As I watch the vibrant red of raspberries swirl into a glossy glaze, I can’t help but feel a sense of nostalgia. Raspberry Lamington Cake has always been a delightful treat in my family, combining soft layers of cake with a playful splash of color and flavor. This cake is not just a dessert; it’s a celebration of joy, especially when friends gather around the table, eager for a slice.
When the craving for something homemade strikes, this delicious recipe shines. The blend of creamy mascarpone and luscious raspberry jam creates a mouthwatering sensation that makes it impossible to eat just one piece. Plus, this cake is a breeze to whip up, perfect for those who want to impress without breaking a sweat! So, whether you’re planning a special occasion or just need a sweet escape from takeout meals, let’s dive into making this delightful Raspberry Lamington Cake together. Your kitchen will thank you for the unforgettable aroma that fills the air!
Why is Raspberry Lamington Cake a must-try?
Irresistible flavor awaits with every slice, thanks to the luscious raspberry glaze elevating the soft cake layers. Easy to make, this recipe requires minimal baking skills, ensuring anyone can shine in the kitchen. Versatile enough for any occasion, it’s perfect for brunch, parties, or a cozy afternoon treat. Show-stopping appeal with its vibrant colors and coconut sprinkle will impress your guests, making it a conversation starter. Need a sweet escape? Try this delightful treat that outshines any fast food option; it’s homemade goodness at its finest!
Raspberry Lamington Cake Ingredients
• Here’s everything you need to create this delightful dessert!
For the Cake
- 245 g Full Fat Milk – Provides a rich flavor, keeping the cake moist and tender.
- 90 g Unsalted Butter – Adds a creamy richness; make sure it’s at room temperature for easy mixing.
- 50 g Vegetable Oil – Contributes to the soft texture of the cake, allowing it to retain moisture.
- 14 g Vanilla Extract – Enhances the overall flavor profile with a warm, sweet touch.
- 4 Large Eggs – The backbone of the batter, creating structure and richness.
- 200 g Caster Sugar – Sweetens the cake perfectly; feel free to adjust for personal taste.
- 1 tbsp Baking Powder – Ensures the cake rises beautifully, giving a light and fluffy texture.
- 300 g All-Purpose Flour – The main body of the cake; sifted for a smooth and airy mixture.
- Pinch of Salt – Balances the sweetness and brings out the flavors of the other ingredients.
For the Raspberry Glaze
- 40 g Raspberry Jam – Adds a bold tartness and bridges the flavors of the cake with the frosting.
- 80 g Warm Milk – Ensures the glaze is easily spreadable and silky smooth.
- 465 g Powdered Sugar – Sweetens and thickens the glaze; adjust for your desired consistency.
- 1 tbsp Pink Food Gel (optional) – For an eye-catching color that makes the glaze pop!
For the Chantilly Cream
- 300 g Heavy Cream – Whips up fluffy, rich cream that complements the raspberry flavors.
- 250 g Mascarpone – Adds a luxurious creaminess that takes the dessert to the next level.
- 1 tbsp Vanilla Bean Paste or Extract – Introduces delightful specks of vanilla; the flavor is unmatched!
- 200 g Caster Sugar – Sweetens the cream mixture, allowing the raspberry flavors to shine through.
Now that you have the ingredients ready, let’s roll up our sleeves and get started with baking this unforgettable Raspberry Lamington Cake!
How to Make Raspberry Lamington Cake
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Preheat the oven to 170°C (340°F) or 150°C (300°F) if using a fan oven. Place the oven rack in the middle to ensure even baking and perfect cakes.
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Prepare the cake tins by lightly oiling the bottoms of two 20cm (8-inch) cake tins and lining them with baking paper. This will help the cakes release easily once baked.
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Whisk together the all-purpose flour, baking powder, and salt in a large mixing bowl until well combined. This helps to aerate the flour for a lighter cake.
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Beat the eggs in another bowl until frothy. Gradually add in the caster sugar while continuing to beat until the mixture turns thick and pale—this should take about 3-4 minutes.
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Fold the dry mixture into the egg mixture slowly, a little at a time, until no dry flour remains. Take care to avoid overmixing for a fluffy texture.
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Heat the full fat milk and unsalted butter in a small saucepan over medium heat until bubbling. Remove from heat and let it cool slightly before adding to the batter.
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Combine the cooled milk mixture, vegetable oil, and vanilla extract with the batter. Mix gently to ensure everything is evenly integrated but still light and airy.
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Divide the batter equally between the prepared tins, tapping them gently to release any air bubbles that may have formed.
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Bake the cakes for 30-32 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly at this point!
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Cool the cakes in the tins for about 10 minutes, then transfer them to a wire rack to cool completely before assembling.
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Trim the tops of the cooled cakes if desired to create even layers for a professional finish—this step is optional but makes a nice presentation.
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Mix the warm milk, raspberry jam, powdered sugar, and pink food gel (if using) in a mixing bowl until smooth and glossy to create the glaze.
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Blend the heavy cream, mascarpone, powdered sugar, and vanilla bean paste in a large bowl until stiff peaks form, creating a luscious Chantilly cream.
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Assemble the cake by placing the bottom layer on a serving plate. Spread raspberry jam over the top, then add a generous layer of Chantilly cream.
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Top with the second cake layer, coat the whole cake in raspberry glaze, and sprinkle with desiccated coconut for that classic Lamington touch.
Optional: Drizzle additional raspberry glaze on top for an extra indulgent look!
Exact quantities are listed in the recipe card below.
Raspberry Lamington Cake Variations
Explore the delightful potential of this cake to make it your own!
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Gluten-Free: Use a gluten-free flour blend to make this delicious cake suitable for those with dietary restrictions. It’s just as fluffy and flavorful!
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Fruit Fusion: Incorporate other berries like blueberries or strawberries for a mixed berry twist, bringing a medley of flavors and colors to your cake.
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Coconut-Free: Substitute desiccated coconut with finely chopped nuts for a nutty crunch that adds texture while still being deliciously indulgent.
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Plant-Based: Swap in almond or oat milk and use flax eggs to create a vegan version, ensuring everyone can indulge without compromise.
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Zesty Twist: Add lemon or orange zest to the batter for a bright citrus flavor, which beautifully complements the raspberry. A little zest goes a long way!
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Chocolate Lovers: Drizzle or dip the cake in dark chocolate for an added layer of richness that pairs surprisingly well with the raspberry.
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Spicy Kick: Whisk in a pinch of cayenne pepper or ground ginger for a subtle heat that elevates this sweet dessert unexpectedly.
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Cheesecake Layer: Fold in some cream cheese in place of mascarpone for the Chantilly cream to create an irresistibly tangy cream layer that pairs wonderfully with the sweetness of the glaze.
Let these variations inspire your baking adventure, adding your personal touch to this charming dessert!
Expert Tips for Raspberry Lamington Cake
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Room Temperature Butter: Make sure your unsalted butter is at room temperature before mixing. This helps achieve a smooth, creamy batter and avoids lumps.
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Avoid Overmixing: When folding the dry ingredients into the wet ingredients, mix gently until just combined. Overmixing can lead to a dense cake instead of the light, fluffy texture you want in your Raspberry Lamington Cake.
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Check for Doneness: Use a toothpick to test if your cakes are done. If it comes out clean or with a few moist crumbs, they’re ready to cool.
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Cooling Time: Let the cakes cool completely before you assemble. This prevents your glaze and Chantilly cream from melting and sliding off.
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Customize the Glaze: Don’t hesitate to adjust the sweetness of the raspberry glaze to your taste. If it’s too sweet, a little lemon juice can brighten the flavor beautifully.
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Layering Technique: When assembling, ensure the bottom layer has a good spread of raspberry jam and Chantilly cream. This creates a delicious and visually appealing stack for your Raspberry Lamington Cake!
What to Serve with Raspberry Lamington Cake?
The perfect complement to your delightful pastry, creating a memorable dining experience everyone will cherish.
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Fresh Berries: Brightly colored berries like strawberries and blueberries add a fresh twist that balances the rich flavors of the cake.
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Vanilla Ice Cream: The creamy sweetness contrasts beautifully with the tart raspberry and adds a delightful creaminess to every bite.
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Mint Tea: A soothing herbal tea, its refreshing notes enhance the fruity flavors, making it a perfect pairing for a light dessert.
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Chilled Sparkling Rosé: A bubbly accompaniment adds a celebratory touch, elevating the joyous atmosphere that comes with enjoying cake together.
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Coconut Macaroons: An extra layer of texture is brought with chewy macaroons, echoing the coconut in the lamington and satisfying sweet cravings.
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Chocolate Ganache: For a decadent touch, drizzle warm ganache over each slice for a chocolatey contrast to the raspberry glaze.
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Lemon Sorbet: Its tartness cleanses the palate, providing a bright counterpoint to the rich layers of raspberry and cream in the cake.
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Coffee: A rich espresso or cappuccino rounds out the meal—its robust flavor pairs wonderfully with the sweet, creamy elements of the dessert.
Make Ahead Options
These Raspberry Lamington Cakes are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance; simply cool them completely, then wrap tightly in plastic wrap before refrigerating to maintain moisture and prevent staleness. The same goes for the raspberry glaze—prepare it ahead and store it in an airtight container for up to 24 hours. When you’re ready to serve, just reassemble the cake by layering it with the Chantilly cream, which can also be whipped a day ahead and kept in the refrigerator. This way, you’ll have a delightful dessert ready to impress with minimal effort, making your busy weeknights so much sweeter!
How to Store and Freeze Raspberry Lamington Cake
Room Temperature: Enjoy fresh slices of Raspberry Lamington Cake at room temperature for up to 2 days. Keep it in a covered cake dome to maintain moisture.
Fridge: If storing leftovers, keep the cake in the refrigerator for up to 5 days. Make sure it’s in an airtight container to prevent it from drying out and to keep that creamy filling fresh.
Freezer: Place slices of the Raspberry Lamington Cake in an airtight freezer-safe container and store for up to 3 months. Wrap each slice individually for easy defrosting.
Reheating: Thaw slices in the fridge overnight or leave at room temperature for a couple of hours before enjoying. You can also warm them slightly in the microwave for a cozy treat!
Raspberry Lamington Cake Recipe FAQs
How do I choose ripe raspberries for my cake?
Absolutely! Select plump, vibrant raspberries that are firm to the touch. Avoid any with dark spots or mushy areas, as they may be overripe. Fresh, juicy raspberries enhance the flavor of your Raspberry Lamington Cake, making every bite a delight!
How should I store leftover Raspberry Lamington Cake?
For optimum freshness, store the cake at room temperature for up to 2 days, covered with a cake dome. If you have leftovers, transfer it to the fridge in an airtight container, where it can stay fresh for up to 5 days. This will help retain the moisture of the cake and the creaminess of the filling!
Can I freeze Raspberry Lamington Cake?
Definitely! To freeze, slice the Raspberry Lamington Cake and place the pieces in an airtight freezer-safe container. Ensure you wrap each slice individually in plastic wrap for easy thawing later. It can be safely stored in the freezer for up to 3 months while maintaining its deliciousness!
What should I do if my cake is too dense?
If your Raspberry Lamington Cake turns out denser than expected, it’s likely due to overmixing the batter. Be gentle when folding in the dry ingredients; mix just until combined. Additionally, make sure your baking powder is fresh, as expired leavening agents could have affected the rise!
Is Raspberry Lamington Cake suitable for allergies?
Very! This recipe contains common allergens like eggs and dairy. However, you can adapt it to be more allergy-friendly by using egg substitutes or lactose-free milk alternatives. If you’re accommodating pets, it’s best to keep this sweet treat away from them, as chocolate and raisins, which may be present in related recipes, can be toxic.
Irresistible Raspberry Lamington Cake to Brighten Your Day
Ingredients
Equipment
Method
- Preheat the oven to 170°C (340°F) or 150°C (300°F) if using a fan oven.
- Prepare the cake tins by lightly oiling the bottoms of two 20cm (8-inch) cake tins and lining them with baking paper.
- Whisk together the all-purpose flour, baking powder, and salt in a large mixing bowl until well combined.
- Beat the eggs in another bowl until frothy, adding in the caster sugar gradually until the mixture turns thick and pale—about 3-4 minutes.
- Fold the dry mixture into the egg mixture slowly, a little at a time, until no dry flour remains.
- Heat the full fat milk and unsalted butter in a small saucepan over medium heat until bubbling. Cool slightly before adding to the batter.
- Combine the cooled milk mixture, vegetable oil, and vanilla extract with the batter.
- Divide the batter equally between the prepared tins, tapping gently to release any air bubbles.
- Bake the cakes for 30-32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the tins for about 10 minutes, then transfer to a wire rack to cool completely.
- Trim the tops of the cooled cakes if desired for even layers.
- Mix the warm milk, raspberry jam, powdered sugar, and pink food gel (if using) until smooth for the glaze.
- Blend the heavy cream, mascarpone, powdered sugar, and vanilla bean paste until stiff peaks form.
- Assemble by placing the bottom layer on a serving plate, spreading raspberry jam, then a generous layer of Chantilly cream.
- Top with the second cake layer, coat the whole cake in raspberry glaze, and sprinkle with desiccated coconut.