When the sun shines bright and the air is filled with that sweet sense of nostalgia, there’s nothing quite like indulging in a slice of Raspberry Lamington Cake. This delightful twist on the traditional Australian treat has become a favorite in my kitchen, combining a soft, fluffy vanilla sponge with layers of rich Chantilly cream and a lush, tangy raspberry jam. Each bite brings a burst of flavor, while the vibrant raspberry glaze and delicate desiccated coconut coat create a visually stunning dessert.
I remember the first time I shared this cake at a family gathering; the smiles and compliments just kept coming! It’s the perfect balance of sweetness and moisture, making it a crowd-pleaser for both casual afternoon teas or special celebrations. Plus, with a few simple adjustments, it can cater to gluten-free diets without sacrificing any of its indulgent charm. So, whether you’re bored with the usual treats or longing for something that feels like a warm hug, let’s dive into this delectable recipe and awaken your love for homemade desserts!
Why is this Raspberry Lamington Cake irresistible?
Delightful nostalgia: This cake brings back cherished memories of Australian picnics, making it a perfect choice for family gatherings.
Soft and fluffy texture: The vanilla sponge creates a light base that pairs beautifully with rich Chantilly cream and tangy raspberry jam.
Versatile options: Easily adapt the recipe for gluten-free diets without compromising on flavor—your guests won’t even notice!
Visually stunning: The vibrant raspberry glaze and coconut coating make this dessert a showstopper at any occasion.
Crowd-pleaser: It’s perfect for coffee dates or afternoon teas, winning over everyone with its luscious layers and delightful flavors.
You won’t want to miss out on this recipe as an option for your next dessert table!
Raspberry Lamington Cake Ingredients
For the Sponge Cake
- All-Purpose Flour – Provides structure; substitute with gluten-free flour for gluten-free version.
- Baking Powder – Acts as a leavening agent to help the cake rise.
- Salt – Enhances flavor and balances sweetness.
- Large Eggs (4) – Binds the mixture and adds moisture; use room temperature for best results.
- Caster Sugar – Sweetens the cake and helps achieve a lighter texture; can replace with granulated sugar.
- Full Fat Milk (245g) – Adds moisture; almond milk works for a dairy-free option.
- Unsalted Butter (90g) – Contributions richness and moisture; cube it for easy mixing.
- Vegetable Oil (50g) – Keeps the cake moist; can use canola oil if preferred.
- Vanilla Extract (14g) – Enhances flavor; vanilla bean paste can be used as an alternative.
For the Raspberry Layer and Glaze
- Raspberry Jam (40g) – Adds moisture and flavor to the layers; homemade is recommended for the best results.
- Warm Milk (80g) – Necessary for preparing the raspberry glaze.
- Powdered Sugar (465g) – Sweetens the raspberry glaze; reduce amount for less sweetness.
- Pink Food Gel – Optional but great for adding vibrant color to the raspberry glaze.
For the Chantilly Cream
- Heavy Cream (300g) – Must be cold for proper whipping to create the perfect texture.
- Mascarpone (250g) – Stabilizes the whipped cream, preventing it from collapsing; ensure it’s cold to avoid lumps.
- Vanilla Bean Paste or Extract (1 tbsp) – Adds flavor to the Chantilly cream.
For Finishing
- Desiccated Coconut (200g) – Coats the cake beautifully; use unsweetened if you prefer less sweetness.
This Raspberry Lamington Cake promises to be an irresistible dessert that celebrates flavors and nostalgia alike!
How to Make Raspberry Lamington Cake
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Preheat Oven: Start by preheating your oven to 170°C (340°F) or 150°C (300°F) if using a fan oven. Place your oven rack in the middle to ensure even baking.
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Prepare Cake Tins: Lightly oil the bottoms of two 20cm (8-inch) cake tins and line them with baking paper. This will help your cakes release easily after baking.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until well combined. This step is crucial for ensuring a fluffy texture!
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Beat Eggs and Sugar: In another bowl, whisk the eggs until frothy, then gradually incorporate the caster sugar. Keep beating until the mixture becomes thick and pale, which may take about 5 minutes.
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Combine: Gently fold the dry mixture into the egg mixture little by little, mixing until you see no dry flour left. Don’t overmix, as we want to keep that fluffy texture!
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Heat Milk and Butter: In a small saucepan, heat the full fat milk and cubed unsalted butter over medium heat until bubbles form. Remove from heat and allow it to cool slightly before adding to the batter along with vegetable oil and vanilla extract.
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Bake: Divide the batter evenly between the prepared tins and gently tap them on the counter to release any air bubbles. Bake in the oven for 30-32 minutes or until a toothpick inserted in the center comes out clean.
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Cool Cakes: Once baked, let the cakes cool in the tins for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
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Level Cakes (Optional): To ensure your cake layers are even, you may wish to carefully trim the tops of your cooled cakes with a serrated knife.
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Prepare Raspberry Glaze: In a mixing bowl, combine the warm milk, raspberry jam, powdered sugar, and pink food gel (if using). Stir until smooth and glossy, ensuring there are no lumps!
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Make Chantilly Cream: In a large bowl, blend the cold heavy cream, mascarpone, powdered sugar, and vanilla bean paste until stiff peaks form. Be attentive to avoid overwhipping!
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Assemble Cake: Place the bottom cake layer on a serving plate, spread a generous layer of raspberry jam over it, then pipe or spread a layer of Chantilly cream. Place the second cake layer on top, coat the whole cake in raspberry glaze, and finally sprinkle with desiccated coconut for that iconic finish.
Optional: Serve with fresh raspberries or a sprinkle of icing sugar for an extra delightful touch!
Exact quantities are listed in the recipe card below.
Helpful Tricks for Raspberry Lamington Cake
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Use Room Temperature Eggs: Ensuring your large eggs are at room temperature helps in whipping them to a frothy consistency, leading to a lighter sponge.
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Don’t Overmix: When combining the dry ingredients with the egg mixture, mix gently until just combined. Overmixing can lead to a dense cake—nobody wants that in a Raspberry Lamington Cake!
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Cool Cakes Completely: Allow your cakes to cool completely on a wire rack before decorating. If they’re warm, the raspberry glaze may melt, ruining that beautiful finish.
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Stabilize Chantilly Cream: Incorporating mascarpone into your heavy cream not only enhances the flavor but also stabilizes it, preventing the cream from sagging when layered.
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Store Properly: Keep the assembled cake in an airtight container in the refrigerator for up to three days. For the best experience, bring it to room temperature before serving.
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Make it Gluten-Free: Substitute all-purpose flour with a good quality gluten-free flour blend, ensuring your cake remains just as moist and delicious!
How to Store and Freeze Raspberry Lamington Cake
- Fridge: Keep your Raspberry Lamington Cake in an airtight container for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture.
- Freezer: To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be stored for up to 3 months—just thaw in the fridge overnight before enjoying!
- Reheating: If desired, slice and reheat individual pieces in the microwave for about 10-15 seconds to refresh the cake.
- Storage Tips: For best results, do not freeze the assembled cake with the raspberry glaze, as it may alter the texture. Instead, freeze the sponge layers separately and assemble once thawed.
Make Ahead Options
These Raspberry Lamington Cakes are ideal for busy home cooks looking to save time without sacrificing flavor! You can bake and assemble the cake up to 24 hours ahead of when you plan to serve it. Simply prepare the sponge cake and layer it with raspberry jam and Chantilly cream, then store it in an airtight container in the refrigerator. For the best results, glaze the cake just before serving to maintain that vibrant raspberry finish. This method allows the flavors to meld beautifully while ensuring your dessert is just as delicious, moist, and impressive as if it were freshly made. Enjoy effortless entertaining with this time-saving prep strategy!
What to Serve with Raspberry Lamington Cake?
Indulging in a slice of Raspberry Lamington Cake is a treat, but what good is dessert without the perfect pairings to create a full experience?
- Fresh Berries: Juicy strawberries, blueberries, or raspberries provide a delightful burst of freshness that complements the cake’s tangy raspberry jam.
- Coffee or Tea: A piping hot cup of coffee or a fragrant tea balances out the sweetness, making each bite feel delightful and cozy.
- Creamy Vanilla Ice Cream: The rich, creamy texture of vanilla ice cream counteracts the cake’s sweetness, creating a symphony of flavors and textures with each forkful.
- Whipped Coconut Cream: Light and airy, this dairy-free alternative mirrors the cake’s coconut coating and adds another layer of flavor that’s delightful, especially if you’re keeping it vegan.
- Chocolate Sauce: Drizzle a warm chocolate sauce over the cake for an indulgent chocolate twist—it’s a delicious contrast to the fruity raspberry.
- Sparkling Wine: For a celebratory feel, pair the cake with a chilled glass of sparkling wine or dessert wine; the effervescence will elevate your dessert experience.
- Citrus Sorbet: The zestiness of a lemon or lime sorbet refreshes your palate between bites, making the sweet flavors of the cake more pronounced.
- Flavored Tea Infusion: A light herbal tea infusion, such as hibiscus or chamomile, can enhance the overall experience, bringing warmth and earthiness to your table.
- Almond Biscotti: Pairing the cake with crunchy almond biscotti can offer a delightful textural contrast, making for a perfect afternoon treat.
- Coconut Macaroons: If you’re a coconut lover, serving these chewy delights alongside will double down on the tropical flavors and textures of your meal.
Feel free to mix and match these ideas to create a delightful spread that truly celebrates your Raspberry Lamington Cake!
Raspberry Lamington Cake Variations
Customize your Raspberry Lamington Cake with these tempting ideas that will awaken your creativity in the kitchen!
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Chocolate Surprise: Substitute raspberry jam with rich chocolate ganache and dust the top with cocoa powder instead of coconut for an indulgent treat.
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Fruit Fusion: Experiment with layers of mango or passionfruit jam for a tropical twist. Each bite will transport you to a sunny beach!
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Zesty Lemon: Replace vanilla extract with lemon extract to brighten the flavors, and add a zingy lemon glaze—perfect for those who love citrus!
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Nuts Galore: Toss in toasted almond slivers or chopped pistachios into the coconut coating for an exciting crunch that complements the soft layers.
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Spice it Up: Incorporate a pinch of cinnamon or nutmeg into the sponge batter for warm, cozy notes that scream comfort on a plate!
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Gluten-Free Bliss: Use a high-quality gluten-free flour blend to keep this dessert accessible to everyone without sacrificing that fluffy texture.
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Berry Medley: Think beyond raspberries! Layer in blueberries or sliced strawberries along with jam for a colorful, berry-loaded delight.
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Vegan Friendly: For a vegan version, swap eggs with flax eggs, use plant-based milk and butter—everyone will appreciate this guilt-free indulgence!
Raspberry Lamington Cake Recipe FAQs
What is the best way to select ripe raspberries for the jam?
Absolutely! When choosing raspberries, look for those that are vibrant in color and plump, with no dark spots or mushiness. Fresh raspberries should feel slightly firm and fragrant; avoid any that look dull or have excessive wrinkling, as these may be past their prime.
How should I store the Raspberry Lamington Cake?
Very simple! Store your Raspberry Lamington Cake in an airtight container in the fridge. It will keep well for up to 3 days. For the finest flavor and texture, allow the cake to come to room temperature before serving—it truly enhances the experience!
Can I freeze the Raspberry Lamington Cake?
Yes, you can! To freeze, first, wrap the cake layers separately in plastic wrap and then in aluminum foil. This will help to preserve the moisture and prevent freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight and assemble the cake with the raspberry glaze and coconut when ready to serve.
What should I do if my cake sinks in the middle?
The more the merrier when it comes to baking tips! If your cake sinks, it could be due to underbaking, which prevents it from setting properly. Always ensure a toothpick inserted comes out clean before removing from the oven. Additionally, avoid opening the oven door too early during baking, as it can cause a drop in temperature, resulting in a sinking cake.
Is this cake safe for those with gluten allergies?
For sure! You can easily make a gluten-free version of the Raspberry Lamington Cake by substituting all-purpose flour with a high-quality gluten-free flour blend. Look for a blend that includes xanthan gum to mimic the elasticity of gluten and result in a moist, fluffy cake. Your gluten-sensitive friends will appreciate the thoughtful twist!
Raspberry Lamington Cake: A Twist on a Classic Favorite
Ingredients
Equipment
Method
- Preheat your oven to 170°C (340°F) or 150°C (300°F) if using a fan oven. Place your oven rack in the middle to ensure even baking.
- Lightly oil the bottoms of two 20cm (8-inch) cake tins and line them with baking paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
- In another bowl, whisk the eggs until frothy, then gradually incorporate the caster sugar until thick and pale.
- Gently fold the dry mixture into the egg mixture until no dry flour remains.
- Heat the full fat milk and cubed unsalted butter over medium heat until bubbles form, then cool slightly.
- Add the cooled milk mixture along with vegetable oil and vanilla extract to the batter, mixing gently.
- Divide the batter evenly between prepared tins and bake for 30-32 minutes or until a toothpick comes out clean.
- Let the cakes cool in the tins for about 10 minutes before transferring to a wire rack to cool completely.
- Optionally level the tops of the cooled cakes for even layers.
- In a bowl, combine warm milk, raspberry jam, powdered sugar, and pink food gel (if using). Stir until smooth.
- Blend the cold heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form.
- On a serving plate, place the bottom cake layer, spread raspberry jam, pipe or spread Chantilly cream, and place the second layer on top.
- Coat the entire cake in raspberry glaze and sprinkle with desiccated coconut to finish.