Chocolate Raspberry Mousse Cake {4 Layers}

This homemade raspberry mousse cake recipe from scratch is composed of 4 layers: Vanilla cake, Raspberry mousse, Chocolate ganache, Fresh fruit decorations.Beautiful dessert for special occasions!

*Thank you Vital Proteins for sponsoring this post so that I can share this recipe with all of you. As always, all opinions are my own*

Finally, I can cross off this dessert from my bucket list of “Desserts to try.” In all my years of baking and, I have been a little intimidated of this particular cake. However, the weird thing is that I know how to make all the separate components. I think it’s just the idea of putting all those components together in a single dessert that scares me. Well, not any more! If you are fond of raspberry desserts, be sure to try this Chocolate Raspberry Cake {With Cake Mix} or these Raspberry Rose Cookies.

Raspberry Mousse Cake on White Cake Stand

How To Make Layered Mousse Cake Recipe From Scratch?

  1. Make the vanilla cake– Let it cool and place on your cake stand for the bottom layer.
  2. Make the raspberry mousse– Use a clear acetate collar to set it up properly
  3. Make the chocolate ganache– Pour on top of the set raspberry mousse, once the ganache is no longer hot.

What Is Mousse Cake Made of?

The bottom layer is a moist vanilla cake made from flour, sugar, vanilla, raising agents, and dairy.

The middle later is a fresh airy raspberry mousse made from raspberry, sugar, gelatin, cream, and lemon juice.

The top layer is a smooth and glossy chocolate ganache made from heavy cream and chocolate chips.

These 3 layers are then topped with fresh fruit and edible decor.

Why Didn’t My Mousse Layer Set?

Use the proper amount of gelatin to set it. If you don’t use enough, your mousse will not set properly and will be too soft.

Vanilla Cake With Raspberry Mousse and Chocolate Ganache on White Cake Stand

Variations For Raspberry Mousse Cake

Strawberry version– Use strawberries in place of raspberries for a sweeter twist.

Chocolate version– Make chocolate mousse. You can also replace vanilla cake with Moist Triple Chocolate Cake.

Replace cake layer with brownie layer– Such as this Fudgy Brownie Recipe.

Try other toppings– Such as chocolate shavings, other fruit like strawberries or blackberries, shredded coconut, sprinkles, small candies, candied orange or lemon peels, crushed cookies, or graham cracker crumbles.

Try a white or dark chocolate ganache– Use white or dark chocolate chips in place of semi-sweet chips. Check out this Easy Chocolate Ganache post.

Add zest– Such as lemon or lime in the mousse.

Add other extracts in the cake– Such as almond in place of vanilla.

Closeup Shot of Fruit Decoration on Top of Cake

Tips And Techniques

Plan ahead– This layer cake has four different components. You have to bake the cake. You have to make the mousse. You have to prepare the ganache and finally, you have to assemble/decorate. So, plan accordingly! It will take about 2-3 days to successfully put everything together. Bake the cake one day. Make and set the mousse the next day. Prepare the ganache and do all the decorations on the final day. At least, that’s my timeline.

Use an acetate collar when adding the mouse– Wrap a clear acetate collar, at least 2 inches higher than your cake, around the cake when your are ready to spread the mousse. Some people also use wax paper and say that works well too but I haven’t tried it.

Cool and set ganache before pouring it– Only pour ganache on top of the mousse once it has fully set. Also, make sure your ganache is NOT too hot or it will slide right off and melt the mousse underneath it in the process.

Don’t over-whip mousse– Because I made this mistake and learned that folding the cream into the fruit mixture with a spatula works much better. Just forget about using a hand mixer!

Do not over mix the vanilla cake– Because this will result in a dense and flat cake instead of light and fluffy.

Use unsalted butter– Because this prevents the dessert from becoming too salty.

Use full-fat dairy products– Because this produces the best, creamiest, and richest flavor.

What kind of gelatin to use? I use beef gelatin in this recipe but any gelatin will work.

Adjust the amount of sugar in the mousse– Add more or less according to your preference.

What kind of chocolate chips to use in the ganache? I used semisweet chocolate chips for this recipe, but you can use whatever you like best.


Refrigerate– In a sealed container in the fridge for up to 3 days.

Freeze– In a freezer safe container for up to 2 months without toppings/ decorations and ganache. Thaw in the fridge and then add ganache and decorations.

More Raspberry Desserts

Slice of Mousse Cake With Ganache on White Plate

As you know, I am very fond of Vital Proteins products. I have been using their collagen peptides and gelati in all types of desserts, including today’s recipe:

Fudgy Vegan Eggless Brownies
Pistachio Carrot Cupcakes
Strawberry Coconut Bars
Salted Caramel Chocolate Chip Cookies

They gelatin is tasteless, odorless and colorless and works perfectly to set desserts. Best of all, it has all these nutrients that helps your nails, hair, skin, bones and joints!

beef gelatin
Easy Homemade Chocolate Raspberry Mousse Cake on White Cake Stand
Print Recipe Pin Recipe
5 from 3 ratings
Rate this Recipe »

Chocolate Raspberry Mousse Cake

Prep Time: 20 minutes
Cook Time: 45 minutes
Chill time: 8 hours
Total Time: 9 hours 5 minutes
This delicious raspberry mousse cake is composed of 4 layers: Vanilla cake, Raspberry mousse, Chocolate ganache, Fresh fruit decorations. Beautiful dessert for special occasions!
Yield: 9 Slices


Vanilla cake

Raspberry mousse

Chocolate ganache


  • Edible silver leaf
  • Edible silver spray
  • ½ cup Raspberries, Fresh, Washed, Patted dry
  • ½ cup Blueberries, Fresh, Washed, Patted dry


Vanilla cake instructions:

  • Cream butter and sugar in a mixing bowl until light and fluffy.
  • Start adding the eggs (one at a time) while continuing to mix the batter.
  • Add sour cream and vanilla extract and mix thoroughly.
  • In a separate bowl, whisk together the all purpose flour, cake flour, baking powder and baking soda.
  • Start adding the dry mixture into the wet mixture, while alternating with milk. Continue to mix until the batter is just combined.There may be some lumps but don’t over-mix!
  • Pour this cake batter into two greased/floured round 8×2 cake pans and bake at 350 degrees for about 40-45 minutes or until an inserted toothpick in the center comes out clean.
  • Note: In today’s cake, I poured ¾ of the batter into an 8×3 round cake pan since I wanted a taller cake. I used the remaining batter to make cupcakes.
  • Allow this cake to cool down. Then, wrap it in saran wrap and refrigerate overnight. This helps to seal moisture into the cake.

Raspberry mousse instructions:

  • Mix together the gelatin and lemon juice in a small container and keep this aside so that the gelatin absorbs the juice.
  • Put the raspberries in a blender and make a chunky raspberry puree.
  • Pour this puree and sugar into a saucepan and let this mixture cook on medium heat until you have a slightly thicker mixture.
  • Remove the saucepan from heat and pour this mixture through a fine sieve into a bowl. Push the back of a spoon in this raspberry mixture to separate all the seeds from the juice.
  • Pour the smooth seedless raspberry mixture into a saucepan and add the gelatin mixture and continue mixing on low heat until all the gelatin dissolves.
  • Allow this raspberry mixture to cool down and come to room temperature. You can speed up this process by popping the saucepan in the fridge for 10 minutes but be careful since the gelatin will start to set fairly quickly.
  • While the raspberry mixture is cooling down, whip heavy cream and powdered sugar in a cold mixing bowl until soft peaks form. Add red food coloring, if you like.
  • Now, gently, fold the whipped cream into the raspberry mixture with a spatula and mix until just combined. DON'T OVER-MIX or else the texture of this mousse will totally change.

Chocolate ganache instructions:

  • In a saucepan, add heavy cream and heat on medium heat.
  • When it’s about to come to a boil, lower the heat and add chocolate.
  • Whisk everything together until the chocolate melts fully and you have a smooth and glossy mixture.
  • Remove the saucepan from heat and allow the ganache to cool down.


  • Cut the sides of your vanilla cake with a sharp knife to remove the brownish portion.
  • Wrap an acetate cake collar around your cake and make sure it’s least 2 inches higher than your cake.
  • Prepare raspberry mousse and spread it on top of the cake. Make sure to use a spatula to spread it smoothly and evenly.
  • Allow this cake to chill in the fridge overnight or at least 8 hours.
  • Now, gently remove the acetate collar from the cake.
  • Prepare the ganache and when it cools down a bit, pour it on top of the cake until it starts dripping down the sides.
  • When the ganache starts to set, place the blueberries and raspberries on top of the cake.
  • Spray the berries with edible silver spray and decorate with a few pieces of silver.
  • And you are done make a raspberry mousse cake!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 851kcal, Carbohydrates: 91g, Protein: 10g, Fat: 51g, Saturated Fat: 33g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 173mg, Sodium: 322mg, Potassium: 365mg, Fiber: 3g, Sugar: 59g, Vitamin A: 1599IU, Vitamin C: 9mg, Calcium: 183mg, Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 851
Author: Abeer Rizvi

8 comments on “Chocolate Raspberry Mousse Cake {4 Layers}”

  1. I don’t normally review recipes but this recipe deserves a comment. This cake is exceptional and the raspberry and chocolate ganache provide a terrific balance to avoid what might be too sweet. This cake is as good on the third day as it was the first night’s dessert. 5 STARS!5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating