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Raspberry Ripple Cream Cake

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A light vanilla sponge cake rippled with homemade raspberry compote and cloaked in billowy vanilla-scented whipped cream—perfect for summer celebrations.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 1 ¾ cups (350 g) granulated sugar, divided
  • ¾ cup (170 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 1 ½ cups (200 g) fresh or frozen raspberries
  • 1 Tbsp freshly squeezed lemon juice
  • 1 ½ cups (360 ml) heavy whipping cream, chilled
  • ¼ cup (30 g) powdered sugar
  • Fresh raspberries and white-chocolate curls, for garnish (optional)

Instructions

  1. Preheat the oven to 350 °F / 175 °C. Grease and line two 8-inch (20 cm) round cake pans with parchment.
  2. Make the raspberry ripple: In a small saucepan combine raspberries, ¼ cup (50 g) of the granulated sugar, and lemon juice. Cook over medium heat, stirring and gently mashing, until thick and jam-like (5–7 min). Cool completely.
  3. Prepare the batter: Whisk flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream butter and remaining 1 ½ cups (300 g) sugar until pale and fluffy (about 3 min). Beat in eggs one at a time, then vanilla. Add dry ingredients in three additions alternating with milk, beginning and ending with dry, just until combined.
  4. Divide batter between the pans. Spoon half of the cooled raspberry mixture over each pan and swirl gently with a skewer or knife.
  5. Bake 25–30 min, or until the centers spring back and a tester comes out clean. Cool cakes in pans 10 min, then turn out onto racks to cool completely.
  6. Whip the cream: Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
  7. Assemble: Level cake tops if needed. Place one layer on a serving plate, spread with about one-third of the whipped cream, and drizzle with a tablespoon of the remaining raspberry mixture. Top with second layer and frost the top and sides with remaining cream. Swirl any leftover ripple over the top for a marbled effect.
  8. Chill at least 30 min to set. Garnish with fresh raspberries and white-chocolate curls before slicing.

Notes

  • Cakes can be baked a day ahead; wrap tightly once cooled.
  • Compote may be prepared up to 3 days ahead and refrigerated.
  • Frozen raspberries work—don’t thaw before cooking.
  • Keep the finished cake refrigerated and serve within 48 hours for best texture.

Nutrition

Keywords: raspberry ripple, cream cake, vanilla sponge, whipped cream, summer dessert

Find it online: https://yumrecipesnow.com/raspberry-ripple-cream-cake/