• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Somebody Feed Seb
  • Home
  • VEGANUARY
  • MAINS
    • MEAT & POULTRY
    • FISH & SEAFOOD
    • PASTA
    • RISOTTO
    • SALADS & BOWLS
    • SOUP
    • VEGETARIAN
    • VEGAN
    • BUDGET
  • SOURDOUGH
    • ACTIVE STARTER
    • DISCARD
  • DESSERTS & BAKES
    • CAKES & TORTES
    • TARTS & PIES
    • CHEESECAKE
    • COOKIES, BISCUITS, BARS
    • DESSERTS
    • SMALL BAKES
  • BREAKFAST
  • SIDE DISHES
menu icon
go to homepage
  • RECIPES
  • ABOUT ME
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT ME
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » DESSERTS & BAKING » CAKES & TORTES

    Summer Raspberry Cake

    Published: June 22, 2022 · Updated: June 20, 2022 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Strawberries, move over! Raspberries are taking the spotlight in this Summer Raspberry Cake! If you like a traditional Victoria Sponge, you will enjoy our version of lemon and raspberry cake with a layer of buttercream in the middle! Baked in one tin, the sponge is topped with tangy summer raspberries, then sliced in half after baking and cooling, creating a wonderful summer dessert for the whole family to enjoy!

    Take Me To:
    • Ingredients and Substitutes
    • Method
      • STEP 1: Lemon and Raspberry Cake
      • STEP 2: Cream Layer
      • STEP 3: Assembly
    • Recipe FAQs
    • Other Summer Bakes and Desserts
    • Recipe Card

    As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

    lemon and raspberry cake decorated with buttercream rosettes on a sqaure white plate.

    Ingredients and Substitutes

    • butter: use unsalted butter at room temperature.
    • caster sugar: white granulated sugar will work well too.
    • eggs: medium in the UK or large, if you are in the US.
    • vanilla bean paste: we love Nielsen Massay vanilla bean paste, but you can use one vanilla bean and simply scrape the seeds out of it.
    • lemon: because we use both the juice and the zest in this raspberry sponge cake recipe, choose unwaxed lemons.
    • plain flour: also known as all-purpose flour works best in this recipe, however, you can try to substitute up to ⅓ for wholewheat flour.
    • baking powder: not to be mixed up with baking soda/ bicarbonate of soda.
    • raspberries: we used fresh summer raspberries in this recipe. See Recipe FAQs for tips for using frozen raspberries.
    • raspberry jam: we used seedless raspberry jam.
    • icing sugar: a.k.a powdered sugar.
    Ingredients for the raspberry and lemon cake.
    Ingredients for the raspberry jam and buttercream filling.

    Method

    STEP 1: Lemon and Raspberry Cake

    Preheat the oven to 170° C Fan. Grease a 7in (18cm) springform cake tin with butter and line the bottom with a circle of baking parchment (we highly recommend Bacofoil).

    Place softened butter and caster sugar in a large bowl and, using an electric handheld mixer, beat until pale and fluffy.

    One at a time, beat in the eggs. Add the milk together with the last egg. Finally, mix in the lemon zest and vanilla paste.

    In a separate bowl, mix the flour, baking powder and a pinch of salt.

    Gently fold the dry ingredients into the butter mixture. Only mix long enough for the ingredients to combine – overmixing will result in a less fluffy cake.

    Spoon the cake batter into a prepared cake tin and smooth out the surface with a spatula or the back of a spoon.

    Scatter the raspberries across the surface of the cake (see notes in the recipe card for tips). Place the cake into the oven for approx. 50 minutes.

    vanilla and lemon zest added to the butter, sugar and egg mixture.
    Cake mix in the cake tin.
    Raspberries scaterred on top of the cake.

    Once cooked, leave the cake in the tin for 10 minutes. Then take it out of the tin and leave it to cool down completely on a wire rack.

    STEP 2: Cream Layer

    Using an electric mixer, beat the butter until pale and fluffy, for approx 1-2 minutes. Add vanilla paste. Tip the sifted icing sugar into the butter and mix carefully to partially combine (this will avoid a cloud of icing sugar when you start beating). Using an electric mixer, beat again until butter and sugar are completely incorporated.

    STEP 3: Assembly

    Cut the sponge in half crosswise. Spread the raspberry jam onto the bottom half of the cake. Spread the buttercream on the top half (you may reserve some buttercream for decorating the top) and carefully invert on to the bottom layer.

    Summer Raspberry cake cut in half.
    Assembled summer raspberry cake on a  sheet of baking parchment.

    Recipe FAQs

    Can I Use Frozen Raspberries?

    Whilst we think this cake is best with fresh raspberries, you can use frozen ones too if making this cake out of season. Defrost the raspberries first and drain any excess liquid before dipping them in flour and arranging them on top. Defrosted frozen raspberries won’t keep their shape, but will still taste great.

    Can This Summer Raspberry Cake Be Made Without Buttercream?

    Absolutely. You can make a cream cheese frosting instead! Or make the cake and leave it in one piece and serve it warm with a dollop of Greek yoghurt, vanilla ice cream or lemon sorbet!

    How to Stop Raspberries Sinking to the Bottom of the Cake?

    You can coat the raspberries lightly in flour or cornflour and then scatter them on top of the cake. They will sink a little, but not right to the bottom of the cake!

    Lemon raspberry cake on a concrete surface with lemon halves and red blossons around it.

    Other Summer Bakes and Desserts

    If you are in the mood for baking your way through summer, we have you covered. Here are some of our absolute favourites desserts and cakes to enjoy in the hot summer months:

    • French Fruit Tart (Tarte Aux Fruits)
    • Strawberry Souffle
    • Pineapple & Coconut Roulade

    Recipe Card

    Summer Raspberry Cake on a square white plate with a slice of it being cut.

    Summer Raspberry Cake

    Strawberries, move over! Raspberries are taking the spotlight in this Summer Raspberry Cake! If you like a traditional Victoria Sponge, you will enjoy our version of lemon and raspberry cake with a layer of buttercream in the middle! Baked in one tin, the sponge is topped with tangy summer raspberries, then sliced in half after baking and cooling, creating a wonderful summer dessert for the whole family to enjoy!
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Baking, Dessert
    Cuisine American, British, European
    Servings 10 slices
    Calories 378 kcal

    Equipment

    • 7in (18 cm) springfrom cake tin
    • Electric Handheld Mixer

    Ingredients
      

    For The Sponge:

    • 170 g butter softened
    • 150 g caster sugar
    • 3 eggs medium
    • 1 tsp vanilla bean paste
    • 1 lemon zest only
    • 170 g plain flour (all-purpose flour), plus extra for raspberries
    • 2 teaspoon baking powder
    • 150 g raspberries

    For the Middle:

    • 95 g unsalted butter softened
    • 90 g icing sugar
    • ½ teaspoon vanilla bean paste
    • 2 heaped tbsp raspberry jam

    Instructions
     

    • Preheat the oven to 170° C Fan. Grease a 7in (18cm) springform cake tin with butter and line the bottom with a circle of baking parchment.
    • Place softened butter and caster sugar in a large bowl and, using an electric handheld mixer, beat until pale and fluffy.
    • One at a time, beat in the eggs Add the milk together with the last egg. Finally, mix in the lemon zest and vanilla paste.
    • In a separate bowl, mix the flour, baking powder and a pinch of salt.
    • Gently fold the dry ingredients into the butter mixture. Only mix long enough for the ingredients to combine – overmixing will result in a less fluffy cake.
    • Spoon the cake batter into a prepared cake tin and smooth out the surface with a spatula or the back of a spoon.
    • Scatter the raspberries across the surface of the cake (see notes for tips). Place the cake into the oven for approx. 50 minutes.
    • Once cooked, leave the cake in the tin for 10 minutes. Then take it out of the tin and leave to cool down completely on a wire rack.
    • Cut the sponge in half crosswise.
    • Using an electric mixer, beat the butter until pale and fluffy, for approx 1-2 minutes. Add vanilla paste. Tip the sifted icing sugar into the butter and mix carefully to incorporate (this will avoid a cloud of icing sugar when you start beating). Using an electric mixer, beat again until butter and sugar are completely incorporated.
    • Spread the raspberry jam onto the bottom half of the cake. Spread the buttercream on the top half (you may reserve some buttercream for decorating the top) and carefully invert on to the bottom layer.

    Notes

    You can coat the raspberries lightly in flour or cornflour before scattering them on top of the cake. This will prevent the raspberries from sinking to the bottom of the cake, but don’t expect them to stay fully on top either. 

    Nutrition

    Calories: 378kcalCarbohydrates: 41gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 106mgSodium: 215mgPotassium: 81mgFiber: 2gSugar: 25gVitamin A: 741IUVitamin C: 10mgCalcium: 70mgIron: 1mg
    Keyword Lemon and Raspberry Cake, Lemon Raspberry Cake, Raspberry Sponge Cake, Raspberry Victoria Sponge, Summer Raspberry Cake, Summer Raspberry Cake Recipe
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More CAKES & TORTES

    • A slice cut in a white forest cake.
      Irresistible White Forest Cake
    • Passionfruit Charlotte Royale on a white cake stand with pine cones and chrsitmas light in the background.
      Lime and Passion Fruit Charlotte Royale
    • A slice of spelt cake with plums on a brown plate with greek yoghurt.
      Spelt Cake with Plums and Yoghurt
    • A slice of courgette and lime cake cut on a black slate board.
      Courgette and Lime Cake

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Author of the blog holding a fork with spaghetti on it.

    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

    More about me →

    Seasonal Recipes

    • A stack of pumpkin oatmeal pancakes with butter on top on a small brown plate.
      Pumpkin Oat Pancakes (Gluten-Free)
    • Cream being poured onto apple and blueberry crumble.
      Apple and Blueberry Crumble
    • Pumpkin Cheesecake with Gingersnap Crust decorated with torched Swiss meringue.
      Pumpkin Cheesecake With Gingersnap Crust
    • A slice of apple crumble cheesecake on a small brown plate.
      Apple Crumble Cheesecake

    Trending Recipes

    • lithuanian pink soup in a brown bowl in a saucer on a wooden table.
      Lithuanian Cold Beetroot Soup a.k.a Pink Soup
    • Tenderstem Broccoli with garlic in a frying pan garnished with slices of lemon.
      Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)
    • The first slice coming out of the no-bake biscoff cheesecake decorated with llotus biscoff biscuits.
      Irresistible No-Bake Biscoff Cheesecake (6 Ingredients)
    • Crispy Chicken Filled Steamed Bao Buns on a black tray on a rustic wooden table.
      Sticky Crispy Chicken Bao Buns
    Featured in image with brand names and websites Somebody Feed Seb has been featured in.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Somebody Feed Seb