Raspberry & Cream Layer Cake
Light vanilla sponge layered with whipped cream and fresh raspberries — a summery showstopper.
- Prep
- 25 min
- Cook
- 25 min
- Serves
- 10
- Level
- Medium
Every recipe collection needs one celebration cake, and this is ours. Two tender vanilla sponges are sandwiched with softly whipped cream, a little jam and plenty of fresh raspberries.
The all-in-one sponge method means there's no creaming or folding to worry about — just weigh, whisk and bake. Assemble it close to serving so the cream stays light.
Raspberry & Cream Layer Cake
50 min total · approx. 430 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 180°C / 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking paper.
- Put the butter, sugar, eggs, flour, baking powder, milk and vanilla in a large bowl and beat with an electric whisk (or a wooden spoon) until smooth and creamy.
- Divide between the tins, level the tops and bake for 22–25 minutes, until golden and springy and a skewer comes out clean.
- Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Whip the cream with the icing sugar until it just holds soft peaks.
- Spread one sponge with jam, top with half the cream and half the raspberries. Add the second sponge, then the remaining cream and raspberries. Dust with icing sugar and serve.
Cook's noteThe un-filled sponges can be baked a day ahead — wrap well once cool. Fill on the day you're serving.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
