Vanilla chiffon cake, raspberry filling, pastry cream, and whipped cream all culminate in this ultimate summer dessert.
Raspberry Filled Chiffon Cake
Yields: One 2-layer cake
Total Time: 3 hours (includes making the raspberry filling, pastry cream, and chiffon cake)
Prep Time: 20 min
Whipped Cream Ingredients
- 12 oz. heavy whipping cream
- 3 tsp. granulated sugar
- 1 tsp. vanilla extract
- 2 9-inch round vanilla chiffon cakes
- 9 oz. pastry cream
- 6 oz. raspberry filling
- 6 oz. raspberries for garnish
- Make the whipped cream by placing the heavy whipping cream, granulated sugar, and vanilla extract in a large bowl. Whip until stiff peaks form.
- Place one layer of cake on cake stand or plate.
- Spread a thin layer of pastry cream on the first layer (2 oz.).
- Place 3 oz. pastry cream in the corner of a gallon plastic storage bag. Snip the end with scissors and pipe a border around the edge of the first layer.
- Fill the inside of the border with the raspberry filling.
- Take 4 oz. whipped cream and fold into the remaining 4 oz. of pastry cream. Spread on top of raspberry filling.
- Place the second cake layer on top and frost with the remaining whipped cream. Garnish with fresh raspberries.
I thought I’d finish out the summer season with this cake, which pays homage to the Swedish Princess Cake. I first saw this cake on the Great British Baking Show and immediately fell in love with it. This version features chiffon cake and uses a whipped cream topping instead of fondant.
The ingredients include: whipped cream, pastry cream, raspberry filling, and vanilla chiffon cake.
I made the whipped cream by beating together heavy whipping cream, granulated sugar, and vanilla extract until stiff peaks formed.
In order to catch any drippings from the cake, I like to place sheets of parchment paper underneath – these can be removed later for easy cleanup.
Place one layer of cake on your cake stand or plate of choice. (Please ignore the large gouge on my first layer – I dropped a jar in the middle of the cake lol)
Spread a thin layer of pastry cream on top of the first layer.
This will act as a barrier between the cake and the filling.
Place additional pastry cream in a gallon plastic storage bag. Squeeze the cream into the corner and snip the end of the bag with scissors.
Use this to pipe a border around the edge of the first layer. This border will help contain the raspberry filling.
Fill the inside of this border with raspberry filling.
Take 4 oz. of the whipped cream and fold into the remaining pastry cream.
Spread this on top of the raspberry filling.
Isn’t it pretty?!
Place the second layer of cake on top.
Then frost the cake with the remaining whipped cream (you probably won’t use all of it).
I like to use an offset spatula to spread out the whipped cream.
As the whipped cream spreads out, it will fall around the edges.
Use the offset spatula to smooth out the sides and remove any access whipped cream.
Then gently pull out the parchment paper to remove the mess – magic!
Garnish the cake as desired – I like to use fresh raspberries. This time I just piled a bunch in the middle.
Or kinda in the middle… haha.
This cake is surely one of my favorites. Store covered in the refrigerator… it will keep for around 4 days. Since the chiffon cake is oil based, it will stay soft even when chilled.
And there you have it! A princess inspired chiffon cake – perfect for ringing out the summer season.