Raspberry And Mint Layer Cake | Recipe
Fresh festive cake with mint chocolate and raspberry cream
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
30 March 2026
Raspberries, mint and dark chocolate make this cake a refreshingly fruity treat. A lavish decoration featuring swirls of cream, fresh raspberries and the delicate VIVANI ‘Cremosini’ chocolate drops makes this slightly more elaborate cake a visual treat as well. The recipe is ideal for all kinds of festive occasions, such as Easter or Mother’s Day, and is easy to make with a little baking experience.
Why the "Fine Bitter Peppermint" matches perfectly with this cake
The refreshing Fine Dark Peppermint Chocolate is filled with a delicate peppermint cream and is a true VIVANI classic. Modelled on the English style, this bar has a comparatively high cocoa content of 68% (Dominican Republic), which balances the minty sweetness of the filling and ensures a perfect interplay of flavours. In this Raspberry and Mint Layered Cake, the bar provides both chocolatey notes and a fresh peppermint flavour. Chopped up, it comes into its own as chocolate chips in the light sponge bases.
Incidentally, a similar product to the Fine Bitter Peppermint are the VIVANI Cremosini Peppermint. These small, round chocolate drops also contain a fresh mint filling and are perfect for decorating cakes and desserts.
RECIPE: RASPBERRY AND MINT LAYER CAKE
Ingredients
For a springform tin with Ø 24 cm (12 slices)
For the sponge:
6
eggs
0.25 tsp
salt
140 g
sugar
2 – 3 drops
peppermint oil (suitable for consumption)
0.5 sachet
Bourbon vanilla sugar (or 0,5 tsp ground vanilla)
125 g
flour
60 g
cornflour
0.25 tsp
baking powder
70 g
VIVANI Fine Dark Peppermint Chocolate
For the raspberry filling:
200 g
frozen raspberries
280 ml
milk
35 g
cornflour
70 g
sugar
1 sachet
Bourbon vanilla sugar (or 0,5 tsp ground vanilla)
40 g
butter
225 g
cream
2 tsp
cream stiffener
60 g
fresh raspberries
200 g
raspberry jam
For the decoration:
400 g
cream
1 sachet
Bourbon vanilla sugar (or 0,5 tsp ground vanilla)
4 tsp
cream stiffener
freeze-dried raspberries
6
fresh raspberries
6
chocolate decorations, e.g. VIVANI Cremosini Peppermint
making
baking time
30 minutes
waiting / cooling time
ca. 90 minutes
level of difficulty
medium
N°
01
For the sponge, line the base of the springform tin with baking paper and preheat the oven to 170 °C.
02
Separate the eggs and beat the egg whites with the salt until stiff.
03
Beat the egg yolks with the sugar and peppermint oil until pale and fluffy. Sift the flour, cornflour and baking powder over the mixture and fold in.
04
Finely chop the chocolate and fold it into the mixture together with the beaten egg whites. Pour the batter into the tin and bake for about 30 minutes.
05
Leave the sponge to cool in the tin for 10 minutes. Then remove from the tin and leave to cool completely. Next, cut the cake horizontally into 3 layers.
06
Then, to make the raspberry filling, first prepare a raspberry purée. To do this, defrost the frozen raspberries and then pass them through a sieve. Weigh out 100 g of the purée for this recipe; use any leftovers for other purposes.
07
Now mix the raspberry purée with the milk, cornflour, sugar and vanilla sugar in a saucepan until smooth, then bring to the boil, stirring continuously.
08
Once the mixture has thickened to a custard consistency, remove from the heat. Stir in the butter, allowing it to melt. Transfer to a bowl, cover the surface and leave to cool to room temperature.
09
Next, whip the cream with the cream stiffener until stiff. Stir the raspberry custard until smooth and fold in the whipped cream.
10
Place the first cake layer on a serving plate and surround it with a cake ring. Spread half of the raspberry cream over the base and press the fresh raspberries into the cream.
11
Place the next cake layer on top, press down gently and spread with the raspberry jam. Then spread the remaining half of the raspberry cream over the top. Next, place the final cake layer on top and press down gently. Place the cake in the fridge.
12
Next, whip the cream for the decoration with vanilla sugar and cream stiffener until stiff. Fill a piping bag fitted with a serrated nozzle with about 1/3 of it. Remove the cake from the fridge, remove the ring and smooth the remaining cream all around the cake.
13
Crumble the freeze-dried raspberries and sprinkle them over the cake on all sides.
14
Pipe 12 rosettes onto the cake using the remaining cream. Decorate the rosettes alternately with a fresh raspberry and a Cremosini. Place the cake in the fridge for an hour before serving.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
Fine Dark Peppermint
68 % Santo Domingo Cocoa | with peppermint oil
Cremosini Peppermint
Dark chocolate drops with peppermint filling | vegan
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