This raspberry cake is a tender, golden sponge with a soft, open crumb, layered with fresh raspberries that sink slightly as it bakes, releasing their sharp, fruity juice into the surrounding batter. The top sets to a pale, lightly crisp surface dusted with icing sugar, while the inside stays moist and fragrant with vanilla.

What makes this version so reliable is the all-in-one method, which means less fussing at the bowl and a consistently even result every time. It works beautifully for afternoon tea, garden gatherings, or a simple weekend bake. From start to finish, it is ready in around 1 hour 10 minutes.

Ingredients

For the sponge

200g self-raising flour
200g caster sugar
200g unsalted butter, softened at room temperature
4 medium eggs
1 tsp baking powder
1 tsp vanilla extract
2 tbsp whole milk

For the filling and top

200g fresh raspberries, plus a small handful to finish
3 tbsp seedless raspberry jam
150ml double cream, whipped to soft peaks

To finish

1 tbsp icing sugar, for dusting

How to Make Mary Berry Raspberry Cake Recipe

Preheat and prepare: Heat the oven to 180C (160C fan, Gas 4). Grease two 20cm round sandwich tins and line the bases with baking parchment. This ensures the sponge releases cleanly without sticking to the sides.
Make the batter: Place the butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract, and milk into a large mixing bowl. Beat together using an electric hand whisk or stand mixer on medium speed for 2 minutes until the batter is pale, smooth, and well combined.
Divide and add fruit: Spoon the batter equally between the two prepared tins and smooth the tops with a palette knife or the back of a spoon. Scatter half the fresh raspberries over each tin and press them very lightly into the surface. Do not push them in deeply, as they will sink naturally during baking.
Bake the sponges: Place both tins on the same shelf in the centre of the oven and bake for 22 to 25 minutes. The sponges are ready when they are golden on top, have pulled slightly away from the sides, and a skewer inserted into the centre comes out clean.
Cool the sponges: Remove from the oven and leave to cool in the tins for 5 minutes before turning out onto a wire rack. Peel away the parchment and leave both sponges to cool completely before filling. Filling a warm sponge will cause the cream to melt and collapse.
Warm the jam: Spoon the raspberry jam into a small saucepan and heat gently for 1 to 2 minutes until it loosens and becomes spreadable. Remove from the heat and leave to cool slightly before using.
Assemble the cake: Place one cooled sponge on a serving plate or cake stand. Spread the warm jam across the surface, then spoon the whipped double cream evenly over the top. Scatter the remaining fresh raspberries across the cream layer and gently place the second sponge on top, raspberry-side up.
Finish and serve: Dust the top of the cake lightly with icing sugar through a fine sieve. Add a few extra raspberries to the centre for presentation. Serve straight away, or refrigerate loosely covered for up to a few hours before serving.

Tips for the Best Mary Berry Raspberry Cake Recipe

Why did my raspberries all sink to the bottom of the sponge?

This usually happens when the batter is too loose or the raspberries are very wet. Pat fresh raspberries dry with kitchen paper before adding them, and make sure the batter is thick enough to hold them. Tossing the fruit lightly in a teaspoon of flour before scattering can also help.

Why is my sponge dense rather than light and airy?

Over-beating the batter once the flour is in can knock out too much air. Beat the mixture just until combined and smooth, which takes about 2 minutes on medium speed, and stop as soon as the batter looks even.

How do I stop the top of my cake from doming unevenly?

An oven that is too hot is the most common cause of uneven doming. Use an oven thermometer to check your temperature is accurate, and bake on the centre shelf rather than near the top element. Spreading the batter right to the edges of the tin also helps it rise evenly.

Why did my cream filling spill out when I cut the cake?

The cream was likely too loosely whipped. Whip the double cream to soft but stable peaks, which means it holds its shape when the spoon is lifted but is not stiff or grainy. Chilling the bowl and cream before whipping also helps it hold up better.

Why does my cake feel dry the next day?

Overbaking by even a few minutes will dry out a sponge significantly. Start checking at the 22-minute mark and remove from the oven as soon as the skewer comes out clean. Storing cut cake in an airtight container also prevents the crumb from drying out overnight.

Serving Suggestions

Serve each slice with a small jug of pouring cream alongside for those who prefer a slightly richer finish.
Pair with a pot of Earl Grey or Assam tea for a classic British afternoon tea presentation.
Dust with extra icing sugar just before bringing to the table rather than in advance, as the sugar can dissolve into the cream if left too long.
Add a few fresh mint leaves between the raspberries on top for colour contrast at a garden party or summer celebration.
Serve warm wedges straight from the oven with a scoop of vanilla ice cream if skipping the cream filling for a simpler, faster version.

Storage

Room Temperature

Store the un-filled sponges in an airtight container at room temperature for up to 2 days.

Refrigerator

Once assembled with cream and fresh raspberries, cover the cake loosely with cling film and refrigerate for up to 2 days. Bring the cake out of the fridge 20 to 30 minutes before serving so the sponge softens and returns to its best texture.

Freezing

Freeze the cooled, un-filled sponge layers individually by wrapping each one tightly in cling film and then in a layer of foil, and keep in the freezer for up to 2 months. Defrost at room temperature for 2 to 3 hours, then fill and assemble as usual once the sponges have fully thawed.

Nutrition

Calories: 420 kcal
Carbohydrates: 46g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Sodium: 160mg

Nutrition values are estimates based on standard ingredients and may vary depending on the specific brands used and the size of each serving.

FAQs

Can I use frozen raspberries instead of fresh in this recipe?

Yes, frozen raspberries work, but do not thaw them before adding to the batter, as thawed fruit releases a lot of liquid and can make the sponge wet. Scatter them straight from frozen and add 2 to 3 extra minutes to the bake time. The colour will bleed more into the batter, but the flavour is still very good.

Can I make this cake as a single deep cake instead of two layers?

Yes. Use a deep 20cm round tin and bake at the same temperature for 40 to 45 minutes, checking with a skewer from 38 minutes onwards. The rise will be slightly different but the result is a satisfying, single-layer cake you can dust and serve without filling.

Can I use Greek yogurt instead of double cream for the filling?

Full-fat Greek yogurt is a reasonable swap if you want something lighter, though it will not hold its shape as firmly as whipped cream. Mix the yogurt with a tablespoon of icing sugar before spreading to balance the tartness, and serve the cake the same day once assembled.

Can I make this raspberry cake ahead of time for a party?

The sponge layers can be baked up to 2 days ahead and stored airtight at room temperature. Fill and assemble on the day of serving for the freshest result, as the cream and raspberries are best within a few hours of being added.

What size tin is best for this recipe?

Two 20cm round sandwich tins give the ideal depth and layer ratio for this quantity of batter. Using 18cm tins produces a taller, slightly denser sponge that will need a few extra minutes in the oven, while 23cm tins give a flatter, thinner result that bakes a little faster.

Conclusion

This Mary Berry raspberry cake recipe delivers a light, golden sponge filled with whipped cream, tangy jam, and bursts of fresh raspberry in every slice. The all-in-one batter keeps things straightforward, and the result is a cake that looks polished and tastes genuinely fresh. This recipe makes 8 generous slices, making it ideal for a family tea or a small gathering.

Whether it is your first layered cake or a reliable go-to for summer baking, this recipe rewards a careful approach. Try it once and the method will feel familiar enough to repeat without looking at the page. If you enjoyed this, you might also like the Mary Berry side of salmon recipe for a savory centrepiece to balance your baking repertoire. Leave a comment below if you have any questions, or share a photo of your finished bake with friends and family who might enjoy making it too.