If you’re looking for a simple yet impressive dessert then this Summer Raspberry Cake recipe is for you! Light and refreshing, you won’t be able to stop at just one piece.
This summer raspberry cake is adapted from a recipe I found in the August 2006 edition of BBC Good Food magazine. The sponge for this cake is light and airy Victoria sponge soaked in a sweet boozy syrup made with amaretto. Then the layers are sandwiched together with piles of cream cheese lightened with whipped cream and dotted with sweet raspberries. A liberal shower of snowy white icing sugar tops the cake for an easy and decorative finish.
This cake comes together fairly quickly, but it does need at least 8 hours of chilling time in the fridge, so it’s best to plan ahead for this cake. I always make it in the evening so it can chill in the fridge overnight and is ready to go the next day. Patience is a virtue here!
Summer Raspberry Cake Ingredients
Self-rising flour – this is flour that also contains baking powder and salt. See below to see how you can make your own self-rising flour blend at home.
Unsalted butter
Granulated Sugar
Eggs
Amaretto Liqueur
Cream Cheese – make sure to use the block-style and not the cream cheese spread or your cream will be too runny for spreading properly.
Whipping Cream/Double Cream
Icing Sugar
Fresh Raspberries
How to Make Summer Raspberry Cake
- Heat your oven to 375/190 and spray your cake tins with non-stick cooking spray and lining with parchment paper rounds. You can also use butter to grease your tins if, you prefer.
- Using a stand mixer with the paddle attachment or handheld mixer, mix the cake ingredients in one go until combined and smooth.
- Divide your batter between the prepared pans and bake for 25 minutes.
- While the cakes are cooling, prepare the cake soak by heating the amaretto and sugar with 2 tablespoons of water. Heat until the sugar has dissolved. Allow to cool slightly.
- Carefully cut your cake layers in half horizontally and generously brush on the cake soak with a pastry brush. I use a silicone brush.
- Using a stand mixer with the whip attachment or handheld mixer, whip the whipping cream until soft peaks form. Transfer to a separate bowl. Add the cream cheese (make sure it’s at room temperature!) and whip until smooth. Add the cream into the cream cheese and continue whipping until combined.
- Assemble the cake: spread a third of the cream filling onto one cake layer. Scatter over some raspberries, being sure to spread them out. They will not cover the entire layer. Place another cake layer on top and repeat. Put the third cake layer on top and repeat. Place the final layer on top and gently press down on the top of the cake.
- Wrap the cake in plastic wrap and place it in the fridge for at least 8 hours to chill. Once ready to serve, use a sieve to sprinkle icing sugar all over the top of the cake and cut into slices.
This cake is best eaten on the first day after chilling, but will keep in the fridge for 2 – 3 days. Make sure you remove the cake from the fridge 30 minutes before serving to take the chill off.
Julianne’s Notes
Almond extract is a good substitute to use if you’re looking for a non-alcoholic alternative to Amaretto. Replace the liqueur with 4 tablespoon of almond extract and increase the water content to 50 ml. Prepare the cake soak in the same way.
You can easily make a batch of self rising flour at home. All you need is all-purpose flour, baking powder and salt. A good ratio is to add 2 teaspoon of baking powder and ¼ teaspoon of salt for each cup of flour. Store your self rising flour in a cool dark place and plan to use it within one year for the best results.
You can replace the raspberries for any summer fruit, such as strawberries or raspberries. You will want to only use fresh fruit with this cake though, as frozen fruit would be too watery and would dilute the cream filling.
Check out recipes for other simple cakes
Share your baking!
If you make this cake loaf recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.
Once the summer season rolls around and sweet berries start popping up at your local market (or in your own backyard!), you’ll want to give this Summer Raspberry Cake recipe a try. It’s a great end to a picnic or BBQ and has quickly become a summer birthday favourite!
Summer Raspberry Cake Recipe
Equipment
- Two 8" cake tins
- Parchment Paper
Ingredients
For the Cake
- 1 cup granulated sugar (200g)
- 1 cup softened butter (200g)
- 4 eggs, beaten
- 1¾ cup self-raising flour (200g)
- 1 teaspoon baking powder
- icing sugar for decorating
For the Cake Soak Syrup
- ⅓ cup granulated sugar (85g)
- 50 ml amaretto liqueur
- 2 tablespoon water
For the Filling
- 250 ml whipping cream or double cream
- 1 cup cream cheese (250g)
- 5 tablespoon icing sugar (71g)
- 1¼ cups raspberries 150 g
Instructions
- Take the butter out of the fridge and allow it to come fully to room temperature before you begin.
- Heat your oven to 375F/190C.
- Spray your baking pans with non-stick cooking spray and line the bottom of each tin with a circle of parchment paper.
- In a large bowl, add all of the cake ingredients and beat together until smooth.
- Pour the mixture into the cake tins, filling each equally, and smoothing the top of each with a spoon or offset spatula.
- Bake the cakes in the oven for 20 minutes until golden. The cakes will spring back when you press the tops gently with your finger.
- Remove from the oven and let the cakes cool for 10 minutes in the pan on a cooling rack before turning them out of the pans to cool completely on the rack.
Make the Cake Soak Syrup
- Over medium low heat, heat the sugar, amaretto, and 2 tablespoon of water in a small pan until the sugar is dissolved.
- Let the syrup cool for 10 minutes before using.
- While the syrup is cooling, use a serrated knife to cut the cake layers in half horizontally. Take care to cut two even layers.
- Brush the cooled syrup over all four pieces of cake with a pastry brush.
Make the Filling
- Using a stand or handheld mixer, whip the cream until soft peaks form.
- In a separate large bowl, beat the soft cream cheese and sugar until very soft and smooth.
- Fold the whipped cream into the cheese until fully combined.
Putting the Whole Cake Together
- Spoon a third of the cream over one of the cake layers and scatter some raspberries over the top. The raspberries should be scattered around the cream and should not cover the entire surface.
- Sandwich another layer on top of the raspberries.
- Repeat spooning cream and raspberries over this layer and top with another cake layer.
- Lay the final cake layer on top and very gently press down on the top of the cake to sandwich everything together.
- Wrap the entire cake in plastic wrap and store in the fridge for 8 hours (or overnight).
- Remove the cake from the fridge 30 minutes before serving.
- Decorate the top of the cake with sifted icing sugar and serve.
[…] I admit that I usually have some Amaretto on hand because I love the flavour in baking, and I use it quite often. Some of my favourite recipes include my almond cupcakes and my summery raspberry cake. […]