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©2020 by Feli Chic'Cuisine. Created with

Celebration Raspberry Cake

By Feli Chic'Cuisine

After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter-cream sauce balance with cake's sponge raspberry.


Serves 8

For the Cake

  • 3 tablespoons butter, softened

  • 1 cup sugar

  • 1 cup evaporated milk

  • 2 cups all-purpose flour

  • 3 teaspoons baking powder

  • 1/2 tsp salt

  • 3 cups raspberry, divided 

For the Butter Cream Sauce

  • 250g mascarpone

  • 4 tablespoons cappuccino powder

  • 125ml heavy cream, whipped

  • 1 envelope unflavoured gelatin



1. Preheat oven to 180°C (350°F). Grease and line with parchment paper a 9-in. (23-25 cm) square baking pan.​


2. In a large bowl, cream butter and sugar until light and fluffy; add milk. Combine the flour, baking powder and salt. Gradually add to creamed mixture. Stir in 1 cup raspberry, halved.

​3. In a square baking pan, spread 2 cups of raspberry to coat bottom of cake pan. Pour the mixture and bake for 40-45 minutes or until it springs back when lightly pressed in the center. Cool on a wire rack.


4. Melt butter in a saucepan. Stir in the sugar and cream. Bring to a boil. Remove from the heat and stir in vanilla. Serve warm with cake.


Celebration Raspberry Cake
“All the world is birthday cake, so take a piece, but not too much" George Harrison​​​

       ''Sugar and Spice and

           other Things Nice''