Elegant Raspberry Mousse Cake

Here is my favorite raspberry mousse cake recipe, with a light, creamy mousse layer, a simple vanilla sponge base, and fresh raspberries folded throughout for that perfect balance of sweet and tart.

This raspberry mousse cake has become my go-to dessert for summer gatherings. I often make an extra one to keep in the freezer for unexpected guests. Nothing beats a slice of cold mousse cake on a warm afternoon, don’t you think?

What Kind of Raspberries Should I Use?

Both fresh and frozen raspberries work great in this mousse cake, so you can use whichever is more convenient or in season. Fresh raspberries are perfect when they’re available in summer, but frozen berries are just as good and often more affordable – just make sure to thaw them completely and drain any excess liquid before using. When picking fresh raspberries, look for ones that are bright red, firm, and free from mold or mushiness. If you’re buying from the store, check the bottom of the container to make sure there’s no moisture or squished berries hiding there. For the topping, it’s best to use fresh raspberries since they’ll look prettier and hold their shape better.

Options for Substitutions

This lovely mousse cake offers several ways to switch things up if needed:

• Raspberries: You can swap raspberries for strawberries, blackberries, or even blueberries. Just keep in mind that blueberries might need a bit more lemon juice since they’re less tart. If using frozen berries, no need to thaw them first.
• Knox Unflavored Gelatin: If you’re vegetarian, try agar agar powder instead – use the same amount, but you’ll need to heat it to a boil first to activate it properly.
• Heavy whipping cream: For a lighter version, you could use half-and-half, but the mousse won’t be as firm. I don’t recommend using milk as it won’t whip up properly.
• All-purpose flour: Cake flour works great here too – use the same amount. For a gluten-free option, try a 1:1 gluten-free flour blend made for baking.
• Basil leaves: These are just for garnish, so feel free to skip them or use mint leaves instead. You could also add a few chocolate shavings or a light dusting of powdered sugar.
• Lemon juice: Fresh lime juice works just as well, or you could use orange juice for a different twist – though you might want to use a bit less since it’s sweeter.

Watch Out for These Mistakes While Baking

The success of your raspberry mousse cake heavily depends on proper temperature control – cold heavy cream is essential for achieving the perfect whipped texture, while gelatin needs to be dissolved in warm (not hot) liquid to prevent lumps from forming. When making the sponge base, avoid overbeating the eggs after adding flour as this can lead to a tough, chewy texture instead of the light, airy cake you’re aiming for. Another common mistake is rushing the setting process – this mousse needs at least 4 hours (preferably overnight) in the refrigerator to achieve the right consistency and make clean, beautiful slices. For the best results, strain your raspberry puree through a fine-mesh sieve to remove the seeds, which will give you a silky-smooth mousse texture and more refined presentation.

What to Serve With Raspberry Mousse Cake?

This light and airy raspberry mousse cake pairs beautifully with a hot cup of coffee or tea – I especially love it with a creamy latte or Earl Grey tea. For an extra special touch, serve it with a small scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. If you’re hosting a brunch or afternoon tea, consider adding some fresh berries on the plate – strawberries and blackberries would complement the raspberry flavor perfectly. A drizzle of dark chocolate sauce can also take this dessert to the next level!

Storage Instructions

Keep Fresh: This raspberry mousse cake needs to be kept in the refrigerator. Place it in an airtight container or cover well with plastic wrap to keep it fresh for up to 3 days. The mousse texture is best enjoyed within the first 48 hours after making it.

Freeze: You can freeze this cake for up to 1 month! Wrap it well in plastic wrap, then aluminum foil to prevent freezer burn. Just remember that the texture of the fresh raspberries on top might change a bit after freezing, so you might want to add those fresh after thawing.

Thaw: When you’re ready to enjoy your frozen mousse cake, transfer it to the refrigerator and let it thaw overnight. Add fresh raspberries and basil leaves just before serving for the best presentation and taste.

Make Ahead: This cake is perfect for making ahead! You can prepare it up to 2 days before your special event. Just wait to add the final decorative raspberries and basil leaves until right before serving to keep everything looking fresh.

Preparation Time	30-45 minutes
Cooking Time	23-30 minutes
Total Time	2-3 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 130-140 g

Ingredients

For the sponge cake:

• 3 large eggs (room temperature, about 70°F for better volume)
• 1/2 cup plain flour
• 1/2 cup granulated sugar

For the raspberry mousse:

• 1 1/4 cups raspberries (fresh for best flavor)
• 1/4 cup white sugar
• 1/2 tbsp unflavored gelatin (I use Knox brand)
• 1 tbsp lemon juice (freshly squeezed for brighter taste)
• 1 1/2 tbsp confectioners’ sugar
• 1 cup heavy cream

For the topping:

• 1 cup heavy whipping cream (well-chilled for easier whipping)
• 1 1/2 tbsp powdered sugar
• 1/2 to 1 cup whole raspberries
• 10 tiny basil leaves (optional, adds an elegant touch)

Step 1: Prepare the Cake Pan and Preheat the Oven

Preheat your oven to 350˚F.

Butter a cake pan or springform pan and line the bottom with parchment paper to ensure the cake does not stick.

Step 2: Make the Sponge Cake Batter

• 3 large eggs (cold or at room temperature)
• 1/2 cup granulated sugar
• 1/2 cup plain flour

Beat the 3 large eggs with 1/2 cup granulated sugar using the whisk attachment of your mixer for 6 minutes (or 7 minutes if the eggs are cold), on high speed, until light and fluffy.

Carefully sprinkle 1/2 cup plain flour on top and fold it in gently with a spatula, stopping as soon as everything is incorporated to avoid overmixing, which can prevent the cake from rising properly.

Transfer the batter to your prepared cake pan.

Step 3: Bake and Cool the Sponge Cake

Bake the sponge cake in the preheated oven for 23 minutes.

Once baked, remove from the oven and let it cool to room temperature.

For faster cooling, you can pop the cake into the freezer for about 10 minutes, but don’t leave it too long or it may dry out.

Step 4: Prepare the Raspberry Sauce

• 1 1/4 cups fresh or frozen raspberries
• 1/4 cup sugar
• 1 Tbsp fresh lemon juice
• 1/2 Tbsp Knox unflavored gelatin

In a small saucepan, combine 1 1/4 cups fresh or frozen raspberries with 1/4 cup sugar.

Cook, whisking together over medium heat, until the mixture forms a raspberry sauce consistency.

Remove from heat and strain through a fine mesh sieve, pressing the solids to extract as much juice as possible, leaving the seeds behind.

Pour the juice back into the saucepan.

Whisk in 1 tablespoon fresh lemon juice and 1/2 tablespoon Knox unflavored gelatin.

Heat gently until the gelatin dissolves completely.

Refrigerate the sauce until it reaches room temperature, but do not leave it for too long—gelatin sets quickly.

Step 5: Make the Raspberry Mousse

• 1 cup heavy whipping cream
• 1 1/2 Tbsp confectioners sugar (powdered sugar)
• raspberry sauce (from Step 4)
• cooled cake (from Step 3)

Whip 1 cup heavy whipping cream to soft peaks.

Add 1 1/2 tablespoons confectioners sugar and continue beating until firm peaks form, then refrigerate until ready to use.

Once the raspberry sauce has cooled to room temperature, gently fold it into the whipped cream with a spatula, adding about a quarter of the sauce at a time for even mixing.

Spread this raspberry mousse evenly over the cooled cake (from Step 3).

Refrigerate the assembled cake for 2-3 hours or overnight to set.

I like to let it sit overnight—the flavors meld together beautifully!

Step 6: Decorate the Cake

• 1 cup heavy cream
• 1 1/2 Tbsp powdered sugar
• fresh raspberries (for decoration)
• basil leaves (for decoration)

When the mousse is firm and set, beat another 1 cup heavy cream with 1 1/2 tablespoons powdered sugar until firm peaks form.

Use a piping bag fitted with a round tip to pipe rounds of whipped cream around the perimeter of the cake.

Decorate with fresh raspberries and tiny basil leaves for a pretty finish.

For a more vibrant touch, I like to gently dust the top with a little extra powdered sugar before serving.