This raspberry cake with cream cheese frosting is one of those celebrations-on-a-plate creations I fell in love with the first time I baked it. I discovered this combination while experimenting with a summer haul of berries and a leftover tub of cream cheese — what started as curiosity became a forever-favourite. The sponge is feather-light and tender, the raspberry layer is made from real fruit and a touch of gelatin so it holds a glossy, jewel-like center, and the frosting is rich but flecked with tartness that cuts through the sweet beautifully. I often make it for birthdays and small gatherings because it looks impressive yet slices cleanly when chilled.

What makes this cake special is the textural contrast: an airy sponge that yields to a dense, slightly wobbly berry jello, all wrapped in velvety cream cheese buttercream. The technique is approachable — whipping egg whites to stiff peaks and folding gently — but it benefits from a few professional touches like chilling the layers before slicing and using a simple syrup to keep the sponge moist. Over the years my family’s reactions turned this from an occasional experiment into our go-to centerpiece because people keep asking how I got the center so glossy and flavorful. I’ll walk you through every detail, from pan choices to slicing tips, so you can replicate it confidently.

Ingredients

• Sponge: 6 large eggs (room temperature) — room-temp eggs whip more voluminously. Use large eggs and allow them to sit out 20–30 minutes. Cold eggs are easier to separate, then warm before whipping the yolks.
• Sugar: 1 cup granulated sugar (divided) — use standard granulated sugar; I like Domino or C&H. Half goes in the yolks for structure, half into the whites for stability.
• Cream of tartar (optional): 1/2 teaspoon — stabilizes egg whites for stiffer peaks, especially useful in humid climates.
• Cake flour: 1 1/2 cups cake flour — King Arthur cake flour or sifted all-purpose flour with 3 tablespoons cornstarch makes the sponge extra fine.
• Salt: 1/2 teaspoon — balances sweetness and strengthens the egg network.
• Simple syrup: 1 cup water and 3/4 cup granulated sugar — keeps the layers moist and extends shelf life when brushed lightly between layers.
• Raspberry layer: 10 oz fresh or frozen raspberries (about 2 1/2 cups), 3/4 cup granulated sugar, 2 teaspoons gelatin powder (one standard packet), and 3 tablespoons cold water.
• Frosting: 16 oz cream cheese (full-fat, room temperature — Philadelphia recommended), 1/2 cup unsalted butter (room temperature), 4 cups powdered sugar, and 1 tablespoon pure vanilla extract. Optional: 1 tablespoon freeze-dried raspberry powder or crushed freeze-dried raspberries for color and extra tang.

Instructions

Preheat and prepare: Preheat oven to 350°F (177°C). Line the bottom of a 9-inch springform pan (at least 3" tall) with parchment; greasing is not necessary. A taller pan helps create a tall sponge that can be sliced into three even layers after chilling. Separate and whip: Separate 6 large eggs, keeping yolks clean of whites. Whisk yolks with 1/2 cup sugar until pale and tripled in volume — about 4–5 minutes on medium-high with a whisk attachment. This aerates the yolks and builds a stable batter base. Whip egg whites: In a clean bowl, beat whites at medium-low until foamy. Add 1/2 teaspoon cream of tartar, then add the remaining 1/2 cup sugar 1 tablespoon at a time. Increase speed to medium-high and beat to stiff, glossy peaks (7–10 minutes). Stiff peaks give lift without collapsing. Fold and combine: Fold one-third of the whites into the yolk mixture to lighten, then fold in the remaining whites gently using wide strokes. Sift 1 1/2 cups cake flour and 1/2 teaspoon salt and add in three additions, folding until just combined. Overmixing deflates the batter. Bake and cool: Pour into prepared pan and smooth top. Bake 35–45 minutes until a toothpick comes out clean; do not open the oven for the first 30 minutes to prevent collapse. Cool 5 minutes in pan, run a knife around edges, invert onto a rack, and cool completely. Wrap and refrigerate — chilling overnight makes slicing much easier. Prepare raspberry layer: Spray two 7-inch round pans with nonstick spray. Bloom 2 teaspoons gelatin in 3 tablespoons cold water for 5 minutes. Simmer 10 oz raspberries with 3/4 cup sugar until berries break down, then stir in gelatin until dissolved. Strain through a fine sieve to remove seeds and divide into the pans. Chill 2–3 hours or overnight to set. Make simple syrup: Bring 1 cup water and 3/4 cup sugar to a simmer until sugar dissolves. Cool completely. Brush 1/3 of the syrup lightly onto each cake layer when assembling to maintain moisture. Beat frosting: Beat 16 oz room-temp cream cheese with 1/2 cup room-temp unsalted butter on medium-high until fluffy (~1 minute). Add 4 cups powdered sugar and 1 tablespoon vanilla on low for a minute, then increase to medium-high and whip until smooth and airy, about 3 minutes. Transfer to a piping bag. Assemble: Slice the chilled sponge into three even layers. Place the bottom layer on the serving plate, brush with 1/3 simple syrup, pipe and smooth a layer of frosting, place the raspberry jello disk in the center, and pipe a border before filling so the jelly stays contained. Repeat for the second layer. Place the top layer upside down for a flat finish, crumb-coat, chill 20 minutes, then finish frosting. Tint some frosting with freeze-dried raspberry powder for piping decorations.

Storage Tips

Store the assembled cake in the refrigerator, loosely covered (or in a cake box) for up to 3 days. If you need to freeze components: wrap cooled sponge layers individually in plastic and foil and freeze for up to 1 month; thaw in the refrigerator overnight. The raspberry jello keeps for 3 days in the fridge in an airtight container. Frosting can be refrigerated for 3 days; re-whip briefly before using to restore loft. To serve, bring the cake to room temperature for 20–30 minutes to soften the frosting and heighten the flavors.

Ingredient Substitutions

If you don’t have cake flour, make your own substitute by removing 3 tablespoons of all-purpose flour per cup and substituting with 3 tablespoons of cornstarch; sift well. Swap raspberries with strawberries or mixed berries — reduce cooking time slightly for softer berries. For a dairy-free version, use a stabilized vegan cream cheese and a vegan butter substitute, but expect slightly different texture and sweetness; the frosting will be less tangy. Replace gelatin with 3/4 teaspoon agar-agar dissolved and simmered — note agar sets firmer and at higher temperatures, so test small amounts first.

Serving Suggestions

Serve slices with lightly whipped cream or a small scoop of vanilla ice cream for contrast. Garnish the top with whole fresh raspberries and a dusting of powdered sugar or a drizzle of warm raspberry coulis. This cake is elegant enough for birthdays, bridal showers, and holiday tables; for a brunch, pair with bright citrusy teas or a glass of Prosecco to lift the creaminess.

Seasonal Adaptations

In summer use fresh ripe raspberries for the most vibrant flavor; in winter, frozen berries work well — thaw and drain excess liquid before cooking. For a winter holiday twist add a teaspoon of orange zest to the raspberry purée and a pinch of cinnamon to the syrup. For a spring celebration, swap in a light lemon curd under the jello layer for extra brightness and a slightly lower sweetness profile.

Meal Prep Tips

Break the process into stages: bake and freeze or refrigerate the sponge 1–7 days ahead, prepare and chill the raspberry layer 1–3 days before, and make the frosting up to 3 days ahead. Assemble the day before for best slices. Use parchment strips under the cake while piping to keep the serving plate pristine; remove them right before serving. Keep a spare piping bag and small offset spatula on hand for touch-ups.

Success Stories

Readers have told me this cake is their ‘go-to’ when they want something spectacular with real-berry flavor. One reader noted it travelled perfectly for a potluck and still sliced cleanly after a 45-minute drive. A friend celebrated an anniversary with this cake and said it looked and tasted better than anything from the bakery. Those little moments — a surprised guest or a compliment from a picky eater — are why I keep this recipe in my rotation.

There’s something joyful about assembling this tall cake: it asks for patience but rewards you with looks and flavor that make every step worthwhile. Make it your own, invite a few friends, and enjoy the simple satisfaction of a homemade centerpiece.