Raspberry Cake


A light, fruity raspberry cake topped with blueberries. This raspberry cake makes a delicious dessert, is ready in an hour, and serves up to 8 people.

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Raspberry cake
Veronique van Ohmydish

Made by Véronique

Published at 2014-09-13, this recipe is for 8 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 21-07-2023

1 hour 8 people Pie and cake
Raspberry cake


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Ingredients for the cake

  • 5 eggs
  • 135 grams flour
  • 2 tablespoons of cocoa powder
  • 1 tablespoon of baking powder
  • 150 grams of sugar
  • Handful of fresh blueberries
  • Handful of fresh raspberries

Ingredients for the cream filling

  • 150 grams of mascarpone cheese
  • 200 grams of cream cheese
  • 100 grams of whipping cream
  • 2 tablespoons of icing sugar
  • 100 grams of summer fruits (fresh or frozen)
  • 2 tablespoons of water
  • 1 tablespoon of sugar
  • 3 leaves of gelatin
Raspberry cake ingredients
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Kitchen equipment

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  • Oven
  • 2 x bowl
  • Whisk
  • Silicone spatula
  • Cake tin
  • Baking parchment
  • Small saucepan
  • Fine sieve
  • Stick blender

Raspberry Cake

1 hour 8 people Pie and cake

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Preparation – 10 minutes

Preheat the oven to 200 degrees celsius. Separate the egg yolk from the egg white. Beat the egg yolk with 75 grams of sugar until light and fluffy. Beat the egg whites with 75 grams of sugar until stiff and light.

Combine the cocoa powder, flour and baking powder and add to the egg yolk mixture. Use a silicone spatula to incorporate the egg whites, 1 scoop at a time, to the batter.

Line a cake tin with baking parchment. Tip the mixture into the cake tin and bake in the preheated oven for 20 minutes. Let the cake cool completely after baking.

Raspberry cake
Raspberry cake

Finishing the raspberry cake – 50 minutes

Soak the gelatin leaves in cold water. Heat the summer fruits, with the water and sugar, in a small saucepan. Purée, using a stick blender, then pass the summer fruits through a fine sieve.

Dissolve the gelatin leaves in the saucepan and let the mixture cool down. Lightly mix together the cream cheese and mascarpone, then stir through the summer fruit mixture.

Beat the whipping cream and add it to the mixture. Add icing sugar to taste, then let the mixture set in the fridge. Cut the cake in half horizontally.

Top one half with the cream filling. Scatter over a small handful of blueberries, then place the other half of the cake on top.

Spread the remaining cream filling over the top and decorate the raspberry cake with fresh raspberries and blueberries. Enjoy!

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