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Sponge Cake with Raspberries

layered 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




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


  • ¾ cup chopped chocolate
  • 6 oz fresh raspberries


  • 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!