This Raspberry Cake with Cream Cheese Frosting has become my favorite celebration center piece. I discovered this combination one spring when raspberries were at their peak and I wanted a tall, elegant cake that tasted fresh, not overly sweet. The light sponge layers, soaked briefly with a simple syrup, hold up beautifully under the weight of the cream cheese filling and a glossy raspberry jello made from real fruit. It’s delicate, yet surprisingly sturdy — perfect for slicing thin, pretty pieces that still hold their shape.

I first made this for a backyard brunch and watched neighbors hover at the kitchen island as I sliced it — the first bite is a balance of pillowy cake, tangy-sweet cream cheese, and a bright raspberry pop. The texture contrast is what makes it special: an airy chiffon-like crumb, a smooth, whipped frosting, and a silky fruit layer that sets like a jewel. Over time I tweaked the syrup and chilling steps so the layers slice cleanly, and now it’s my go-to for birthdays and small parties when I want something that looks impressive but is straightforward to assemble.

Ingredients

• Sponge cake: 6 large eggs at room temperature — fresh eggs create the best volume when whipped; I separate while cold for easier handling and then bring to room temp as needed.
• Sugar: 1 cup granulated sugar (divided) — part is beaten with yolks and part stabilizes the whipped whites for an airy batter; C&H or Domino work well.
• Cream of tartar (optional): 1/2 teaspoon — helps stabilize egg whites, especially in humid kitchens.
• Cake flour: 1 1/2 cups sifted — provides a tender crumb; if unavailable, sub 1 1/2 cups all-purpose minus 3 tablespoons, sifted.
• Salt: 1/2 teaspoon — balances sweetness and strengthens the batter just slightly.
• Simple syrup: 1 cup water + 3/4 cup granulated sugar — brushed on layers to keep them moist and add a touch of sweetness.
• Raspberry jello layer: 1 packet (about 2 teaspoons/0.25 oz) gelatin, 3 tablespoons cold water, 10 ounces raspberries (fresh or frozen), 3/4 cup sugar — real fruit gives body and flavor unlike pre-flavored gelatin.
• Cream cheese frosting: 16 oz cream cheese, 1/2 cup (1 stick) unsalted butter, 4 cups powdered sugar, 1 tablespoon vanilla extract — cream cheese should be room temperature for a lump-free finish; use Philadelphia for consistent tang.
• Optional: 1 tablespoon freeze-dried raspberry powder to tint and flavor a portion of frosting for piping accents.

Instructions

Preheat and prepare pan: Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch springform pan at least 3 inches tall with parchment — do not grease. The taller sides help the delicate batter rise evenly without spillover. Separate and whip eggs: Separate 6 eggs, keeping yolks and whites spotless. Whisk yolks with 1/2 cup sugar until pale and tripled, about 5 minutes with a whisk attachment. Meanwhile, whip whites with cream of tartar until foamy; add remaining 1/2 cup sugar a tablespoon at a time and beat to stiff peaks (7–10 minutes), increasing speed gradually. Fold batter and add flour: Fold one-third of the whites into yolks to lighten, then gently fold in remaining whites. Sift flour and salt and add in three stages, folding carefully to avoid deflating. The goal is a smooth, airy batter. Bake and cool: Pour batter into prepared pan and smooth. Bake for about 40 minutes until a toothpick comes out clean; do not open the oven for the first 30 minutes. Cool 5 minutes in pan, run a knife around edge, invert onto a rack and cool completely. Wrap and chill overnight for easier slicing. Make raspberry jello layer: Bloom 1 packet gelatin with 3 tablespoons cold water for 5 minutes. Simmer 10 oz raspberries with 3/4 cup sugar until broken down, stir in gelatin until dissolved, strain to remove seeds, then pour into two 7-inch pans and chill 2–3 hours or overnight to set. Simple syrup and frosting: Boil 1 cup water with 3/4 cup sugar until dissolved; cool. For frosting, beat 16 oz room-temperature cream cheese and 1/2 cup unsalted butter until fluffy, add 4 cups powdered sugar and 1 tablespoon vanilla; beat until smooth and spreadable. Reserve a small portion to color with freeze-dried raspberry powder. Assemble: Slice the chilled cake into three even layers. Place bottom layer on a serving plate, brush with 1/3 simple syrup, pipe an even ring of frosting, press a raspberry jello disc into the center, fill and smooth with more frosting, then stack layers. Turn the top layer upside down for a flat finish, coat the whole cake, and smooth. Pipe decorations as desired.

Storage Tips

Store the assembled cake in the refrigerator, covered lightly with a cake dome or large bowl to prevent absorption of fridge odors; it keeps well for 2–3 days. If storing slices, press plastic wrap directly onto cut surfaces and refrigerate in an airtight container for up to 3 days. For longer storage, freeze uncut cake layers wrapped in plastic and foil for up to a month; thaw overnight in the fridge, re-soak with a little simple syrup if needed, and assemble when ready. Reheat slices is not recommended; serve chilled or at room temperature for best texture.

Ingredient Substitutions

If you need to avoid cream cheese, try a mascarpone-butter blend for a milder, silkier profile (use the same weight for substitution). To make it gluten-free, replace cake flour with a 1-to-1 gluten-free baking flour and add 1/4 teaspoon xanthan gum if your blend lacks binding agents. For a less sweet finish, reduce powdered sugar in the frosting by 1/2 cup and compensate with an extra pinch of salt and 1 teaspoon lemon juice. Frozen raspberries work well — thaw and drain slightly before cooking for the jello layer.

Serving Suggestions

Serve slices with a scattering of fresh raspberries and a sprig of mint for color contrast. For an elegant dessert plate, add a drizzle of warmed raspberry coulis and a small scoop of vanilla bean ice cream. This cake pairs beautifully with sparkling wine or a late-harvest Riesling, and it’s perfect for birthdays, Mother's Day brunch, or bridal showers. To make individual portions, cut the cake into wedges and place each on a small plate with a smear of extra frosting and a fresh berry.

Cultural Background

This style of light sponge layered with a tangy cream cheese filling and a fruit gel has roots in European sponge cake traditions and modern American patisserie. The technique of creating a thin fruit gel layer is inspired by classic entremets and modern cake plating where textural contrast and visual appeal matter. Raspberry and cream cheese is a classic pairing in North American baking, often seen in cheesecakes and pastries, adapted here into a layered, airy form that feels both old-fashioned and contemporary.

Seasonal Adaptations

In summer, use peak fresh raspberries for the most vibrant flavor; in winter, swap in thawed frozen raspberries for convenience. For a winter holiday twist, stir 1/4 teaspoon ground cinnamon into the simple syrup and top with sugared cranberries instead of raspberries. You can also make a lemon-raspberry version by adding 1 teaspoon lemon zest to the cake batter and a tablespoon of fresh lemon juice to the frosting for brightness.

Meal Prep Tips

Break the process into steps across a few days: Day 1 bake the cake layers and chill; Day 2 prepare the jello and simple syrup; Day 3 whip the frosting, assemble and decorate. Label containers with dates and components. Use shallow, airtight containers for frosting and jello to minimize condensation when refrigerated. When ready to serve, let the assembled cake sit at room temperature for 20–30 minutes to soften slightly — this enhances flavor and makes slicing easier.

Whether you’re making this for a small celebration or just to treat yourself, the combination of airy sponge, creamy filling, and real-fruit jello is reliably crowd-pleasing. I hope this becomes one of your go-to showstoppers; the steps are simple, the techniques teachable, and the result always sparks compliments.