Raspberry Easter Cake

Inspired by some raspberry Easter eggs I bought, this cake combines sponge cake, raspberry jelly and cream cheese buttercream. A delicious, fresh and creamy combination.

Raspberry Easter Cake

Raspberry Easter Cake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour

Layers of sponge cake with raspberry jelly and cream cheese buttercream.


Small Amount of White Chocolate Ganache

  • 90 grams of White Chocolate
  • 30 grams of Whipping Cream
  • Pink Food Colouring
  • Yellow Food Colouring


  1. Cut 4 circles (⌀16 cm) out of the Sponge Cake.
  2. Brush with simple syrup.
  3. Cut 3 circles (⌀14 cm) out of the raspberry jelly.*
  4. Place raspberry jelly on top of three of the cake layers.
  5. Attach bottom layer to a cake board with cream cheese buttercream.
  6. Pipe or spread cream cheese buttercream on top.
  7. Add another layer of cake with raspberry jelly on top.
  8. Repeat the last two steps, ending with a cake layer without jelly.
  9. Cover the entire cake in cream cheese buttercream.
  10. Refrigerate for 15 minutes.
  11. Apply another layer of cream cheese buttercream.
  12. Refrigerate until further use.
  13. Break your white chocolate into small pieces, place it into a heat proof bowl and add the whipping cream.
  14. Place the bowl on top of a saucepan with a small layer of water in it, on medium heat. Stir until the chocolate has melted completely and the whipped cream and chocolate are well combined.
  15. Colour half of the white chocolate ganache yellow, the other half pink.
  16. Pipe coloured lines onto the cake.
  17. Pipe dollops of cream cheese buttercream onto the cake, using a star piping tip.
  18. Add Easter eggs on top.


*Make sure the raspberry jelly circles are smaller than the cake circles, otherwise the layers will slide around.

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