Easter is just around the corner and this raspberry soufflé cake is a perfect dessert to wow your guests. I’ve made many versions of this cake before, but this one is my own. Beautiful layers, the cake sponge is light and fluffy, and soufflé is packed with delicious raspberry flavor. Fresh raspberries give it a slight tartness, and the frosting tastes like vanilla ice cream. So delicious!
Ingredients
Sponge Cake
8 eggs
¾ cup of granulated white sugar
1 cup of all purpose flour
Soaking syrup for sponge
4 tablespoons of raspberry jello (use a 6 oz pack and measure out 4 tablespoons, reserve the rest for soufflé)
½ cup hot water
1 cup of cold milk
Soufle
½ of 8 oz pack cream cheese room temperature
½ cup of granulated white sugar
3 cups of heavy whipping cream
½ cup of raspberry jello ( use a 6 oz pack and measure out ⅓ cup)
3 envelopes of Knox unflavored gelatine
2 teaspoons of vanilla extract
of hot water
¾ cup of cold water
12 oz pack of raspberries
Frosting
8 oz pack of cream cheese room temperature
1 cup of granulated white sugar
2 teaspoons of vanilla extract
4 cups of heavy whipping cream
Making the sponge cake:
1. Preheat the oven to 350 degrees fahrenheit. Place 8 whole eggs in a deep bowl and completely submerge them in really warm water (borderline hot) for 7-10 minutes. The eggs will turn out fluffier when they’re warm. Remove them from water and wipe with paper towels, then crack them into a stand mixer bowl. Using a stand mixer beat the eggs with 3/4 cup of sugar on high speed for about 15 minutes until thick and fluffy. Slowly add 1 cup of flour sifting while folding the flour in gently. Make sure you only mix going one direction. For example if you’re mixing clockwise, only mix clockwise, do not switch directions. Fold the flour in well to make sure there’s no air pockets left filled with flour. Grease a round 9 inch baking pan with baking spray and empty your batter in to the pan. If you have a springform pan it would work even better. Bake at 350 degrees for about 30-35 minutes. Insert a toothpick in to your cake, if it comes out clean that means the sponge is ready.
2. Pull the sponge cake out of the oven, place it on a cooling rack, and let it cool completely at room temperature.
3. Take the sponge cake off the cooling rack and cut it carefully in two horizontally with a serrated knife.
Soaking syrup for sponge
4. Dissolve 4 tablespoons of raspberry jello in 1/2 cup of hot water. Once jello looks fairly clear add 1 cup of cold of milk and mix. You can use any kind of milk, I used 2%. Place the sponge back on a cooling rack. Soak both pieces of sponge cake with this syrup. Use a spoon to distribute the syrup evenly. Line a round 9 inch baking pan with a few layers of plastic wrap. Cut strips of parchment paper and put them against the walls of the baking pan, then place the top piece of the sponge cake in to the pan. We’re going to use the bottom piece for the top since it’s usually more flat.
Making the raspberry soufflé
5. Using a hand mixer, beat 1/2 8 oz pack of room temperature cream cheese with ½ cup of sugar (in a stand mixer bowl) until smooth. Add 2 teaspoons of vanilla extract and beat a little more. Using a stand mixer slowly add 3 cups of heavy cream while mixing on low speed. Stop the mixer every few seconds and scrape the walls and the bottom of the bowl with a spoon until there’s no more cream cheese stuck to the bowl. Turn the speed up to high and beat until the is cream smooth and thick, about 5-10 minutes. Make sure not to over beat.
6. In a small sauce pan mix 3 envelopes of Knox gelatine with ¾ cup of cold water and let it bloom for about 5 minutes. Place the gelatine on medium/low heat for a couple of minutes unlit it’s completely dissolved. Do tot let it boil or simmer. Now dissolve ½ cup of raspberry jello in ½ cup of hot water. Mix gelatin and raspberry jello together and add about 4 ice cubes to cool it a little. Turn your stand mixer on low speed and slowly pour in the jello. Turn the speed up to high and beat until mixed well. Turn off the mixer and scrape off the walls and the bottom of the bowl, then beat for a few more seconds. Your soufflé is ready.
7. Empty the soufflé in to the pan you have prepared. If the soufflé is still too runny place it in the refrigerator for a few minutes before pouring it into the pan, just until it thickens a little more. Make sure not to leave it in there long because it sets really quick in the cold.
8. Rinse, drain, and pat the raspberries dry, then press them gently into the soufflé. Refrigerate for at least 4 hours. Preferably overnight. Wrap the second piece of cake sponge with plastic wrap
and refrigerate it as well.
Frosting
9. Use a stand mixer to mix an 8 oz pack of room temperature cream cheese with 1 cup of sugar until smooth. Add 2 teaspoons of vanilla extract and mix a little more. Slowly add 4 cups of heavy cream while mixing on low speed. Stop the mixer every few seconds and scrape the walls and the bottom of the bowl with a spoon until there’s no more cream cheese stuck to the bowl. Turn the speed to high and beat until the cream is smooth and thick, about 5-10 minutes. It should have a stiff peak, but make sure not to over beat. Use a pastry bag or cut small tip off of 1 gallon ziplock bag and insert a cake decorating tip. I used a Wilton 2D for the roses. Fill the bag with about 1/4 of the frosting and refrigerate.
10. Remove cake from the pan and gently unwrap it.
11. Place it on a cake stand and add a thick layer of frosting.
12. Place the second cake sponge on top and cover the whole cake in frosting. Remove the pastry bag from the refrigerator and pipe out roses, then top them off with fresh raspberries.
Tada!
Beautiful and so delicious! I love that it’s not overly sweet which is how we usually like our dessert. Everyone that tried this cake absolutely loved it, and you will too!
- 8 eggs
- ¾ cup of granulated white sugar
- 1 cup of all purpose flour
- 4 tablespoons of raspberry jello (use a 6 oz pack and measure out 4 tablespoons, reserve the rest for mousse)
- ½ cup hot water
- 1 cup of cold milk
- ½ of 8 oz pack cream cheese room temperature
- 1/3 cup of granulated white sugar
- 2 cups of heavy whipping cream
- ⅓ cup of raspberry jello ( use a 6 oz pack and measure out ⅓ cup)
- 2 envelopes of Knox unflavored gelatine
- 2 teaspoons of vanilla extract
- 1 cup of water ( divided)
- 12 oz pack of raspberries
- 8 oz pack of cream cheese room temperature
- 1 cup of granulated white sugar
- 2 teaspoons of vanilla extract
- 3 ½ cups of heavy whipping cream
- Preheat the oven to 350 degrees fahrenheit. Place 8 whole eggs in a deep bowl and completely submerge them in really warm water (borderline hot) for 7-10 minutes. The eggs will turn out fluffier when they're warm. Remove them from water and wipe with paper towels, then crack them into a stand mixer bowl. Using a stand mixer beat the eggs with 3/4 cup of sugar on high speed for about 15 minutes until thick and fluffy. Slowly add 1 cup of flour sifting while folding the flour in gently. Make sure you only mix going one direction. For example if you're mixing clockwise, only mix clockwise, do not switch directions. Fold the flour in well to make sure there's no air pockets left filled with flour. Grease a round 9 inch baking pan with baking spray and empty your batter in to the pan. If you have a springform pan it would work even better. Bake at 350 degrees for about 30-35 minutes. Insert a toothpick in to your cake, if it comes out clean that means the sponge is ready.
- Pull the sponge cake out of the oven, place it on a cooling rack, and let it cool completely at room temperature.
- Take the sponge cake off the cooling rack and cut it carefully in two horizontally with a serrated knife.
- Dissolve 4 tablespoons of raspberry jello in 1/2 cup of hot water. Once jello looks fairly clear add 1 cup of cold of milk and mix. You can use any kind of milk, I used 2%. Place the sponge back on a cooling rack. Soak both pieces of sponge cake with this syrup. Use a spoon to distribute the syrup evenly. Line a round 9 inch baking pan with a few layers of plastic wrap. Cut strips of parchment paper and put them against the walls of the baking pan, then place the top piece of the sponge cake in to the pan. We're going to use the bottom piece for the top since it's usually more flat.
- Using a hand mixer, beat 1/2 8 oz pack of room temperature cream cheese with 1/3 cup of sugar (in a stand mixer bowl) until smooth. Add 2 teaspoons of vanilla extract and beat a little more. Using a stand mixer slowly add 2 cups of heavy cream while mixing on low speed. Stop the mixer every few seconds and scrape the walls and the bottom of the bowl with a spoon until there's no more cream cheese stuck to the bowl. Turn the speed up to high and beat until the is cream smooth and thick, about 5-10 minutes. Make sure not to over beat.
- In a small sauce pan mix 2 envelopes of Knox gelatine with 1/2 cup of water and let it bloom for about 5 minutes. Place the gelatine on medium/low heat for a couple of minutes unlit it's completely dissolved. Do tot let it boil or simmer. Now dissolve 1/3 cup of raspberry jello in 1/2 cup of hot water. Mix gelatin and raspberry jello together. Turn your stand mixer on low speed and slowly pour in the jello. Turn the speed up to high and beat until mixed well. Turn off the mixer and scrape off the walls and the bottom of the bowl, then beat for a few more seconds. Your mouse is ready.
- Empty the mousse in to the pan you have prepared. You need to do it right away because the cream starts to set pretty quickly.
- Rinse, drain, and pat the raspberries dry, then press them gently into the soufflé. Refrigerate for at least 4 hours. Preferably overnight. Wrap the second piece of cake sponge with plastic wrap
- and refrigerate it as well.
- Use a stand mixer to mix an 8 oz pack of room temperature cream cheese with 1 cup of sugar until smooth. Add 2 teaspoons of vanilla extract and mix a little more. Slowly add 3 1/2 cups of heavy cream while mixing on low speed. Stop the mixer every few seconds and scrape the walls and the bottom of the bowl with a spoon until there's no more cream cheese stuck to the bowl. Turn the speed to high and beat until the cream is smooth and thick, about 5-10 minutes. It should have a stiff peak, but make sure not to over beat. Use a pastry bag or cut small tip off of 1 gallon ziplock bag and insert a cake decorating tip. I used a Wilton 2D for the roses. Fill the bag with about 1/4 of the frosting and refrigerate.
- Remove cake from the pan and gently unwrap it.
- Place it on a cake stand and add a thick layer of frosting.
- Place the second cake sponge on top and cover the whole cake in frosting. Remove the pastry bag from the refrigerator and pipe out roses, then top them off with fresh raspberries. Tada! Beautiful and so delicious! I love that it's not overly sweet which is how we usually like our dessert. Everyone that tried this cake absolutely loved it, and you will too!
This cake looks delishious.
Thank you so much!