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Raspberry Ribbon Cake

 Raspberry Ribbon Cake
I guarantee your guests will exclaim over this showstopper cake. It takes a little extra fussing but never fails to take my family's breath away...every single time!
12-16 ServingsPrep: 45 min. + chilling Bake: 1 hour


  • 4 cups heavy whipping cream, divided
  • 12 ounces white baking chocolate, finely chopped
  • 4 cups frozen unsweetened raspberries, thawed
  • 12 egg yolks
  • 6 egg whites
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon cream of tartar
  • 5 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • Fresh raspberries and mint sprigs


  • In a small saucepan, heat 2 cups cream over medium heat until bubbles
  • form around side of saucepan. Pour over chocolate, whisking until
  • melted; whisk in remaining cream. Cover and refrigerate until
  • chilled. For filling, using a fine sieve, press raspberries into a
  • large bowl. Discard seeds. Cover and refrigerate until chilled.
  • Let egg yolks and egg whites stand at room temperature for 30
  • minutes. Sift flour and salt; set aside. For each cake, in a large
  • bowl, beat 6 egg yolks until slightly thickened. Gradually add 1/2
  • cup sugar, beating until thick and lemon-colored. Beat in 1 teaspoon

2 of 2

Raspberry Ribbon Cake (continued)

Directions (continued)

  • vanilla. Add 1/2 cup of the flour mixture; mix well.
  • In another bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar
  • on medium speed until soft peaks form. Gradually beat in 1/4 cup
  • sugar, about 1 tablespoon at a time, on high until stiff glossy
  • peaks form and sugar is dissolved. Fold a fourth of egg whites into
  • the batter, then fold in remaining whites. Gently spoon into
  • parchment-lined 15-in. x 10-in. x 1-in baking pan; spread evenly.
  • Bake at 350° for 12-15 minutes or cake springs back when lightly
  • touched. Cool on a wire rack. Repeat for second cake.
  • In a large bowl, beat 3 cups chilled white chocolate mixture until
  • stiff peaks form; refrigerate. In a bowl, refrigerate the remaining
  • white chocolate mixture. In a small saucepan, sprinkle gelatin over
  • cold water; let stand 5 minutes. Dissolve gelatin over medium-low
  • heat, stirring frequently. Stir gelatin into strained raspberries.
  • Place bowl into a large bowl filled with ice water. Let cool until
  • mixture is syrupy, stirring occasionally. Remove from water bath.
  • Stir a fourth of reserved 3 cups whipped chocolate mixture into
  • raspberry mixture; fold in remaining three-fourths of whipped
  • chocolate mixture. Cover and refrigerate for 30 minutes or until
  • set.
  • Invert cooled cakes onto wire racks. Trim edges; cut each lengthwise
  • into thirds. Spread one strip with a heaping cup of raspberry
  • mixture to within 1 in. of short sides and 1/2 in. of long sides.
  • Starting at the short end, roll up. Stand on end in center of
  • serving plate. Spread remaining raspberry mixture over remaining
  • strips. Working with one strip at a time, and starting at the edge
  • of the last strip, coil around center roll. Cover and refrigerate.
  • Beat reserved white chocolate until stiff peaks form. Spread over top
  • and sides of cake. Refrigerate for 1-2 hours. Garnish with
  • raspberries and mint.
  • Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 495 calories, 33 g fat (19 g saturated fat), 246 mg cholesterol, 147 mg sodium, 42 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.