Summer Raspberry Cake : Easy Recipe (2024)

This Summer Raspberry Cake will be your go-to recipe for the summer! It is made with raspberries, raspberry Jell-O, whipped cream, and a deliciously soft lemon cake layer. You can’t get more summer than that!

Although summer has not officially arrived yet, I think with this beautiful weather and this awful sunburn that I have, it is safe to say that it is here! This is perfect because I am absolutely ready to share some amazing recipes with you!

You cannot make a summer cake without berries and lemons, in my opinion. So, prepare yourself for a lot of fruit cakes in the near future!

This cake will probably be the most refreshing of them all because it is so light and fresh tasting! Not to mention, the lemon zest added into the cake layer gives it that extra zing!

As I am creating summer recipes and sending them your way, such as my Blueberry Lemon Loaf and my Triple Berry Cake, I have to say that this one is my favourite so far!

Although the other two are still great, when I think of a refreshing summer dessert, this is definitely the one I would recommend.

Why this Summer Raspberry Cake?

When thinking about the perfect setting to enjoy this cake, I imagine a nice summer afternoon outside. The family is there, kids are running around, the BBQ is fully loaded and everyone is catching up and sharing funny stories and memories.

After everyone is done eating and full to the brim, this Raspberry Summer Cake is ready to be served. As one cannot imagine taking another bite of food, they look at the cake and cannot possibly pass it down.

This is THAT cake. The cake that everyone says “okay, just a small piece because it looks incredible”. This raspberry summer cake is also probably the perfect option for that post-dinner dessert as it is so light and delicate.

This cake also surprisingly tastes “healthy”. When eating a slice of cake, you don’t need to worry about experiencing a heavy stomach as this cake is super light tasting.

Craving a snack after your party? Dive right in! I promise you won’t have that guilty feeling after!

The raspberries mixed with Jell-O and whipped cream in this recipe melt perfectly in your mouth. In addition to the freshness from the raspberries, the lemon zest in the cake layer adds to that perfect freshness.

Not surprisingly, raspberries and lemons make the perfect pair!

AND get ready for all of the compliments and questions about where you got this cake! Your family will be asking for it for the next family BBQ.

The great thing is, it really isn’t difficult to make so I know you will be super excited to make it again!

So, let’s get to the recipe and show you just how easy it is!

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How to make this Summer Raspberry Cake:

This Summer Raspberry Cake will definitely be one of the easiest cakes you will make this summer. It is made with simple baking techniques and can pretty much never go wrong.

A nice bonus for this recipe is that you do not need a stand-alone mixer. I remember the days when baking without a stand-alone mixer and just a whisk and a bowl, it was challenging at times!

However, recipes such as these were a treat! A whisk and a bowl will do just fine for the cake batter as you are only creating one small layer.

However, a hand mixer will be needed for the whipping cream, unless you were looking for some extra exercise!

Although this cake is quite simple to make, it does require a bit of time to set in the fridge. Ensure that you have 5-8 hours before needing the cake.

It is recommended that you make this cake the day that you need it, as it tastes the best the day of!

However, you can prepare the cake layer a day in advance if you are running short of time. Just wrap it up with saran wrap and store it into the fridge until the next day.

You can also add the Jell-O with the boiling water the day before and set it on the counter covered in saran wrap. Do not refrigerate it as the Jell-O will solidify!

We want the Jell-O to be in its liquid form for this recipe.

To assemble to cake, I use a cake ring for this recipe and acetate sheets, however, if you have a spring form pan this will also work!

You may want to use acetate sheets still, even when using a spring form pan, I find removing the cake from the cake ring is so much easier this way and allows for a smooth transition.

Baking tools used for this Summer Raspberry Cake:

• 1x 6-inch cake pan
• Acetate sheets – This will allow for seamless removal of the cake ring from the cake.
• Cake ring – Ensures a structured Jell-O layer that perfectly aligns with the cake layer. You can also use a spring form pan.
• Hand-mixer
• Silicone spatula

Other tools I use in the kitchen:

Ingredients:

Cake layer:

• ¾ cups flour – I used cake flour for this recipe
• ½ tsp baking soda – Make sure it is not old! You can test your baking soda by adding 1 tsp to a few tablespoons of vinegar. If it is still good to go, it should fizz immediately. If it does not fizz, grab some fresh baking soda before making this recipe.
• ¼ cup oil – I used canola oil. Vegetable oil or corn oil will work fine as well.
• ¼ cup granulated sugar
• Pinch salt
• 1 egg – room temperature. If you do not have room-temperature eggs, simply add the egg to a bowl of warm water for a few minutes.
• ½ cup buttermilk – room temperature or microwave for about 20 seconds.
• 1 tsp vanilla extract – artificial is fine for this recipe
• 1 tbsp yogurt, plain – I used Astro plain yogurt, Greek yogurt will work fine as well or you can use sour cream. All of these can be substituted using a 1:1 ratio.
• 1 tsp lemon zest

For the raspberry layer:

• 1/2 package raspberry Jell-O crystals
• 1 cup boiling water
• 1 ¼ cup whipping cream – cold
• 1 cup raspberries – fresh or frozen

For the raspberry topping:

• ½ cup raspberries
• ¼ cup granulated sugar
• 1 tsp lemon juice
• ½ cup water
• Fresh raspberries

Note: subbing in dairy-free options for this recipe does not make this recipe vegan. Jell-O contains gelatin which is made from animal products.

Step-by-step instructions for this Summer Raspberry Cake:

Before starting the cake layer, mix the Jell-O crystals in boiling water and set it aside to cool. You will want it to be completely cool before creating the raspberry layer.

For the cake layer:

1. Preheat the oven to 350F and grease a 6″ cake pan. Coat with flour.
2. Sift the flour into a mixing bowl. Add the baking soda, granulated sugar, and salt. Whisk well.
3. In a separate bowl, add the egg, yogourt, oil, buttermilk, vanilla extract, and lemon zest. Whisk well.
4. Add the wet ingredients to the dry ingredients and whisk until one hom*ogeneous mixture forms. Mix to just complete – do not mix past this!
5. Pour the cake batter into the cake pan and place it into the oven and bake for 35 minutes.
6. Once completed, remove from the oven and set on the counter to completely cool. You can tell when the cake layer is done as the cake layer separates from the sides of the cake pan.

Note: Ensure that your cake layer is totally cooled before adding the Jell-O layer on top. Adding Jell-O and whipping cream to even a slightly warm cake layer will melt it! I actually placed my cake into the freezer so that it was extra cold.

For the Raspberry Layer:

1. Add the whipping cream to a mixing bowl and mix with a hand mixer until stiff peaks form. This should take about 3-5 minutes.
2. Add the cooled Jell-O to the whipping cream and mix until it is one hom*ogeneous mixture. The mixture will be pink!
3. Add fresh or frozen raspberries to the mixture. I tried this with frozen raspberries and had them sit out on the counter until thawed.
4. Fold in the raspberries with a silicone spatula.

Assembly:

1. Place the cake layer onto a cake board or a flat surface that you can transport easily and that will fit a cake ring.
2. Place your cake ring around the cake layer. Just before you squeeze it so it is snug, add a layer of an acetate sheet around the perimeter of the cake layer. If you do not have acetate sheets, you can skip this step.
3. Press the cake ring so that it is snug against the cake layer, you will not want the Jell-O mixture to fall through the sides, so ensure it is sealed nicely.

4. Pour the Jell-O mixture on top of the cake layer.

5. Wiggle the cake board or plate lightly so that the top layer is nice and evenly flat.

6. Place into the freezer for a few hours or in the fridge for 5-6 hours so that the Jell-O layer sets.

For the Raspberry Topping:

1. Place all of the ingredients into a pot and boil on medium heat.
2. Once the sugar melts, mix everything together and then let it bubble over the heat until it thickens. This should only be about 5-8 minutes.
3. Set aside until the cake is ready.
4. Once the cake is ready, which you can tell because it does not jiggle anymore, remove the cake ring and acetate sheet. Be gentle when removing the acetate sheet so that the raspberry layer does not stick to it and rip off as you are pulling.
5. Add the raspberry topping on the top of the cake with some fresh raspberries and serve immediately.

Modifications to this Summer Raspberry Cake:

Any Jell-O flavor: You can get creative here and replace any Jell-O flavor and topping! I tried this with strawberry Jell-O, however, raspberry was my favourite!

Gluten-Free: You can replace the cake flour from the recipe with gluten-free flour and make this recipe gluten-free!

8-inch Cake: You can double the recipe and make this an 8-inch cake!

Whipped cream topping: You can whip some extra whipping cream (about half a cup) and pipe some on top of the cake. As whipped cream is quite light for frosting, this won’t add too much weight to the Jell-O layer.

Sour cream – You can use sour cream instead of yogourt.

Summer Raspberry Cake

0 from 0 votes

Recipe by Katie BakCourse: Cakes, CakesDifficulty: easy

Servings

8

servings

Prep time

30

minutes

Calories

276

kcal

Baking time

35

minutes

Setting time

4-5

hours

Ingredients

• For the cake layer:

• ¾ cups flour

• ½ tsp baking soda

• ¼ cup canola oil

• ¼ cup granulated sugar

• Pinch salt

• 1 egg – room temperature. If you do not have room-temperature eggs, simply add the egg to a bowl of warm water for a few minutes.

• ½ cup buttermilk – room temperature or microwave for about 20 seconds.

• 1 tsp vanilla extract

• 1 tbsp yogourt, plain

• 1 tsp lemon zest

• For the raspberry layer:

• 1/2 package raspberry Jell-O crystals

• 1 cup boiling water

• 1 ¼ cup whipping cream – cold

• 1 cup raspberries – fresh or frozen

• For the raspberry topping:

• ½ cup raspberries

• ¼ cup granulated sugar

• 1 tsp lemon juice

• ½ cup water

• Fresh raspberries

Directions

• For the cake layer:
• Preheat the oven to 350F and grease a 6″ cake pan. Coat with flour.
• Sift the flour into a mixing bowl. Add the baking soda, granulated sugar, and salt. Whisk well.
• In a separate bowl, add the egg, yogourt, oil, buttermilk, vanilla extract, and lemon zest. Whisk well.
• Add the wet ingredients to the dry ingredients and whisk until one hom*ogeneous mixture forms. Mix to just complete – do not mix past this!
• Pour the cake batter into the cake pan and place it into the oven and bake for 35 minutes.
• Once completed, remove from the oven and set on the counter to completely cool. You can tell when the cake layer is done as the cake layer separates from the sides of the cake pan.
• For the Raspberry Layer:
• Add the whipping cream to a mixing bowl and mix with a hand mixer until stiff peaks form. This should take about 3-5 minutes.
• Add the cooled Jell-O to the whipping cream and mix until it is one hom*ogenous mixture. The mixture will be pink!
• Add fresh or frozen raspberries to the mixture. I tried this with frozen raspberries and had them sit out on the counter until thawed.
• Fold in the raspberries with a silicone spatula.
• Assembly
• Place the cake layer onto a cake board or a flat surface that you can transport easily and that will fit a cake ring.
• Place your cake ring around the cake layer. Just before you squeeze it so it is snug, add a layer of an acetate sheet around the perimeter of the cake layer. If you do not have acetate sheets, you can skip this step.
• Press the cake ring so that it is snug against the cake layer, you will not want the Jell-O mixture to fall through the sides, so ensure it is sealed nicely.
• Pour the Jell-O mixture on top of the cake layer.
• Wiggle the cake board or plate lightly so that the top layer is nice and evenly flat.
• Place into the freezer for a few hours or in the fridge for 5-6 hours so that the Jell-O layer sets.
• For the Raspberry Topping:
• Place all of the ingredients into a pot and boil on medium heat.
• Once the sugar melts, mix everything together and then let it bubble over the heat until it thickens. This should only be about 5-8 minutes.
• Set aside until the cake is ready.
• Once the cake is ready, which you can tell because it does not jiggle anymore, remove the cake ring and acetate sheet. Be gentle when removing the acetate sheet so that the raspberry layer does not stick to it and rip off as you are pulling.
• Add the raspberry topping on the top of the cake with some fresh raspberries and serve immediately.

Notes

• Note: Ensure that your cake layer is totally cooled before adding the Jell-O layer on top. Adding Jell-O and whipping cream to even a slightly warm cake layer will melt it! I actually placed my cake into the freezer so that it was extra cold.
• Note: subbing in dairy-free options for this recipe does not make this recipe vegan. Jell-O contains gelatin which is made from animal products.
• Nutrition Disclaimer *
• 

Storing this Summer Raspberry Cake:

You can store this cake in the fridge for 2-3 days. However, this cake is definitely it is best when consumed on the same day of making it! Ensure that you wrap it with saran wrap.

Other recipes you may like:

• Blueberry Lemon Loaf
• Strawberry cupcakes
• Triple berry cake
• Pineapple Dream Cake
• White Chocolate Strawberry Cake
• Raspberry Shortcake Bars

Can you use frozen raspberries?

Yes, you can definitely use frozen raspberries. I used frozen raspberries to fill the raspberry cake layer as well as for the topping. I let them sit at room temperature to defrost before adding them to the recipe!

If you are impatient, you can add them frozen into the layer or put them into the microwave on the defrost setting for about 30 seconds.

Can you use a different type of flour?

Yes! Any type of flour will do fine for this recipe. I used cake flour because it gives a fluffy, tender texture to the cake layer! This is due to how finely ground it is. However, whichever flour you have on hand will do just fine.

Why is yogourt used in this recipe?

I love using yogourt in recipes because it adds so much extra moisture to the cake layer. It makes the layer so fluffy and light which I find pairs so nicely with the whipped raspberry layer.

Note: Using sour cream in this recipe will provide the same result as it is the same acidity as yogurt. So, feel free to interchange the two.

Can you use baking powder instead of baking soda?

As the recipe calls for acidic ingredients such as buttermilk, lemon, and yogurt, it is necessary to use baking soda as the baking soda reacts with acidic ingredients to allow for the cake to rise. If you want an in-depth explanation here it is:

Carbon dioxide gas is released when baking soda reacts with acidic ingredients. As a result, when the cake batter is in the oven and this mechanism is occurring, the carbon dioxide in the batter becomes trapped, which is why the cake rises.

Can this recipe be made vegan?

One may assume that you can replace the whipping cream with coconut cream and the cake layer ingredients with dairy-free ingredients to make this vegan. However, this is not the case.

Jell-O contains gelatin in it which is used to solidify the Jell-O when placed in cool temperatures. Gelatin is made from boiling animal products, such as skin and bones, in water and therefore is not vegan.

However, if you wanted to modify this recipe and not use Jell-O, it is possible to do so and you can use a crust layer instead of a cake layer.

For the raspberry layer:

You can add a 1:1 ratio of raspberry sauce to coconut cream instead of whipped cream and freeze the cake once assembled. The coconut cream should be stable enough to give the cake some structure.

You can create the raspberry sauce by doing the same procedure as the raspberry topping, however, blend the raspberry sauce in a blender before adding it to the coconut cream. This will create a nice, liquid raspberry syrup.

Although I have not tried it this way, I plan to sometime soon however (I will keep you posted), I have tried recipes with coconut cream and a fruit syrup where I did not use gelatin and it worked out great!

For the crust layer:

You can add 300 grams of graham crust to 100 grams of vegan butter. Mix together until a moist sand-like texture forms. Press this against the bottom of a spring form pan as opposed to a cake board with a cake ring.

If you try this before me, let me know how it goes!!

Tips and tricks for this recipe:

If you are not using acetate sheets to line the cake before placing the cake ring on, it may be difficult to remove the cake ring without ruining the cake. To avoid this, lightly heat the sides of the cake ring with a kitchen torch or a hot towel.

Try to avoid adding too much topping on top of the cake, as the Jell-O layer is very delicate. You can add a few spoons on top and then leave the rest of the topping on the side to add on later.

A good cake ring is crucial for this recipe. There are some that I have purchased where it can loosen a little or does not actually fit 6 inches tightly, although advertised. I purchased a nice one from IKEA, but amazon has good ones as well. Check the reviews first!

Tags

easy baking raspberries raspberry cake summer summer recipes