If you have a soft spot for anything fruity, light, and truly heavenly, then this Raspberry Mousse Cake Recipe is about to become your new favorite dessert. This cake manages to bring together the richness of whipped cream, the brightness of fresh raspberries, and a delicate sponge base into one dreamy creation that’s perfect for sharing or savoring solo. It’s the kind of dessert that feels both elegant and approachable, making every bite burst with freshness and that perfect melt-in-your-mouth texture you’ll crave again and again.
Ingredients You’ll Need
This recipe relies on a handful of simple but essential ingredients, each playing a starring role in the flavor and texture of your cake. From the eggs that create a fluffy sponge to the gelatin that gives the mousse its heavenly structure, every item has a purpose that brings this dessert to life.
- 3 large eggs (cold or room temp): These create the light and airy base for the cake layer, so make sure they are fresh for the fluffiest sponge.
- 1/2 cup sugar: Sweetens the sponge and balances the tartness of the raspberries.
- 1/2 cup all-purpose flour: Provides structure to the cake without making it dense.
- 1 1/4 cup fresh or frozen raspberries: The star ingredient that lends natural color, flavor, and tang.
- 1/4 cup sugar: Sweetens the raspberry puree to perfection.
- 1 Tbsp fresh lemon juice: Brightens the raspberry flavor and adds a subtle zing.
- 1/2 Tbsp Knox Unflavored Gelatin: Gives the mousse that perfect, delicate set without being chewy.
- 1 cup heavy whipping cream: Whipped for the mousse, it adds richness and lightness.
- 1 1/2 Tbsp confectioners (powdered sugar): Sweetens and stabilizes the whipped cream for a smooth finish.
- 1 cup heavy whipping cream: Whipped separately for the topping, creating a luscious crown for the cake.
- 1 1/2 Tbsp powdered sugar: Adds a gentle sweetness to the topping cream.
- 1/2 to 1 cup raspberries: For decorating the top, adding fresh pops of color and flavor.
- 10 tiny basil leaves (optional): Adds a subtle herbal note that pairs beautifully with the raspberries.
How to Make Raspberry Mousse Cake Recipe
Step 1: Prepare the Sponge Cake Base
Start by preheating your oven to 350°F. Beat the cold or room temperature eggs together with 1/2 cup sugar until pale and fluffy, which usually takes about 5 minutes. Gently fold in the flour, taking care not to deflate the mixture. Pour this light batter into a greased 8-inch cake pan and bake for 23 minutes or until a toothpick comes out clean. The sponge should be springy and golden, providing the perfect foundation for your mousse.
Step 2: Make the Raspberry Puree
While the sponge is baking, combine the 1 1/4 cups raspberries with 1/4 cup sugar and 1 tablespoon lemon juice in a blender or food processor. Puree until smooth, then strain through a fine sieve to remove seeds for a silky texture. This fresh, tangy puree will infuse the mousse with that unmistakable raspberry flavor.
Step 3: Prepare the Gelatin and Whipped Cream
Sprinkle the 1/2 tablespoon of Knox unflavored gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Warm the gelatin gently until fully dissolved but not hot, then mix into the raspberry puree. In a separate bowl, whip 1 cup heavy cream with 1 1/2 tablespoons powdered sugar until soft peaks form. Gently fold the whipped cream into the raspberry mixture, creating a light, airy mousse that holds its shape perfectly.
Step 4: Assemble the Mousse Cake
Once the sponge cake is completely cooled, place it on your serving plate. Spread the raspberry mousse evenly over the sponge, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight if you want the mousse to fully firm up and the flavors to meld beautifully.
Step 5: Finish with Topping and Decorations
Before serving, whip the remaining 1 cup of heavy cream with 1 1/2 tablespoons powdered sugar to soft peaks and dollop or pipe it generously over the chilled mousse. Top with fresh raspberries and optional tiny basil leaves for a gorgeous, elegant finish that will impress everyone lucky enough to have a slice.
How to Serve Raspberry Mousse Cake Recipe
Garnishes
Fresh raspberries always shine as the perfect garnish—adding vibrant color and that little burst of juiciness. The optional basil leaves introduce a subtle contrast that feels surprising and refreshing. If you want to get fancy, dust the top lightly with powdered sugar for a snow-kissed look.
Side Dishes
This Raspberry Mousse Cake pairs beautifully with a simple vanilla bean ice cream or a crisp, tart citrus sorbet. Both sides enhance the fruity tang while keeping the overall experience delightfully light and balanced. A cup of good black coffee or herbal tea will round out the serving with comforting warmth.
Creative Ways to Present
For a show-stopping presentation, serve individual mousse cake slices on delicate glass plates with a drizzle of raspberry coulis or a few mint leaves. You can also create mini versions using a ring mold for elegant single servings. Layer the mousse in clear glasses with cake cubes and fresh berries to make an irresistible parfait inspired by the Raspberry Mousse Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep the Raspberry Mousse Cake covered tightly with plastic wrap or stored in an airtight container in the fridge. It will stay fresh and delicious for up to 3 days. This not only preserves the texture of the mousse but also lets the flavors deepen beautifully.
Freezing
You can freeze the mousse cake in an airtight container for up to 2 weeks. Thaw it overnight in the refrigerator before serving. Avoid freezing for much longer as the texture of the mousse might change, becoming a bit grainy once thawed.
Reheating
This cake is best enjoyed cold, so reheating is not recommended. Instead, allow it to warm slightly at room temperature for 10-15 minutes before serving if you find it too chilled.
FAQs
Can I use frozen raspberries for this Raspberry Mousse Cake Recipe?
Absolutely! Frozen raspberries work wonderfully, especially when fresh ones aren’t in season. Just thaw them and drain excess liquid before making the puree to avoid a watery mousse.
What can I substitute for Knox gelatin?
If you need a gelatin alternative, you can try agar-agar powder but use it sparingly and follow package instructions, as it sets differently. Keep in mind that the texture might vary slightly from the traditional mousse.
Is this cake gluten-free?
The classic sponge cake in this recipe contains all-purpose flour, so it is not gluten-free as is. However, you can substitute a gluten-free flour blend to make it suitable for gluten sensitivities.
How long does it take to set the mousse layer?
After assembling, the mousse layer requires at least 4 hours in the refrigerator to set properly. For best results and ease of slicing, chilling overnight is ideal.
Can I make this recipe vegan?
Since this recipe uses eggs, gelatin, and heavy cream, it’s not vegan-friendly. However, with creative substitutions like aquafaba for whipped cream and agar-agar for gelatin, you can experiment to craft a vegan version inspired by this Raspberry Mousse Cake Recipe.
Final Thoughts
This Raspberry Mousse Cake Recipe is one of those desserts that makes you feel special every time you serve it. It’s light, refreshing, and stunningly delicious, making it a perfect treat for celebrations or whenever you’re in the mood to indulge. Give it a try and watch it quickly become a beloved favorite in your dessert repertoire.
Print
Raspberry Mousse Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Mousse Cake combines a delicate sponge cake base with a light and airy raspberry mousse topped with fresh raspberries and a hint of basil for a refreshing finish. Perfect for celebrations or a special dessert, it balances tart and sweet flavors with a creamy texture that melts in your mouth.
Ingredients
For the Sponge Cake Base
- 3 large eggs (cold or room temperature)
- 1/2 cup sugar
- 1/2 cup all-purpose flour
For the Raspberry Mousse
- 1 1/4 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 Tbsp fresh lemon juice
- 1/2 Tbsp Knox unflavored gelatin
- 1 cup heavy whipping cream
- 1 1/2 Tbsp confectioners’ (powdered) sugar
For the Topping
- 1 cup heavy whipping cream
- 1 1/2 Tbsp powdered sugar
- 1/2 to 1 cup raspberries
- 10 tiny basil leaves (optional)
Instructions
- Prepare the Sponge Cake Base: Preheat your oven to 350°F (175°C). In a mixing bowl, beat the eggs and 1/2 cup sugar until the mixture is light, fluffy, and has tripled in volume. Gently fold in the 1/2 cup all-purpose flour, taking care not to deflate the batter. Pour the batter into a greased or parchment-lined 8-inch round cake pan. Bake for 23 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make the Raspberry Puree and Gelatin Mixture: In a small saucepan over low heat, combine the 1 1/4 cups raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook gently until the raspberries soften and release juices, about 5 minutes. Remove from heat. Sprinkle the gelatin evenly over the warm raspberry mixture and stir until fully dissolved. Let the mixture cool to room temperature but not set.
- Prepare the Mousse: In a chilled mixing bowl, whip 1 cup heavy whipping cream with 1 1/2 tablespoons confectioners’ sugar until soft peaks form. Gently fold the cooled raspberry gelatin mixture into the whipped cream until well combined, creating a smooth mousse.
- Assemble the Cake: Place the cooled sponge cake on a serving plate or cake stand. Pour the raspberry mousse evenly over the cake, smoothing the top with a spatula. Refrigerate for at least 4 hours or until the mousse is set and firm.
- Prepare the Whipped Cream Topping: Whip the remaining 1 cup heavy whipping cream with 1 1/2 tablespoons powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the set raspberry mousse layer.
- Garnish and Serve: Decorate the top of the cake with 1/2 to 1 cup fresh raspberries and, if desired, 10 tiny basil leaves for a fresh contrast. Serve chilled and enjoy the light, fruity delight.
Notes
- Use fresh or frozen raspberries depending on availability; thaw frozen raspberries before use.
- Gelatin must be fully dissolved and cooled before folding into whipped cream to avoid lumps.
- For a more intense raspberry flavor, consider adding a tablespoon of raspberry liqueur to the mousse mixture.
- Ensure heavy cream is well chilled before whipping to achieve optimal volume.
- Basil leaves add a subtle aromatic note but can be omitted if preferred.
