Canadian Raspberry Layer Cake
Celebrate Canada Day in style with this stunning Raspberry Layer Cake. Featuring layers of light vanilla sponge, raspberry syrup, and whipped cream, this cake is topped with a beautiful arrangement of fresh raspberries in the shape of the iconic maple leaf. The optional pink cake pops add a modern twist to this traditional dessert, making it perfect for any festive occasion.
Equipment
- 3 x 20cm sandwich cake tins
- 12 cake pop moulds
- Mixing bowls
- Pastry brush
- Palette knife or spatula
- Cake card
- wire rack
Ingredients
For the Pink Cake Pops:
- 75 g unsalted butter very soft
- 75 g caster sugar
- 1 medium egg
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 75 g self-raising flour
- A little pink food colouring
For the Vanilla Cake:
- 6 medium eggs
- 2 medium egg whites
- 150 g caster sugar
- ½ teaspoon vanilla extract
- 150 g plain flour sifted
- For the Raspberry Syrup:
- 100 g caster sugar
- 100 ml water
- 25 g raspberries
- 1 tablespoon raspberry liqueur optional
For the Filling:
- 1 litre double cream
- 25 g icing sugar
- 1 teaspoon vanilla extract
- 3 tablespoons raspberry jam
- 300 g raspberries
Instructions
Prepare the Pink Cake Pops:
- Preheat the oven to 170°C/Gas Mark 3.
- Grease and flour 12 cake pop moulds.
- Combine the butter, caster sugar, egg, milk, vanilla extract, and self-raising flour in a bowl.
- Beat with an electric mixer for 2 minutes until smooth.
- Add a few drops of pink food colouring and mix until the batter is evenly colored.
- Spoon or pipe the mixture into the cake pop moulds, filling them no more than halfway.
- Bake for 15–18 minutes, until the cake pops are well risen and firm but not too brown.
- Leave to cool in the moulds.
Prepare the Vanilla Cake:
- Grease three 20cm sandwich cake tins and line the bases with baking parchment.
- Grease again and flour the tins.
- In a large mixing bowl, whisk the eggs, egg whites, and caster sugar with an electric mixer on high speed until the mixture is pale and has tripled in volume.
- Add the vanilla extract and fold in the sifted flour with a large metal spoon, taking care not to deflate the batter.
- Divide the mixture evenly among the three prepared cake tins.
- Drop the cooled cake pops randomly into the batter in each tin.
- Level the tops with a spatula and bake at 170°C/Gas Mark 3 for 20–25 minutes, until the cakes are golden brown and spring back when gently pressed.
- Cool the cakes in their tins for 10 minutes before turning them out onto a wire rack to cool completely.
Prepare the Raspberry Syrup:
- In a small pan, combine the caster sugar, water, and raspberries.
- Bring to a boil, then remove from heat and allow to cool.
- Whisk the mixture until the raspberries break up.
- If using, stir in the raspberry liqueur.
Prepare the Filling:
- In a bowl, whisk the double cream, icing sugar, and vanilla extract to medium peaks.
- Refrigerate until needed.
Assemble the Cake:
- Turn over one of the cooled cake layers and remove the parchment.
- Place it on a cake card and use a pastry brush to soak the cake with the raspberry syrup.
- Spread half the raspberry jam over the soaked cake, then pipe or spread a thick layer of whipped cream on top.
- Scatter about a quarter of the raspberries over the cream, add more cream, and level the top.
- Repeat the process with the second cake layer.
- Place the third cake layer on top and coat the entire cake with the remaining whipped cream using a palette knife or spatula.
- Arrange the remaining raspberries on top of the cake in the shape of a maple leaf.
- Dust with a little icing sugar if desired.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve this Raspberry Layer Cake as the centerpiece of your Canada Day celebration. Pair it with a chilled glass of sparkling wine or a refreshing raspberry lemonade.Wine Recommendation:
Pair with a light, sparkling rosé or a sweet dessert wine like Moscato d’Asti.Nutritional Information
Calories: 480 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 30 g | Fiber: 3 g | Sugar: 35 g | Salt: 0.2 mg
