Raspberry Bavarian Cake Recipe
Raspberry Bavarian Cake Recipe photo by Taste of Home

Raspberry Bavarian Cake Recipe

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This recipe is an all-time favorite with my family and everyone else who tastes it. It’s so easy but makes an impressive company dessert. Because it doesn’t seem light, everyone feels like they’re sinfully over-indulging! —Linda Murray, Allenstown, New Hampshire
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16 servings
Healthy Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16 servings


  • 5 packages (12 ounces each) frozen unsweetened raspberries, thawed
  • 2 cups confectioners' sugar
  • 2 envelopes unflavored gelatin
  • 1/3 cup plus 1/2 cup cold water, divided
  • 38 ladyfingers, split
  • 2 tablespoons seedless raspberry jam
  • 1 teaspoon water
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided

Nutritional Facts

1 slice equals 223 calories, 3 g fat (3 g saturated fat), 35 mg cholesterol, 121 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein.


  1. In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside.
  2. In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally.
  3. Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping. Yield: 16 servings.
Originally published as Raspberry Bavarian Cake in Healthy Cooking April/May 2011, p15

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Reviewed Jun. 27, 2012

"I really only have a question to ask and hope someone can answer it. I DO grow my own raspberries because all my kids want for Christmas each year is homemade raspberry jam. I'm wondering how many cups of fresh raspberries I would need for this recipe? I'm wondering if five cups of fresh would be enough to equal the 5 pkg. of frozen berries? Can anyone help me with that??"

Reviewed Sep. 11, 2011

"I made this for a luncheon this weekend and it was a hit. I too used just two pkgs of raspberries and one cup of powdered sugar. It set up fine. I did add a half tsp of raspberry flavoring because I used less berries than called for. It had great raspberry flavor."

Reviewed Apr. 3, 2011

"Unless you grow your own raspberries, this is an expensive dessert to make (5 12 oz. bags of raspberries at an average price of $2.79 a bag). I only used 2 12 oz bags of raspberries and 1 cup of the confectioners' sugar but used the listed 2 envelopes of gelatin and 1 12 oz container of whipped topping and it came out fine."

Reviewed Apr. 1, 2011

"I'm on the fence with this recipe. The amount of frozen berries to reduce produced way too much juice for the amount of gelatin. The filling could be a bit firmer.

The cake has great berry flavor! Would like to know if this dessert could be frozen."

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