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''

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