This Charlotte Cake with Raspberry Mousse recipe is a show-stopping dessert that combines the light, airy texture of sponge cake with a rich, tangy raspberry mousse. Perfect for special occasions, this layered dessert features soft ladyfingers, a luscious raspberry mousse made with fresh or frozen raspberries, and a delicate sponge cake. Garnished with fresh raspberries and mint leaves, this cake is not only visually stunning but also bursting with delicious flavor.

Whether you’re celebrating a birthday, hosting a tea party, or looking for a festive treat, this raspberry mousse charlotte cake will impress your guests. With simple ingredients and easy-to-follow instructions, this cake is perfect for bakers of all levels. The cake’s tangy raspberry filling is balanced by the sweetness of the sponge cake and whipped cream topping, making it a memorable and indulgent dessert.

Ingredients

For the Raspberry Mousse:

10 oz (2 1/2 cups) frozen raspberries
1/2 cup granulated sugar
Juice from 1 medium lemon (2 Tbsp for mousse + 1 Tbsp for simple syrup)
1 Tbsp Knox unflavored gelatin (about 1 1/4 packets)
3 cups heavy whipping cream
6 Tbsp confectioners’ sugar

For the Sponge Cake:

4 large eggs (room temperature)
2/3 cup granulated sugar
2/3 cup cake flour (see note for homemade cake flour)
1/4 tsp baking powder
7 oz package ladyfingers
3-4 Tbsp raspberry preserves or jam

For the Simple Syrup:

1 cup warm water
1 Tbsp fresh lemon juice
1 Tbsp sugar

For Topping and Cake Decor:

1 cup fresh raspberries
Fresh mint leaves (optional)

Instructions

Make the Raspberry Syrup:
- In a medium saucepan, combine frozen raspberries and 1/2 cup sugar. Cook over medium heat, stirring occasionally until the mixture reaches a jam-like consistency.
- Remove from heat, strain through a sieve to extract the juice, and discard the solids. You should yield about 2/3 cup syrup.
- Stir in 2 Tbsp lemon juice and gelatin into the warm syrup. Return to the stovetop over low heat, whisking until the gelatin dissolves (do not boil). Allow the syrup to cool to room temperature.
Make the Sponge Cake:
- Preheat your oven to 350˚F and line the bottom of a 9-inch springform pan with parchment paper.
- In a stand mixer, beat 4 eggs on high for 1 minute. Gradually add 2/3 cup sugar and continue beating on high for 7 minutes, until the mixture is thick and tripled in volume.
- Sift together cake flour and baking powder, then fold the dry ingredients into the whipped eggs in two additions. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 23-25 minutes, or until golden and springy to the touch. Once done, remove the cake from the oven, cool on a wire rack, and slice the cake horizontally into two layers once it has cooled completely.
Assemble the Charlotte Cake:
- Line the sides of the springform pan with plastic wrap.
- Trim the edges of both cake layers by 1/2 inch and place the first layer into the bottom of the pan. Arrange ladyfingers, cut-side down, around the edges of the cake. Brush both the cake layer and ladyfingers with 1/3 of the simple syrup.
- Spread 1 1/2 Tbsp raspberry preserves over the cake and set aside.
Make the Raspberry Mousse:
- Beat the heavy cream and powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream and transfer to a piping bag for later decoration.
- Slowly fold the cooled raspberry syrup into the remaining whipped cream, adding 1/4 of the syrup at a time until fully combined. This creates the raspberry mousse.
Finish Assembling the Cake:
- Spread half of the mousse mixture over the cake layer inside the springform pan. Add the second layer of cake, brush with the remaining syrup, and spread with 1 1/2 Tbsp raspberry preserves. Top with the remaining mousse.
- Pipe the reserved whipped cream over the top and garnish with fresh raspberries and mint leaves if desired.
- Refrigerate the assembled cake for at least 3 hours or overnight to set.
Serve:
- Once the cake is set, carefully remove the springform pan and plastic wrap. Slice and serve this delicious, elegant dessert!

Tips

Room Temperature Ingredients: Ensure that your eggs and sour cream are at room temperature for the best results when making the sponge cake.
Raspberry Preserves: If you don’t have raspberry preserves, you can use strawberry or apricot jam as an alternative.
Make Ahead: This cake can be made a day ahead, allowing it to set properly and develop deeper flavors.

Variations and Substitutions

Frozen Raspberries: If fresh raspberries are out of season, frozen raspberries work just as well for the mousse and syrup.
Non-Dairy Version: Substitute the heavy cream with coconut cream for a dairy-free version of the mousse and cake.
Flavored Syrup: Add a splash of raspberry liqueur (like Chambord) to the syrup for an extra kick.

FAQs

Can I use store-bought sponge cake? Yes, if you’re short on time, you can replace the homemade sponge cake with store-bought sponge cake or ladyfingers.

How long will this cake last? This cake can be stored in the refrigerator for up to 3-4 days.

Can I freeze this cake? It’s not recommended to freeze this cake, as the mousse may lose its texture when thawed.

Serving Suggestions

Serve this Charlotte Cake as a beautiful centerpiece at a dinner party or special occasion.
Pair with a light dessert wine or a cup of fresh herbal tea for an elegant touch.
Garnish with additional fresh raspberries, whipped cream, or mint leaves for an eye-catching presentation.

Why You’ll Love This Recipe

This Charlotte Cake with raspberry mousse offers the perfect balance of rich flavors and light textures. The combination of soft sponge cake, tangy raspberry mousse, and a crisp layer of ladyfingers makes this dessert irresistibly delicious. It’s a showstopper at any event and a fantastic way to celebrate special occasions with family and friends! Whether you’re a beginner baker or an experienced pro, this recipe is surprisingly simple to make yet results in a stunning dessert that will leave everyone asking for the recipe.