Mary Berry Raspberry Cake Recipe

This soft, fluffy Mary Berry Raspberry Cake is made with fresh raspberries, caster sugar, and double cream, and is ready in just 50 minutes. Slicing through the light sponge reveals vibrant red berries baked perfectly into every single layer. I have always loved how effortlessly this classic recipe comes together for afternoon tea.

Why This Classic Works

When I first baked a berry sponge, I often ended up with all the fruit sinking to the bottom. This method fixes that completely by using a slightly thicker batter and gently folding the berries in at the very end.

The balance between the sweet jam and the tart fresh raspberries creates a fantastic contrast. I find the whipped cream filling keeps the whole dessert incredibly light and stops it from becoming overly sweet.

Mary Berry Raspberry Cake Ingredients

For the Sponge:

• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 150g fresh raspberries

For the Filling:

• 150ml double cream
• 4 tbsp raspberry jam
• 1 tbsp icing sugar (to dust)

How To Make Mary Berry Raspberry Cake

1. Prepare The Tins: Preheat your oven to 180°C (160°C fan) and grease two 20cm round cake tins, lining the bases with baking paper.
2. Cream Butter And Sugar: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy.
3. Add Eggs And Vanilla: Whisk in the eggs one by one, adding the vanilla extract and a spoonful of flour with the last egg to prevent curdling.
4. Fold Dry Ingredients: Sift in the remaining self-raising flour and baking powder, gently folding the mixture until completely smooth.
5. Add Raspberries And Bake: Carefully fold in the fresh raspberries, divide the batter evenly between the tins, and bake for 25 to 30 minutes until golden.
6. Assemble The Cake: Once completely cooled, whip the double cream until it holds soft peaks. Spread the jam on one sponge, top with the cream, and place the second sponge on top.

Recipe Tips

• Room temperature ingredients: Using room temperature eggs and butter ensures your batter mixes evenly without curdling.
• Do not overmix: Once the flour is added, fold the batter gently to keep the sponge light and airy.
• Dry the berries: Wash your raspberries well in advance and pat them completely dry so they do not add excess moisture.
• Cool completely: Never add the whipped cream filling to warm sponges, or it will immediately melt and slide off.

What To Serve With Raspberry Cake

A pot of hot Earl Grey or English Breakfast tea is the ultimate companion for this sweet bake. You can also serve it with a scoop of vanilla bean ice cream for a slightly richer dessert.

How To Store

Keep the assembled cake in an airtight container in the fridge for up to three days. Unfilled sponges can be wrapped tightly in cling film and frozen for up to three months.

FAQs

Can I use frozen raspberries?

Yes, but do not thaw them before baking. Toss them in a tablespoon of flour straight from the freezer to prevent excess bleeding into the batter.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking the sponge can cause it to sink. Always wait until the end of the baking time to check on your cakes.

Can I use a different fruit?

Blackberries or blueberries work exceptionally well in this sponge batter. Ensure they are dry before folding them in to maintain the cake texture.

How do I know the cake is done?

A skewer inserted into the center should come out clean, and the sponge should spring back when lightly pressed. The edges will also start to pull away from the tin.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 110mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 5g

Try More Recipes:

• Mary Berry Opera Cake Recipe
• Mary Berry Passion Fruit Cheesecake Recipe
• Mary Berry Pineapple Cake Recipe