Some desserts are more than just sweet treats—they’re a celebration of creativity, nostalgia, and the joy of sharing something delightful with loved ones. Easy Raspberry Lamington Sheet Cake is one such dessert. This classic recipe is a delightful combination of fluffy sponge cake, tangy raspberry jam, and a rich coating of chocolate and coconut, making it perfect for afternoon tea, birthdays, or any occasion that calls for a touch of sweetness. Imagine biting into a soft, moist cake with a burst of raspberry flavor, enveloped in a layer of silky chocolate and a sprinkle of coconut. It’s a dessert that feels like a warm embrace, whether you’re serving it at a party or enjoying it with a cup of tea on a quiet afternoon.

The first time I made this cake, it was for my daughter’s birthday. She had been begging me to try something new, and this recipe caught my eye. As the cake baked in the oven, the aroma of vanilla and raspberry filled the kitchen, and my daughter couldn’t stop peeking in to see if it was ready. When I finally brought out the finished cake, her eyes lit up with excitement. “It looks like a giant raspberry cloud!” she exclaimed. As we sliced into it, the soft sponge and gooey raspberry jam made everyone at the table smile. Since then, Easy Raspberry Lamington Sheet Cake has become a birthday tradition in our home.

The first time I served this cake to friends, it was at a summer garden party. One of my friends, who’s known for her baking skills, had brought her famous lemon drizzle cake, and I was a little nervous to present my lamington sheet cake. But as soon as I placed it on the table, the vibrant red raspberry jam peeking through the chocolate coating drew everyone in. “What’s this?” a friend asked, eyeing the cake curiously. “A little slice of heaven,” I replied with a smile. When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “This is incredible!” someone said, reaching for another slice. Even my baking-savvy friend nodded in approval. “You’ve got to give me this recipe,” she said with a grin. That day, Easy Raspberry Lamington Sheet Cake became a party favorite, and it’s been a staple at every gathering since.

Why This Easy Raspberry Lamington Sheet Cake?

Selling Points:

• Irresistible Flavor: The combination of fluffy sponge, tangy raspberry jam, and rich chocolate coating makes this cake a crowd-pleaser.
• Simple Ingredients: With easy-to-find ingredients, this recipe is perfect for bakers of all levels.
• Perfect for Sharing: The sheet cake format makes it ideal for feeding a crowd.
• Customizable: Swap out the raspberry jam for your favorite flavor or add a drizzle of white chocolate for extra decadence.

What You Need for Easy Raspberry Lamington Sheet Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract

For the Filling:

• 1 cup raspberry jam (seedless or with seeds, depending on preference)

For the Coating:

• 2 cups desiccated coconut
• 1 ½ cups dark chocolate, melted
• 1 tbsp coconut oil (optional, for smoother chocolate)

How to Make Easy Raspberry Lamington Sheet Cake

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   • Add the softened butter, buttermilk, eggs, and vanilla extract. Beat until the batter is smooth and well combined.
   • Pour the batter into the prepared pan and spread it evenly.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
2. Assemble the Cake:
   • Once the cake has cooled, slice it horizontally into two even layers.
   • Spread the raspberry jam evenly over the bottom layer, then place the top layer back on.
3. Coat the Cake:
   • Cut the cake into squares or rectangles.
   • Dip each piece into the melted chocolate, ensuring all sides are coated.
   • Roll the chocolate-coated cake in desiccated coconut, pressing gently to adhere.
   • Place the coated pieces on a wire rack to set.
4. Serve:
   • Once the chocolate has set, arrange the lamington pieces on a platter and serve.

Tips for the Perfect Raspberry Lamington Sheet Cake

• Even Layers: Use a serrated knife to slice the cake evenly for a professional finish.
• Smooth Jam: Warm the raspberry jam slightly for easier spreading.
• Chocolate Consistency: Add a tablespoon of coconut oil to the melted chocolate for a smoother coating.
• Chill for Setting: Place the coated cake pieces in the fridge for 15-20 minutes to help the chocolate set faster.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend for the cake.
• Different Jams: Swap raspberry jam for strawberry, apricot, or even lemon curd.
• Milk Chocolate: Use milk chocolate instead of dark for a sweeter coating.
• Extra Decadence: Drizzle white chocolate over the finished lamingtons for a decorative touch.

Make a Healthier Version

• Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat flour.
• Reduced Sugar: Use a sugar-free jam and reduce the sugar in the cake batter.
• Light Coconut: Use unsweetened desiccated coconut for a lighter option.
• Greek Yogurt: Replace buttermilk with Greek yogurt for added protein.

Closing for Easy Raspberry Lamington Sheet Cake

This Easy Raspberry Lamington Sheet Cake is more than just a dessert—it’s a celebration of flavor, creativity, and the joy of sharing something special with loved ones. Whether you’re serving it at a party or enjoying it with a cup of tea, this cake is sure to impress. Don’t forget to let us know how your lamington sheet cake turns out, and consider checking out some of our other recipes for more baking inspiration. Happy baking!

Frequently Asked Questions for Easy Raspberry Lamington Sheet Cake

Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance and coat it with chocolate and coconut before serving.

Can I freeze this cake?
Absolutely! Freeze the uncoated cake layers in an airtight container for up to 2 months. Thaw and coat before serving.

Can I use a different fruit jam?
Yes, try using strawberry, apricot, or blackberry jam for a variation.

Can I make this gluten-free?
Yes, use a gluten-free flour blend for the cake.

Can I add other flavors?
Yes, try adding a teaspoon of lemon zest to the cake batter for a citrusy twist.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I make this in a different pan?
Yes, use a round or square pan, but adjust the baking time accordingly.

What’s the best way to serve this cake?
Serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Can I make this vegan?
Yes, use plant-based butter, flax eggs, and dairy-free chocolate for a vegan version.

This Easy Raspberry Lamington Sheet Cake is a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a dessert that’s sure to become a family favorite. Happy baking!

Easy Raspberry Lamington Sheet Cake

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cake:

• 2 cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup buttermilk

• 2 large eggs

• 1 tsp vanilla extract

• For the Filling:

• 1 cup raspberry jam (seedless or with seeds, depending on preference)

• For the Coating:

• 2 cups desiccated coconut

• 1 ½ cups dark chocolate, melted

• 1 tbsp coconut oil (optional, for smoother chocolate)

Directions

• Prepare the Cake:
• Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the softened butter, buttermilk, eggs, and vanilla extract. Beat until the batter is smooth and well combined.
• Pour the batter into the prepared pan and spread it evenly.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
• Assemble the Cake:
• Once the cake has cooled, slice it horizontally into two even layers.
• Spread the raspberry jam evenly over the bottom layer, then place the top layer back on.
• Coat the Cake:
• Cut the cake into squares or rectangles.
• Dip each piece into the melted chocolate, ensuring all sides are coated.
• Roll the chocolate-coated cake in desiccated coconut, pressing gently to adhere.
• Place the coated pieces on a wire rack to set.
• Serve:
• Once the chocolate has set, arrange the lamington pieces on a platter and serve.