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A beautiful multi-layered vanilla cake filled with bright red raspberry compote and topped with white mascarpone cream.
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Whimsical Raspberry Dream Cake

Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Servings: 8 servings
Calories: 450kcal

Ingredients

  • 225 g all -purpose flour
  • 200 g granulated sugar
  • 150 g unsalted butter, softened
  • 3 large egg s
  • 120 ml whole milk
  • 1.5 tsp baking powder
  • 1 tsp vanilla bean paste
  • 300 g fresh raspberries
  • 50 g granulated sugar for compote
  • 1 tbsp lemon juice
  • 250 g mascarpone cheese
  • 400 ml heavy whipping cream
  • 60 g powdered sugar

Instructions

  • Preheat oven to 175°C (350°F) and grease two 20cm round cake pans.
  • Cream butter and 200g sugar until pale and fluffy, then beat in eggs one at a time.
  • Sift flour and baking powder; alternate adding dry ingredients and milk to the butter mixture.
  • Divide batter into pans and bake for 25-30 minutes until a tester comes out clean.
  • In a saucepan, simmer raspberries, 50g sugar, and lemon juice until thickened; let cool completely.
  • Whisk mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Place first cake layer on a stand, pipe a cream border, fill with raspberry compote, and top with more cream.
  • Place second cake layer on top and cover the entire cake with the remaining mascarpone cream.