Raspberry Layer Cake Recipe
If you are looking for a show-stopping dessert that beautifully combines tartness and sweetness with delicate textures, this Raspberry Layer Cake is the ultimate treat to bake and share. Each bite offers moist, tender cake layers infused with vibrant raspberry flavor, wrapped in luscious Swiss meringue buttercream that melts in your mouth. The fresh raspberry filling bursts with fruity delight, while the elegant presentation makes it perfect for any special occasion or an unforgettable afternoon tea. Trust me, once you try this Raspberry Layer Cake, it will become a beloved classic you reach for time and time again.
Ingredients You’ll Need
This Raspberry Layer Cake relies on simple ingredients that come together to create extraordinary flavors and textures. From the fluffy cake base to the silky buttercream and tangy raspberry filling, every item plays a crucial role in crafting this beautiful dessert.
- All-purpose flour (3 cups): Provides the perfect structure and crumb for the cake layers.
- Baking powder (1 tablespoon): Helps the cake rise to a light, airy texture.
- Baking soda (1/2 teaspoon): Assists in balancing acidity and enhancing the crumb.
- Salt (1 teaspoon): Elevates the flavors and balances sweetness.
- Unsalted butter, softened (3 sticks total): Adds richness and moisture while ensuring the cake stays tender and the buttercream smooth and creamy.
- Granulated sugar (about 4 1/2 cups total): Sweetens every layer, from the cake batter to the filling and frosting.
- Large eggs (4 whites plus 4 whole eggs): Provide structure and stability, essential for the Swiss meringue buttercream and the cake itself.
- Vanilla extract (2 teaspoons): Adds warmth and depth to the flavor profile.
- Buttermilk (1 1/4 cups): Adds tang and tenderizes the cake crumb for a perfect texture.
- Fresh raspberries (12 ounces plus extra for decoration): Infuse the cake with bright, natural raspberry flavor and stunning color.
- Lemon juice (1 tablespoon): Brings brightness and balances the sweetness of the raspberry filling.
- Cornstarch (1 tablespoon): Thickens the raspberry filling to a perfect spreadable consistency.
- Water (2 tablespoons): Helps create the cornstarch slurry for the filling.
- Powdered sugar and edible flowers (optional): For garnish and an elegant final touch.
How to Make Raspberry Layer Cake
Step 1: Prepare Your Pans and Preheat
Start by heating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or use a baking spray with flour. Line the bottoms with parchment paper rounds to make sure your cake layers come out clean and intact. This prep is essential for perfect cakes that release easily.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a large bowl. This ensures the leavening agents and salt are evenly distributed throughout the flour, contributing to a tender, well-risen cake.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This step is key to incorporating air into the batter, which helps create a soft, tender crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully integrated before adding the next. Stir in your vanilla extract for that classic warm flavor base that makes the Raspberry Layer Cake so irresistible.
Step 5: Combine Wet and Dry Ingredients Alternately
Gradually add half of the dry mixture to the wet butter-sugar-egg mixture. Follow with all the buttermilk, then finish with the rest of the dry ingredients. Mixing just until combined keeps the cake tender and light without overworking the batter.
Step 6: Bake Your Cake Layers
Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes until a wooden skewer inserted in the center of each cake layer comes out clean. After baking, let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Prepare the Raspberry Filling
Combine fresh raspberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10-15 minutes. Add the cornstarch slurry and cook for another 1-2 minutes until thickened. Let it cool completely before assembling.
Step 8: Make Swiss Meringue Buttercream
In a heatproof bowl over simmering water, whisk egg whites and sugar until the sugar dissolves and the mix is hot to the touch. Beat on high speed with a stand mixer until stiff peaks form and the bowl cools. Add softened butter one tablespoon at a time, then mix in vanilla and a pinch of salt. The result is a silky smooth, luscious frosting that perfectly complements the cake and filling.
Step 9: Assemble the Raspberry Layer Cake
Level any domed cake layers with a serrated knife. Place the first cake layer on your stand or serving plate. Spread a generous layer of buttercream and pipe a dam around the edge. Spoon in the cooled raspberry filling. Repeat with the next layer. Add the final cake layer on top, apply a crumb coat, chill for 30 minutes, then finish with a final smooth coat of buttercream.
Step 10: Decorate to Impress
Adorn the cake with fresh raspberries, a dusting of powdered sugar, and edible flowers if you like. Chill again for at least 30 minutes to set the layers and frosting before serving this stunning Raspberry Layer Cake.
How to Serve Raspberry Layer Cake
Garnishes
Fresh raspberries are an absolute must as a garnish, adding a burst of color and freshness that echoes the filling inside. A light dusting of powdered sugar over the top provides a delicate, snow-kissed look. For an extra-special occasion, edible flowers add a whimsical and elegant touch that will wow your guests.
Side Dishes
This cake pairs wonderfully with simple sides that don’t compete with its flavors. Serve with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to complement the fruity richness. A cup of freshly brewed tea or coffee will balance the sweetness and make the experience cozy and memorable.
Creative Ways to Present
For a modern twist, slice the Raspberry Layer Cake into petite squares or layers to serve as mini trifle cups layered with more fresh raspberries and whipped cream. You can also turn it into an elegant brunch centerpiece or birthday cake by adding fresh berries and mint sprigs along the sides for a garden-fresh vibe.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Raspberry Layer Cake keeps beautifully in the refrigerator for up to four days. Make sure to cover it loosely with plastic wrap or store it in an airtight cake container to keep the buttercream fresh and prevent the cake from drying out.
Freezing
If you want to prepare in advance, freeze the un-iced cake layers wrapped tightly in plastic wrap and then in foil for up to three months. Thaw completely before assembling. You can also freeze the fully assembled cake, although it’s best to consume within a month for the best texture and flavor.
Reheating
Since this cake shines cold, reheating is not recommended. However, if you prefer a slightly warmer slice, allow the cake to sit at room temperature for 20-30 minutes to soften the buttercream before serving.
FAQs
Can I use frozen raspberries instead of fresh for the Raspberry Layer Cake?
While fresh raspberries give the best texture and flavor, frozen raspberries can be used for the filling if fresh are unavailable, but you may need to cook the filling a bit longer to reduce excess moisture.
What makes Swiss meringue buttercream different?
Swiss meringue buttercream is made by heating egg whites and sugar before whipping, giving it a silky texture that’s less sweet and lighter than traditional buttercream. It’s perfect for balancing the zesty raspberry flavors.
Can I substitute the buttermilk in the cake batter?
Yes, you can use milk with a tablespoon of lemon juice or vinegar added to mimic buttermilk. This helps maintain the tender crumb and slight tang that buttermilk imparts.
How do I prevent the cake from drying out?
Don’t overbake your layers and be sure to store the assembled cake properly in the refrigerator. The buttermilk and butter provide moisture that helps keep the cake tender for several days.
Is it okay to make the cake a day ahead?
Absolutely! In fact, making the Raspberry Layer Cake a day in advance allows the flavors to meld beautifully. Just keep it refrigerated and bring it to room temperature before serving.
Final Thoughts
Baking this Raspberry Layer Cake is like wrapping yourself in a cozy blanket of sweet, tangy goodness with each forkful. It’s a recipe that turns simple ingredients into a showstopper dessert filled with love, perfect for celebrations big or small. I can’t wait for you to try making it yourself and develop an equally passionate affection for this delightful cake.
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Raspberry Layer Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Layer Cake is a delightful and elegant dessert featuring moist vanilla cake layers filled and frosted with smooth Swiss Meringue Buttercream and tangy, fresh raspberry filling. Perfect for special occasions, the cake is adorned with fresh raspberries, powdered sugar, and edible flowers for a beautiful presentation.
Ingredients
Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
Raspberry Filling
- 1 (12 ounce) package fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Swiss Meringue Buttercream
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Decoration
- Fresh raspberries
- Powdered sugar
- Edible flowers
Instructions
- Preheat and prepare pans: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or use baking spray with flour, lining bottoms with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In another large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Bake cakes: Divide batter evenly among prepared pans. Bake for 25-30 minutes until a wooden skewer inserted in center comes out clean.
- Cool cakes: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Prepare raspberry filling: In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 10-15 minutes until berries break down and mixture thickens slightly.
- Thicken filling: Whisk cornstarch and water to make a slurry, then add to raspberry mixture. Stir constantly until thickened, 1-2 minutes. Remove from heat and cool completely.
- Make Swiss meringue: In a heatproof bowl over simmering water, whisk egg whites and sugar until sugar dissolves and mixture is hot to the touch (5-7 minutes).
- Beat meringue: Transfer mixture to stand mixer bowl; beat on high until stiff, glossy peaks form and bowl cools (8-10 minutes).
- Add butter: With mixer on medium, add softened butter one tablespoon at a time, fully incorporating each before adding next.
- Flavor buttercream: When buttercream is smooth, add vanilla extract and salt; mix to combine.
- Level cakes: If layers are uneven, level with a serrated knife.
- Assemble first layer: Place one cake layer on stand, spread a generous layer of buttercream over top.
- Pipe buttercream dam: Pipe a border of buttercream around edge to hold raspberry filling.
- Add raspberry filling: Spread cooled raspberry filling inside buttercream dam.
- Add second layer and repeat: Place second cake layer on top, repeat buttercream and raspberry filling layers.
- Top with last layer: Place final cake layer on top.
- Crumb coat: Apply a thin layer of buttercream on entire cake and chill for at least 30 minutes.
- Final frosting: Apply a thicker layer of buttercream all over cake and smooth the surface.
- Decorate: Garnish with fresh raspberries, powdered sugar, and edible flowers as desired.
- Chill before serving: Refrigerate the finished cake for at least 30 minutes to set before serving.
Notes
- Ensure butter is softened to room temperature for easy creaming and smooth buttercream.
- Level cake layers to achieve even stacking and a professional look.
- Use fresh, ripe raspberries for the best flavor in the filling.
- Chill the cake between frosting layers to reduce crumbs mixing into the final coat.
- Swiss Meringue Buttercream must be handled carefully and beat thoroughly for the desirable glossy, smooth texture.
- This cake can be stored in the refrigerator for up to 3 days, but bring to room temperature before serving for best taste and texture.
- Substitute gluten-free flour if needed to make a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520
- Sugar: 45g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
Keywords: raspberry layer cake, vanilla cake, Swiss meringue buttercream, raspberry filling, layered cake, homemade cake recipe
