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slice cake

slice cake

A delicate and elegant Slice Cake (Raspberry Slice Cake) featuring layers of soft sponge cake, a silky raspberry mousse, and a luscious raspberry glaze. Perfect for tea parties, celebrations, or as a refreshing summer dessert.
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Prep Time 40 minutes
Cook Time 25 minutes
Rest time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine European, French
Servings 12

Equipment

  • Mixing bowls –
  • Electric mixer
  • 9x13-inch baking pan or sheet pan
  • Parchment paper
  • Offset spatula
  • Saucepan
  • Blender or food processor
  • Fine mesh sieve
  • Whisk –
  • Knife for slicing

Ingredients
  

For the Sponge Cake:

  • 4 large eggs room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons milk room temperature

For the Raspberry Mousse:

  • 1 ½ cups fresh or frozen raspberries
  • ½ cup granulated sugar
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons unflavored gelatin powder
  • 2 tablespoons cold water
  • 1 ¼ cups heavy whipping cream cold
  • ½ teaspoon vanilla extract

For the Raspberry Glaze:

  • ¾ cup raspberry puree strained
  • ¼ cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon gelatin powder
  • 2 tablespoons cold water

For Decoration (Optional):

  • Fresh raspberries
  • White chocolate shavings
  • Edible gold flakes or powdered sugar

Instructions
 

Step 1: Prepare the Sponge Cake

  • Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
  • Beat eggs and sugar together until pale and fluffy (about 5 minutes).
  • Stir in vanilla extract.
  • Sift in flour, baking powder, and salt. Fold gently to maintain airiness.
  • Mix melted butter and milk together, then fold into the batter.
  • Pour into the prepared pan and smooth the surface.
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before assembling.

Step 2: Make the Raspberry Mousse

  • Blend raspberries, sugar, and lemon juice until smooth.
  • Strain the puree through a fine mesh sieve to remove seeds.
  • In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
  • Heat the raspberry puree in a saucepan over low heat, then add the bloomed gelatin. Stir until fully dissolved.
  • Let the mixture cool to room temperature.
  • Whip the heavy cream and vanilla extract until soft peaks form.
  • Gently fold the raspberry mixture into the whipped cream until fully combined.

Step 3: Assemble the Cake

  • Cut the cooled sponge cake in half to create two equal layers.
  • Spread an even layer of raspberry mousse over the bottom sponge layer.
  • Place the second sponge layer on top and gently press.
  • Refrigerate for at least 1 hour to set.

Step 4: Make the Raspberry Glaze

  • Strain fresh raspberry puree and mix with powdered sugar and lemon juice.
  • Bloom gelatin in cold water for 5 minutes.
  • Heat the raspberry mixture over low heat and stir in the gelatin until dissolved.
  • Let the glaze cool slightly but remain pourable.

Step 5: Final Assembly & Decoration

  • Pour the raspberry glaze evenly over the set cake.
  • Refrigerate for another 1 hour to fully set.
  • Once firm, slice into neat squares or rectangles.
  • Garnish with fresh raspberries, white chocolate shavings, or edible gold flakes.

Step 6: Serve & Enjoy!

  • Best served chilled.
  • Store in an airtight container in the fridge for up to 3 days.

Notes

  • Extra Flavor: Add a layer of raspberry jam between the mousse and cake for extra depth.
  • For a Smoother Texture: Use a whipped mascarpone cream instead of plain whipped cream in the mousse.
  • Make It Gluten-Free: Swap all-purpose flour for a gluten-free baking blend.
Keyword framboise cake, layered cake, mousse cake, Raspberry cake, slice cake