This raspberry jam and cream cake is layered with fluffy sponge, raspberry jam, whipped cream filling and then topped with fresh berries and peaches for a fresh and light summer time dessert!
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What is a Raspberry Jam and Cream Cake?
A raspberry jam and cream cake is a light, fluffy, vanilla sponge cake layered with sweet raspberry jam, filled with whipped cream and topped with fresh fruit (like berries, or peaches) on top.
This style of cake is commonly known in Britain as a Victoria Sponge Cake–a teatime classic that feels both elegant and simple.
The version of this cake that I’ve created here adds a touch of summer magic with juicy peaches, berries and a rustic whipped cream finish.
It’s the kind of cake that you’d want to serve up at a backyard summer gathering or dinner. It has a bit of charm about it, feels fancy, but really is so easy to make.
Traditionally, a Victoria sponge cake is sandwiched with jam and a dusting of powdered sugar.
I’ve given this cake a little twist by adding whipped cream and pilling on fresh raspberries and other fruits. It keeps the classic light and airy texture of the cake while adding the charm of fresh berries and peaches during the summer.
The addition of the berries and fruits will remind you of a Berry Chantilly Cake.
Ingredients
To make this raspberry jam and cream cake, you will need these ingredients:
The cake:
- 1 1/2 cup of flour
- 1 1/2 cup of sugar
- 3 sticks of unsalted butter
- 6 eggs
- 1 tsp vanilla extract
- 1/2 tsp of almond extract (optional)
- 2 1/2 tsp baking powder
- 5-6 tbsp of water (or milk)
Raspberry Jam Filling:
- 1 cup fresh raspberries
- 1/2 cup sugar
- 1-2 tsp cornstarch
- 1 cup water
Whipped cream filling:
- 2 cups powdered sugar
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese (optional)
Fresh Fruit Topping:
- Blackberries
- Rasberries
- Fresh Peaches (sliced)
Or any fruit of your choice (strawberries, fresh blueberries, etc.)
Why this cake is perfect for summer gatherings
This is the perfect cake for summer gatherings because it’s not overly rich, or heavy. It’s a fluffy vanilla cake with a layer of raspberry jam. I feel like that just screams summer.
This berry cake shines at picnics, backyard BBQ’s, and other outdoor dinners. It has a bit of whimsiy about it. With it’s seasonal fruit toppings, it’s just as beautiful as it is delicious!
It’s the kind of desert that will make your guest ‘oooh’ before they’ve even had a bite of it!
How to make Raspberry Jam and Cream Cake with Summer Fruit Topping
Baking the cake layers
- Preheat your oven to 350 and prepare two 8 inch round pans, greased with butter and lined with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy (about 2-3 minutes.)
- Add the eggs one at a time with the stand mixer on low. You should get a smooth and airy texture.
- Gently fold the flour into the cake batter until combined. Add the water or milk to soften the batter slightly.
- Divide the cake batter evenly between the 2 cake pans. Bake for 20-30 minutes or until the tops are a light golden color.
- Let the sponge cakes cool in the pans for 10 minutes before using a knife around the edges and letting the cake cool completely on a wire rack.
While the cake is cooling, you can get started on your raspberry jam filling.
To make the Raspberry Jam Filling
You could use a store-bought raspberry jam in a pinch but it’s really simple to make your own!
- Add smashed raspberries, sugar, water and cornstarch to a saucepan. Stir well.
- Cook on medium heat, stirring constantly so it doesn’t burn.
- Cook until the sauce thickens slightly and starts to bubble, then remove from heat and let cool.
Making the whipped cream filling
To make the whipped cream filling,
- Beat the cream cheese with the powdered sugar using a whisk attachment.
- Gradually, add the heavy cream.
- Set aside while you assemble the cake.
TIP: I added cream cheese to my whipped cream. If you prefer a classic whipped cream, leave the cream cheese out.
How to assemble the berry cake
Once you have baked your cake layers, made (and cooled) your raspberry jam filling and whipped your whipped cream topping, you can start to assemble your fluffy cake!
- Place your first cake layer on your serving plate.
- Using a piping bag or a knife, spread the whipped cream onto the middle of the cake (leaving the sides of the cake bare)
- Spread a generous layer of raspberry jam on top.
- Add a few berries (leave the peaches for the top)
- Place the second cake layer on top, add whipped cream and raspberry filling.
Adding the summer fruit topping:
Scatter fresh fruits generously all over the top of the cake. I love a mix of sliced peaches, raspberries, and black berries, but you can choose whatever is ripe and in season.
Tips for the perfect cake
- Choosing the right jam: raspberry is traditional, but strawberry, apricot, or blackberry jam would all work beautifully. If you are using a store bought jam, look for a jam with real whole fruit pieces for extra favor.
- Best fruits for Topping: Berries are best–strawberries, raspberries, blueberries, or black berries. Another great option would be to add Peaches, Cherries or Plums.
- Too much whipped cream: Too much whipped cream (especially the kind with cream cheese frosting like this one) can be heavy on the cake. Add just enough so that the cream holds up longer. Especially outdoors in the summer heat.
- For a lighter cream: For an even lighter version of the whipped cream, leave the cream cheese out.
Varation’s to try:
- Citrus Twist: For a brighter cake, add lemon zest to the cake batter. Top with citrus fruits and berries!
- Mini Versions: Bake cupcakes and assemble them individually as single-serve desserts or my personal favorite way is to use vanilla desert shells and assemble them that way. Perfect for a quick treat!
- Quick and easy: For a shortcut, use store-bought sponge or pound cake then assemble the cake with the filling and fresh fruits. No one will ever know!
How to store this cake
Personally, I think this cake is best stored in the fridge (makes for an even better summer treat) but it can be stored at room temperature for a few hours. For longer storage, cover and fridgerate. If you’d like, bring to room temperature for about 30 minutes before serving.
Can you freeze it?
You can! But only the cake layers. Bake and wrap tightly, then thaw and assemble with fresh whipped cream and berries when ready to serve.
More Summer Hosting Ideas:
How we turned our small backyard into an outdoor hosting space
How to make hamburger buns using a bread machine
Raspberry Jam and Cream Cake with Summer Fruit Topping
Ingredients
The cake
- 1 1/2 cup of flour
- 1 1/2 cup of sugar
- 3 sticks of unsalted butter
- 6 eggs
- 1 tsp vanilla extract
- 1/2 tsp of almond extract optional
- 2 1/2 tsp baking powder
- 5-6 tbsp of water or milk
Raspberry jam filling
- 1 cup fresh raspberries
- 1/2 cup sugar
- 1-2 tsp cornstarch
- 1 cup water
Whipped cream filling
- 2 cups powdered sugar
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese optional
- Fresh Fruit Topping:
Fresh Fruit Topping
- Blackberries
- Rasberries
- Fresh Peaches sliced
- Or any fruit of your choice strawberries, fresh blueberries, etc.
Instructions
Baking the cake layers
- Preheat your oven to 350 and prepare two 8 inch round pans, greased with butter and lined with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy (about 2-3 minutes.)
- Add the eggs one at a time with the stand mixer on low. You should get a smooth and airy texture.
- Gently fold the flour into the cake batter until combined. Add the water or milk to soften the batter slightly.
- Divide the cake batter evenly between the 2 cake pans. Bake for 20-30 minutes or until the tops are a light golden color.
- Let the sponge cakes cool in the pans for 10 minutes before using. knife around the edges and letting the cake cool completely on a wire rack.
- While the cake is cooling, you can get started on your raspberry jam filling.
Making the raspberry jam filling
- You could use a store-bought raspberry jam in a pinch but it’s really simple to make your own!
- Add smashed raspberries, sugar, water and cornstarch to a saucepan. Stir well.
- Cook on medium heat, stirring constantly so it doesn’t burn.
- Cook until the sauce thickens slightly and starts to bubble, then remove from heat and let cool.
Whipped Cream Filling
- Beat the cream cheese with the powdered sugar using a whisk attachment.
- Gradually, add the heavy cream.
- Set aside while you assemble the cake.
- TIP: I added cream cheese to my whipped cream. If you prefer a classic whipped cream, leave the cream cheese out.
How to assemble the berry cake
- Once you have baked your cake layers, made (and cooled) your raspberry jam filling and whipped your whipped cream topping, you can start to assemble your fluffy cake!
- Place your first cake layer on your serving plate.
- Using a piping bag or a knife, spread the whipped cream onto the middle of the cake (leaving the sides of the cake bare)
- Spread a generous layer of raspberry jam on top.
- Add a few berries (leave the peaches for the top)
- Place the second cake layer on top, add whipped cream and raspberry filling.
Adding the summer fruit topping:
- Scatter fresh fruits generously all over the top of the cake. I love a mix of sliced peaches, raspberries, and black berries, but you can choose whatever is ripe and in season.
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