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Raspberry sour cream cake – recipe for summer cake dream

Raspberry sour cream 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.
Course Dessert
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
cooling time 8 hours
Servings 12


  • Ø 20 cm large baking pan


for the cake base

  • 2 eggs
  • 120 g sugar
  • 70 ml milk
  • 50 ml vegetable oil
  • 150 g flour
  • 4 g baking powder
  • vanilla
  • 1 pinch of salt
  • vegetable oil to grease the baking pan

for the sour cream filling

  • 450 g sour cream
  • 300 ml milk
  • 150 g sugar
  • 80 g cornstarch
  • vanilla

for the raspberry filling

  • 400 g raspberries frozen
  • 50 g sugar
  • 8 g apple pectin


Preparation of the cake base

  • 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.