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Stacked Raspberries and Cream Cake

Stacked Raspberries and Cream Cake

Golden layers of moist vanilla cake are layered between a fluffy cream filling with raspberry compote, and fresh raspberries in this Stacked Raspberries and Cream Cake.

Raspberries are by far my favorite berry. Whether I’m simply popping them into my mouth one-by-one, or enjoying them in a decadent dessert, I could never tire of this heavenly berry. Plus, their sweet aroma reminds me so much of cotton candy!

And with berry season just beginning, I can’t think of a more perfect dessert to kick off the season than this Raspberries n’ Cream Cake!

I know, this cake looks like a flipping tower…

Admittedly, I didn’t expect it to end up this tall. In hindsight, I probably could’ve baked the cakes in an 8-inch pan rather than the 6-inch. However, there’s just something so elegant about a massively tall cake, don’t ya think?

Not only is this cake impressive in height, but it’s BEYOND impressive in flavor. Instead of pairing the raspberries with some other flavor like white chocolate or lemon, I decided to keep it simple. I wanted it to be ALL about the raspberries, so I went with a modest, yet deliciously moist vanilla cake.

It’s pretty much your standard vanilla cake recipe which begins by first combining the dry ingredients–flour, baking powder, baking soda, and salt. Then, the butter and sugar are combined, followed by the eggs. Sour cream is added to ensure that the cake has that perfectly moist crumb. Buttermilk is also added for moisture along with its pleasingly subtle tang that it adds to cakes. As for the flavorings, vanilla is an absolute must as well as almond extract. When it comes to white/yellow/vanilla cakes, I ALWAYS add almond extract. It infuses such an indescribable sweetness into baked goods, and you’re seriously missing out if you don’t have this little gem in your pantry AT ALL times.

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The raspberry compote can be made with either fresh or frozen raspberries, which are cooked with some sugar over high heat until boiling. There’s no need to puree the raspberries beforehand since they will naturally break down as they boil. Since I’m not the biggest fan of getting seeds stuck in between my teeth, I strained the mixture through a fine sieve to remove all those pesky little seeds. The strained mixture then goes back onto the stove and a mixture of cornstarch and water gets stirred in to help thicken things up a bit!

Assembling this tower of a cake was definitely my favorite part. (Aside from devouring every single delicious morsel on this very plate.) A perfect border of fresh raspberries lines every single layer, creating one impressive-looking cake.

Click HERE for the cream filling recipe.

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Stacked Raspberries and Cream Cake

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  • Author: Jillian Hatsumi
  • Yield: 8 to 10 servings 1x




  • 1 and 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 cup buttermilk*

Raspberry Compote:

  • 3 cups raspberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 2 teaspoons corn starch
  • 2 teaspoons water

Cream Filling:

  • Click the link above for the recipe.

To Assemble:

  • 23 cups fresh raspberries


Make the Cake:

  1. Preheat oven to 350ºF. Line four 6-inch pans with parchment paper and spray with nonstick cooking spray.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the sour cream, vanilla, and almond extract on medium speed.
  4. Pour the dry ingredients into the wet ingredients and mix until combined. Add the buttermilk and mix until just combined, scraping down the sides and bottom of the bowl as needed.
  5. Divide batter evenly among the pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.

Make Raspberry Compote:

  1. Place the raspberries and sugar in a medium saucepan and bring to a boil over medium heat. Continue stirring while smashing the berries with a wooden spoon.
  2. Use a fine mesh sieve over a medium bowl to strain out all of the raspberry seeds. Return the strained mixture to the saucepan.
  3. Combine the cornstarch and water. Stir into the raspberry mixture, and continue to simmer for another minute until thickened. Transfer to a separate bowl to cool completely.

Make the Cream Filling:

  1. Click the link above for the recipe.

To Assemble:

  1. Place one cake layer onto a cake plate or pedestal. Spread a quarter of the raspberry compote on top. Line the fresh raspberries around the perimeter of the cake. Pour a quarter of the cream filling into the center, spreading evenly up to the raspberry border. Repeat steps with the remaining cakes, compote, raspberries, and cream filling.


*If you don’t have buttermilk, just add 1/2 Tablespoon (or 1 and 1/2 teaspoons) of vinegar to a measuring cup, then pour in enough milk to equal 1/2 cup. Stir, and allow to sit for about 5 minutes.

  • Category: Cake


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