Raspberry Sponge Cake, also known as Raspberry Victoria Sponge, is a fresh, delicious and elegant dessert so perfect for any occasion and kids love it!
If you're looking for something sweet and pleasing to serve at an important party or simple occasion, this recipe is the best for you. The soft, fluffy sponge cake is paired with fresh raspberries and creamy icing, making for a mouth-watering combination of flavors and textures.
For more sponge cake recipes, check Lemon Victoria Sponge With Lemon Curd.
This cake recipe is easy to make, budget-friendly, and freezer-friendly. You wanna make a dish ahead of time so you can have something later? Ah, this recipe is here to help you out! It's also a great recipe for those who are looking for a quick and easy dessert that doesn't need a lot of ingredients.
This recipe is also foolproof, so even if you're new to baking, you'll still definitely get to make this cake without fail. Impress your family and friends with your hidden cake expertise! So let's get started and learn how to make this delicious raspberry layer cake!
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Why does this recipe work?
- This easy raspberry cake recipe is budget-friendly. Tight in the budget? Have little room for more expenses? Don't worry, this cake recipe got you!
- The recipe is freezer-friendly, making it great for those who want to make it ahead and store it for later.
- It is quick and easy recipe. Busy days would really make you want something convenient yet still delicious at home. This recipe is fitting just like that!
- The recipe is foolproof, so even if you're new to baking, you'll still be able to make a delicious cake that will impress your friends and family.
- This easy raspberry cake is the perfect dessert for birthdays or holidays.
- This recipe with fresh fruit makes the classic sponge cake more delicious and fruity.
What's in this recipe?
Caster sugar: Fine and granulated, no wonder caster sugar is perfect for any baked goods! It dissolves easily, which makes it great for creating a light and fluffy sponge cake.
Self-raising flour: Self-raising flour is a type of flour that contains baking powder and salt. It's perfect for making sponge cakes because it helps the cake be light and fluffy and rise properly.
Baking powder: You can't forget about baking powder lest you make your cake hard and dense. You know, baking powder is a leavening agent that helps your cake rise.
Salt: Use salt to balance out the sweetness of the cake. We want something sweet, not overly sweet.
Butter: Use butter to give the cake a rich buttery flavor.
Eggs: Eggs are important to bind the ingredients together and give the cake structure.
Fresh raspberries: Fresh raspberries! The main flavor! Use them to give the cake a burst of flavor and a pop of color.
Heavy cream: Heavy cream is used to make the icing for the cake.
Powdered sugar: Powdered sugar (icing sugar) is used to sweeten the icing for the cake.
Vanilla extract: Vanilla extract is used to give the cake a nice aroma and flavor.
"See the recipe card below for more information about the ingredients and quantities."
How to Make Raspberry Sponge Cake?
To make the cake
One: Preheat the oven to 180C/ 356F and line 2x20 cm cake tins with parchment paper.
Two: In a large mixing bowl, mix butter and sugar until creamy with the electric hand mixer; add the eggs (one at a time) and mix again until combined.
Three: Mix in flour, baking powder and salt until you have smooth batter. Then, fold in the raspberries using a rubber spatula.
Four: Divide the mixture between the 2 cake tins and then bake for 20-25 minutes, then allow to cool completely on a wire rack.
To make the cream
Five: In a mixing bowl, whisk together heavy cream, icing sugar and vanilla extract until stiff peaks form.
Assemble the raspberry sponge cake
Six: Place one of your sponge cakes on a serving plate, spread the whipped cream on top of the cake and add some fresh raspberries.
Seven: Then place the second sponge cake on top and use a piping bag with a star tip to make some swirls with the whipped cream on top; add some fresh raspberries and sprinkle powdered sugar on top.
Top Tips
- Use room-temperature butter and eggs for best results. You'll definitely have a smoother and even cake batter if you use such ingredients. Room-temperature ingredients also help to create a lighter and fluffier sponge cake.
- Make sure that the raspberries are fresh and clean. If your raspberries aren't fresh or clean, you'll see an unappealing discoloration on your cake with an unappetizing flavor.
- Sift the flour to avoid lumps in the batter. Sifting the flour before adding it to the batter will ensure that there are no lumps in the batter, which can lead to an unevenly textured cake.
- Allow the cake to cool before removing it from the pan and frosting it. We don't want a ruined cake with an unpleasant appearance, do we?
- Let the cake cool completely before icing. If you ice the cake while it is still warm, It is more likely that the icing will melt and not set properly.
- A stand mixer or a hand mixer makes the process of making the batter easier. It will save you time and energy and ensure that the batter is well-mixed.
- Experiment with different extracts or zests to add different flavors to the cake. You can try using lemon zest or almond extract to add a unique twist to the recipe.
Recipe Variations
- Use other berries such as blueberries or strawberries. You can also use mixed berries to make this recipe. The combination of the berries and the sponge cake creates a delicious contrast of flavors and textures.
- Add some lemon zest or juice to the batter for a citrus twist. The addition of lemon zest or juice will give the cake a fresh and tangy flavor.
- Use chocolate chips instead of raspberries. You can add chocolate chips to the batter to make a chocolate-raspberry sponge cake or use chocolate chips instead of raspberries for a chocolate sponge cake.
- Make a chocolate version by adding cocoa powder. This will give the cake a rich chocolate flavor. All chocolate lovers out there will probably unite to have some taste of this version of the cake!
- Make a gluten-free version by using gluten-free flour. This recipe can be adapted to be gluten-free by using gluten-free flour. If you're on such a diet, you'll surely benefit from this adjustment.
- Make a dairy-free version by using dairy-free alternatives such as coconut oil and coconut cream. This recipe can be adapted to be dairy-free by using dairy-free alternatives. Is lactose intolerant? No problem, this recipe still got your back!
- Experiment with different sweeteners. You can use honey, agave, or maple syrup as a sweetener.
- Add a layer of strawberry or raspberry jam before spreading the whipped cream on the first cake layer.
- You may use cream cheese frosting or buttercream instead of whipped cream.
Serving Suggestions
Serve the Raspberry Sponge Cake with a scoop of vanilla ice cream or with some fresh fruits. It can also be enjoyed with a cup of tea or coffee and Strawberry Mille Feuille.
Storage
To Store: Store the this Raspberry Sponge Cake in the fridge in a container for up to 3 days.
Freeze: You can freeze this cake for up to 3 months. To reheat the cake, simply place it in the oven at 350 degrees Fahrenheit for 10-15 minutes or until heated through.
Frequently Asked Questions
Of course! You can always swap butter with oil to make this sponge cake. Sunflower oil or vegetable oil is the best oil you can use in this recipe. But you must know that it may change the flavor and texture of the cake.
You can use fresh, frozen raspberries or even freeze-dried raspberries. However, fresh raspberries are the best if they are available. If you use frozen raspberries, It is best not to thaw them before you adding to the batter. Also, you have to add a few minutes to the baking time.
Yes, you can replace the caster sugar with a sugar-free alternative, such as stevia or erythritol, to make this recipe sugar-free.
This recipe is typically made in the oven. However, you can try experimenting with adapting it to cook in a slow cooker or Instant Pot, but keep in mind that the cooking time and method may vary.
Yes, you can replace the self-raising flour with a gluten-free alternative, such as almond flour or coconut flour.
Yes, you can replace the butter and heavy cream with dairy-free alternatives, such as coconut oil and coconut cream, to make this recipe dairy-free.
To achieve a lighter and fluffier texture in a sponge cake, make sure to cream the sugar and butter together until pale and creamy. Also, whisk the eggs with the mixture until fluffy.
Sprinkle some flour on the raspberries and make sure all the raspberries are coated well with the flour before you add them to the batter.
Yes, this cake has almost the same ingredients as Victoria sponge cake. However, you may need to add a layer of jam in between the cake layers.
More easy cake recipes
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Recipe
Raspberry Sponge Cake
Equipment
- 2 Cake tins
Ingredients
- ½ cup butter , softened
- 1 cup caster sugar
- 4 large eggs
- 1 ¾ cups self-raising flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh raspberries , and more to decorate
- 2 tablespoon powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
To make the cake
- Preheat the oven to 180C/ 356F and line 2x20 cm cake tins with baking paper.
- Mix butter and sugar until creamy; add the eggs (one at a time) and mix again until combined.½ cup butter, 1 cup caster sugar, 4 large eggs
- Mix in flour, baking powder and salt until incorporated. Fold in the raspberries.1 ¾ cups self-raising flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 ½ cups fresh raspberries
- Divide the mixture between the 2 cake tins and then bake for 20-25 minutes, then allow to cool completely.
To make the cream
- In a mixing bowl, whisk together heavy cream, powdered sugar and vanilla extract until stiff peak forms.2 tablespoon powdered sugar, 1 cup heavy cream, 1 teaspoon vanilla extract
Assemble the raspberry sponge cake
- Place one of your cakes on a serving plate, spread the whipped cream on top and add some fresh raspberries.
- Then place the other sponge cake on top and use a piping bag with a star tip to make some swirls with the whipped cream on top; add some fresh raspberries and sprinkle icing sugar on top.
Notes
- Use room-temperature butter and eggs for best results. You'll definitely have a smoother and even cake batter if you use such ingredients. Room-temperature ingredients also help to create a lighter and fluffier sponge cake.
- Make sure that the raspberries are fresh and clean. If your raspberries aren't fresh or clean, you'll see an unappealing discoloration on your cake with an unappetizing flavor.
- Sift the flour to avoid lumps in the batter. Sifting the flour before adding it to the batter will ensure that there are no lumps in the batter, which can lead to an unevenly textured cake.
- Allow the cake to cool before removing it from the pan and frosting it. We don't want a ruined cake with an unpleasant appearance, do we?
- Let the cake cool completely before icing. If you ice the cake while it is still warm, It is more likely that the icing will melt and not set properly.
- A stand mixer or a hand mixer makes the process of making the batter easier. It will save you time and energy and ensure that the batter is well-mixed.
- Experiment with different extracts or zests to add different flavors to the cake. You can try using lemon zest or almond extract to add a unique twist to the recipe.
Karen
This is the best sponge cake I’ve made so far! They are so light and fluffy. I used a lemon buttercream frosting with the two layers of cake.
Colleen
Turned out perfect. Easy step-by-step directions and useful tips. Thanks!
Joanna
I made this cake with gluten-free flour for my son, and he loved it. I will definitely be making this raspberry cake again!
Angi
Wow! this cake is perfect as a dessert for New Year’s Eve; it is so good.
Rooth
Looks festive; I think it is perfect for making in the holidays.
Ezza
This cake was so good on my son’s birthday.