Raspberry Cake With Whipped Cream is a perfect and fresh summer dessert. It has the softest cake layer I have ever eaten. There are no layers, no buttercream – just a cake and a whipped cream with fresh raspberries on top. So, if you are looking for an easy dessert you can make in a few hours and bring to the party – this is the one. My recommendation is a slice of this creamy cake and a glass of ice-cold Aperol Spritz.
Ingredients:
Cake layer
- 130 g unsalted butter room temp
- 250 g mascarpone room temp
- 250 g regular white sugar
- 30 g vanilla sugar
- 3 eggs room temp
- 1 egg white room temp
- 3 tbsps raspberry jam
- 280 g cake flour
- 2 ½ tsps baking powder
- a pinch of salt
- 1 tbsp cornstarch
Whipped cream
- 500 ml whipping cream
- 2 whipped cream stiffeners
- 15 g vanilla sugar
- fresh raspberries on top
The best thing about this cake is how effortless it is. Literally. You just throw a whipped cream on top with fresh fruit and you’re good to go. The simplicity (and simple look) of this dessert is what I appreciate during these hot days. Sometimes a chocolate layers cake doesn’t make it. I prefer cold fresh cakes. Just imagine the scenery – a slice of this fresh raspberry cake with whipped cream with a glass of an ice-cold Aperol.
My top summer cakes are Chocolate Cake With Pudding And Sour Cream, Cherry Cake With Rum, and Blueberry Cheesecake and this one definitely belongs in this category.
Raspberries are not for everyone. Try these desserts instead!
the softest cake I’ve ever eaten
And this is why I am a proud mother of this cake.
She (my raspberry cake with whipped cream), she is beautiful. Her (my raspberry cake with whipped cream), her is magnificent. And I meant to make her this way. Was there any luck involved? Absolutely.
As you know, I like pound cake. I love eggs that make cakes high, fluffy and soft. So my main goal was to make a pound cake in a round cake tin, but add more eggs, flour and for a bit of good luck, a few tablespoons of our homemade jam. I didn’t want just butter in this cake, so to make it fancier, I added mascarpone cheese. O-M-G. Stunning.
How can you make this Raspberry Cake With Whipped Cream?
Preheat the oven to 165°C. Prepare a cake tin (26 cm diameter or 2x 18 cm diameter) by greasing the sides and the bottom of the tin.
Cream the butter with mascarpone cheese for 1-2 minutes on medium speed. Add sugars and mix for 3 minutes until smooth.
Add eggs and an egg white – one egg at a time while still mixing. Mix until it’s well combined.
In another bowl whisk together flour, baking powder, salt, and cornstarch.
Start by adding ⅓ dry ingredients, mix until the flour disappears, and 1 ½ tablespoon of jam – repeat the process until you add dry ingredients the last.
Bake for 35-45 minutes or until the toothpick comes out clean. Take the cake out of the oven and let cool completely.
Once the cake layer is completely cool, whip the cream with vanilla sugar and cream stiffeners. Add cream on top of the cake layer, sprinkle with fresh raspberries, and pour some raspberry jam on top as well. Keep in the fridge for the best taste possible.
That’s all lovers and friends ❤️ I hope you will love this cake as much as I did. If you decide to bake this dessert at home, please let me know on my Instagram or TikTok. Every message, tag, or picture brings me joy 😊
Raspberry Cake With Whipped Cream
Ingredients
Cake layer
- 130 g unsalted butter room temp
- 250 g mascarpone room temp
- 250 g regular white sugar
- 30 g vanilla sugar
- 3 eggs room temp
- 1 egg white room temp
- 3 tbsps raspberry jam
- 280 g cake flour
- 2 ½ tsps baking powder
- a pinch of salt
- 1 tbsp cornstarch
Whipped cream
- 500 ml whipping cream
- 2 whipped cream stiffeners
- 15 g vanilla sugar
- fresh raspberries on top
Instructions
- Preheat the oven to 165°C. Prepare a cake tin (26 cm diameter or 2x 18 cm diameter) by greasing the sides and the bottom of the tin.
- Cream the butter with mascarpone cheese for 1-2 minutes on medium speed. Add sugars and mix for 3 minutes until smooth.
- Add eggs and an egg white – one egg at a time while still mixing. Mix until it's well combined.
- In another bowl whisk together flour, baking powder, salt, and cornstarch.
- Start by adding ⅓ dry ingredients, mix until the flour disappears, and 1 ½ tablespoon of jam – repeat the process until you add dry ingredients the last.
- Bake for 35-45 minutes or until the toothpick comes out clean. Take the cake out of the oven and let cool completely.
- Once the cake layer is completely cool, whip the cream with vanilla sugar and cream stiffeners. Add cream on top of the cake layer, sprinkle with fresh raspberries, and pour some raspberry jam on top as well. Keep in the fridge for the best taste possible.
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