Home > Desserts > Raspberry Lamington Sponge Cake

Raspberry Lamington Sponge Cake

Published: Updated:
This post may contain affiliate links.

This Raspberry Sponge Lamington Cake is a fluffy and soft sponge cake sandwiched with Chantilly cream and fresh raspberry, covered in coconut!

Raspberry Lamington Cake - slice of cake on a plate

This delightful cake is soft, has an easy 5-minute raspberry sauce which is not overly sweet and yummy Chantilly whipped cream. It’s covered in an easy to make raspberry glaze and coconut!

This Aussie classic inspired by lamingtons is the cake version. It’s the perfect fancy tea cake to serve at your next get together, a delicious birthday cake or a fun weekend baking project to take to work on Monday!

By the way, if you want a chocolate version of this cake, check out my Lamington Cake recipe!

What Are Lamingtons?

Unlike the pavlova which originates from New Zealand (I’m not even going to start that argument) THIS sponge cake dessert is Australian! Specifically, Toowoomba, Brisbane. In it’s original form, it’s a square sponge cake which is covered in a simple but delicious chocolate glaze and then in coconut.

There are lot’s od variations. Fancy lamingtons are sliced in half and filled with raspberry jam and whipped cream. This one goes a step further with a gorgeous raspberry glaze.

Why You’ll Love This Raspberry Lamington Sponge Cake!

There are so many things to love about this cake! From the flavor to the textures.

  • Fluffy and soft sponge – Specifically a genoise. This sponge cake is made with simple ingredients you already have. The great thing is that you can make this the day before, wrap it tightly in plastic and then finish the cake the next day!
  • 5-minute raspberry sauce – this rasp berry sauce is like magic! It comes together in about 5 minutes. Cook it for 10 minutes for an even thicker sauce. What I love about this sauce is that it’s bright red and not overly sweet.
  • Whipped Cream – For this recipe I used my stabilized Chantilly cream which is perfectly thick and fluffy making it strong enough to hold the weight of this layered cake.
Raspberry Lamington Cake - sliced cake

Ingredients You Need To Make This Lamington Cake!

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Raspberry Lamington Cake - ingredients image
  • Cake Flour – Cake flour is a low protein flour that is used to make desserts light and moist. You can use store bought which has a much finer flour consistency, or simply make your own with my simple recipe. Click here to get the recipe and learn all the tips and tricks.
  • Salt – I used fine salt.
  • Caster sugar – also known as superfine sugar, this is what gives this cake it’s fine crumb.
  • Eggs – I used large eggs. Make sure your eggs are at room temperature.
  • Butter – I used unsalted butter for this recipe. Melt your butter in advance and allow to cool (not set) before using in the cake otherwise it may deflate your fluffy cake!
  • Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
  • Desiccated coconut – unlike shredded coconut (which you can use) desiccated coconut is a little finer. Don’t use the sweetened kind. Use the unsweetened desiccated coconut.
  • Raspberries – I used frozen raspberries because they’re cheaper. But you can use fresh if you like.
  • Lemon juice – use fresh lemon juice. This adds a little tang to the raspberry sauce and also helps act as a preserver of the raspberry jam.
  • Milk – make sure your milk is hot for the raspberry glaze. Not boiling hot or warm. I used cows milk, but you can use plant based milk if you wish.
  • Powdered sugar – also known as icing sugar.
  • Pink food gel – optional, but helps add some pink to the glaze. 2-3 drops should be enough. It’ll look dark in the beginning, but once the coconut goes on the pink looks paler.

How To Make A Raspberry Lamington Sponge Cake.

Raspberry Lamington Cake - instruction image 01
  1. Add the jam ingredients into a large pot and stir together. Bring got a boil, then turn down to low heat and simmer for 5-10 minutes. Allow to cool completely before using.
Raspberry Lamington Cake - instruction image 02
  1. Add the eggs, and sugar into a large mixing bowl and mix with a whisk.
  2. Place over a double boiler and whisk until the sugar dissolves.
Raspberry Lamington Cake - instruction image 03
  1. Take off the heat. Use an electric hand mixer to mix until frothy and pale.
  2. Add the dry ingredients to the egg mixture in two lots and use a spatula to fold through.
Raspberry Lamington Cake - instruction image 04
  1. Add some of the batter to the cooled and melted butter and mix.
  2. Add that to the rest of the batter and fold through gently until well combined.
Raspberry Lamington Cake - instruction image 05
  1. Split the batter between two 8-inch cake tins.
  2. (full instructions in the recipe card below)
Raspberry Lamington Cake - instruction image 06
  1. Mix the glaze ingredients together.
  2. Pour half on top of each cake.
Raspberry Lamington Cake - instruction image 07
  1. Spread around.
  2. Sprinkle with coconut.
Raspberry Lamington Cake - instruction image 08
  1. Transfer one cake onto a serving plate. Add the jam on top of one cake (unglazed side) and spread evenly.
  2. Add the whipped cream on top. Grab my Chantilly Cream recipe here.
Raspberry Lamington Cake - instruction image 09
  1. Add the next layer of cake.
  2. Pipe some cream on top.
Raspberry Lamington Cake - instruction image 10
  1. Add some raspberry on top. I ran through mine through a sieve to get rid of the seeds.
Raspberry Lamington Cake - wide shot

Tips And Tricks For Recipe Success!

  • Want to make this ahead of time? You can make the sponge cake a day in advance, wrap it tightly in plastic and put the cake together the next day.
  • For an extra fluffy sponge cake – make sure you whip your eggs to a thick ribbon stage. They’ll double in size and become pale. That’ll give your cake a nice rise in the oven.
  • For nice flat cake tops, wrap your cake tins in cake wraps soaked in water. I used the Wilton brand ones. If you don’t have these, you can wrap the outside of your cake tin with two thin strips of foil.
  • For a neat glaze – Place a baking tray under a cooling rack before glazing your cakes to allow excess glaze to fall off.
  • To transfer your cakes to your serving plate, use two large spatulas. I used offset spatulas. Go slow so your cakes don’t crack.

Frequently Asked Questions About Making A Raspberry Lamington Sponge Cake.

What does it taste like?

This cake is delightful. Soft, sweet, tangy and creamy!

How do I store this?

This cake is best the day it’s made. But you can store it in an airtight container in the fridge for one day.

What do I do with the left-over jam?

Store it in an airtight container, in the fridge for up to 2 weeks.

How do I get rid of the seeds in the jam?

Run the jam through a sieve and it will get rid of the seeds. Personally, I don’t mind them.

Raspberry Lamington Cake - slice coming out of the cake

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

More lamington treats!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Raspberry Lamington Cake - thumbnail 02

Raspberry Lamington Cake

This Raspberry Lamington Sponge Cake is a fluffy and soft sponge cake sandwiched with French Chantilly cream and fresh raspberry, covered in coconut!

Serves 8

5 from 8 votes
Print Recipe Pin Recipe
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes
Course: Dessert
Cuisine: Australian
Calories: 895kcal


Genoise Sponge Cake

  • 1 1/2 cups / 225 g cake flour, (see notes)
  • 1/2 tsp salt
  • 1 cup / 210 g caster sugar, (see notes)
  • 6 eggs, room temperature
  • 3 tbsp / 45 g unsalted butter, melted and cooled
  • 1 1/2 tsp vanilla extract
  • 1 cup / 100 g desiccated coconut, to decorate cake

Raspberry Jam

  • 1 1/2 cups / 300 g frozen raspberries
  • 1 cup / 220 g granulated sugar
  • 1 tbsp / 15 ml lemon juice
  • 1/2 tsp salt

Raspberry Glaze

  • 5 tbsp milk
  • 2 tbsp / 30 g unsalted butter, melted
  • 2 tbsp raspberry jam
  • 3 cups / 465 g powdered sugar
  • 1-2 drops pink food gel, optional

Chantilly Cream

  • 1 cup / 250 ml heavy cream, cold (see notes)
  • 1/4 cup / 20 g powdered sugar, sifted (see notes)
  • 1 tbsp vanilla extract, see notes
  • 1 cup / 250 g mascarpone, cold


Raspberry Jam

  • Add all ingredients into a large pot and bring to a gentle boil on medium high heat. Then turn to medium heat and allow to simmer for 5 minutes. Take off the heat and allow to cool completely before using. This can be stored in an airtight container, in the fridge for up to two weeks.

Genoise Sponge Cake

  • Preheat a fan forced oven to 160C / 320F. Spray the bottom (not sides) of two 8-inch cake tins with oil spray and line with baking paper. Wrap the outside with foil or wet cake strips. This will help the cake bake flat.
  • Place a sieve on top of a medium sized bowl add the cake flour and salt. Sift into the bowl. Use a whisk to combine. Set aside.
  • Fill a large pot 3/4 of the way with boiling water and bring to a gentle boil. Then turn to low heat.
  • To a large bowl, add the eggs, sugar and vanilla extract and whisk to combine. Place on top of the gently simmering pot and whisk for 3 minutes or until pale and fluffy. Almost creamy in appearance.
  • Take off the heat and use an electric hand mixer (or stand mixer fitted with a balloon whisk) to whip until pale thick and creamy. It should fall off your beaters in a ribbon.
  • Sift in 1/3 of the dry ingredients and use a spatula to gently fold through taking care to scrape from the bottom where it will sink to. Repeat this until all the dry ingredients are in.
  • Add 3 tbps of the batter into the butter and mix. Add that to the rest of the batter and gently fold through until combine.
  • Divide the batter between the cake tins. Bake for 15 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow to cool in the tin for 10 minutes, then gently run a knife around the sides to loosen and transfer to a cooling rack completely. If making in advance, wrap tightly in plastic wrap and chill for up to two days.

Raspberry glaze

  • Add all ingredients to a mixing bowl and whisk until well combined.

Chantilly Cream

  • Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter!

To Assemble

  • Place a cooling rack on top of a baking tray. Place both cake layers on top and drizzle glaze on top. Allow to drizzle off. Sprinkle the top and sides with coconut.
  • Transfer one cake layer onto a cake board or serving plate and cover with most of the raspberry jam. Spread almost to the sides of the cake. Add 3/4 of the Chantilly Cream and spread around. It’s going to feel slippery on top of the jam, just do your best, once the jam sets into the sponge it won’t be as slippery. Add the final cake layer on top with the coconut layer facing up.
  • To finish, add the remaining Chantilly Cream into a piping bag fitted with an open star tip and pipe swirls on top of the cake. Use a spoon to make a divot on top of each swirl and fill with a little more raspberry jam.


Butter – melt your butter in advance and allow to cool (not set) before using in the cake otherwise it may deflate your fluffy cake!
Cake Flour –  is a low gluten flour used to make soft and fluffy cakes like this one. You can buy it in the baking isle of your supermarket or make it yourself at home using my easy Cake Flour recipe!
Caster sugar – also known as superfine sugar is a sugar often used in cakes like this because it dissolves easier and results in a finer crumb. You can make your own by pulsing granulated white sugar in a food processor until it’s finer but before it turns to powdered sugar.
Chantilly Cream – I have a great Chantilly Cream Recipe that is stable enough to be used in advance and can hold the weight of cake layers well here!
Cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar – I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge!
Vanilla – I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Storage – This cake is best served fresh but can be stored in an airtight container, in the fridge for
up to two days. The cake itself can be made three days in advance. Simply wrap tightly in plastic wrap and store in the fridge for up to two days.
Nutrition – is based on per slice. This cake serves 8.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.


Calories : 895kcal
Carbonhydrates: 106g
Protein: 11g
Fat: 41g
Saturated Fat: 26g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 6g
Trans Fat : 0.3g
Cholesterol: 204mg
Sodium: 374mg
Potassium : 248mg
Fiber: 4g
Sugar : 83g
Vitamin A: 1242IU
Vitamin C: 8mg
Calcium: 102mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
5 from 8 votes (8 ratings without comment)

Leave a Comment

Recipe Rating