Raspberry Cake That’s Light, Elegant, and Perfect for Any Occasion

If you’re craving a dessert that feels fancy without acting like it, this raspberry cake is the move. It’s fluffy, tender, and bright with real raspberry flavor—like a bakery slice, but made in your own kitchen.

Think: soft vanilla-raspberry layers, a cloud-like whipped cream frosting, and a pop of tangy berries in every bite. It’s the kind of cake that fits birthdays, brunch, baby showers, or a random Tuesday that needs a little glow-up.

Why You’ll Love This

It’s light but still satisfying, sweet but not heavy, and the raspberry brings that fresh, elegant vibe that makes any table look instantly elevated. Plus, the whipped frosting is forgiving and dreamy—no gritty powdered-sugar overload here.

Ingredients

2 1/2 cups (300g) cake flour
2 1/2 tsp baking powder
1/2 tsp fine salt
3/4 cup (170g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large egg whites, room temperature
1 tbsp vanilla extract
1 cup (240ml) buttermilk, room temperature
1/3 cup (80ml) neutral oil (like avocado or canola)
1 1/2 cups (180–200g) fresh raspberries (plus more for topping)
2 tbsp cake flour (for tossing raspberries)
1/2 cup (120g) raspberry preserves or seedless jam
1 tsp fresh lemon zest (optional but very cute)
2 cups (480ml) cold heavy whipping cream
1/2 cup (60g) powdered sugar
4 oz (115g) cream cheese, cold (for stability)

How to Make It

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment circles (this makes life easier later).
Whisk cake flour, baking powder, and salt in a bowl. Set aside.
Cream butter and granulated sugar for 3–4 minutes until pale and fluffy. Don’t rush this—this step is part of the “light” in light cake.
Add egg whites in 2–3 additions, mixing well after each. Mix in vanilla (and lemon zest if using).
With mixer on low, alternate adding dry ingredients and buttermilk (dry, milk, dry, milk, dry). Stop as soon as it’s combined.
Drizzle in the oil and mix just until incorporated. The oil keeps the crumb soft even after chilling.
Toss raspberries gently with 2 tbsp cake flour, then fold them into the batter with a spatula. Try not to crush them—whole berries = prettier slices.
Divide batter evenly between pans and bake 24–30 minutes, until the tops spring back and a toothpick comes out clean (a few moist crumbs are fine; wet batter is not).
Cool in pans 10 minutes, then turn out onto racks to cool completely. Warm cake + whipped frosting = sliding situation.
Make frosting: beat cold cream cheese with powdered sugar until smooth. Add cold heavy cream and whip to medium-stiff peaks (it should hold shape but still look silky).
Assemble: level cakes if needed. Spread a thin layer of whipped frosting, then swirl on raspberry preserves. Add the second layer, frost the top and sides, and finish with fresh raspberries.
Chill the cake at least 1 hour before slicing for clean layers and that “elegant bakery slice” moment.

Tips for the Best Results

Use cake flour for the softest, most delicate crumb. All-purpose works, but cake flour is what makes it feel refined.
Room-temp buttermilk + softened butter helps the batter emulsify for a smooth, even bake.
Keep the cream and cream cheese cold for the frosting. Cold ingredients whip up faster and hold their shape.
Toss raspberries in flour so they don’t sink and create soggy pockets.
Don’t overmix after adding flour—that’s how cakes go from airy to “why is it chewy?”
Chill before slicing so the whipped frosting sets and the jam layer stays put.

Variations

Lemon raspberry: Add 2 tbsp lemon juice to the frosting and bump zest to 2 tsp for a brighter, more citrusy finish.
Almond raspberry: Swap 1 tsp vanilla for 1/2 tsp almond extract. It reads “special occasion” instantly.
Raspberry mousse layer: Fold 1/3 cup raspberry preserves into 1 cup whipped cream and use it as a filling layer for extra fluff.
Sheet cake moment: Bake in a 9×13 pan for 30–35 minutes. Frost and top with raspberries for the easiest party serve.
Extra elegant finish: Add white chocolate curls or a dusting of powdered sugar right before serving.

Storage & Serving

Store the cake covered in the fridge for up to 3 days (whipped frosting likes the cold). For the best texture, let slices sit at room temp for 15–20 minutes before serving—soft cake + lightly chilled cream is the sweet spot.

FAQ

Can I use frozen raspberries instead of fresh?

Yes—just use them straight from frozen (don’t thaw) and toss with the flour before folding in. Expect a little more color streaking in the batter, which is still very pretty.

How do I keep the whipped frosting from getting runny?

Make sure the heavy cream and cream cheese are cold, and whip to medium-stiff peaks (not soft). Also, chill the assembled cake for at least 1 hour so the frosting sets and stays stable when sliced.

What makes this cake “light”?

Cake flour, whipped creaming of butter and sugar, and using egg whites all contribute to a finer, fluffier crumb. The whipped cream-style frosting keeps it airy compared to heavier buttercream.

Can I make it ahead for an event?

Absolutely. Bake the layers a day ahead, wrap tightly, and chill. Assemble and frost up to 24 hours before serving, then keep refrigerated. Add fresh raspberries on top close to serving time for the best look.

How do I get clean slices with the jam layer?

Chill the cake before cutting, and use a long serrated knife wiped clean between slices. If the jam feels too thick to spread, warm it for 5–10 seconds in the microwave and let it cool back down to a spreadable consistency.