Decadent Raspberry and Rhubarb Mousse Layer Cake: Your Ultimate Spring & Summer Dessert
Jump to Recipe
Indulge in the exquisite flavors of spring and summer with this utterly fresh and delightful Raspberry and Rhubarb Mousse Layer Cake. This isn’t just any cake; it’s a symphony of creamy textures and vibrant tastes, perfectly balanced to create an unforgettable dessert experience. Imagine light, tender vanilla sponge layers, complemented by the sweet-tart burst of homemade rhubarb jam, all enveloped in a cloud-like, luscious fresh raspberry mousse. It’s truly a celebration in every bite, making it an ideal centerpiece for any warm-weather gathering or a special treat for yourself.
The beauty of this cake lies in its harmonious combination of elements. The sweet, delicate notes of vanilla cake provide a comforting base, while the tangy rhubarb jam adds a surprising and welcome zing, cutting through the richness. The star, however, is the raspberry mousse – light, airy, and bursting with fresh berry flavor. Topping it all off with fresh raspberries not only enhances the visual appeal with a pop of color but also introduces a lovely textural contrast and a refreshing brightness that elevates this cake from simply delicious to truly extraordinary. It’s a light and incredibly satisfying dessert that you’ll want to make again and again.
This raspberry and rhubarb mousse layer cake is designed to impress, yet its components are surprisingly approachable. Each layer contributes to a decadent, multi-dimensional dessert that looks like it came straight from a patisserie. While the recipe includes an optional, elegant chocolate cover that adds a sophisticated finish, you can easily simplify the process by opting for a beautiful naked layer cake. Skipping the chocolate cover still results in a stunning dessert that highlights the vibrant colors of the raspberry mousse and rhubarb jam, making it a perfect choice for those who prefer a less intensive baking project without sacrificing flavor or presentation.
Why You’ll Fall in Love with This Raspberry Rhubarb Mousse Cake
There are countless reasons why this Raspberry and Rhubarb Mousse Layer Cake will become your new favorite dessert. Beyond its undeniably fresh and delicious taste, it offers a sophisticated profile that appeals to a wide range of palates. Here’s what makes it truly special:
- Perfect Balance of Flavors: The tartness of rhubarb beautifully complements the sweetness of raspberries, creating a dynamic and refreshing fruit duo. This is mellowed by the classic comfort of vanilla sponge and the creamy indulgence of the mousse.
- Exquisite Textural Harmony: Enjoy the delicate crumb of the vanilla cake, the smooth and airy raspberry mousse, the slightly jammy rhubarb layer, and for an added touch, the crisp snap of a white chocolate cover. Each bite offers a delightful journey through various sensations.
- Visually Stunning: With its distinct layers and vibrant colors, this cake is an absolute showstopper. It’s guaranteed to impress guests at any spring or summer gathering, from garden parties to celebratory brunches.
- Seasonal Delight: Rhubarb and raspberries are at their peak during the spring and summer months, making this recipe an excellent way to celebrate fresh, seasonal produce.
- Customizable Elegance: Whether you opt for the polished look of a chocolate collar or a rustic naked cake, this recipe is adaptable to your skill level and desired aesthetic.
If you’re eager to explore more delightful mousse cake creations, be sure to try our other fantastic recipes:
- Strawberry and Pistachio Mousse Cake
- Peanut Butter and Dark Chocolate Mousse Cake
- Brownie and Nutella Mousse Cake
STEP-BY-STEP INSTRUCTIONS FOR YOUR RASPBERRY RHUBARB MASTERPIECE
VANILLA SPONGE – THE CAKE’S FOUNDATION
The vanilla sponge is the backbone of this exquisite layer cake, providing a tender and moist base that perfectly supports the fruit and mousse layers. Achieving a light and fluffy sponge requires attention to detail, especially with ingredient temperatures and mixing techniques.
Begin by preheating your oven to 170ºC (approximately 340ºF) and ensure you have a 16 cm (about 6.3 inch) silicone mold ready. Silicone molds are fantastic for easy cake release and consistent baking.
In a medium bowl, thoroughly mix together your dry ingredients: the all-purpose flour, baking powder, baking soda, and a pinch of salt. Sifting them together can help ensure even distribution and a lighter cake texture. Set this aside.
In a separate measuring cup or small bowl, combine the whole milk and vanilla extract. Ensuring both the milk and eggs (which you’ll add later) are at room temperature is crucial for a smooth batter and a perfectly emulsified cake, preventing curdling and resulting in a softer, more uniform crumb.
Now, for the stand mixer. In its bowl, add the softened butter, vegetable oil, and granulated sugar. Mix these on high speed for about 5 minutes. This creaming process is vital; it incorporates air into the mixture, which is what makes your sponge light and fluffy. The mixture should become noticeably paler and significantly increased in volume.
Stop the mixer and scrape down the sides of the bowl to ensure all ingredients are well incorporated. Then, add one egg at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl again to ensure everything is thoroughly mixed and emulsified.
Reduce the mixer speed to low. Begin to alternate between adding the dry flour mixture and the wet milk mixture. Start by adding a third of the flour mixture, mix until just combined, then add half of the milk mixture, mix, then another third of the flour, the remaining milk, and finally the last third of the flour. The key here is to mix until *just combined* – overmixing can develop the gluten in the flour, leading to a tough, dense cake. Scrape the bowl once more to ensure no pockets of unmixed ingredients remain.
Gently pour the prepared batter into your 16 cm silicone mold. Bake for approximately 37-45 minutes, or until a cake tester (like a toothpick or thin skewer) inserted into the center comes out clean. This indicates the cake is fully cooked through.
Baking Tip: Since this sponge is relatively thick for a single mold, if you notice the top browning too quickly before the center is cooked, you can loosely cover the cake with a piece of aluminum foil to prevent further browning while allowing the inside to finish baking.
Once baked, remove the cake from the oven and let it cool in its mold for about 10 minutes. This allows the cake to firm up slightly before handling. After 10 minutes, carefully unmold the cake and transfer it to a wire cooling rack to cool down completely. A fully cooled cake is essential for proper slicing and assembly, preventing the mousse from melting prematurely.
RASPBERRY MOUSSE – THE CREAMY, FRUITY HEART
The raspberry mousse is where the vibrant fruit flavor truly shines, providing a luxurious, airy texture that contrasts beautifully with the vanilla sponge and rhubarb jam. This step requires careful attention to temperature and gentle handling.
Once your vanilla sponge has completely cooled (this is critical!), begin by blooming your gelatine sheets. Place them in a bowl of very cold water and let them sit for about 5-10 minutes. Blooming softens the gelatin, allowing it to dissolve smoothly later on. Ensure the water is cold to prevent the gelatin from dissolving too quickly or unevenly.
In the meantime, prepare your raspberry purée. In a small pot, combine the raspberries (whether fresh or frozen), granulated sugar, lemon juice, and vanilla paste. Place over medium heat and stir occasionally. Once the mixture starts bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 8 minutes. This process helps to break down the raspberries, release their juices, and infuse the sugar and vanilla flavor throughout.
After simmering, remove the pot from the heat. To achieve a perfectly smooth mousse, you’ll need to sieve the purée. Place a fine-mesh sieve over a clean bowl and pour the raspberry mixture through it, pressing down with a spatula or the back of a spoon to extract as much of the liquid and pulp as possible. This step removes any seeds or skins, ensuring a silky-smooth mousse. Squeeze the excess water from the bloomed gelatine sheets and stir them into the warm raspberry purée until they are completely dissolved and the mixture is smooth. Set this purée aside on the counter to cool down until it reaches a temperature between 29-30ºC (84-86ºF). This specific temperature is important for proper integration with the yogurt and cream, ensuring the mousse sets correctly without being too warm (which would melt the dairy) or too cold (which would cause the gelatin to seize).
Once the raspberry purée has reached the desired temperature, it’s time to lighten it. Gently stir the raspberry purée into the Greek yogurt in three gradual additions using a rubber spatula. This gradual incorporation helps maintain a smooth, homogeneous mixture and prevents the yogurt from seizing.
In a separate bowl, lightly whip the heavy cream until it reaches soft peaks. Be careful not to over-whip it; stiff peaks will result in a denser mousse. The goal is light and airy. With your rubber spatula, gently fold the whipped cream into the raspberry-yogurt mixture, again in three parts. This folding technique is crucial for incorporating air without deflating the cream, ensuring your mousse remains incredibly light and airy. Continue folding until the mixture is smooth, uniformly colored, and just combined – avoid overmixing.
ASSEMBLING YOUR LAYERED MASTERPIECE
Now comes the exciting part: assembling your beautiful Raspberry and Rhubarb Mousse Layer Cake! Precision in this stage ensures a stunning, even-layered result.
First, carefully cut your completely cooled vanilla sponge cake into three even layers. If the top of your cake is uneven, it’s a good idea to trim it flat first to ensure all layers are of a consistent height. A serrated knife and a steady hand (or a cake leveling tool) will help achieve perfectly level layers.
You’ll use the same 16 cm silicone mold in which you baked the sponge cake for assembly. Ensure it’s clean and dry. To create perfectly sharp edges for your cake and provide structural support, line the inside of the silicone mold with a strong acetate plastic cake collar. This collar should be able to stand on its own and fit snugly around the perimeter of the mold.
Place your first cake layer at the bottom of the silicone mold. Take a generous couple of dollops of rhubarb jam (either your delicious homemade version or a good quality store-bought one) and spread it evenly over the cake layer. The tartness of the jam is a fantastic counterpoint to the sweet mousse. Carefully pour about one-third of the prepared raspberry mousse over the jam-covered sponge layer. Gently tap the mold a few times on the counter to remove any air bubbles and ensure the mousse settles evenly. Place the mold in the fridge for about 5 minutes to allow the mousse to slightly firm up. This brief chill helps each layer set enough to support the next without squishing.
Retrieve the mold from the fridge and repeat the process: add the second cake layer, spread another layer of rhubarb jam, and pour another third of the mousse. Return to the fridge for another 5 minutes. Finally, add the third cake layer, spread the last of the rhubarb jam, and top with the remaining raspberry mousse. Gently smooth the top surface with an offset spatula.
Once all layers are assembled, place the cake back into the fridge to set overnight. This extended chilling time is crucial. It allows the gelatin in the mousse to fully set, creating a stable structure, and gives the flavors ample time to meld together beautifully, resulting in a perfectly firm and flavorful cake.
CHOCOLATE COVER – THE ELEGANT FINISH (Optional)
The white chocolate cover adds an extra layer of elegance, flavor, and a delightful textural contrast to the cake. While optional, it’s a beautiful finishing touch that elevates the entire presentation.
To prepare your cake for the chocolate cover, place it in the freezer for 1 hour approximately 1 hour before you plan to start working with the chocolate. This firming step is essential as it makes the cake stable and much easier to handle when removing the cake collar. After an hour, take the cake out of the freezer, gently unmold it from the silicone mold, and carefully peel away the plastic cake collar.
Have a fresh piece of plastic cake collar ready, measuring approximately 10×50 cm (about 4×20 inches), ensuring it is long enough to wrap around the entire circumference of your cake. This will be your template for the chocolate cover.
Pro Tip: You can often reuse the cake collar you just removed from the cake. Simply clean it thoroughly and dry it completely before using it for the chocolate cover. This saves material and ensures a perfect fit.
Now, temper your white chocolate. Tempering chocolate is a process of heating and cooling chocolate to specific temperatures to stabilize the cocoa butter crystals. This gives chocolate a glossy finish, a firm snap when broken, and prevents blooming (white streaks). Melt the white chocolate, then incorporate 1 teaspoon of freeze-dried raspberry powder. This not only adds a beautiful pink hue but also enhances the raspberry flavor. If you’re using a tempering method (like the seeding method or sous vide), ensure your chocolate is properly tempered before proceeding. For a simpler approach, especially if you’re not super skilled with tempering, consider using Mycryo from Callebaut, which is a cocoa butter powder that simplifies the tempering process significantly, allowing you to achieve perfectly tempered chocolate with ease.
Pour the tempered chocolate onto your clean plastic cake collar. Using an offset spatula, quickly and evenly spread the chocolate across the collar. Work swiftly as tempered chocolate sets quite quickly. Lift the chocolate-coated cake collar out of the pool of chocolate and move it to a clean, flat part of your countertop. This technique helps you achieve clean, sharp edges on your chocolate collar.
As the chocolate on the collar begins to firm up slightly (it should still be pliable, not completely hard), take your chilled cake out of the fridge. Carefully and gently wrap the chocolate collar around the sides of the cake, pressing it lightly to adhere. Ensure the bottom edge of the chocolate collar aligns neatly with the base of the cake. Let the chocolate set completely, either at room temperature on the counter (if your kitchen isn’t too warm) or in the fridge for a quicker set.
Once the chocolate is fully set and firm, carefully and gently peel off the plastic cake collar. You should be left with a perfectly smooth, glossy chocolate band around your cake. The final touch: decorate the top of the cake with plenty of fresh raspberries. Arrange them artfully around the entire top surface for a beautiful, inviting finish.
Keep the finished Raspberry and Rhubarb Mousse Layer Cake fresh in the fridge until you are ready to serve. This ensures the mousse remains perfectly set and the cake is deliciously chilled.
STORAGE AND ENJOYMENT
Proper storage is key to maintaining the freshness and integrity of your Raspberry and Rhubarb Mousse Layer Cake. Store this delightful dessert in an airtight container in the fridge to prevent it from drying out or absorbing other food odors. It is best enjoyed within 2-3 days of preparation. While technically you could freeze individual slices, the delicate mousse texture might slightly change upon thawing, so it’s always best to consume it fresh for optimal flavor and texture. If you do freeze it, ensure it’s well-wrapped to prevent freezer burn and thaw slowly in the refrigerator.
Other Mousse Cake Recipes To Try
- Chocolate Mousse Cake
- Strawberry and Pistachio Mousse Cake
- Peanut Butter Dark Chocolate Mousse Cake
- Raspberry and Rhubarb Mousse Layer Cake
We hope you adore this Raspberry and Rhubarb Mousse Layer Cake as much as we do! It’s a true labor of love that rewards you with an incredibly satisfying and beautiful dessert. If you tried this recipe and loved it, please make sure to leave a STAR REVIEW below. Your feedback helps us grow and inspires other bakers! Don’t forget to tag me on Instagram @juliemarieeats to share your stunning creations. For more inspiring baking ideas and delicious recipes, be sure to follow me on Pinterest.
Raspberry and Rhubarb Mousse Layer Cake
Pin Recipe
Equipment
- 16 cm silicone mold
- 10×50 cm plastic cake collar
Ingredients
VANILLA SPONGE
- 80 g butter room temperature
- 30 g vegetable oil
- 155 g granulated sugar
- 2 eggs room temperature
- 160 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 120 g whole milk room temperature
- ½ teaspoon vanilla extract
RHUBARB JAM
- A store-bought rhubarb jam
RASPBERRY MOUSSE
- 3 gelatine sheet
- 300 g raspberries frozen or fresh
- 120 g granulated sugar
- 60 g lemon juice
- 1 teaspoon vanilla paste
- 150 g greek yogurt
- 250 g heavy cream
CHOCOLATE COVER
- 150 g white chocolate
- 1 teaspoon freeze-dried raspberry powder
Instructions
VANILLA SPONGE
- Preheat the oven at 170ºC and have a 16 cm silicone mold ready.
- In a bowl, mix together the all-purpose flour, baking powder, baking soda and salt.
- In a measuring cup, combine whole milk, and vanilla extract.
- In the bowl of a stand mixer add the butter, vegetable oil, and granulated sugar and mix for 5 mins on high speed, so it becomes light and fluffy.
- Scrap down the sides of the bowl and add one egg at a time and mix until combined. Scape down the sides of the bowl to make sure everything has incorporated.
- Continue at low speed, and alternate between adding the flour mixture and wet mixture, starting and ending on the flour mixture, and mix until just combined.
- Pour the batter into a 16 cm silicone mold and bake for 37-45 min or until a cake tester comes out clean.
- Tips: As it’s a thicker cake if it starts to brown, add a piece of tin foil to cover it while it finishes baking.
- Remove from the oven and let it cool down for 10 min. Once it has cooled down a bit, take it out of its mold and let the cake completely cool down on a cooling rack.
RASPBERRY MOUSSE
- Once the cake has completely cooled down, bloom the gelatine sheets in cold water.
- Meanwhile in a small pot heat up the raspberries, sugar, lemon, and vanilla paste. Once it starts bubbling, take it down to low heat and let it simmer under a lid for 8 min.
- Then take the pot off the heat and sieve the purée from the skin and kernels over a bowl. Squeeze the excess water off the gelatine and stir it into the raspberry purée until smooth. Let it cool down on the counter until it reaches a temperature between 29-30ºC.
- Once cooled down, gently stir in the raspberry purée, with a spatula, into the greek yogurt over 3 parts.
- Lightly whip the heavy cream. With the rubber spatula, gently fold together the whipped cream over 3 parts with the raspberry until smooth and combined.
ASSEMBLING
- Let’s assemble the cake! Cut the cake into three layers (if the cake has an uneven surface on the top of the cake then cut the tops of the cakes so they are an even height).
- Use the same (clean) silicone mold as you baked the sponge cake in. Place a plastic cake collar (use a strong acetate plastic that can stand on its own) along the side of the silicone mold. Take the first cake layer and add a couple of dollops of rhubarb jam and spread it out. Then place the cake layer in the bottom of the silicone mold. Pour ⅓ of the mousse on top of the sponge and place it in the fridge for 5 min. Then continue the process with the other two layers.
- Place it in the fridge to set overnight.
CHOCOLATE COVER
- 1 hour before making the chocolate cover place the cake in the freezer for 1 hour so the cake collar is easy to remove. When the hour has passed, take the cake out of the freezer and remove it from the mold and gently remove the cake collar.
- Have a 10×50 cm piece of plastic cake collar ready, so it fits around the cake.
- Tip: Clean the cake collar you have just used around the cake and thoroughly dry it off and use that same cake collar for the chocolate cover.
- Temper the white chocolate with 1 teaspoon of freeze-dried raspberry powder. Pour the chocolate onto the cake collar and with an offset spatula, even out the chocolate. Lift the cake collar out of the pool of chocolate and move onto a clean part of your countertop. This way you make sure to get clean sharp edges.
- When the chocolate starts to firm up a bit, take the cake out of the fridge and gently place the chocolate collar around the cake. Let the chocolate set on the counter or in the fridge if to go a bit faster.
- Once set, gently take the plastic of the chocolate. Decorate with fresh raspberries all around the top.
- Keep the cake fresh in the fridge until ready to serve.
- Tip: Are you not super skilled with tempering chocolate use a bit of Mycryo from Callebaut to easily temper the chocolate.