This Charlotte Cake is a show-stopping, no-bake dessert layered with delicate ladyfingers, fluffy raspberry mousse, and tender sponge cake.
With its creamy texture, vibrant berry flavor, and stunning presentation, it’s the kind of dessert that looks fancy but is surprisingly easy to make.
Whether you’re celebrating a special occasion or simply craving a light and fruity sweet, this raspberry charlotte cake is sure to impress guests and satisfy your summer dessert dreams.
Why You’ll Love This Recipe
No baking for the mousse – The mousse sets beautifully with gelatin
Berry-packed flavor – Thanks to the homemade raspberry syrup and preserves
Light and airy texture – From whipped cream folded into raspberry mousse
Perfect for celebrations – Looks elegant, serves a crowd
Make-ahead friendly – Chill overnight and it’s ready to serve
Naturally stunning – Finished with whipped cream and fresh raspberries
What You’ll Need (Ingredient Highlights)
Frozen raspberries – Simmered into a bright, tangy raspberry syrup
Gelatin – Gives the mousse its signature light but sliceable texture
Heavy whipping cream – Beaten to soft peaks for a fluffy mousse
Sponge cake – Homemade and light, perfect as a base
Ladyfingers – Line the pan for structure and visual appeal
Raspberry preserves – Adds sweet, concentrated berry flavor between layers
Lemon juice – Brightens both the syrup and simple syrup
Confectioners’ sugar – Sweetens the whipped cream just right
Fresh raspberries & mint – Optional, but perfect for topping
Pro Tips Before You Start
Strain raspberry syrup thoroughly – Press with a spoon to get every drop
Cool the syrup completely – But don’t let it set before mixing with cream
Use a springform pan – For easy unmolding and clean sides
Trim the sponge cake and ladyfingers – Ensures a perfect fit
Reserve whipped cream for topping – Chill it in a piping bag ahead of time
Let it chill overnight – For best texture and clean slices
How to Make Charlotte Cake
Step 1: Make the Raspberry Syrup
In a saucepan, combine 10 oz frozen raspberries and ½ cup granulated sugar.
Cook over medium, stirring occasionally, until the mixture thickens to a jam-like consistency.
Strain through a fine sieve, pressing well to extract all liquid—you should get about ⅔ cup raspberry syrup.
Stir in 2 Tbsp lemon juice and 1 Tbsp unflavored gelatin.
Return to the pan and heat gently, whisking until gelatin dissolves (do not boil).
Cool to room temperature.
Step 2: Bake the Sponge Cake
Preheat oven to 350°F and line a 9-inch springform pan with parchment.
In a stand mixer, whisk 4 eggs on high for 1 minute, then gradually add ⅔ cup sugar and continue beating for 7 minutes until thick and pale.
Sift together ⅔ cup cake flour and ¼ tsp baking powder, then fold into the egg mixture in 2 additions.
Don’t overmix. Bake 23–25 minutes until golden and springy.
Let cool completely, then slice horizontally into 2 layers.
Step 3: Prepare the Base and Border
Line the inner walls of your springform pan with plastic wrap.
Trim ½ inch off the edges of both sponge cake layers and place one at the bottom of the pan.
Trim ½ inch off the bottom of each ladyfinger, then place them standing upright around the cake.
Brush the cake and the inside of the ladyfingers with ⅓ of the lemon simple syrup (made from 1 cup warm water + 1 Tbsp lemon juice + 1 Tbsp sugar).
Spread 1½ Tbsp raspberry preserves over the cake layer.
Step 4: Whip the Cream
In a clean bowl, beat 3 cups heavy cream with 6 Tbsp powdered sugar to soft, spreadable peaks.
Reserve 1½ cups of whipped cream in a piping bag for topping and refrigerate.
Step 5: Make the Raspberry Mousse
Once the raspberry syrup is at room temperature, fold it into the remaining whipped cream, a little at a time, until fully combined.
This is your raspberry mousse.
Step 6: Assemble and Chill
Spread half of the raspberry mousse over the first cake layer.
Top with the second sponge cake layer, brush with remaining syrup, and spread with 1½ Tbsp raspberry preserves.
Add the remaining mousse and smooth the top.
Pipe reserved whipped cream over the top and garnish with fresh raspberries and mint leaves.
Cover and chill for at least 3 hours or overnight.
What to Serve With Charlotte Cake
Sparkling rosé – Bright and lightly sweet
Lemon tea – Balances the mousse with a subtle citrus note
Fresh fruit salad – Complements the berry flavors
Mint lemonade – Refreshing for summer servings
Champagne or prosecco – For a festive finish
Variations / Substitutions
Use strawberries or blueberries instead of raspberries
Try cherry preserves for a twist on the filling
Use store-bought sponge cake if you’re short on time
Make it chocolate – Use chocolate ladyfingers and drizzle with ganache
Add a swirl of lemon curd between mousse layers
Storage & Reheating Tips
Fridge – Store in the fridge for up to 3 days, covered tightly
Freezer – Not ideal; mousse texture may become grainy when thawed
Serving tip – Slice with a warm knife for clean cuts
Make ahead – Can be assembled 24 hours in advance
Leftovers – Keep chilled; enjoy cold straight from the fridge
FAQs
Can I use fresh raspberries instead of frozen?
Yes! Just simmer them with sugar as directed to make the syrup.
What if I don’t have gelatin?
Gelatin is essential to set the mousse.
Agar agar might work but hasn’t been tested in this recipe.
Is this dessert gluten-free?
Not as written. You’d need gluten-free ladyfingers and cake flour substitute.
Can I use store-bought sponge cake?
Yes, if you’re in a pinch, but homemade gives better texture.
Will the mousse set firmly?
Yes, thanks to the gelatin, it sets soft but sliceable after chilling.
Can I leave out the preserves?
You can, but they add an extra boost of fruity flavor between layers.
Final Thoughts
This Charlotte Cake is the definition of elegant simplicity—light, airy, and bursting with fresh raspberry flavor.
With its classic structure, creamy mousse, and stunning presentation, it’s a recipe that turns any table into a celebration.
Whether you serve it for brunch, birthdays, or afternoon tea, it’s guaranteed to impress.
