This Honey Raspberry Cake is made with fluffy layers of honey cake smothered between a sweet dulce de leche cream, fresh raspberries, and coated in chopped walnuts.
You will also love this delicious and beautiful Berry Chantilly Cake. Such a gorgeous and delicious cake recipe to add to your summer menu plan!
This recipe was originally posted March 21, 2015, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Easy Honey Raspberry Cake Recipe
There are so many different cakes out there, the flavor combinations are endless. In the past year, I’ve been trying to come up with new cake recipes for the blog, so I’ve had had my fair share of cakes. Some were delicious at first but after a few bites, I’d feel kind of sick. Some cakes are just too heavy and sweet for me to enjoy.
This cake is very different. It has a subtle hint of honey in the batter and a nice tartness from the fresh raspberries in each layer. The cream is still pretty sweet, but the raspberries do a great job of balancing it all out. It’s such a light, yet a satisfying cake, it’s hard to stop eating it.
Ingredients Needed for Raspberry Cake
Eggs
Sugar
Honey
Baking Soda
Lemon Juice
Flour
Cream Cheese
Dulce de Leche
Sour Cream
Whipping Cream
Raspberries
Walnuts
Note: Originally this cake recipe was baked in a 12-inch pan as seen in the photos below. I have updated the recipe to fit a 10-inch cake instead. A 10-inch cake seemed to be the preferred cake size by most of my readers, therefore the cake layers will be a little thicker than pictured in step 14.
How to Make Honey Raspberry Cake
Begin by printing the recipe below and going over the ingredients list and directions. You will start by following the directions to make the sponge cake. Once it has cooked, you will allow it to cool. While the cake is cooling, you will begin making the cream layer to go between the layers of cake. Follow the directions carefully to make sure you don’t overwhip any of the ingredients.
Once the cake has cooled properly, you will slice each in half to create four layers. Follow the directions for layering the cake, cream, and raspberries until completed. You will finish by adding chopped walnuts to the outside of the cake, and fresh raspberries on top.
You can add extra raspberries and fresh mint to the top to add extra flavor and to make the cake look more beautiful.
More Amazing Cake Recipes
Baking a cake is one of those amazing culinary arts that seems overwhelming, but is truly easier than you can imagine. I love this raspberry cake, even though it does take some time to prepare. Once you’ve learned the in’s and out’s of preparing a cake, you will find future recipes easier to manage.
- Homemade Strawberry Bundt Cake
- Kiev Cake with Infused Buttercream
- Chocolate Mousse Cake Recipe with Raspberries
- Russian Royal Cake Recipe
- Tiramisu Cake Recipe
Honey Raspberry Cake
Ingredients
For the cake
- 8 large eggs
- 1 cup granulated sugar
- 1/2 cup honey
- 1 tsp baking soda
- 1-2 tsp lemon juice
- 1 3/4 cup all-purpose flour sifted *(properly measured)
For the filling
- 8 oz cream cheese softened
- 3/4 cup boiled sweetened condensed milk dolce de leche
- 1 1/2 cup sour cream (full fat like Dairgold brand)
- 2 cups pastry pride or 2 cups high fat heavy whipping cream + 1/4 cup sugar +1 tsp vanilla
- 24 oz fresh raspberries
- 2 cups walnuts chopped
Instructions
- Line 2 (10 inch) baking pans with parchment paper. Spay a generous amount of nonstick spray on the bottom and sides of each pan.
- In a stand mixer, lightly beat eggs just until bubbles form.
- Slowly add in the sugar and beat on high speed for about 10-12 minutes or until the mixture becomes thick and airy.
- Warm the honey in the microwave for about 15 seconds and slowly add it to the batter while the mixer is on medium speed.
- As you add in the baking soda, squeeze the lemon juice on top so that all of the baking soda becomes fizzy.
- Using a large whisk fold in the sifted flour. You don't want to mix vigorously. Folding the batter slowly will help retain its air consistency.
- Once the flour is folded in well, pour the batter into to 2 (10 inch) round cake pans.
- Preheat the oven to 350 degrees Fahrenheit and bake for 10 minutes. Drop the temperature to 340 degrees and bake for another 10 minutes. A good way to know if the cake is done, is by piercing the center with a toothpick... If the toothpick comes out clean, it's done baking. The cake will seem a bit dark compared to most cakes, that's because of the honey in the batter.
- Once the cake is done, remove it from the oven and let it cool for a few minutes. Transfer the cake to a cooling rack and let it cool down completely.
- Using a handheld mixer, combine the softened cream cheese and boiled condensed milk. I always have boiled condensed milk at home. If you don't, you can make your own by submerging a can of condensed milk in water, and boiling it for 2-3 hours. Make sure it's completed cooled before using.
- carefully add the sour cream to the cream cheese mixture and set aside. Use a spatula to fold the sour cream in. Over beating it will make it runny.
- If you're using pastry pride, beat it with the whisk attachment on high speed until stiff peaks form. If you don't have pastry pride, beat cold (high fat) heavy whipping cream, 3 tbsp sugar, and 1 tsp vanilla on high speed until stiff peaks form.
- Gently fold the cream cheese mixture to the pastry pride (or whipped heavy cream mixture) until well incorporated. Do not over beat, over beating will make the cream runny.
- Slice each cake in half so you end up with 4 layers.
- Lay 4 pieces or parchment paper onto the dish you plan to serve the cake on. That way, when you're done decorating the cake, you just pull out each piece one by one and your serving dish is nice and clean.
- Spread a generous amount of the cream onto the first layer of cake then add an even layer of raspberries on top.
- Add the next cake layer and repeat step 15. You should end up with 3 layers of raspberries and cream.
- Place the 4th cake layer on top and spread the rest of the cream on the top and sides of the cake.
- Chop the walnuts and sprinkle them over the entire cake. You can leave the cake as is, or you can decorate it however you want.
Notes
Nutrition
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Chris says
When and how do I add baking soda with lemon juice? Do I mix baking soda with flour and then add into batter alongside with lemon juice? Or do I mix baking soda with lemon separately and then add before adding flour? Or do I add baking soda to batter, and squirt lemon juice in batter right after?
I hope I’m not too confusing!
Thank you in advance.
Dina says
Hi Chris 🙂 No worries, I am happy to help! You want to put the baking soda and the lemon juice into a separate bowl. Mix to activate it. Then add it to the batter. Hope that helps! Let me know how this cake goes! 🙂
Yana says
Could I make the cream a day prior to decorating ? Thank you ☺️
Dina says
Hi Yana 🙂 Yes, you can make the cream the day before decorating the cake. I hope you love this honey raspberry cake! 🙂
Lena says
This cake was fantastic! I used 9” cake pans and they turned out tall but cooked perfect with the recommended time. The cream perfectly compliments the cake. It was delicious and a hit on Easter!
Dina says
Hi Lena 🙂 I am so happy that this cake turned out perfectly with those 9in cake pans! Glad that this recipe was a hit on Easter! Thank you so much for your awesome feedback! 🙂
Veronica says
Good afternoon, this is Verónica. Thank you for teaching us how to bake more delicious with your touch of love to the kitchen Dina.
I live in the beautiful city of San Diego, California.
I would like to ask if you may be able to teach us how to do all the process of making this delicious cake with a Video?
Thank you!.
Dina says
Thank you for your kind words, Veronica 🙂 I will add this recipe to my list of videos to publish. It’s definitely a crown pleasing cake 🙂
oriana says
the best cake recipe ! everyone loves it and i keep doing it , again, again and again; i have made a few changes but still delicious!
Thanks
Dina says
Thank you so much, Oriana! I am so glad you love this recipe so much!
Tina says
I have a question, when layers are baked, the middle of my cake sinks down so it’s hard to cut it in half without having a hole in one of them, am I doing something wrong?
Other than that really easy and yummy cake!
Dina says
Hi Tina 🙂 Glad you were able to enjoy this cake even with the sunken layer. There can actually be a few reasons why the cake sank in the middle. These are actually very delicate cake layers. Opening the oven too soon can cause sudden temperature changes and sink the cake. Over aerating can incorporate too much air in the batter. Underbaking the cake. Different size pan. Hard to pinpoint the exact reason. I hope that helps clarify 🙂 Thank you for taking the time to leave your feedback and ask for assistance!
Angelina says
Is boiled condensed milk dulce de leche?
simplyhomecooked says
Yes, as long as its the sweetened condensed milk.
Marina Bratkov says
I made this cake. Its really 👍
simplyhomecooked says
Thank you Marina!Happy you enjoyed this raspberry cake! Thank you for your feedback 🙂
Xing Dong says
I will try it！Thanks！
simplyhomecooked says
Hi Xing, I hope you enjoy this honey raspberry cake!
Olya K says
I made this cake for Mother’s Day and it was Perfect!
This cake is so easy and simple to make. It has so much amazing flavor. It’s super soft and moist, it just melts in your mouth. Highly recommend!
simplyhomecooked says
Thank you so much for your awesome review Olya! I’m so happy to hear you enjoyed the honey raspberry cake recipe 🙂
Natasha G says
Hello Dina, I have to give this cake 10 stars!! I made it this afternoon & we had it with family this eve. It was perfect ♥️ Thank you so much for the recipe! Everybody loved it!!
simplyhomecooked says
Thank you so much, Natasha! I love hearing such amazing feedback! Thank you for taking the time to write such kind words 🙂
Angie says
Loved the cake the first time I made this!! But I want to make the cake layers ahead of time and was wondering if I can store them on the counter top or do I have to put them in the fridge ?
simplyhomecooked says
Hi Angie, I’m glad you like the cake 🙂 I usually make my cake layers a day in advance, wrap them in paper towels and plastic wrap and leave them on the counter.
Alla K. says
Hello.. I would say it’s such a pleasure… But kindly note , I prefer the 12 inches version more. The size and height is just good. I’ve saved a screenshot of the first version and I’m very about happy about it.
Today, I baked a cake of 10 inches and it turned out perfect.
Personally I like it when cakes are of medium height, they’re convenient to eat;).
simplyhomecooked says
Thank you for your feedback Alla. I’m glad you enjoyed both versions.The 12 inch version is definitely nice for large parties.
Tatyana S says
This is one of my favorite cake now, I love that it’s not too sweet cake, it’s just perfect 👌🏻
I was wondering could u adjust the recipe to me for a 9inch cake pan, cuz I want to make it small in size if that’s possible?
simplyhomecooked says
Hi Tatyana, I’m not too sure how the cake will turn out if I adjust the recipe with out actually trying it myslef. I would reduce the recipe down by a quarter. So instead of 8 eggs, use 6. As followed, reduce all the other ingredients down one quarter. Again, I’m not too sure how it will turn out. I would like to give it a try next time I bake this cake.
Valya says
Oh this cake is a bomb! Absolutely delicious! thanks for the recipe
Valya says
Where do you buy Pastry Pride cool whip at?
simplyhomecooked says
Hi Valya, I buy it from a store called Cash & Carry.
Alla says
Thank you for the recipe. Made this cake for family and everyone loved it. It wasn’t too sweet- (which is what we like) and the raspberries were so perfect in this cake! Thanks again. A favorite for us now!
simplyhomecooked says
Alla I’m so glad to hear you all enjoyed the cake! 🙂 Its also one of my favorite cakes because it inst too sweet.
Julia says
Hi there! I made this cake today for hubby for Father’s Day and while we haven’t ate it yet, I can’t wait to try it tomorrow! The cream turned out soooo yummy 🙂 For the crumbs, I mixed walnuts with graham cracker crumbs and it turned out really good 🙂 Here’s a pic of mine, thanks for the recipe!
https://farm1.staticflickr.com/484/18975513196_ecd034c35a_z.jpg
simplyhomecooked says
Julia your cake looks amazing! I cant wait for you and your hubby to try it! Graham cracker crumbs are such a good idea. I will have to try that next time I make this cake 😉 Hey, if happen to have an Instagram it would be awesome if you would upload that picture and tag me in it 🙂
Julia says
The cake tastes amazing :))) thanks again! What hashtag should I use on Instagram?
Julia says
Think I figured it ou 🙂
simplyhomecooked says
Awesome! So glad you loved it 🙂 Whenever you share my recipes on Instagram hashtag #simplyhomecooked and tag me in it with @simplyhomecooked. Thanks again for sharing. I really appreciate it 🙂
Thalia @ butter and brioche says
This layered raspberry cake looks incredible! You definitely can cut me a slice right now.
simplyhomecooked says
Thank you Thalia I wish I could 😉
Katy | Her Cup of Joy says
I love the flavor combination in this cake, the condensed milk cream works so well with the honey layers! I can taste it in my mouth lol!
simplyhomecooked says
This is one of my favorite cakes for that very reason 😉 I’m glad you enjoyed it Katy 🙂