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Sliced raspberry cake with cream cheese frosting and raspberry jello layers, topped with fresh raspberries and mint leaves.
Alyssa

Raspberry Cake with Cream Cheese Frosting

Delicate sponge cake layers filled with creamy sweet cream cheese frosting and raspberry jello made with real fruits. Gorgeous, tall and impressive cake for any occasion.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 618
Ingredients Method Notes

Ingredients
  

  • 6 large eggs at room temperature
  • 1 cup sugar divided
  • ½ teaspoon cream of tartar optional
  • 1 ½ cups plain cake flour
  • ½ teaspoon salt
  • 1 cup water
  • ¾ cup sugar
  • 1 packet gelatin powder
  • 3 tablespoons cold water
  • 10 oz raspberries fresh or frozen
  • ¾ cup sugar
  • 16 oz cream cheese at room temperature
  • ½ cup unsalted butter at room temperature
  • 4 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon freeze-dried raspberry powder optional

Method
 

  1. Preheat the oven to 350°F (177°C) and prepare a 9-inch springform pan.
  2. Separate egg whites and yolks, whisk egg yolks with sugar.
  3. Sift flour and salt; beat egg whites and fold into yolk mixture.
  4. Add flour and bake for 40 minutes until a toothpick comes out clean.
  5. Cool the cake, then prepare the raspberry jello layers.
  6. Make simple syrup and cream cheese frosting.
  7. Assemble the cake with alternating layers of cake, frosting, and raspberry jello.
  8. Decorate the cake with the remaining frosting.

Notes

Ensure to refrigerate the cake overnight for easier slicing.