Lemon and Raspberry Jam Naked Layer Cake with Chantilly Cream

Moist Lemon and Raspberry Jam Naked Layer Cake with Chantilly Cream…to celebrate the weekend! Four layers of light and fluffy lemon cake topped with a delicious homemade raspberry jam that’s made from fresh raspberries, a little bit of sugar, and plenty of lemon juice to give it a delicious twist. Each cake layer is then generously topped with the creamiest sweetened whipped cream (Chantilly Cream). This cake is mouthwatering and oh so delicious. Every bite is layered with the brightest of lemon flavor, plenty of sweet-tangy raspberry jam, sweet vanilla chantilly cream, and topped with fresh raspberries. Every bite tastes just like Spring. This is the perfect lemon-y raspberry cream cake for any and all occasions! The best part? It’s so much easier to make than you’d think, and so extremely pretty with almost no added effort. SO. GOOD.

lemon raspberry jam cake on white cake plate with cheese cloth, forks, sliced lemon, raspberries, and milk

About The Recipe

It might be the end of Fall with Winter fast approaching, but I think we could all use a few bright pops of spring/summery flavors to get us through these cold nights.

You can actually thank my brother for this one. yesterday was his 24th birthday and he asked for a lemon cake. Lemon anything has always been his favorite and go-to request for any kind of celebration.

So, we wanted to make this year special. One of his favorite things we’ve made was the Homemade Raspberry Jam.

And, of course, you have to have some sort of frosting…and we chose chantilly cream!

Why? Well, cake and whipped cream are kinda a must-have combo, you know? Then, the raspberry jam just cuts through the richness and sweetness from the cake and cream.

It definitely can’t get better than this super simple lemon cake!

lemon cake with a candle and raspberries on top

Don’t want to make your own jam or chantilly cream? No worries! You can definitely your favorite store-bought brands to make this a super quick cake for any celebration you might have going on.

Quick tip though, when you press on the cake layers or even just cut into the cake… it will be messy! Jam tends to get everywhere but its so good and so worth the extra mess.

Equipment Needed

Ingredients

For The Cake:

  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Lemon Rind
  • Unsalted Butter
  • Sugar
  • Egg Yolks
  • Whole Eggs
  • Sour Cream
  • Lemon Juice
  • Whole Milk
milk, egg yolks, eggs, sour cream, flour, sugar, baking powder, butter, lemon zest, lemon juice, and baking soda in glass bowls

For The Jam:

  • Fresh Raspberries
  • Sugar
  • Lemon Juice
raspberries, sugar, and lemon juice in glass bowls

For The Chantilly Cream:

  • Heavy Cream
  • Vanilla
  • Powdered Sugar
heavy cream, powdered sugar, and vanilla on marble counter

Instructions

Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.

In the mixer with the beater attachment, beat butter and sugar until light and fluffy. About 3-5 minutes.

Stir in the egg yolks.

Add the whole eggs one at a time, beating well after each addition.

Stir in the sour cream.

Stir in the lemon juice.

Add in half of the flour mixture and mix until combined. Add in all of the milk. Stir in the rest of the flour.

Transfer the batter into four greased cake pans. Bake at 350 for 15 minutes, or until the cakes test done. Let cool slightly.

Turn out onto cooling racks and let the cakes finish cooling.

four cake layers on cooling racks

In a large pot, combine raspberries, sugar, and lemon juice. Cook down over low heat for one hour. Let cool.

In a large bowl. combine heavy cream, vanilla, and powdered sugar. Beat medium peaks form.

To assemble the cake, layer 1/2 cup of jam on top of lemon cake layer with 1/2 cup chantilly cream. Repeat until cake is fully assembled.

Top with chantilly cream and fresh raspberries. Serve immediately.

slice of lemon raspberry cake on a white plate with cake behind

What To Serve With This Lemon Cake…

This cake may already have a lot of layers of flavor, but that doesn’t mean it can’t also be accompanied by something equally delicious. Here are a few of our favorite things to serve with this amazing cake!

How To Store

You can keep this cake in a cake plate in the fridge or in an airtight container. Just remember that this cake won’t keep longer than a few days in the refrigerator so, if you’re making it ahead of time, make sure you don’t put it together until the day you need it!

lemon raspberry cake on cake plate with lemons, raspberries, a cheese cloth, and milk

Expert Tips

  • When you’re making the jam, keep an eye on it! You want to keep it stirred to prevent burning.
  • Overcooked the jam? No problem! You can add a few Tablespoons of water to loosen it.
  • Don’t over mix the cake batter!
  • You can use a scale to ensure the cake batter is equal in each pan.
  • If you don’t have baking spray, lightly grease the pans and then dust each with flour.
  • Cooking times may vary based on your oven! Always use a cake tester/tooth pick to check if your cakes are done.
  • Be sure to check the expiration dates on your baking powder and baking soda.
  • Don’t beat the chantilly cream further than medium peaks. You want it creamy, not stiff.
  • Make sure the heavy cream is cold before whipping. It will not whip warm.

When you make this Lemon and Raspberry Jam Naked Layer Cake with Chantilly Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

lemon raspberry jam cake on white cake plate with cheese cloth, forks, sliced lemon, raspberries, and milk

Lemon and Raspberry Jam Naked Layer Cake with Chantilly Cream

Traci
This Lemon and Raspberry Jam Naked Layer Cake with Chantilly Cream is like Spring in every bite! Moist lemon cake, tart raspberry jam, and sweet chantilly cream. SO. GOOD.
5 from 8 votes
Prep Time 1 hr
Cook Time 15 mins
Additional Time 1 hr
Total Time 2 hrs 15 mins
Course Cakes and Cupcakes
Cuisine American
Servings 12
Calories 680 kcal

Ingredients
 

Cake

  • 3 cups all purpose
  • 1 Tablespoon baking powder
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 Tablespoon lemon zest
  • 1 ¾ cups sugar
  • cup unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 3 egg yolks, room temperature
  • ½ cup sour cream
  • 9 Tablespoons lemon juice
  • ¾ cup milk
  • 1 teaspoon vanilla

Jam

  • 6 cups raspberries
  • 1 ½ cups sugar
  • 6 Tablespoons lemon juice

Chantilly Cream

  • 2 cups heavy cream, cold
  • 1 teaspoon vanilla
  • 2 Tablespoons powdered sugar

Instructions

Cake

  • Preheat oven to 350 degrees.
  • Spray four 8 inch pans with baking spray. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  • In the bowl of an electric mixer, beat sugar and butter until fluffy, about 3-4 minutes.
  • Beat in egg yolks.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in sour cream and lemon juice.
  • Stir in half of flour mixture.
  • Add all of milk.
  • Stir in remainder of flour mixture.
  • Add vanilla.
  • Divide evenly among prepared pans, about 13 ounces per pan.
  • Bake for 15 minutes, or until cake tests done.

Jam

  • Combine raspberries, sugar, and lemon juice in a large saucepan.
  • Cook over low heat until raspberries break down and jam starts to thicken, about 1 hour.
  • Remove from heat. Let cool.

Chantilly Cream

  • Combine cream, vanilla, and powdered sugar in a medium bowl.
  • Beat to medium stiff peaks.

Putting It Together

  • Place 1 cake layer on cake plate or board.
  • Spread with 1/2 cup raspberry jam.
  • Spread with 1/2 cup Chantilly cream.
  • Repeat with next 2 layers.
  • Top with final cake layer.
  • Spread with remaining chantilly cream.
  • Top with fresh raspberries.

Notes

  • When you're making the jam, keep an eye on it! You want to keep it stirred to prevent burning.
  • Overcooked the jam? No problem! You can add a few Tablespoons of water to loosen it.
  • Don't over mix the cake batter!
  • You can use a scale to ensure the cake batter is equal in each pan.
  • If you don't have baking spray, lightly grease the pans and then dust each with flour.
  • Cooking times may vary based on your oven! Always use a cake tester/tooth pick to check if your cakes are done.
  • Be sure to check the expiration dates on your baking powder and baking soda.
  • Don't beat the Chantilly cream further than medium peaks. You want it creamy, not stiff.
  • Make sure the heavy cream is cold before whipping. It will not whip warm.

Nutrition

Serving: 1SliceCalories: 680kcalCarbohydrates: 91gProtein: 8gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 186mgSodium: 516mgPotassium: 234mgFiber: 5gSugar: 60gVitamin A: 1227IUVitamin C: 24mgCalcium: 151mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

7 Comments

  1. Hi Caylie/ Tracy

    How would I modify this recipe to cater for 25 people? I would like to bake this for a special birthday next week.

    I look forward to hearing from you.

    1. Hi Naila! What exactly do you have in mind? Are you trying to turn it into a sheet cake? Or do you want a large tiered cake? Do you want to leave it as a naked cake? Do you want the whole thing frosted? Please let me know what you are trying to do, and I’ll be happy to help.

      1. Hi Tracy, I am totally open to suggestions. I’d like to stick to chantilly cream as I have just made it to test try and it is scrumptious !! But the original recipe only catets for 12. Also it is being collected the say before the event. Thank you so much for taking time out to help 🙏💛

        1. If you slice it like a wedding cake instead of wedges, an 8″ cake will serve 28. Wedding cake slices are small though.

          The original cake makes 52.4 oz batter. We scaled to 13.1 oz per 8″ pan. If you have the equipment to handle it, you can double the recipe and use 10″ round pans. Scale to 26.2 oz of batter per pan. It will be huge! It will have to be sliced like a wedding cake, although you can have slightly larger slices. If you don’t have commercial equipment, you could make 2 single recipes and just bake 2 10″ layers from each. Keep in mind with the 10″ layers, you will need to increase the cook time.

          If you want it layered, I don’t recommend baking a sheet cake because the layers will be too large to handle (unless you want to make 2).

          I recommend freezing the finished cake. When the client picks it up, he/she can just refrigerate it until close to serving time. (The only catch is I don’t know how long the thawing time will be where you live, so I can’t make recommendations on the exact amount of time for thawing.)

          Let me know if there’s anything else I can help with.

          1. 5 stars
            Thank you so much Traci 🙏, your advice is sincerely appreciated.
            The party is on Saturday however the client wishes to collect the cake on Friday – a day earlier.

  2. I made this recipe and it was a hit! So delicious and light. My family liked it and my sister asked me to bake it on her 24th birthday this month!
    Thank you Traci and Caylie!

    1. Hi Saja! I’m so glad to hear you enjoyed this cake! It’s my brother’s favorite, too.:) Thank you and I hope your sister enjoys this cake for her birthday as well! Xo, Caylie