosion, captured perfectly!
Assembling Your Stunning Raspberry Layer Cake
Bringing all these delicious components together is the most rewarding part. A picture truly is worth a thousand words, so these photos illustrate exactly how I layer the cake, ensuring each slice is a perfect harmony of flavors and textures.
We’re ensuring a generous coating of cream cheese frosting on both sides of the raspberry jello layer. There’s absolutely no skimping on frosting here, as it’s essential for both flavor and structure!
Decorating for a Professional Finish
Once assembled, the final touch is to decorate your cake to your heart’s desire. I opted for a simple yet elegant decoration by mixing some freeze-dried raspberry powder into the leftover cream cheese frosting. This creates a beautifully tinted frosting, which I then piped onto the top of the cake. A sprinkle of crushed freeze-dried raspberries adds an extra pop of color and texture. For an even more intense raspberry flavor throughout the entire cake, you could also consider coloring and flavoring all your cream cheese frosting with raspberry powder.
The final cake turned out absolutely beautiful, if I do say so myself, and I honestly couldn’t stop taking pictures of it! So, for your viewing pleasure, here are a few more shots of this magnificent dessert. Enjoy the visual feast, and imagine the taste!
Raspberry Cake with Cream Cheese Frosting
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Ingredients
Sponge cake:
- 6 large eggs at room temperature
- 1 cup 200gr sugar, divided
- ½ teaspoon cream of tartar optional
- 1 ½ cups 180gr plain cake flour
- ½ teaspoon salt
Simple Syrup:
- 1 cup water
- ¾ cup 150gr sugar
Raspberry Jello Layer:
- 1 packet 7gr/about 2 teaspoons gelatin powder (1 packet = 0.25oz)
- 3 tablespoons 50ml cold water
- 10 oz 300gr raspberries fresh or frozen
- ¾ cup 150gr sugar
Cream Cheese Frosting:
- 16 oz 500gr cream cheese, at room temperature
- ½ cup 110gr unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 tablespoons pure vanilla extract
- 1 tablespoon freeze-dried raspberry powder* optional (Note 1)
Instructions
- To make the cake, preheat the oven to 350°F (177°C). Line bottom of 1 9-inch springform pan (at least 3 inches tall) with parchment paper. No need to grease the pan.
- Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (Tip: It’s easier to separate the egg when they’re cold right out of the fridge.)
- In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes.
- Meanwhile, sift flour and salt.
- In another mixing bowl with whisk attachment, beat egg whites at medium low speed until foamy.
- Stir in cream of tartar, if using.
- Add remaining ½ cup of sugar 1 tablespoon at a time and continue to whisk until stiff peaks, gradually increasing the speed to medium high, 7-10 minutes.
- Using a spatula, add 1/3 of the whipped egg whites into the egg yolk mixture and gently fold until mostly smooth. Add the remaining egg whites and gently fold until smooth.
- Add sifted flour into the batter in 3 stages, whisking the batter well after each addition.
- Pour the batter into prepared pan and smooth the top.
- Bake the cake until inserted toothpick comes out clean, about 40 minutes. Don’t open the oven for at least the first 30 minutes!
- Let the cake cool for 5 minutes in the pan. Then run a knife around the edges and invert onto a cooling rack. Cool completely. Once cooled, wrap with plastic wrap and refrigerate, preferably overnight. It’ll be easier to slice it when the cake is thoroughly chilled.
- To make raspberry jello layer, spray two 7-inch round cake pans with a cooking spray.
- In a small bowl mix together gelatin powder and water. Let it sit for 5 minutes.
- In a small saucepan, combine raspberries and sugar. Cook it over medium high heat, until sugar is melted, stirring frequently and mashing the berries.
- Stir in gelatin and cook over medium low heat until the gelatin is fully melted.
- Run the mixture through a sieve to remove seeds. Divide the mixture into the prepared pans. Refrigerate for 2-3 hours, or overnight to set.
- To make the simple syrup, in a small saucepan, combine 1 cup water and sugar. Bring it to a boil and simmer until sugar is fully dissolved. Remove from heat and cool completely.
- To make the cream cheese frosting, beat cream cheese and butter on medium high speed until fluffy, about 1 minute.
- Add powdered sugar and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
- Transfer the frosting into a large frosting bag. You can use a round piping tip, if you have it, but it’s not necessary.
- To assemble the cake, slice the cake into 3 even layers. (I use this cake slicing kit, but this’s a cheaper version.)
- Place the bottom cake layer on a serving platter. (TIP: Place 3 strips of parchment or wax paper on the bottom to keep the serving platter clean.) Brush on 1/3 of chilled simple syrup evenly on the cake. Pipe the cream cheese frosting all over and smooth it with an offset spatula. Place the raspberry jello in the middle. Pipe frosting around the jello, creating a border. Pipe more cream cheese frosting over the jello and spread evenly with an offset spatula. Place the next cake layer and repeat.
- Place the top cake layer upside down so that the top of the cake is nice and flat. Coat the entire cake with frosting and smooth it with an offset spatula.
- Mix the remaining cream cheese frosting with freeze-dried raspberry powder and decorate the cake as desired. I used Wilton M1 piping tip to pipe the decoration on top.
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Tips & Notes
Note 1: You can crush these freeze-dried raspberries with a rolling pin, or use this powder version.
Make-Ahead Tip: You can make all the components of the cake separately well in advance. 1. Cake can be made and frozen up to a month in advance, or refrigerated for up to a week. Thaw frozen cake in the fridge overnight. 2. Cream cheese frosting can be prepared up to 3 days in advance. Cover with a plastic wrap and refrigerate. Re-whip before using. 3. Simple syrup can also be made a week in advance. Refrigerate until ready to use. 4. Raspberry jello can be made up to 3 days in advance.
You can assemble the cake 1 day in advance and store it in the fridge. Bring it to room temperature before serving.
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