This raspberry cake has been one of my most requested desserts for gatherings and special moments. I discovered this combination while experimenting with a light sponge and a real fruit gel filling on a warm spring afternoon. The cake is tall and impressive yet surprisingly delicate to eat. The sponge layers are feather light and slightly eggy while the cream cheese frosting brings a tangy richness that balances the sweetness of the powdered sugar and raspberry layer. When I bring this cake to family events everyone comments on the texture contrast between the soft cake and the glossy raspberry gel.

I first made this on a birthday when the guest of honor asked for raspberries and something not overly sweet. The raspberry jello layer made with real raspberries and a touch of gelatin gives a fresh fruit burst that feels grown up. The cake slices cleanly thanks to chilling between steps and the simple syrup keeps each layer moist without making it soggy. Over time I perfected the technique for splitting the sponge evenly and piping the frosting to create a neat barrier that holds the raspberry layer in place. The result is gorgeous and the flavor combination is bright, balanced and memorable.

Ingredients

• Sponge cake: Six large eggs at room temperature. Room temperature eggs whip more easily and give more volume which creates the light sponge texture. Separate whites and yolks carefully and use a chilled egg for easier separation.
• Sugar: One cup divided. Use ordinary granulated sugar and divide as instructed to sweeten both the yolk mixture and the whites while allowing the meringue to reach stiff peaks.
• Flour: One and one half cups plain cake flour. Cake flour produces a tender crumb. If you can only find pastry flour use that or measure all purpose flour with a tablespoon removed for each cup for a slightly firmer crumb.
• Salt and cream of tartar: A half teaspoon salt and an optional half teaspoon cream of tartar. The cream of tartar stabilizes the egg whites and helps create a finer meringue.
• Simple syrup: One cup water and three quarters cup sugar. This adds moistness to the sponge without making it soggy and helps the cake keep for longer after baking.
• Raspberry jello layer: One packet gelatin powder about two teaspoons, three tablespoons cold water, ten ounces raspberries fresh or frozen, and three quarters cup sugar. Fresh or frozen raspberries both work. Cooking the berries with sugar concentrates flavor before straining.
• Cream cheese frosting: Sixteen ounces cream cheese at room temperature, half cup unsalted butter at room temperature, four cups powdered sugar and one tablespoon pure vanilla extract. Optional one tablespoon freeze dried raspberry powder to tint and intensify raspberry flavor.

Instructions

Preheat and prepare pan Heat the oven to 350 degrees Fahrenheit. Line the bottom of a 9 inch springform pan that is at least 3 inches tall with parchment paper. There is no need to grease the pan as the parchment prevents sticking and the batter releases cleanly after baking. Separate eggs and whip yolks Separate the six eggs making sure no yolk touches the whites. In a clean bowl whisk the yolks with half cup of sugar until pale and tripled in volume about five minutes. A stand mixer with whisk attachment works best but a hand whisk can work if you have time and patience. Whip egg whites to meringue In a separate clean bowl beat the whites at medium low speed until foamy then add cream of tartar if using. Add the remaining half cup sugar one tablespoon at a time while increasing speed gradually to medium high. Continue to beat until stiff peaks form about seven to ten minutes. The meringue should be glossy and hold its shape. Fold batter Fold a third of the meringue into the yolk mixture gently to lighten it. Add remaining whites and fold carefully to preserve volume. Sift flour and salt then add to the batter in three additions folding until mostly smooth. Avoid over mixing which deflates the batter. Bake and cool Pour batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean about forty minutes. Do not open the oven for at least thirty minutes. Cool in the pan five minutes then run a knife around the edge and invert onto a cooling rack. Cool completely then wrap and refrigerate, preferably overnight. Chilled cake slices more cleanly. Make raspberry gel layer Spray two 7 inch round cake pans with cooking spray. Bloom the gelatin by mixing it with three tablespoons cold water and let sit five minutes. Simmer raspberries with three quarters cup sugar in a small saucepan until sugar dissolves and berries release their juices. Stir in gelatin and warm until fully dissolved then push mixture through a fine mesh sieve to remove seeds. Divide into the two prepared pans and chill two to three hours or overnight until set. Prepare simple syrup Combine one cup water with three quarters cup sugar in a small saucepan. Bring to a boil then simmer until sugar dissolves. Cool completely. Brush on the cake layers when assembling to add moisture without weight. Make frosting Beat cream cheese and butter on medium high speed until fluffy about one minute. Add powdered sugar and vanilla. Beat on low to combine then increase to medium high and beat until smooth and light about three minutes. Transfer to a piping bag for easier assembly. Assemble the cake Slice the cake into three even layers. Place the bottom layer on a serving platter and brush one third of the simple syrup across the surface. Pipe a ring of frosting to form a dam then fill the center with one raspberry gel round. Spread more frosting over the gel then top with the next layer and repeat. Place the top layer upside up for a flat finish and coat the entire cake with remaining frosting. If desired mix a small portion of frosting with freeze dried raspberry powder for piped decoration.

Storage Tips

Store the finished cake covered in the refrigerator for up to three days. To prevent drying place a cake dome or a large bowl over the cake. If you made components in advance keep the sponge wrapped in plastic wrap and stored in the refrigerator for up to one week or frozen for up to one month. Thaw frozen sponge in the refrigerator overnight. Frosting can be refrigerated for up to three days and re whipped briefly before use to restore volume.

Ingredient Substitutions

If you need a dairy free variation use a vegan cream cheese and a plant based butter alternative but expect a slightly different texture and flavor. For a gluten free version use a gluten free cake flour blend measured by weight or a cup for cup replacement and watch baking time as the crumb may brown faster. For a less sweet gel reduce sugar by one quarter cup and increase raspberries for more tartness.

Serving Suggestions

Serve slices with fresh raspberries and a light dusting of powdered sugar. A spoonful of vanilla bean whipped cream complements the cream cheese frosting. This cake pairs well with chilled tea or a light sparkling wine for celebratory gatherings. For a dessert table include small labels describing the real fruit gel to entice guests.

Cultural Background

This style of layered cake draws on classic European sponge techniques that emphasize whipped eggs for lift and a light crumb. The use of a fruit gel layer echoes fruit tarts and entremets from French pastry traditions. Combining a tangy cream cheese style frosting with fresh fruit is a modern home style adaptation that highlights seasonal berries.

Seasonal Adaptations

In summer use fresh ripe raspberries and reduce sugar slightly. In winter frozen berries work well and can be used directly from frozen. Swap raspberries for other berries such as strawberries or blackberries and adjust sugar to taste. For a holiday twist add a splash of liqueur to the raspberry mixture for extra depth.

Meal Prep Tips

Make each component a day or two in advance. Bake the sponge and chill overnight. Make the gel and chill until set. Prepare the frosting and refrigerate covered. On the day of the event assemble and chill the assembled cake to allow flavors to meld. Use parchment strips on the serving plate to keep edges clean while frosting and remove before serving.

This cake is one of those recipes that rewards patience and small techniques. Follow the chilling steps and you will be rewarded with neat slices and a cake that looks and tastes special. Share it with friends and enjoy the way a simple berry and cream combination can make an occasion feel memorable.