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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!
  • Total Time
    Prep: 45 min. + chilling Bake: 1 hour
  • Makes
    12-16 servings


  • 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 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 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 15x10x1-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.
Nutrition Facts
1 slice: 495 calories, 33g fat (19g saturated fat), 246mg cholesterol, 147mg sodium, 42g carbohydrate (34g sugars, 1g fiber), 8g protein.

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  • tturko
    Mar 29, 2013

    I probably make this cake at least once a year........and believe me it is worth the effort!! You will get amazing raves about it! It is a perfect baby shower or easter cake. When I made it at easter, I sugared crocus' and garnished with that! Really, really worth the time! And it gets easier every time you make it!

  • brauneyes64
    Dec 12, 2011

    I give this person 5 stars just for the effort of making a cake like this... it has to be just wonderful but it takes a dedicated person to make a cake like this.