The most delicate, fluffy, creamy and delicious raspberry cake! My raspberry tiramisu cake is made with a classic tiramisu filling, sponge cake and loads of fresh raspberries! I’m using my favorite tiramisu filling, made with vanilla pastry cream and whipped cream. For the cake layers, I’m using my vanilla sponge cake recipe and soaking each layer with raspberry liqueur. Every bite is so delicate and fruity! You’ll love this cake for the holidays or any time of the year you need a special raspberry cake!
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Vanilla Sponge Cake
This incredible raspberry tiramisu cake starts with my go-to recipe for Vanilla Sponge Cake. I have a separate video recipe with in-depth instructions for getting the perfect sponge cake every time! It’s a recipe from my ‘Back to Cake Basics’ series. If you want to add even more raspberry flavor to this raspberry cake, you can add a teaspoon of raspberry extract to the batter.
I prepared the sponge cake in two, 8-inch cake pans the night before and let them cool completely. You can also make them the same day, just cool the cake layers before using them. To make 4 layers total, I use a sharp, serrated knife to split the layers in half. If you don’t want a super tall cake, you can also bake the layers in two, 10-inch pans and create a two layer cake instead.
Vanilla Pastry Cream
You’re going to love the creamy and fluffy filling I use for this raspberry tiramisu cake! I use this same filling for all my tiramisu desserts! This classic filling is made the traditional way with my homemade Vanilla Pastry Cream, cheese and whipped cream. I used cream cheese in my video recipe but mascarpone will also work well and it’s a more traditional choice!
The vanilla pastry cream needs to cool completely before being used for the recipe. I recommend making it the night before and letting it chill in the refrigerator overnight, well covered. I have a separate video recipe for the pastry cream. Make sure to check it out for in-depth instructions!
The Best Tiramisu Filling
Once you have the pastry cream cooled, it’s time to make my favorite tiramisu filling. This raspberry tiramisu cake wouldn’t be the same without it! First, beat the softened cream cheese (or mascarpone) until it’s creamy, then add in the heavy cream, confectioner’s sugar and raspberry liqueur and whisk until stiff peaks form. Next, I slowly start folding in the chilled custard. Fold the custard in gently with a spatula, keeping the whipped cream nice and fluffy!
For this recipe, I’m also adding a little bit of gelatin so that the tiramisu filling sets more firmly. I simply combine the gelatin and a little bit of water in a ramekin and heat it in the microwave for about 30 seconds. Watch it carefully because the gelatin can foam and go over the top! DO NOT wait for the gelatin to cool! Add it straight into the whipped cream and mix it in. If the gelatin cools, it will form clumps.
How to Make a Raspberry Tiramisu Cake
Once you have the cake layers and the filling prepared, it’s time to put together this delicious raspberry cake! Since this is quite a tall cake, I assemble it in a springform pan lined with an acetate cake collar. I have a link for this product below. First, I add a sponge cake layer, then I soak it lightly with raspberry liqueur and spread raspberry preserves. Next, I add about a cup of the prepared tiramisu filling, add a layer of raspberries and then seal the raspberries with a little bit more cream on top. Repeat this process for next layers.
For the top, I add a layer of fresh raspberries and garnish with a few fresh mint leaves. Then the raspberry tiramisu cake is off to the refrigerator. I recommend chilling it overnight to allow the filling to set and the layers and flavors to come together. Once you’re ready to serve, transfer the cake onto a cake stand and remove the plastic wrap. Garnish the sides with ladyfingers for a beautiful finish!
Enjoyed this delicious and special raspberry cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Classic Tiramisu: my all-time favorite recipe for this traditional Italian dessert. Serve it in individual parfait cups or assemble into a casserole tray.
- Strawberry Tiramisu Cake: this no-bake cake is made with ladyfingers, strawberry puree and creamy filling. Plus, the top is so pretty!
- Chocolate Raspberry Swiss Roll: you’ll love this pretty and elegant chocolate cake roll filled with raspberries and fluffy whipped cream!
- Chocolate Raspberry Cake – the ultimate raspberry cake with crushed berry filling, fruity raspberry buttercream and rich chocolate cake layers!
- Maple Berry Cake – no sugar in this cake recipe, just pure maple syrup! With mascarpone whipped cream frosting and loads of berries!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- 8-inch Springform pan: this aluminum pan by Fat Daddios is one of my favorites! Great for baking cheesecakes!
- Acetate Cake Collar: this plastic wrap comes in a bulk roll that you can cut down to size for any dessert. One roll will last you for years!
- Rubber Pastry Brush: I’ve switched to using rubber brushes and I love them! So easy to use! I use this to soak the cake layers with raspberry liqueur.
- Ladyfinger Cookies: these delicate cookies are hard to find in most stores so I usually buy mine online!