Raspberry Whipped Cream Layer Cake

 

What You’ll Get

A tall, three-layer vanilla sponge cake filled with fresh whipped cream and a bright raspberry compote. Light, balanced, and perfect for spring or summer gatherings.

Ingredients

For the Sponge Cake

• 2½ cups (315g) all-purpose flour

• 2½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup (226g) unsalted butter, room temperature

• 1¾ cups (350g) granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 cup (240ml) whole milk, room temperature

For the Whipped Cream

• 2½ cups (600ml) heavy whipping cream, cold

• ½ cup (60g) powdered sugar

• 2 teaspoons vanilla extract

For the Raspberry Filling

• 3 cups (375g) fresh or frozen raspberries

• ½ cup (100g) granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch mixed with 1 tablespoon water

For Garnish

• Fresh raspberries (about 1 cup)

• Fresh mint leaves (optional)

Instructions

1. Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.

4. Add eggs one at a time, beating well after each. Stir in vanilla.

5. Add the dry ingredients in three parts, alternating with milk. Start and end with dry ingredients. Mix just until combined.

6. Divide batter evenly among the pans and smooth the tops.

7. Bake for 22–26 minutes, or until a toothpick inserted comes out clean.

8. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Raspberry Filling

1. In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.

2. Cook for 5–7 minutes until the berries break down and juices bubble.

3. Stir in the cornstarch slurry and cook for 2–3 more minutes, until thickened.

4. Let cool completely before using.

3. Make the Whipped Cream

1. In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.

2. Keep cold until ready to use.

Assemble the Cake

1. Place the first cake layer on a serving plate or stand.

2. Spread or pipe a layer of whipped cream.

3. Spoon over an even layer of raspberry filling.

4. Repeat the process with the second and third layers.

5. Top the cake with swirls of whipped cream, fresh raspberries, and optional mint leaves.

Tips

• Use a serrated knife to level cake layers if needed.

• Chill the cake before slicing for cleaner layers.

• You can substitute raspberries with other berries or create a mixed berry version.

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