Soft and moist yellow Sponge Cake a rich dulce de leche cream and fresh raspberries. This sponge cake is a simple and delicious cake great for any occasion!

Sponge cake is so versatile and I love baking with it, try our other sponge cakes like our Chocolate Nutella Cake and the Layered Coconut Cake.

Layered sponge cake made with a sweet dulce de leche cream topped with raspberries and chocolate.

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sponge cake-

I love making desserts with sponge cake, biskvit. Biskvit is a classic Russian cake base for many different cakes. The sponge cake is so light and fluffy and combining it with the rich dulce de leche cream and raspberries makes this recipe the BEST cake recipe.

This cake is always a big hit at any gatherings, and I love serving with a cute cake stand.

how to make sponge cake with raspberries-

  • Preheat oven to 365°F and line two 10′ springform pans with parchment paper.
  • In a bowl beat together eggs and sugar on high speed with a mixer until the mixture triples in size.
  • Slowly fold in the sifted flour with baking powder until well combined.
  • Add the batter between the pans.
  • Bake cakes about 14-16 minutes, until golden in color.
  • Once cakes have cooled cut each cake in half.
  • Melt chocolate on a double boiler over medium heat. Mix frequently with a spatula. Once the chocolate has melted, set aside to cool.

How to make sponge cake with a creamy dulce de leche cream and raspberries.

  • In a bowl, cream the butter and cream cheese until creamy. Add in the powdered sugar and combine.
  • Slowly add in the dulce de leche.
  • Fold in the cool whip until everything is well combined.
  • Add a cake layer onto a cake platter and cover with cream.
  • Repeat with the rest of the layers. Cover the sides and top with the rest of the cream.
  • Top the cake with fresh raspberries and drizzle with the cooled chocolate.
  • Enjoy.

Layered sponge cake topped with fresh raspberries and chocolate drizzle.

This cake is served great with a cup of tea or coffee! The ultimate cake recipe great for the holidays, parties, and when craving something sweet.

Try these other delicious cakes:

Sponge Cake with Raspberries

Soft and airy sponge cake layers smothered in a rich dulce de leche buttercream topped with fresh raspberries and chocolate ganache.
Prep Time: 30 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients

Cake:

Cream:

  • 8 oz cream cheese, room temp
  • 1/2 cup unsalted butter, room temp
  • 1/3 cup powdered sugar
  • 14 oz dulce de leche
  • 8 oz cool whip, thawed

Decor:

  • ¾ cup chopped chocolate
  • 6 oz fresh raspberries

Instructions

  • Line two 10" springform pans with parchment paper. Preheat oven to 365°F.
  • With a mixer, beat together eggs and sugar at high speed for 12-15 minutes, or until mixture triples in size.
  • Sift flour and combine with baking powder, fold into egg mixture until well incorporated. Do not overbeat.
  • Divide the batter in between two pans and bake 14-16 minutes, or until a toothpick comes out clean if inserted in the center or cakes. Cool cakes.
  • Once the cake layers are cooled cut each cake in half.
  • Melt chocolate on a double boiler over medium heat. Mix frequently with a spatula. Once the chocolate has melted, set aside to cool.
  • In a bowl, cream together cream cheese, butter, and powdered sugar.
  • Add in the dulce de leche and combine. Fold in the cool whip.
  • Add a cake layer onto a cake platter and cover with cream. Repeat with the rest of the layers.
  • Completely cover the sides and top with the rest of the cream.
  • Top cake with fresh raspberries and drizzle with chocolate.
  • Enjoy!

Nutrition

Calories: 416kcalCarbohydrates: 74gProtein: 8gFat: 11gSaturated Fat: 5gCholesterol: 148mgSodium: 79mgPotassium: 185mgFiber: 2gSugar: 52gVitamin A: 265IUVitamin C: 5.6mgCalcium: 65mgIron: 2.2mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Layered Cake with a dulce de leche cream and raspberries. ValentinasCorner.com