Go Back
A top-down view of the completed Heaven Cake, beautifully garnished with fresh raspberries and a dusting of powdered sugar, placed on a white marble countertop. The layers are visible, showcasing the light whipped cream filling and golden meringue crust. The simple and clean background emphasizes the cake's delicate and inviting appearance, ready to be served chilled.

Heaven Cake Recipe

This light, airy Heaven Cake features crisp almond meringue, soft sponge layers, and a creamy raspberry filling — the perfect balance of textures and flavors for a dessert that truly impresses.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine European, German
Servings 12
Calories 418 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Spatula
  • Measuring cups & spoons
  • 9-inch round cake pans (x2)
  • Parchment paper
  • Cooling rack
  • Offset spatula (for layering)

Ingredients
  

For the cake and meringue layers:

  • 10 Tbsp butter unsalted, softened
  • 2/3 cup granulated sugar
  • 4 large eggs room temperature, separated into yolks and whites
  • 1 tsp vanilla extract
  • 1 1/3 cups all-purpose flour or gluten free
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt plus a pinch for meringue
  • 1/4 cup milk room temperature
  • 1 1/4 cup confectioners sugar plus more to dust
  • 1/2 cup sliced almonds divided

For the whipped cream filling:

  • 1 3/4 cup heavy whipping cream
  • 2 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • 12 oz raspberries divided (keep a handful for garnish)

Instructions
 

  • Preheat oven to 350°F (175°C). Line and grease two 9-inch round cake pans.
  • Beat butter and sugar until fluffy. Add yolks and vanilla.
    A top-down shot of a glass mixing bowl filled with softened unsalted butter and granulated sugar being beaten with a hand mixer. The mixture is creamy and fluffy, with a spatula and measuring cups on the marble countertop nearby. The scene is minimalistic, focusing on the smooth texture of the butter and sugar mixture as preparation for the cake.
  • Mix in flour, baking powder, salt, and milk until smooth. Divide into pans.
    Top-down view of a mixing bowl with a whisk stirring in all-purpose flour, baking powder, sea salt, and milk into the cake batter. A small measuring cup of milk rests on the countertop next to the bowl, while the dry ingredients are scattered around. The marble countertop provides a clean, simple backdrop, focusing on the smooth texture being achieved in the batter.
  • In a clean bowl, beat egg whites with a pinch of salt. Gradually add powdered sugar until stiff peaks form.
  • Spread meringue over cake batter and sprinkle sliced almonds on top.
    A top-down shot of fluffy, stiff-beaten egg whites being spread over the cake batter in the pans. Sliced almonds are gently sprinkled on top of the meringue. The glass mixing bowl of meringue and a spatula are visible, with the white marble countertop adding a clean and simple background. The scene focuses on the delicate assembly process for the Heaven Cake.
  • Bake for 25–30 minutes until golden and meringue is crisp. Cool completely.
  • Whip cream with sugar and vanilla until soft peaks form. Fold in raspberries.
  • Layer one cake with cream and berries, top with the second layer, garnish, and serve chilled.
    A top-down view of the completed Heaven Cake, beautifully garnished with fresh raspberries and a dusting of powdered sugar, placed on a white marble countertop. The layers are visible, showcasing the light whipped cream filling and golden meringue crust. The simple and clean background emphasizes the cake's delicate and inviting appearance, ready to be served chilled.