This raspberry cake has been my celebration staple for years and it feels like a small ceremony every time I slice into it. I first made this layered cake on a rainy spring afternoon when I had a bag of frozen raspberries and a craving for something tall, bright and not-too-sweet. The combination of an airy sponge, a jewel-like raspberry set layer made with real fruit, and a pillowy cream cheese frosting won over everyone who tried it. It quickly became the dessert I reach for when I want something that looks impressive but uses familiar techniques.

What makes this creation special is the contrast of textures and the freshness of the fruit. The sponge is tender and light because the eggs are whipped to incorporate air, the raspberry layer sets like a glaze but with honest fruit flavor because you cook and strain real berries, and the frosting is creamy with a pleasant tang that balances the sugar. I love that it travels and slices well, making it my go-to for birthdays, showers or anytime I want a showstopper on the table.

Ingredients

• Sponge cake: Six large eggs at room temperature, 1 cup granulated sugar (divide half for yolks and half for whites), 1 1/2 cups cake flour, 1/2 teaspoon salt and 1/2 teaspoon cream of tartar optional. Choose a trusted cake flour like Swans Down or sift all-purpose flour with 2 tablespoons cornstarch if you don’t have cake flour.
• Simple syrup: 1 cup water and 3/4 cup granulated sugar. This keeps the sponge moist and adds just enough sweetness and sheen; flavor it with a teaspoon of vanilla or a tablespoon of liqueur if desired.
• Raspberry jello layer: One 0.25 ounce packet unflavored gelatin, 3 tablespoons cold water to bloom, 10 ounces raspberries fresh or frozen, and 3/4 cup granulated sugar. Using fresh berries is best in season; frozen are perfectly acceptable and make this dessert year-round friendly.
• Cream cheese frosting: 16 ounces full-fat cream cheese at room temperature, 1/2 cup unsalted butter softened, 4 cups sifted powdered sugar, 1 tablespoon pure vanilla extract, and 1 tablespoon freeze-dried raspberry powder optional for color. Use full-fat cream cheese for stability and flavor; brands like Philadelphia or store-brand equivalents work well.

Instructions

Prepare the oven and pan:Preheat to 350°F. Line the bottom of a 9-inch springform pan (at least 3 inches tall) with parchment. There’s no need to grease the pan since the parchment will help the cake release and the high egg content prevents sticking when handled carefully.Mix the yolks:Separate eggs while cold for cleaner separation, then bring to room temperature. Whisk six yolks with 1/2 cup sugar until pale and tripled in volume, about 5 minutes with a whisk attachment. The pale color is a key visual cue that enough air has been incorporated to give the sponge lift.Whip the whites:Beat the whites on medium-low until foamy, add 1/2 teaspoon cream of tartar if using, then add the remaining 1/2 cup sugar 1 tablespoon at a time and whip to stiff peaks, 7-10 minutes, increasing speed gradually. Stiff but glossy peaks show proper sugar incorporation and stability for folding.Fold and add flour:Fold one-third of the whites into the yolks to lighten the batter, then gently fold in the remaining whites. Sift flour and salt and add in three additions, folding until just combined. Overmixing will deflate the batter and yield a denser cake.Bake and cool:Pour into the prepared springform, smooth the top, and bake 35-45 minutes until a skewer comes out clean. Avoid opening the oven before 30 minutes to prevent collapse. Cool 5 minutes in the pan, run a knife around the edge and invert onto a rack. Once cool, wrap and chill—overnight refrigeration firms the crumb and makes slicing into even layers easier.Make the raspberry layer:Spray two 7-inch round pans with cooking spray. Bloom 1 packet gelatin in 3 tablespoons water for 5 minutes. In a saucepan, cook 10 ounces raspberries with 3/4 cup sugar over medium-high, mashing as they soften. Stir in bloomed gelatin over low heat until dissolved, strain to remove seeds, then divide into pans and chill 2-3 hours until set.Simple syrup and frosting:Simmer 1 cup water with 3/4 cup sugar until dissolved, cool completely. For frosting, beat 16 ounces cream cheese with 1/2 cup butter until fluffy, add 4 cups powdered sugar and 1 tablespoon vanilla, beat until smooth. Transfer to a bag for piping if desired.Assemble the layers:Slice chilled sponge horizontally into three even layers. Brush each layer with one-third of the chilled syrup. Place the bottom layer on a platter, pipe frosting, nestle the set raspberry disk in the center, and encase with frosting to seal. Repeat with next layer. Place the top layer upside down for a flat finish, coat entire cake with frosting, smooth, and decorate with tinted frosting if using freeze-dried raspberry powder.

Storage Tips

To keep texture and freshness, store the cake in an airtight cake carrier or covered with a dome in the refrigerator for up to three days. If you need to keep it longer, freeze uncut slices up to one month wrapped tightly in plastic and foil; thaw overnight in the fridge to avoid condensation on the frosting. Simple syrup keeps the sponge moist during reheating or if the cake sits at room temperature for a party. Reheat individual slices gently in a warm oven for a few minutes if you prefer a slightly softer crumb after refrigeration.

Ingredient Substitutions

If you need to avoid gelatin, use a vegetarian gelling agent like agar-agar, but note the texture will be firmer and you must follow agar instructions closely. For a dairy-free version, swap cream cheese and butter with firm vegan cream cheese and vegan butter, though frosting flavor and firmness will differ slightly. Swap cake flour for 1 1/2 cups all-purpose flour minus 3 tablespoons plus 3 tablespoons cornstarch to mimic cake flour. You can also reduce sugar slightly in both the sponge and raspberry layer if you prefer a less sweet balance.

Serving Suggestions

Serve slices with a dusting of powdered sugar and a few fresh raspberries or a sprig of mint for color contrast. This cake pairs beautifully with lightly brewed tea or a glass of sparkling wine for celebrations. For brunch, accompany with plain Greek yogurt and fresh berries. For a more decadent plate, a drizzle of warm raspberry coulis beside each slice amplifies the fresh fruit flavor.

Cultural Background

Layered sponge cakes filled with fruit and cream have long been a celebratory staple in many Western baking traditions. This version echoes European torte techniques where light sponges meet fruit gels and butter- or cheese-based frostings. Using real fruit cooked and strained for the jelly layer is a classic pastry method to ensure intense flavor without artificial gums or stabilizers.

Seasonal Adaptations

In summer, use fresh ripe raspberries for brightness and lighter syrup; in winter, frozen berries give consistent results and concentrated flavor after cooking. For holidays, swap raspberries for blackberries or cherries and add a splash of brandy to the simple syrup for an adult twist. Garnish with sugared cranberries for festive occasions or sprinkle finely chopped toasted almonds between layers for texture.

Meal Prep Tips

Make the sponge and raspberry disks a day ahead and keep them chilled. Prepare the frosting on the day of assembly and re-whip briefly if it has been refrigerated. When assembling, place three strips of parchment under the cake on the serving platter to catch excess frosting and keep edges tidy — remove them after smoothing the base. Assemble up to a day ahead to allow flavors to marry, then store refrigerated until serving.

This cake has been a joyful baking companion for years; each slice delivers a confident balance of airiness, tang and fruit-forward sweetness. I hope it brings the same delight to your table when you make it for your next celebration.