Raspberry Mousse Cake Recipe

If you’re searching for a show-stopping dessert that’s as lovely to serve as it is luscious to eat, look no further than this Raspberry Mousse Cake Recipe. Each dreamy bite delivers a delicate, springy cake base, a vibrant and cloudlike raspberry mousse, and a flourish of fresh berries and whipped cream on top. It’s the kind of treat that feels special for birthdays, brunches, garden parties, or simply as a sweet reward on the weekend. There’s a bit of magic in combining just a handful of familiar ingredients into such a beautiful and mouthwatering creation, making this Raspberry Mousse Cake Recipe one you’ll want to keep in your repertoire.

Ingredients You’ll Need

Despite its elegant appearance, the Raspberry Mousse Cake Recipe is built on a foundation of simple, pantry staples and a short list of fresh ingredients. Every item here brings something essential, from the airy texture of eggs in the cake to the bold berry brightness of the mousse and the finishing flourish of whipped cream.

• Eggs (3 large): Eggs are the heart of the sponge cake, lending structure and moisture for a light, delicate crumb.
• Sugar (total 1/2 cup for cake, 1/4 cup for mousse, 1 1/2 tbsp for each whipped cream): Adds just enough sweetness to complement the tart raspberries and create a beautifully balanced dessert.
• All-purpose flour (1/2 cup): Gives the cake its tender body and supports its airy rise.
• Raspberries (1 1/4 cups for mousse, 1/2 to 1 cup to decorate): Fresh or frozen raspberries bring vibrant color and tangy flavor, making every bite taste like summer.
• Lemon juice (1 tbsp): Brightens the berry flavor and keeps the mousse refreshing.
• Unflavored Knox gelatin (1/2 tbsp): Sets the raspberry mousse, so it’s light but holds its shape beautifully on the cake.
• Heavy whipping cream (1 cup for mousse, 1 cup to decorate): Whipped cream adds lushness and that signature mousse mouthfeel, plus a gorgeous finish for decorating.
• Powdered sugar (1 1/2 tbsp for mousse, 1 1/2 tbsp for decorating): Gently sweetens the whipped cream without any grittiness.
• Tiny basil leaves (about 10, optional): Adds a fresh, unexpected touch of green and a hint of herbal aroma to the finished cake.

How to Make Raspberry Mousse Cake Recipe

Step 1: Prepare the Cake Base

Preheat your oven to 350˚F (175˚C). Butter your cake or springform pan, then line the bottom with parchment for easy removal. Beat 3 large eggs and 1/2 cup sugar at high speed until the mixture triples in volume—about 6 minutes for room temp eggs. Gently fold in the flour, being careful not to deflate all that glorious air. Pour the batter in, smooth the top, and bake for 23 minutes. Let the cake cool completely; if you’re in a rush, a quick chill in the freezer helps.

Step 2: Make the Raspberry Mousse

In a small saucepan, combine 1 1/4 cups raspberries and 1/4 cup sugar over medium heat until they break down into a vibrant sauce. Push the mixture through a fine mesh sieve to get rid of the seeds, pressing well to capture all that juicy flavor. Pour the strained puree back into the pan with the lemon juice and gelatin, heating gently until the gelatin dissolves. Set this aside to cool, but not for too long, or your gelatin will start setting early!

Step 3: Whip Up the Cream

Using a cold bowl and whisk, whip 1 cup of heavy cream until soft peaks form. Sprinkle in 1 1/2 tablespoons powdered sugar and continue whipping until you hit those glorious stiff peaks. Pop the whipped cream in the fridge while your raspberry base cools.

Step 4: Combine for the Mousse

Once your raspberry-gelatin mixture hits room temperature, fold it gently into the whipped cream, adding about a quarter at a time so the mousse stays puffed and creamy. Spread the finished mousse evenly over the cooled cake base. Now comes the waiting game! Let it chill in the refrigerator for at least 2 to 3 hours, or overnight if you have the patience, so the Raspberry Mousse Cake Recipe sets perfectly.

Step 5: Decorate and Serve

When the mousse is firm, whip up the remaining 1 cup of heavy cream with 1 1/2 tablespoons powdered sugar to stiff peaks. Pipe around the edge of the cake, pile on gorgeous fresh raspberries, and, if you’re feeling fancy, tuck in a few baby basil leaves. The finishing touches take this Raspberry Mousse Cake Recipe from beautiful to breathtaking!

How to Serve Raspberry Mousse Cake Recipe

Garnishes

Let your creative side shine when garnishing! A ring of piped whipped cream and a generous scattering of raspberries make the Raspberry Mousse Cake Recipe instantly eye-catching. For a subtle pop of green and fragrance, tiny basil leaves scattered over the top add an impressive and unique touch.

Side Dishes

This cake shines alongside everything from a cup of strong coffee or a delicate Earl Grey tea to a flute of champagne for a celebratory touch. For a brunch spread, pair it with lemon curd, berry compote, or a simple citrus salad to echo the fresh, lively flavors of the mousse.

Creative Ways to Present

To wow a crowd, you can cut the cake into mini squares for a playful twist on traditional slices, or serve individual portions in elegant glasses by assembling the recipe in layers. For an extra-special finish, dust the top with a blush of powdered sugar or a drizzle of raspberry coulis before adding your garnishes.

Make Ahead and Storage

Storing Leftovers

If you have leftover slices of your Raspberry Mousse Cake Recipe (lucky you!), keep them covered in the refrigerator. The mousse stays light and smooth for up to three days. Just be sure the cake is covered or sealed in an airtight container to prevent it from picking up fridge odors.

Freezing

You can freeze this cake—either whole or in individual slices—for up to a month! Simply wrap it well with plastic wrap and then foil to protect against freezer burn. Thaw overnight in the fridge before serving for best texture.

Reheating

This is one dessert that doesn’t need reheating, and in fact, it’s best enjoyed cold. For the best results, serve the Raspberry Mousse Cake Recipe slightly chilled straight from the fridge or after 5-10 minutes at room temperature if you like the mousse extra creamy.

FAQs

Can I use frozen raspberries for the mousse?

Absolutely! Frozen raspberries work just as beautifully in this Raspberry Mousse Cake Recipe as fresh, and can even be more convenient. Just thaw fully and drain off any excess liquid before using for the most intense berry flavor.

What if I don’t have a springform pan?

No problem! A standard round cake pan lined with parchment will do the trick. Just be gentle when removing the cake, and use the parchment as a sling to lift it out after chilling.

Can I make the Raspberry Mousse Cake Recipe gluten-free?

Yes, you can! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend in the cake layer. Everything else in the recipe is naturally gluten-free.

How far ahead can I prepare this dessert?

This is the perfect make-ahead treat! You can assemble the Raspberry Mousse Cake Recipe a day before serving. In fact, giving it extra time to chill will deepen the flavors and improve the texture.

What’s the best way to cut clean slices?

For flawless slices, dip a sharp knife in hot water, wipe it dry, and slice—the heat helps glide through the mousse cleanly. Repeat between each cut for professional-looking results!

Final Thoughts

There’s just something magical about making and sharing a Raspberry Mousse Cake Recipe with friends and family. Every step, from the gentle folding of mousse to the final flourish of berries, is part of the joy. I hope you give this stunning dessert a try—your taste buds (and your guests) will thank you!

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