Raspberry opera cake is a variation on the classic French dessert. This opera cake recipe has layers of almond sponge, a filling using jam and raspberry buttercream and a luscious chocolate ganache. I walk you through all the steps to assemble this cake and you'll be amazed at how easy it is!
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Have you ever had opera cake? I was first introduced to it years ago by Mr. two sugar bugs. This classic French dessert is typically a labor of love due to all the steps involved in creating it. But it sure is elegant and delicious!
I had a lemon and blueberry version this past fall when Mr. two sugar bugs and I snuck away to the desert for a few days and it got me thinking of other variations.
Opera cake was my husband's request for his birthday cake this past year and while I enjoyed getting to bake without any other pressures, it literally took me all day to make the cake.
So I set out to make an opera cake that is a bit easier. Don't get me wrong, there are still several steps in this cake recipe, but I've replaced the coffee simple syrup with raspberry jam {all you have to do is open the jar!} and the finicky French buttercream with my easy peasy not-too-sweet American buttercream.
what is opera cake made of?
The classic French cake is made of an almond sponge {called Joconde}, a coffee syrup soak, a French coffee buttercream and a rich chocolate ganache.
This variation on the classic dessert keeps the almond sponge and chocolate ganache, but substitutes the coffee syrup with raspberry jam and the French buttercream with my easy not-too-sweet American raspberry buttercream.
why you will love this easy homemade dessert
- The flavors of sweet raspberry and dark chocolate create a nicely balanced combination.
- No special sized pans needed! I wanted this recipe to be easy, so the almond sponge bakes in a 9x13 pan.
- The buttercream frosting is a raspberry version of my not-too-sweet American buttercream, which makes it easy peasy to make.
- The layers look so impressive that you'll feel like you just accomplished a round on the Great British Bake Off!
- The cake's appearance has an elegance to it so it's perfect for any special occasion!
ingredients needed for raspberry opera cake
- Large eggs ~ three egg whites and three whole eggs are needed for the almond sponge.
- Granulated sugar ~ just a couple tablespoons are needed.
- Almond flour ~ I typically buy Bob's Red Mill, but many of my friends use the Kirkland almond flour at Costco and rave about it.
- Confectioners' sugar ~ provides the subtle sweetness in the cake layers.
- All-purpose flour ~ just a small amount to add a little structure to the cake.
- Unsalted butter ~ a couple tablespoons are melted for the almond sponge and the rest is needed at room temperature for the raspberry buttercream.
- Semi-sweet chocolate ~ use the best you can afford. I enjoy using Callebaut, Scharffen Berger or Trader Joe's Pound Plus. Chop it small for the best results.
- Raspberry jam ~ used for spreading on each layer of cake and also used in the buttercream frosting.
- Pure vanilla extract ~ for the raspberry buttercream.
- Heavy cream ~ for the buttercream.
- Kosher salt ~ just a pinch to help balance the sweetness in the frosting.
how to make the almond sponge
Start by preheating the oven and preparing a 9x13 baking pan. I use USA Pan Bakeware and cannot recommend them enough! Butter the pan well, lay a piece of parchment on the bottom and then butter it again.
Next you will whip the egg whites and granulated sugar until a thick, glossy meringue forms.
Then add the almond flour, confectioners' sugar, and all-purpose flour to the bowl of a stand mixer and mix with the paddle attachment to combine the dry ingredients. Next add the three eggs and mix until a thick batter is formed.
Now take about ⅓ of the meringue mixture and fold it into the batter with a spatula. Once combined add the remaining meringue and the melted butter and gently fold until a thick batter is formed, being careful not to deflate the batter.
Pour the batter into the prepared pan and smooth the top with an off-set spatula before baking. The cake bakes quickly, about 10 minutes. The edges should be lightly brown and be pulling away from the sides of the pan when it's done.
Allow the cake to cool in the pan for 5 minutes before inverting the cake onto a wire cooling rack. Remove the parchment from the bottom of the cake and allow it to cool completely.
Once cool, trim the browned edges off and then cut the cake into three even rectangles.
easy chocolate ganache
Prepare the chocolate ganache by melting together the butter and 6 ounces of the finely chopped chocolate using a double boiler {save aside 1 ounce of the chocolate}. Stir until the butter and chocolate mixture is smooth. Then remove from the heat and stir in the remaining 1 ounce of chocolate, mixing until smooth.
Set aside at room temperature until a thick and spreadable consistency, which takes about 1 hour. If you would like to speed this process, place the bowl in the refrigerator, stirring about every 3-5 minutes.
easy raspberry buttercream frosting
Homemade buttercream is the best! This recipe uses an American style buttercream, but you will whip the butter for a much longer time than many recipes call for. Using the whisk attachment on a stand mixer and beating the butter for a full 5 minutes first helps to give the buttercream a silkier texture.
This buttercream also uses less confectioners' sugar, so the frosting flavor is more similar to a French or Swiss buttercream and isn't so cloyingly sweet. To give it the pink hue and raspberry flavor we will be using jam.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
how to assemble raspberry opera cake
Start by placing one layer of the sponge cake on a serving plate or cutting board. Then top the cake with a layer of raspberry jam, followed by half of the raspberry buttercream smoothed in an even layer.
Next place a second layer of cake on top of the buttercream and again cover the cake with a layer of raspberry jam.
Add half of the chocolate ganache and spread it in an even layer over the jam layer.
Then place the last layer of cake over the chocolate ganache, spread the jam over the cake and finish by smoothing the second half of the raspberry buttercream over the top.
Once all the layers are in place, put the cake in the refrigerator to chill and firm up.
After the cake has chilled and the buttercream is firm {this takes about 30 minutes}, warm the remaining chocolate ganache to a pourable consistency. This takes just a few minutes over a double boiler.
You want the ganache to be pourable, but not hot. If needed, let the ganache sit on the counter a few minutes before pouring it over the cake and smoothing it in an even layer. I use my trusty off-set spatula for all of the smoothing in this cake. Then place the cake back into the refrigerator to firm up the ganache topping.
Once the ganache topping has firmed in the refrigerator, conservatively trim off the edges to neaten the appearance. Someone has to test a few bites as well, just to make sure it's okay to share!😉😉
Then slice and enjoy!!
Remember to snap a picture and tag me on Instagram if you make this Raspberry Opera Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more cake recipes to enjoy ~
- Cookie Butter Cake
- Homemade Vanilla Snack Cake
- Raspberry White Chocolate Loaf Cake
- Chocolate Malt Cake
- Pumpkin Snack Cake
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Raspberry Opera Cake
Raspberry opera cake is a variation on the classic French dessert. This opera cake recipe has layers of almond sponge, a filling using jam and raspberry buttercream and a luscious chocolate ganache.
Ingredients
almond cake
- 3 large egg whites
- 2 tablespoons granulated sugar (25g)
- 1 cup almond flour (112g)
- 1 cup confectioners’ sugar (120g)
- ¼ cup all-purpose flour (32g)
- 3 large eggs
- 2 tablespoons unsalted butter, melted and slightly cooled (28g)
chocolate ganache
- 6 tablespoons unsalted butter (85g)
- 7 ounces semisweet chocolate, finely chopped (198g)
Raspberry buttercream
- ½ cup unsalted butter, room temperature (113g)
- Pinch of kosher salt
- 1 cup + 2 tablespoons confectioners’ sugar (135g)
- 3 tablespoons raspberry jam (54g)
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy whipping cream (30mL)
Raspberry jam
- ¼ cup raspberry jam (72g)
Instructions
- Preheat the oven to 425°F and lightly butter a 9x13 baking pan, line it with parchment paper and butter the parchment paper.
- Using a hand held mixer or stand mixer with the whisk, whisk the egg whites and granulated sugar until a glossy and thick meringue is formed. Set aside.
- Using a clean bowl, attach the paddle attachment to a stand mixer and add the almond flour, confectioners’ sugar, all-purpose flour and mix to combine the dry ingredients. Then add the eggs and mix on low to combine, about 30 seconds. Stop and scrape the bowl, then beat on medium-low until fully combined, about 2 minutes (speed 4 on Kitchen Aid).
- Stop and scrape up and down the mixer bowl, then fold in about ⅓ of the egg white mixture. Next add in the remaining egg whites and the melted butter. Gently fold to combine, being careful to not deflate the batter.
- Pour the batter into the prepared pan and spread evenly with an off set spatula. Bake about 8-10 minutes until the cake is pulling away from the sides of the pan and a tester comes out clean.
- Remove the cake from the oven and allow to cool in the pan for 5 minutes. Next invert the cake onto a wire cooling rack, peel off the parchment paper. Let cake cool completely.
- While the cake cools, prepare the chocolate ganache by melting together the butter and 6 ounces of the finely chopped chocolate using a double boiler (save aside 1 ounce of the chocolate). Stir until the butter and chocolate mixture is smooth. Then remove from the heat and stir in the remaining 1 ounce of chocolate, mixing until smooth. Set aside at room temperature until a thick and spreadable consistency, which takes about 1 hour. If you would like to speed this process, place the bowl in the refrigerator, stirring about every 3-5 minutes.
- While the ganache thickens, prepare the raspberry buttercream. Using a stand mixer with the whisk attachment, beat the butter and a pinch of kosher salt for 5 minutes on high (speed 8 on a Kitchen Aid) stopping about half way through to scrape the bowl. After 5 minutes, scrape up and down the mixer bowl and add half the confectioners’ sugar, half the jam and the vanilla. Mix on low until combined, then increase the speed and beat until fully incorporated. Stop the mixer, scrape up and down the bowl, and add the remaining confectioners’ sugar, jam and the heavy cream. Again mix on low until incorporated, then increase the speed to high and beat another 5 minutes until light and fluffy.
- To assemble the cake: lightly trim away any browned edges and cut the cake into equal thirds.
- Place one layer on a serving plate and use a knife to evenly spread one generous tablespoon of raspberry jam over the cake.
- Then spread half the raspberry buttercream in an even layer over the jam. The jam underneath can make the buttercream a little slippery, so take your time while smoothing the layers.
- Top with the second layer of cake and spread another generous tablespoon of jam over the cake followed by half the chocolate ganache, spreading in an even layer.
- Top with the final layer of cake and spread with the final tablespoon of jam, followed by an even layer of the remaining raspberry buttercream. Place the cake in the refrigerator to chill until firm, about 30 minutes.
- Reheat the remaining chocolate ganache until shiny and a pourable consistency; the ganache should not be hot. Let it sit on the counter a few minutes if it's too warm. Remove the cake from the refrigerator and pour the ganache over the top of the cake and spread evenly. Return the cake to the refrigerator to chill until firm, about 30 minutes.
- When the cake is chilled, trim away as little of the edges as needed to neaten, then cut into desired size slices and serve.
Notes
Store any leftovers covered tightly in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 469Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 108mgSodium: 74mgCarbohydrates: 42gFiber: 3gSugar: 33gProtein: 7g
The nutrition information is an estimate only and may not be entirely accurate.
Heidi | The Frugal Girls
Layer after divine layer of goodness. I think I am in love with your gorgeous raspberry opera cake... especially the raspberry buttercream layer!
Tasia
Thank you Heidi! Each layer brings to much delicious flavor to the cake too!
Katherine | Love In My Oven
What a decadent cake, Tasia! Raspberry and chocolate has to be one of the BEST combinations out there. This looks so soft and moist - I'm drooling a little!!
Tasia
Thanks Katherine! I couldn't agree more on the chocolate and raspberry flavor combination; it's a well loved classic for a reason!
2pots2cook
Oh my Goodness ! Perfect Valentine dessert !
Tasia
Thank you Davorka!
David @ Spiced
Oh, I love Opera Cake! But I've never thought about putting a flavor twist on it like this. The raspberry is perfect with the chocolate...in fact, this would be a great Valentine's Day dessert! 🙂
Tasia
Yes! Raspberries and chocolate were really made for one another. The pink hue from the raspberries gives this decadent cake the perfect Valentine vibes, doesn't it? Thanks David!
Kathleen Pope
I've never had Opera Cake, now I have to try it! Those gorgeous layers, and flavors! You make it so simple Tasia!
Tasia
Thank you, I know you will love this cake Kathleen! And your chocolate loving boys will enjoy it too!
Rina
Can you use preserves instead of jam?
Tasia
Hi Rina,
I think preserves should work just fine. If yours has some larger chunks of fruit, you will want to remove them.
Patricia
Do you think I can substitute gluten free flour for the 1/4 cup all purpose flour?
Tasia
Hi Patricia, I think a 1-to-1 gluten free replacement should work. Please let me know how it turns out and happy baking!
Ben | Havocinthekitchen
I generally love European cakes because they tend to be less sweet than American ones, and I've always wanted to make an Opera cake (Not happened yet.) This looks stunning and sounds luscious - so elegant and such a delicate flavour profile.
Tasia
I feel the same way about European desserts! I know you will make a gorgeous and delicious opera cake Ben!