This raspberry cake has been my go-to showstopper for birthdays and special Sunday dinners for years. I first developed this combination while trying to transform a simple chiffon into something more romantic: the airy sponge gives lift and lightness, the raspberry jello brings bright fruit clarity and a pretty jewel-like center, and the cream cheese frosting provides a silky, tangy balance that isn’t overly sweet. The first time I served it, my sister called it "elegant and nostalgic" — it tasted like a bakery classic but felt homemade and personal.

I discovered that layering a set raspberry gel inside silky frosting not only intensifies the fruit flavor but also creates an impressive cross-section when sliced: translucent pink against ivory frosting and pale sponge. The textures play together beautifully — a tender crumb that still holds when sliced, a cool, creamy frosting, and a concentrated raspberry ribbon that cuts cleanly. It’s a recipe that rewards patience: chilling the sponge overnight makes clean slicing and neat assembly far easier, and the finished cake is tall, stable, and very photogenic.

Ingredients

• Sponge cake: Six large eggs at room temperature yield a light, airy structure; separate whites and yolks carefully and use a whisk or stand mixer for properly whipped whites to create volume.
• Sugar: One cup divided (200 g total originally) — half folded into yolks and half into whites; use granulated cane sugar for clean rise and glossy meringue.
• Cake flour: One and a half cups (about 6.5 ounces); cake flour keeps the crumb delicate — if unavailable, substitute all-purpose flour minus 2 tablespoons per cup with cornstarch for tenderness.
• Salt & cream of tartar: A pinch of salt enhances flavor; cream of tartar stabilizes egg whites and improves volume, particularly in humid climates.
• Simple syrup: One cup water to three-quarters cup sugar makes a light syrup to keep slices moist; flavored versions (a splash of liqueur or vanilla) are optional.
• Raspberry jello layer: Gelatin powder, cold water to bloom it, and ten ounces fresh or frozen raspberries cooked with sugar — this forms a seed-strained, vibrant gel that sets in small pans for clean rings.
• Cream cheese frosting: Sixteen ounces cream cheese and half a cup unsalted butter, both at room temperature, plus four cups confectioners' sugar and pure vanilla — beat until smooth and fluffy; for extra color and flavor, fold in a little freeze-dried raspberry powder.

Instructions

Prepare the oven and pan:Preheat to 350°F (177°C). Line the bottom of a 9-inch springform pan (at least 3 inches tall) with parchment; greasing is unnecessary because the batter clings to the sides as it rises. Ensure the oven rack is centered for even bake.Make the yolk mixture:Whisk six room-temperature egg yolks with 1/2 cup granulated sugar until pale and tripled in volume, about five minutes on medium speed. This creates a racier, tender crumb by incorporating air early and building structure before folding in whites.Whip the whites:Beat the six egg whites with optional 1/2 teaspoon cream of tartar until foamy; add the remaining 1/2 cup sugar one tablespoon at a time and increase speed to medium-high until stiff, glossy peaks form (7–10 minutes). Proper peaks and glossy texture are signs of fully dissolved sugar and stable foam.Combine and fold:Fold one-third of the whites into the yolk mixture to loosen it, then gently fold in the remainder to preserve volume. Sift 1 1/2 cups cake flour and 1/2 teaspoon salt, and add in three stages, folding after each addition until just combined — overmixing deflates the batter.Bake and cool:Pour into the prepared pan and bake 35–45 minutes, or until a toothpick comes out clean. Avoid opening the oven in the first 30 minutes to prevent collapse. Cool five minutes in the pan, run a knife around the edge, invert onto a rack, cool completely, then wrap and refrigerate overnight — chilling firms the crumb for cleaner slicing.Prepare raspberry gel:Bloom one packet gelatin with 3 tablespoons cold water. Simmer 10 ounces raspberries with 3/4 cup sugar until the sugar dissolves and the fruit breaks down. Stir in bloomed gelatin over low heat until dissolved, strain to remove seeds, divide into two 7-inch pans, and chill 2–3 hours until set. This yields neat, sliceable rings for the center.Make simple syrup:Combine 1 cup water and 3/4 cup sugar in a small saucepan, bring to a boil, then simmer until sugar dissolves. Cool completely before brushing on cake layers to add moisture without sogginess.Make frosting:Beat 16 ounces cream cheese with 1/2 cup unsalted butter until fluffy. Add 4 cups powdered sugar and 1 tablespoon vanilla; start on low to prevent a sugar cloud, then increase speed until smooth and silky. Transfer to a piping bag for neat assembly.Assemble the cake:Slice the chilled sponge into three even layers. Place the bottom layer on a serving platter with parchment strips to keep the plate clean; brush 1/3 of the simple syrup, pipe an even ring of frosting, center the raspberry gel, and pipe a surrounding border. Repeat with middle layer, then top layer placed upside down for a flat crown. Crumb coat, chill briefly, then finish with a smooth layer of frosting. Tint a portion of frosting with freeze-dried raspberry powder for decorative piping.

Storage Tips

Store refrigerated in a cake dome or covered with plastic wrap for up to three days; bring to room temperature for 30–60 minutes before serving for the best texture. To freeze, double-wrap individual cake layers in plastic and foil and freeze up to one month — thaw overnight in the refrigerator to prevent condensation. For best frosting texture after refrigeration, let the cake sit at room temperature for 30 minutes and, if necessary, briefly re-whip leftover frosting before use to restore fluffiness.

Ingredient Substitutions

If cake flour is unavailable, replace each cup with 1 cup all-purpose minus 2 tablespoons plus 2 tablespoons cornstarch to approximate cake flour. For a dairy-free option, use stabilized non-dairy cream cheese and a plant-based butter, but note texture and flavor will be slightly different. For vegetarian guests, substitute gelatin with agar-agar using manufacturer ratios and expect a firmer set and slightly different mouthfeel. Frozen raspberries work well when fresh are out of season — thaw and drain first to reduce excess liquid.

Serving Suggestions

Serve slices with a few fresh raspberries and a light dusting of powdered sugar or a mint sprig for contrast. For an elegant plated dessert, add a pool of warm raspberry coulis and a quenelle of vanilla ice cream. This cake pairs wonderfully with sparkling wine or a light tea; its brightness cuts through richer mains and complements light salads when served at celebratory lunches.

Cultural Background

Layered sponge cakes filled with fruit gels and light frostings have roots in European patisserie — think Austrian and Central European sponge traditions combined with modern American-style cream cheese frostings. Using a set fruit gel inside the cake is a technique borrowed from classic entremets, where textural contrast and spectacle are prized. This approach modernizes a homestyle sponge and echoes classic layer cakes found at special occasion tables across many cultures.

Seasonal Adaptations

In summer, boost the fruit with fresh raspberry halves between layers and reduce added sugar slightly. For winter occasions, use frozen raspberries and a splash of liqueur in the simple syrup for warmth. Holiday versions can swap the raspberry center for cranberry-apple gel for a festive twist; consider adding warm spices to the syrup for depth.

Meal Prep Tips

Prepare components across several days: bake and freeze the sponge up to a month, make frosting and chill up to three days, set the raspberry gel up to three days ahead, and assemble the day before serving. Label containers and keep the gel in flat, shallow pans for even setting. When ready to assemble, bring components to the proper temperature: cake chilled but sliceable, frosting at room temperature for easy piping.

Making this cake is a rewarding process that turns simple ingredients into a celebratory centerpiece. The layering technique, attention to texture, and real fruit flavor make it memorable — I hope you enjoy making it as much as I have enjoyed sharing it.