Raspberry sponge cake is the perfect summer dessert, consisting of two light and fluffy cake layers with a whipped raspberry center. The sponge cake is filled with fresh raspberries and possesses a subtle taste that pairs well with the fruity, cream cheese filling. This is a great dish if you’re looking for a treat that is not overwhelmingly sweet and is easy to make.

What is a sponge cake?

Sponge cake is a traditional dessert that dates back to the 1400s and consists of at least three basic ingredients: flour, sugar, and eggs. It contains little fat and a greater number of eggs than most other cakes, which gives this dessert its noted light and “spongy” texture.

The key to making a good sponge cake is in the technique. Helpful tips include using a mixer to whip the eggs well, mixing the flour so there are no lumps, baking the cake in the center of the over, not opening the oven door while baking, and not overbaking.

How to Make a Raspberry Sponge Cake:

This raspberry sponge cake consists of combining two separate parts: the filling and the cake.

Sponge Cake: The sponge cake requires cake flour, raspberries, flour, sugar, salt, baking powder, cream of tartar, eggs, vegetable oil, vanilla extract, and water. It will take about 10 minutes to prepare and 25 minutes to bake.

Filling: This quick 5-minute recipe consists of cream cheese, cool whip, fresh raspberries, and sugar. Feel free to use this mixture as a filling only or as a topping for the second layer and sides as well. This second option will give the cake a little extra flavor.

The filling used for this recipe was inspired by the no bake raspberry cream pie filling from the website Mom with Cookies. You can find this recipe and many other easy to make fillings here.

Summer Raspberry Sponge Cake Recipe

Colette Johnson
Raspberry sponge cake is a wonderfully light and fruity summer dessert. In this recipe, it is paired with a whipped cream cheese and raspberry filling that adds a little extra sweetness and flavor.
No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Italian
Servings 10 people


  • Mixer
  • Spatula
  • Mixing bowls
  • Pans 8 in. x 8 in. square or 8 in. circular


Raspberry Sponge Cake

  • 6 oz fresh raspberries 1 small container
  • 1 cup cake flour
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup vegetable oil
  • 1 tbsp water
  • 1/2 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 6 eggs

Raspberry Filling

  • 4 oz cream cheese half a package
  • 8 oz cool whip 1 container
  • 6 oz fresh raspberries 1 small container
  • 1/8 cup sugar


Making the Sponge Cake

  • Preheat the oven to 350° F.
  • Crack eggs into two bowls, separating yolks from the egg whites. Make sure the egg yolks are in a large mixing bowl (you will eventually add all of the cake ingredients into this bowl).
  • Add cream of tartar to the bowl with the egg whites and beat until light and fluffy. Add in sugar and vanilla extract and mix to combine.
  • In the bowl with egg yolks, add flour, salt, baking powder, and vegetable oil. Beat until light and fluffy. Add water if the batter is too thick.
  • Add egg white mixture to bowl with egg yolk mixture and gently fold in until combined.
  • Set a few raspberries aside to use as decoration for the cake. Chop the remaining in half. Place in a small bowl and coat with a thin layer of flour.
  • Line pan with parchment paper or lightly oil. Fill the pan with ¼ of the batter. Scatter raspberries and cover with another ¼ of the batter. Repeat this step in another pan of the same size to create the second layer.
  • Place pans in the oven and bake for 25-30 minutes or until golden brown on top and baked through.
  • Once the cake is finished baking, set it aside to cool and start on the filling.

Raspberry Filling

  • Place cream cheese in a mixing bowl and beat with a mixer until smooth.
  • Add raspberries and mix into cream cheese until evenly distributed.
  • Add cool whip and sugar to the bowl and beat to combine.

Put It All Together

  • Once the cake is completely cooled, set a mound of filling atop of the bottom cake layer and spread until reaching the outer edges. Cover with the second cake layer.
  • If desired, use the remaining filling to top the cake and cover the sides in a thin layer.
  • Top the cake with any remaining raspberries for decoration. Serve right away or place in the fridge for an hour or two for the filling to chill.
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