Simply a summery pleasure dream is this raspberry sour cream cake. It tastes fruity, delicate, airy, soft and incredibly delicious. On warm summer days, the cake is perfect both for dessert after a long day at work and for a special occasion. With its three thick colorful layers in red, white and yellow, it’s an eye-catcher on the dining table. You’ll find a detailed raspberry sour cream cake recipe with exact quantities and step-by-step instructions at the very bottom here.
A summer hit made from three delicious components
The raspberry sour cream cake tastes really summery and is a real taste hit on warm days. The pound cake base is very fluffy and soft. It combines ideally with the delicate sour cream filling. The cake is completed by the fruity raspberry filling with its sweet and sour taste.
True eye-catcher with three colorful layers
The cake base in yellow, the sour cream filling in white and the raspberry jelly in red – with the three colorful layers, the raspberry sour cream cake is a real eye-catcher and guaranteed to enchant everyone at the dining table. This makes it perfect not only for dessert during the week or on the weekend for your loved ones, but also for a party with lots of guests.
Replace raspberries with other fruits
Instead of raspberries, you can also make this sour cream cake with other fruits. For example, how about cherries, strawberries, currants or blueberries? Both fresh and frozen berries will work. If you use fresh fruits, you don’t have to heat them beforehand to let them thaw, but add the mixture of sugar and pectin directly to them and then bring them to a boil.
What can I use instead of pectin?
Apple pectin in the raspberry filling ensures that it remains stable. When buying pectin, make sure it is pure apple pectin without sugar or other additives. Study the ingredient list on the packaging. Alternatively, you can use red cake glaze or the vegetable gelling agent agar-agar instead of pectin. In this case, prepare the fruit filling according to the instructions for the cake glaze or agar-agar.
This raspberry sour cream cake is
sweet and sour,
not too sweet,
with three colorful layers,
an eye-catcher on the dining table,
ideal summer cake,
perfect for a special occasion or for dessert during the week,
easy to make with ordinary ingredients.
Raspberry sour cream cake recipe
The raspberry sour cream cake is not that difficult to make. First you quickly bake a pound cake base, then briefly cook the sour cream and then the raspberry filling. After you have layered the three components on top of each other, the cake just has to set. Here you can get a rough idea of how the preparation works and what you need for the recipe. The exact quantities and step-by-step instructions for making the raspberry sour cream cake can be found below in the box recipe.
For the cake base you need
and vanilla – vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
For the sour cream layer you need
sour cream, of course,
For the raspberry layer you need
raspberries – I had frozen ones,
and apple pectin.
How to make raspberry sour cream cake: here’s how (Check out the detailed recipe below.)
Make a batter with the ingredients for the cake base, pour it into the springform pan and bake it at 150 °C for about 30 minutes. Allow the cake base to cool and then place it back into the springform pan lined with baking paper.
For the sour cream layer, mix all the ingredients in a saucepan and simmer the mixture briefly until it thickens. Spread the hot sour cream mixture on the cake base in the springform pan and let it cool.
For the raspberry layer, slowly heat frozen raspberries until they are thawed. Then stir in sugar mixed with apple pectin and simmer for a few minutes until thickened. Allow the raspberry filling to cool to warm and then spread it on top of the cream layer in the springform pan. Now chill the cake to set. Finished!
How to make raspberry sour cream cake: tips and tricks
You can adjust the amount of sugar for the cake base, the sour cream layer and the raspberry filling according to your taste.
Instead of raspberries you can use other fruits.
You can also use fresh raspberries instead of frozen ones. In this case, put them directly into the saucepan with the mixture of sugar and pectin and bring to a boil.
When buying pectin, make sure it is pure apple pectin without sugar or other additives. Study the ingredient list on the packaging.
Instead of apple pectin, you can use agar-agar or cake glaze. In this case, prepare the raspberry filling according to the instructions on the package.
Stir the batter for the cake base not too long, but only briefly until it reaches a homogeneous consistency.
Use a wooden skewer to check if the cake base is baked.
You can also make the cake in a larger springform pan instead of a Ø 20 cm baking pan. Then your cake will be lower and have thinner layers. Note that the baking time for the cake base may be shorter in this case.
Did you make the raspberry sour cream cake using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and enjoyed the summery cake.
Simply a summery pleasure dream is the raspberry sour cream cake. It tastes fruity, delicate, airy, soft and incredibly delicious. On warm summer days, cake is perfect both for dessert after a long day at work and for a special occasion. With its three thick colorful layers of red, white and yellow, it's a showstopper on the dining table. Follow this recipe to make the raspberry sour cream cake yourself.
Line the bottom of the springform pan with baking paper and grease the edges with vegetable oil.
Mix eggs, sugar, vanilla and salt until homogeneous.
Add milk and vegetable oil and mix again until homogeneous.
Mix flour with baking powder, add it to the liquid egg-milk mixture and mix briefly to form a thick batter.
Pour the batter into the springform pan, bake the cake in the preheated oven at 150 °C top and bottom heat for about 30 minutes and let it cool down.
Preparation of the sour cream filling
Line the bottom of the springform pan with baking paper. Grease the edge of the springform pan with vegetable oil, cut more baking paper into strips about 5 cm wider than the height of the edge of the springform pan, and stick the strips of baking paper to the edge of the greased springform pan from the inside so that the baking paper is about 5 cm above the edge.
Place the cooled cake layer in the springform pan.
Add sour cream, milk, sugar and cornstarch to a heavy-bottomed saucepan and whisk thoroughly until there are no lumps.
Bring the sour cream mixture to a boil, stirring constantly, and then continue to cook, stirring, until well thickened, about 1 minute.
Remove the sour cream mixture from the heat and immediately stir in vanilla.
Spread the hot sour cream mixture evenly on the cake base in the springform pan and let it cool to room temperature.
Preparation of the raspberry filling
Mix sugar and apple pectin.
Put frozen raspberries in a saucepan and heat them slowly until they are thawed and juices have formed.
Stir sugar with apple pectin into the raspberries, bring the mixture to a boil, stirring constantly, and then simmer, stirring, for 2-3 minutes until slightly thickened. Let it cool to warm, stirring occasionally.
Spread the warm raspberry mixture over the sour cream layer in the springform pan and refrigerate the cake for about 8 hours or overnight to set.
Then carefully remove the sides of the springform pan and the baking paper from the cake.
You can adjust the amount of sugar used for the cake base, the sour cream layer and the raspberry filling to taste.
When buying pectin, make sure it is pure apple pectin without sugar or other additives.
Instead of apple pectin, you can use agar-agar or cake glaze. In this case, prepare the raspberry filling according to the package instructions of the appropriate agent.
Mix the batter for the cake base only briefly until it reaches a homogeneous consistency.
The time needed to cool down the cake base and the raspberry filling is not included in the preparation time.
Note the detailed tips and tricks for making the raspberry sour cream cake at the top of the post.