Name: Raspberry Cream Cake Slice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; 1/2 cup whole milk; 1 cup fresh or frozen raspberries; 2 tbsp sugar (for raspberry filling); 1 tsp lemon juice; 1 cup heavy cream (for cream layer); 3 tbsp powdered sugar; 1/2 tsp vanilla extract (for cream)

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Raspberry Cream Cake Slice is a light, elegant dessert featuring fluffy vanilla sponge layers filled with a cloud-like cream filling. The cake is topped with a glossy chocolate ganache and crowned with fresh raspberries and a dusting of powdered sugar. Every bite offers a perfect balance of rich chocolate, delicate cream, and bright berry freshness.

Why You’ll Love This Recipe

This cake is luxurious yet simple to prepare, making it ideal for special occasions or an elevated everyday treat. The contrast between the airy sponge and the creamy filling creates a melt-in-your-mouth texture. The fresh raspberries add a burst of natural sweetness and acidity, while the ganache provides a silky, decadent finish. It is visually stunning and irresistibly delicious.

Ingredients

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

For the sponge cake:

eggs
granulated sugar
vanilla extract
all-purpose flour
baking powder
salt
milk
unsalted butter, melted

For the cream filling:

heavy whipping cream
powdered sugar
vanilla extract
mascarpone or cream cheese (optional for stability)

For the chocolate ganache:

dark or semi-sweet chocolate
heavy cream

For topping:

fresh raspberries
powdered sugar
fresh mint (optional)

Directions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
Beat eggs and sugar until pale, thick, and tripled in volume.
Add vanilla extract and gently fold in sifted dry ingredients.
Warm milk and melted butter together, then fold into the batter carefully.
Pour batter into the pan and bake for 20–25 minutes, or until golden and springy.
Let the cake cool completely, then slice horizontally to create two even layers.
For the cream filling, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in mascarpone if using.
Spread the cream evenly between the layers, then place the top layer back on.
Prepare the ganache by heating cream and pouring it over chopped chocolate. Stir until smooth and glossy.
Pour ganache over the top of the cake, allowing slight drips over the sides.
Garnish with fresh raspberries, mint leaves, and a dusting of powdered sugar.
Chill briefly before slicing.

Servings and Timing

Serves: 8
Preparation Time: 25 minutes
Baking Time: 20–25 minutes
Assembly Time: 20 minutes
Total Time: approximately 1 hour 10 minutes

Variations

Lemon Cream Filling: Add lemon zest and a bit of juice to the cream.
Chocolate Sponge: Replace part of the flour with cocoa powder.
Berry Mix: Use blueberries and blackberries for a colorful topping.
Stabilized Filling: Add mascarpone for a firmer, more luxurious cream.
Sheet Cake Version: Make a rectangular version for simple slicing.

Storage/Reheating

Refrigerate the cake in an airtight container for up to 3 days.
Freeze slices (without raspberries) for up to 2 months.
Thaw in the refrigerator; do not reheat.

FAQs

Why did my sponge collapse?

Overmixing or opening the oven too early can cause collapse.

Can I use frozen raspberries?

Yes, but place them on the cake right before serving.

How do I prevent the cream from becoming runny?

Use cold equipment and add mascarpone for stability.

Can I make the cake layers ahead of time?

Yes, wrap tightly and refrigerate for 24 hours or freeze for longer.

Why is my ganache too thick?

Add a small amount of warm cream and mix until smooth.

Can I use whipped topping instead of cream?

Yes, but the flavor and texture will be lighter.

Can I make this sugar-free?

Use sugar substitutes suitable for baking.

Is the cake suitable for stacking?

It can be, but the cream filling is soft—use supports if stacking.

Can I add jam between the layers?

Yes, a thin layer of raspberry jam enhances the flavor beautifully.

Does this cake need refrigeration?

Yes, because of the cream filling.

Conclusion

Raspberry Cream Cake Slice is a refined, beautiful dessert perfect for celebrations or everyday indulgence. With its soft vanilla sponge, velvety cream filling, fresh raspberries, and silky ganache topping, it delivers an irresistible combination of flavors and textures. It is a visually impressive treat that requires surprisingly simple steps, making it a delightful addition to any dessert table.

Raspberry Cream Cake Slice

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A delicate Raspberry Cream Cake Slice featuring soft vanilla sponge, a luscious raspberry filling, and silky whipped cream or buttercream for a fresh, fruity, and elegant dessert.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
Whisk together the flour, baking powder, and salt in a bowl.
Cream butter and sugar until light and fluffy, then beat in eggs one at a time and add vanilla.
Alternate adding dry ingredients and milk until the batter is smooth.
Pour batter into the pan and bake for 22–28 minutes, or until a toothpick inserted comes out clean. Cool completely.
For the raspberry filling, heat raspberries, sugar, and lemon juice in a saucepan until thickened. Let cool.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Slice the cooled cake into layers or cut into slices. Spread raspberry filling over the cake, then top with whipped cream.
Refrigerate 30 minutes before serving for cleaner slices.