Raspberry Covered Vanilla Cream Cake

This Raspberry Covered Vanilla Cream Cake is the epitome of elegance and seasonal flavor. A light, tender vanilla sponge serves as the base for a cloud-like vanilla cream, all crowned with a generous layer of fresh raspberries. Finished with a glossy apricot glaze, this stunning cake is both visually captivating and irresistibly delicious—perfect for summer celebrations, garden parties, or any occasion that calls for a show-stopping dessert.

Why You’ll Love This Recipe

This cake is a celebration of texture and freshness. The sponge is soft and buttery, the vanilla cream is luxuriously smooth, and the raspberries add a juicy burst of natural sweetness. With the optional addition of mascarpone, the cream becomes even richer and more stable. The raspberry topping not only enhances the flavor but creates a striking visual appeal. This cake is easy to assemble, yet impressive enough to serve as the centerpiece of any event.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Vanilla Sponge Cake
all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
large eggs
vanilla bean paste or pure vanilla extract
whole milk

Vanilla Cream Filling
heavy cream
powdered sugar
vanilla extract
mascarpone cheese (optional for richness)

Topping
fresh raspberries
apricot jam (for glaze, optional)

Directions

Bake the Cake:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla bean paste.
5. Gradually add the dry ingredients and milk to the butter mixture, alternating between the two. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Vanilla Cream:

1. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Add the vanilla extract and mascarpone cheese, if using, and continue whipping until medium-stiff peaks form.
3. Cover and chill until ready to use.

Assemble the Cake:

1. Once the cake is completely cooled, level the top if necessary.
2. Spread the vanilla cream evenly over the top and sides of the cake using an offset spatula.
3. Arrange the raspberries neatly on top of the cake, pressing them gently into the cream, hollow-side down.
4. For a glossy finish, warm the apricot jam slightly and brush it over the raspberries using a pastry brush.

Chill and Serve:

1. Refrigerate the finished cake for 1–2 hours before serving to allow the flavors to set.
2. Slice and serve chilled.

Servings and timing

Servings: 10–12 slices
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Calories per serving: 290 kcal

Variations

• Citrus Infusion: Add lemon or orange zest to the cake batter for a refreshing citrus note.
• Berry Medley: Combine raspberries with blueberries or blackberries for added color and flavor.
• Chocolate Twist: Add a thin layer of dark chocolate ganache between the cake and the cream for extra richness.
• Nut Crust: Sprinkle finely chopped pistachios or almonds around the edge of the cake for a crunchy finish.
• Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour.

storage/reheating

Store the cake in the refrigerator in an airtight container or under a cake dome for up to 3 days. Because of the fresh cream and fruit, it is not recommended to freeze the assembled cake. If desired, the sponge can be baked in advance, wrapped tightly, and frozen for up to one month. Thaw completely before assembling.

FAQs

How long will the cake stay fresh?

The cake will stay fresh for up to 3 days when refrigerated properly.

Can I use frozen raspberries?

Fresh raspberries are recommended for texture and appearance. Frozen raspberries tend to release moisture and may not hold their shape well.

Can I make the cake ahead of time?

Yes, the sponge can be made a day in advance. Assemble with cream and raspberries the day of serving for best presentation.

Do I have to use mascarpone?

No, it is optional. The mascarpone adds richness and structure but can be omitted for a lighter cream.

Can I make this cake in layers?

Yes, you can slice the sponge in half and add a layer of cream and raspberries between if you prefer a layered presentation.

How do I keep the raspberries from sliding off?

Ensure the cream is whipped to medium-stiff peaks and well chilled before applying the raspberries.

What can I use instead of apricot jam?

You can use any light-colored jelly, such as apple or peach, or simply omit the glaze.

Is this cake very sweet?

It is moderately sweet, with the tart raspberries balancing the sweetness of the cream and sponge.

Can I use a different fruit topping?

Yes, strawberries, blueberries, or sliced kiwi can be used, though the aesthetic may differ.

What kind of pan should I use?

A 9-inch round cake pan works best, but a springform pan can also be used for easier release.

Conclusion

The Raspberry Covered Vanilla Cream Cake is a delightful combination of light sponge, silky vanilla cream, and fresh, vibrant raspberries. Ideal for summer occasions or whenever you want to impress, this cake captures the beauty of seasonal fruit in every bite. With its simple elegance and fresh flavor, it’s sure to become a beloved go-to for gatherings and special moments.

Raspberry Covered Vanilla Cream Cake

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This Raspberry Covered Vanilla Cream Cake is a vibrant summer showstopper, featuring a moist vanilla sponge base, lush vanilla cream frosting, and a blanket of fresh, glossy raspberries. Perfect for garden parties, elegant celebrations, or a sweet seasonal centerpiece.

• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10–12 slices
• Category: Cake, Dessert
• Method: Baking
• Cuisine: Seasonal, American
• Diet: Vegetarian

Ingredients

Vanilla Sponge Cake:

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla bean paste (or pure vanilla extract)

• 1/2 cup whole milk

Vanilla Cream Filling:

• 1 1/2 cups heavy cream

• 1/3 cup powdered sugar

• 1 tsp vanilla extract

• 200g mascarpone cheese (optional, for richness)

Topping:

• 3-4 cups fresh raspberries

• 1 tbsp apricot jam (optional, for glossy glaze)

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Instructions

Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.

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

3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.

4. Alternately add the dry ingredients and milk to the butter mixture, mixing just until combined.

5. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Prepare the Vanilla Cream:

1. Whip heavy cream and powdered sugar to soft peaks.

2. Add vanilla extract and mascarpone (if using) and beat to medium-stiff peaks.

3. Chill until ready to use.

Assemble the Cake:

1. Once the sponge is cooled, level the top if needed.

2. Spread the vanilla cream over the top and sides of the cake evenly.

3. Arrange raspberries closely together, hollow side down, to cover the entire surface.

4. Optional: Warm apricot jam slightly and brush over the raspberries for a glossy finish.

Chill and Serve:

• Refrigerate for 1–2 hours before slicing to let the flavors set.

Notes

• For a two-layer cake, double the sponge recipe and stack with cream in between.

• Use chilled mascarpone for best results if using.

• Other berries like strawberries or blackberries can be added for variety.