Rating: 3.77 stars
426 Ratings
  • 5 star values: 118
  • 4 star values: 167
  • 3 star values: 81
  • 2 star values: 43
  • 1 star values: 17

In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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 (13)

426 Ratings
  • 5 star values: 118
  • 4 star values: 167
  • 3 star values: 81
  • 2 star values: 43
  • 1 star values: 17
Rating: 3 stars
09/24/2017
This recipe is very similar to a cake in one of the Martha Stewart Classics or New Classics cookbooks. I made it per direx for my Mom's birthday, and it turned out nicely. The biggest differences with the recipe here is the book called for milk rather than cream and did not call for almond extract. I was not very confident about the frosting (described in that book as '7-Minute frosting'). Appearances were deceiving on the frosting, as I realized I could have put a lot more between the cake layers and still have plenty for the rest of the cake. The cake itself has a nice flavor, but is indeed quite dense as others have mentioned. With the whipped egg whites and baking soda, expected it to be somewhat lighter. The adjustments I would make in trying this cake again: 1) possibly heat and strain the raspberry jam because I am not fond of the seeds, and 2) I would use more frosting to blend with the jam for the filling (I held back a little for fear of running short). Frosting the exterior of the cake was fun and the frosting adhered beautifully and had a very shiny, fluffy appearance (I heaped on loads!)...and it also tastes wonderful. Even with the dense texture, I like that the final product was not overly sweet. Leftover keeps well in the refrigerator to enjoy a slice later with a cup of coffee. I've enjoyed every MS recipe I've tried, as I am a baking novice and new recipes/techniques are always a learning experience.
Rating: 2 stars
08/15/2016
I used this recipe for to make a layer cake for my husband's great grandma's birthday. I used other recipes for the frosting and raspberry filling. The flavor of the cake mix was great, but the cake turned out very thin and dense. I was pretty disappointed.
Rating: 1 stars
06/09/2015
I did not like this recipe at all. The layers were all very dense and maybe even a bit rubbery. The jam in between added flavor but the texture/look between layers was not appealing. I'm not surprised they didn't show a picture of this cake cut open... it doesn't look great.
Advertisement
Rating: Unrated
04/14/2014
This would be my dream cake.....perfect for a wedding :)
Rating: Unrated
06/16/2013
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...
Rating: Unrated
05/12/2013
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!
Advertisement
Rating: Unrated
04/04/2013
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.
Rating: Unrated
03/31/2013
This is an absolutely wonderful recipe. Simplicity and elegance abound, it is simple to make and very tasty.
Rating: Unrated
03/30/2013
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
Rating: Unrated
01/29/2013
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.
Rating: Unrated
01/26/2013
cake is no good. thanks Martha for the waste of time & money
Rating: Unrated
01/13/2013
I like it!
Rating: Unrated
04/21/2012
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.