Layered Cake with Raspberries

This Layered Cake with Raspberries recipe is a sponge cake with a soft cream topped with chocolate and raspberries.

layered cake with raspberries

I love baking layered cakes. Biskvit cake is my favorite, tastes so light and fluffy. The cream is just as good, plus raspberries and chocolate. Can’t go wrong! All that’s missing is a hot cup of tea:) This cake is a hit at any gathering. The softness of the cake is so good and with some time you can make it really pretty. Especially if you have a cute cake stand to put it on!:)

Try the Layered Sponge Cake with Fruits or the Cherry Pastry Cake, both great recipe!

Ingredients:

7 eggs

1 1/3 cup sugar

1 1/3 cup flour

Cream:

8oz cream cheese, room temp

½ stick unsalted butter, room temp

1/3 cup powdered sugar

1 can dulce de leche (cooked condensed milk)

8 oz cool whip, thawed

Décor:

¾ cup chopped chocolate

6 oz fresh raspberries

Serves: 8-10

Directions:

Prepare two 10”springform pans. Cover the bottom with parchment paper. Gently flour parchment paper. (9” pans can be used.)

Beat eggs and sugar at high speed with an electric mixer for 20-25 minutes (or until tripled in size).

layered cake with raspberries

Once the eggs and sugar have tripled in size, turn the mixer off and with a spatula gently add the sifted flour being careful not to overbeat.

Divide batter into two pans.

Bake in a preheated oven to 355°F about 20-25 minutes, until golden in color. Run a knife along edges of cake and remove sides. Let cakes cool completely. Cut each cake in half once cooled (there will be four layers).

Melt Chocolate for the décor: Melt chocolate on a double boiler over medium heat. Mix frequently with a spatula. Once the chocolate has melted, set aside to cool.

layered cake with raspberries

Cream:

Beat the cream cheese, powdered sugar and butter on medium speed, just until mixed. A few tablespoons at a time, add the dulce de leche.

layered cake with raspberries

Once everything is mixed well, turn off the mixer, using a spatula add the cool whip.

Put down the first layer and cover completely with cream. Repeat with rest of the layers. Completely cover the sides and top with the rest of the cream.

layered cake with raspberries

Add the raspberries in the middle of the cake. Take the cooled chocolate and put it into a Ziploc bag and snip one corner off of the bag. Make zig-zag lines in one direction with the chocolate. Then do the same thing in the opposite direction.

layered cake with raspberries

Keep cake covered and refrigerated.

Enjoy with a cup of tea:)

Layered Cake with Raspberries

Cake with layered of cream with raspberries and chocolate.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: Russian
Keyword: Layered Cake with Raspberries
Servings: 8 servings
Calories: 416kcal

Ingredients

Cake:

Cream:

  • 1 (8 oz) cream cheese, room temp
  • ½ stick unsalted butter, room temp
  • 1/3 cup powdered sugar
  • 1 can dulce de leche, cooked condensed milk
  • 8 oz cool whip, thawed

Decor:

  • ¾ cup chopped chocolate
  • 6 oz fresh raspberries

Instructions

  • Beat eggs and sugar at high speed with an electric mixer for 20-25 minutes (or until tripled in size).
  • In the meantime, prepare two 10” spring form pans. Cover the bottom with parchment paper. Lightly flour pan. (9” pans can be used.)
  • Once the eggs and sugar have tripled in size, turn the mixer off and with a spatula gently add the sifted flour being careful not to over beat.
  • Divide batter into two pan.
  • Bake in a preheated oven to 355°F about 20-25 minutes, until golden in color. Run a knife along edges of cake and remove sides. Let cakes cool completely. Cut each cake in half (there will be four layers).
  • Melt Chocolate for the décor: Melt chocolate on a double boiler over medium heat. Mix frequently with a spatula. Once the chocolate has melted, set aside to cool.
  • Cream:
  • Beat the cream cheese, powdered sugar and butter on medium speed, just until mixed.
  • A few tablespoons at a time, add the dulce de leche.
  • Once everything is mixed well, turn off the mixer, using a spatula add the cool whip.
  • Put down the first layer and cover completely with cream. Repeat with the rest of the layers. Completely cover the sides and top with the rest of the cream.
  • Add the raspberries in the middle of the cake.
  • Take the cooled chocolate and put it into a Ziploc bag and snip one corner off of the bag. Make zig zag lines in one direction with the chocolate.
  • Then do the same thing in the opposite direction. Keep cake covered and refrigerated.
Nutrition Facts
Layered Cake with Raspberries
Amount Per Serving
Calories 416 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 148mg49%
Sodium 79mg3%
Potassium 185mg5%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 52g58%
Protein 8g16%
Vitamin A 265IU5%
Vitamin C 5.6mg7%
Calcium 65mg7%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

 

Layered Cake with a dulce de leche cream and raspberries. ValentinasCorner.com

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Show 15 Comments
  • Anastacia 12/26/2018, 6:02 pm Link Reply

    Hello Valentina! I’m wondering if you use 8 oz of cream cheese for the cream? You don’t have it listed in the ingredients but in the instructions you say to beat it with butter and powdered sugar… Thanks!

    • Valentina's Corner 12/26/2018, 11:58 pm Link Reply

      Thanks for catching that, Anastacia! The post is updated! 🙂 Hope you love the layered cake as much as we do.

  • Tzivia 02/11/2018, 6:44 pm Link Reply

    Wow valichka this cake looks seriously divine tempting and so very scrumptious only thing is I don’t have raspberries on hand only strawberries would it work with strawberries and I have condensed milk not dulce de leche am thinking of making it either tomorrow or sometime during the week happy blessed Sunday luv cheers

    • admin 02/12/2018, 10:55 pm Link Reply

      Hi there, Tzivia! You can use strawberries, but raspberries are definitely best. You are going to fall IN LOVE with this recipe.

      • Tzivia 02/13/2018, 12:05 am Link

        Oh really wow cool beans well it does look seriously very tempting raspberries are best I will try and remember that thanx luv have a really great night and week ahead peace

  • Oksana 01/24/2018, 11:52 am Link Reply

    How long in advance can this cake be made?

    • admin 01/25/2018, 12:22 pm Link Reply

      Hey Oksana, you can make this cake a day in advance just place the raspberries right before serving! Enjoy:)

  • Ilona 08/18/2016, 1:43 am Link Reply

    Hi:) does the frosting get runny later? Or does it stay well? Would one 9 inch pan be enough, and just cut it in half?

  • maria 01/05/2016, 5:12 pm Link Reply

    do you think this cake will pair well with blackberries instead of raspberries?

    • admin 01/05/2016, 6:00 pm Link Reply

      There sure will:-)..

  • Alex 08/27/2015, 3:35 pm Link Reply

    I just had this from Valentina, probably the best thing I’ve ever eaten in my entire life.

    • admin 08/27/2015, 7:42 pm Link Reply

      Alex, you’re way too kind. 🙂 Start snooping for the next recipe to try and let me know what u like. I’ve been so blessed by ur help:)..

  • Alena 01/07/2015, 10:55 pm Link Reply

    looks delicious! Can you tell me how you moved your cake to a nice serving plate after you finished decorating it? I can’t wait to make it!!! Thank you!

    • admin 01/08/2015, 6:52 pm Link Reply

      Hi Alena,
      This happens to be like my 3rd recipe on my blog and back then I didn’t know any better and used a cake lifter. It’s a genius idea, just lift and transfer (down side is some of the decor can shift). Now that I have blogged a little and gotten a tiny bit wiser (lol) I either use parchment paper that I just cut in half and put down before the cake, just pull out paper out after I am doing decorating, mess free:). Foil is also really nice, it’s hard to explain so I will show it on my next cake:).. And this cake is SOO delicious, still one of my faves. 🙂

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