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Raspberry White Cake

  • Prep:
  • Total Time:
  • Servings: 12
Raspberry White Cake

Photography: Jonathan Lovekin

Source: Martha Stewart Living, April 2012


  • Vegetable-oil cooking spray
  • 2 cups sifted cake flour (not self-rising)
  • 1 teaspoon salt
  • 1 cup sugar (1/2 cup plus 1/2 cup)
  • 1 cup heavy cream
  • 2 tablespoons whole milk
  • 2 teaspoons baking powder
  • 4 large egg whites, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 1/2 cups raspberries (8 ounces)
  • 2/3 cup raspberry jam
  • Meringue Frosting
  • 1/2 cup large-flake dried unsweetened coconut


  1. Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line bottoms with parchment, and coat again. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar.

  2. Fold in flour mixture. Fold in raspberries, then divide among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.

  3. Spread half the jam over top of 1 cake layer, and sandwich with another layer. Repeat with remaining jam and layer. Swirl frosting over top and sides of cake. Sprinkle top with coconut.


Reviews (10)

  • Denise Hooks 14 Apr, 2014

    This would be my dream cake.....perfect for a wedding :)

  • Laura Fitzsimmons 16 Jun, 2013

    I made the cake I haven't frosted it yet because I am not sure if I made it right. The recipe does not have very good instructions. The cream and egg whites are they both supposed to be whipped separately then folded together or are they just whisked together with no whipping? I didn't whip the cream or the egg whites and my cake is flat. It looks like it may be good though. I am just confused. Any help. I guess I'll find out when I eat it...

  • maurainelle 12 May, 2013

    Wonderful! I was concerned like other reviewers, but the ingredients for the cake batter worked just fine for me, no adjustments needed. The meringue was great, a lot like boiled icing, and it yielded more than enough to generously frost the cake. I made a raspberry buttercream (1 c. butter, 3/4 c. raspberry jam, 1-1/2 c. confectioner's sugar) to go in between the cake layers since I like my layer cakes to be over-the-top sweet. It received rave reviews! Definitely a keeper!

  • domesticdroid 4 Apr, 2013

    Where is your butter? Typically heavy cream doesn't supply enough oil content to make a cake. Doesn't sound like something I would like to try.

  • jackcaudill86 31 Mar, 2013

    This is an absolutely wonderful recipe. Simplicity and elegance abound, it is simple to make and very tasty.

  • Erin777777 30 Mar, 2013

    This recipe is CRAP!!! do not use it, I wasted all those raspberries for NOTHING!!!! I guess Martha Stewarts workers who do all the work fought back

  • Linda Stoneking 29 Jan, 2013

    Everyone loved this cake I would up making it into two pans because I needed to save time and I only had two. It looked harder than what it was. Wish there was a picture of the inside, it is a very pretty cake both inside and the exterior. The question I had was about holding the ingredients in, you usually do that when there is something that is whipped. I was unsure if I needed to whip the egg whites.

  • kimpeter12 26 Jan, 2013

    cake is no good. thanks Martha for the waste of time & money

  • Jessica White 13 Jan, 2013

    I like it!

  • jem236 21 Apr, 2012

    I made this for Easter and it turned out wonderful. I made the cake a day a head and made the frosting the day of. The one hiccup was I couldn't find 8-in pie tins (at least not on short notice once I realized that's what the recipe called for). So instead, I made 1-1/2 the recipe and used 9-in pie tins. Worked out great.

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