White Raspberry Cake

You know those cakes that just make you stop and stare for a second? That’s what happened when I made this White Raspberry Cake. It looked so soft, so pretty, and honestly, it tasted even better than it looked.

The fluffy white layers with that sweet raspberry filling are just dreamy. Each bite feels light, fruity, and perfectly balanced. It’s the kind of cake that makes you close your eyes for a second just to enjoy it.

What I love most is how simple it is to make. You don’t need anything fancy—just a few basic ingredients and fresh raspberries. Every time I bake it, it feels like I’m making something special without all the stress.

So yeah, grab your whisk and your berries. Let’s bake this soft, sweet White Raspberry Cake together—it’s one of those desserts that always brings a smile.

Why You’ll Love This Recipe

• Delicate and Fluffy: This cake is soft, airy, and light, making each bite a melt-in-your-mouth experience.
• Balanced Flavors: The sweet tang of fresh raspberries pairs beautifully with the creamy meringue frosting, creating a well-rounded flavor profile.
• Perfect for Special Occasions: Whether it’s a birthday, anniversary, or a cozy family dinner, this cake is a delightful centerpiece.
• Satisfies Every Sweet Tooth: With just the right amount of sweetness, it’s not overpowering and is perfect for those who prefer a subtle dessert.
• Stunning Presentation: The combination of the white meringue frosting and bright raspberries adds a touch of elegance that is visually stunning.

Required Kitchen Tools

Before diving into the recipe, make sure you have the following kitchen tools ready:

• Mixing Bowls: You’ll need a few medium to large-sized bowls for preparing the cake batter and meringue frosting.
• Electric Hand Mixer or Stand Mixer: For whipping the egg whites into a fluffy meringue.
• Sifter: To sift the flour for a light, airy cake texture.
• Measuring Cups and Spoons: For precise measurements of ingredients.
• Whisk: To beat the wet ingredients for the meringue.
• Baking Pans: Two round cake pans (8 or 9-inch) are perfect for this recipe.
• Parchment Paper: To prevent sticking and ensure easy removal of the cake layers.
• Spatula: To fold in ingredients gently and spread the frosting evenly.
• Cooling Rack: To let the cake cool completely before frosting.

Ingredients

Here’s what you’ll need for the cake, along with the meringue frosting:

For the Cake:

• Cake Flour (2 cups or 190 g): Cake flour creates a soft and delicate crumb, giving the cake its light texture.
• Salt (1 tsp or 5 g): Balances the sweetness and enhances the overall flavor.
• Granulated Sugar (1 cup or 250 g): Adds sweetness and helps the cake rise.
• Heavy Cream (1 cup or 250 mL): Provides richness and moisture to the cake.
• Milk (2 tbsp or 30 mL): Adds additional moisture and helps achieve the right consistency.
• Baking Powder (2 tsp or 10 g): Acts as the leavening agent, ensuring the cake rises and becomes fluffy.
• Egg Whites (4 large, room temperature): Beaten egg whites help create a light and airy texture.
• Vanilla Extract (1 tsp or 5 mL): Adds a lovely depth of flavor.
• Almond Extract (1/4 tsp or 1 mL): A small amount adds a fragrant, nutty note that complements the raspberries.
• Fresh or Frozen Raspberries (1 1/2 cups or 185 g): Fresh raspberries will add color and a burst of flavor, but frozen raspberries work just as well.
• Raspberry Jam (2/3 cup or 150 mL): Adds a smooth, sweet raspberry layer between the cake layers.

For the Meringue Frosting:

• Egg Whites (3 large, room temperature): These form the base of the meringue, helping create a smooth, glossy finish.
• Granulated Sugar (3/4 cup or 170 g): Helps stabilize the meringue and sweeten it.
• Cold Water (2 tbsp or 30 mL): Assists in dissolving the sugar and stabilizing the egg whites.
• Lemon Juice (1 tsp or 5 mL): Adds a touch of tartness and helps the meringue reach its full volume.
• Vanilla Extract (1 tsp or 5 mL): Enhances the sweetness and flavor of the meringue frosting.

Step-by-Step Instructions

1. Prepare the Cake

Sift Dry Ingredients

Start by sifting the cake flour and salt into a large bowl. Sifting is an essential step that ensures there are no lumps and gives the cake its light, airy texture.

Combine Wet Ingredients

In a separate bowl, whisk together the heavy cream, milk, and vanilla extract. This mixture adds moisture to the cake and brings in a rich flavor.

Whip the Egg Whites

In another clean bowl, use an electric hand mixer or stand mixer to beat the egg whites until stiff peaks form. This means that when you lift the beaters out, the egg whites should stand up firmly. Make sure the bowl is completely clean and free of any oil or moisture for the best results.

Mix the Wet and Dry Ingredients

Gently fold the sifted dry ingredients into the wet ingredients using a spatula. Add the beaten egg whites in batches, folding gently to keep the airy texture intact. You want to avoid overmixing, as this can deflate the egg whites and affect the cake’s fluffiness.

Add the Raspberries and Jam

Once the batter is smooth, carefully fold in the fresh or frozen raspberries. Then, spoon in the raspberry jam and gently swirl it through the batter, creating beautiful streaks of raspberry goodness.

Bake the Cake

Preheat your oven to 350°F (177°C). Grease and line your two round cake pans with parchment paper. Divide the batter evenly between the pans and smooth the tops with a spatula.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Meringue Frosting

Dissolve Sugar in Water

In a small saucepan, combine the granulated sugar and cold water over medium heat. Stir constantly until the sugar is fully dissolved and the mixture is clear. Bring the mixture to a simmer, and once the sugar syrup is at a steady boil, you’re ready to add it to the egg whites.

Beat the Egg Whites

While the sugar syrup is heating, beat the egg whites in a clean bowl until soft peaks form. Once you have soft peaks, slowly pour the hot sugar syrup into the egg whites while continuing to beat the mixture at a low speed. Gradually increase the speed to high and continue beating until the meringue is glossy and forms stiff peaks.

Add Lemon Juice and Vanilla

Once the meringue has reached stiff peaks, add the lemon juice and vanilla extract. This will give the meringue its final touch of flavor and help stabilize it.

3. Assemble the Cake

Once both the cake layers and meringue frosting are ready, it’s time to assemble the cake:

• Place the first cake layer on a serving plate or cake stand.
• Spread a generous layer of the raspberry jam over the cake, followed by a layer of the meringue frosting.
• Place the second cake layer on top and press gently to set it in place.
• Frost the top and sides of the cake with the remaining meringue frosting, creating a smooth and glossy finish.

4. Garnish and Serve

Top the cake with fresh raspberries and a dusting of powdered sugar for a final elegant touch. You can also add a few mint leaves or edible flowers to elevate the presentation further.

How to Serve White Raspberry Cake

This cake is perfect for a variety of occasions and can be served in many delightful ways:

• For Celebrations: Whether it’s a birthday, wedding, or holiday gathering, this cake will shine as the centerpiece.
• As a Dessert: Serve it after dinner as a refreshing and light treat. Pair it with a cup of coffee or tea for a more indulgent experience.
• For Afternoon Tea: Slice it into smaller portions and serve it alongside a warm pot of tea. The flavors of raspberry and meringue make it a perfect pairing.
• For Family Gatherings: It’s a great cake for sharing with friends and family. The bright colors and light texture make it a hit at any event.

Storing White Raspberry Cake

• Unfrosted Cake: You can store the cake layers (without frosting) in an airtight container at room temperature for up to 2-3 days. Alternatively, freeze the cake layers for up to 3 months. Let them thaw at room temperature before frosting and serving.
• Frosted Cake: If you have leftovers, store the entire frosted cake in the refrigerator. The meringue will stay good for 2-3 days, but it’s best eaten fresh. The cake may also be frozen (though the texture of the meringue may change slightly after freezing).

Nutrition Information

Here’s an approximate nutritional breakdown for a slice of White Raspberry Cake (based on an 8-inch round cake with 12 slices):

Nutrient	Amount per Slice
Calories	290
Total Fat	14 g
Saturated Fat	7 g
Cholesterol	45 mg
Sodium	50 mg
Total Carbohydrates	40 g
Dietary Fiber	1 g
Sugars	28 g
Protein	4 g

Conclusion

White Raspberry Cake is a delicious, delicate dessert that brings together fresh raspberries, a light and fluffy cake, and a sweet meringue frosting. Whether you’re celebrating a special event or just indulging in something sweet, this cake is sure to impress. The balance of tangy raspberries with the creamy frosting creates a harmonious flavor that will have everyone asking for a second slice.

Ready to make this beautiful cake? Follow the steps, enjoy the process, and savor the delicious results!