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Honey Raspberry Cake

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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 1010kcal
Author Dina


For the cake

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


  • 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.


* The most accurate way to measure flour is to scoop it into a measuring cup using a spoon. Then scrape off the excess flour with the edge of a knife.


Calories: 1010kcal | Carbohydrates: 98.8g | Protein: 22.2g | Fat: 62.9g | Saturated Fat: 27g | Cholesterol: 293mg | Sodium: 354mg | Fiber: 8.5g | Sugar: 62.9g