Introduction

This Raspberry Layer Cake is a delightful combination of tender vanilla cake layers, fresh raspberry filling, and smooth Swiss Meringue Buttercream. Perfect for special occasions or as a luxurious treat, it’s a showstopper both in taste and appearance.

A close-up of a three-layer red velvet cake slice on a white plate with pink patterns, placed on a white marbled surface. The cake has three thick, moist red layers separated by thin white cream layers with visible red specks. The outside of the cake is coated in smooth pink frosting. On top and around the base of the slice are fresh and frosted raspberries, some with green mint leaves, creating a fresh, colorful topping. The background is soft and blurred with hints of pink flowers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 (12 ounce) package fresh raspberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
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
Fresh raspberries (for decoration)
Powdered sugar (for decoration)
Edible flowers (optional for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or use baking spray with flour. Line the bottoms with parchment paper rounds.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a separate large bowl, cream together the softened butter and 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes.
Step 4: Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, until a wooden skewer inserted in the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Step 8: To make the raspberry filling, combine fresh raspberries, 1/2 cup sugar, and lemon juice in a medium saucepan.
Step 9: Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly, about 10 to 15 minutes.
Step 10: Whisk together cornstarch and water to create a slurry. Pour it into the raspberry mixture and stir constantly until filling thickens, about 1 to 2 minutes.
Step 11: Remove from heat and let the raspberry filling cool completely.
Step 12: For the Swiss Meringue Buttercream, place egg whites and 1 1/2 cups sugar in a heatproof bowl over simmering water (make sure bowl does not touch water).
Step 13: Whisk constantly until sugar dissolves and mixture is hot to the touch, about 5 to 7 minutes.
Step 14: Remove bowl from heat and beat the mixture on high speed with a stand mixer until stiff, glossy peaks form and bowl is cool to the touch, about 8 to 10 minutes.
Step 15: With mixer on medium speed, add softened butter one tablespoon at a time, fully incorporating each before adding the next.
Step 16: Once all butter is added and buttercream is smooth, mix in vanilla extract and a pinch of salt.
Step 17: If needed, level the cake layers with a serrated knife to ensure even stacking.
Step 18: Place one cake layer on a serving plate. Spread a generous layer of buttercream over the top.
Step 19: Pipe a dam of buttercream around the edge, then spread a layer of cooled raspberry filling inside the dam.
Step 20: Repeat with the second cake layer and another layer of buttercream and raspberry filling. Top with the final cake layer.
Step 21: Apply a thin crumb coat of buttercream all over the cake. Chill in the refrigerator for at least 30 minutes.
Step 22: Apply a final thicker layer of buttercream, smoothing as desired.
Step 23: Decorate with fresh raspberries, a dusting of powdered sugar, and edible flowers if using.
Step 24: Chill the cake for at least 30 minutes before serving for best flavor and texture.

Tips & Variations

Use frozen raspberries if fresh aren’t available, just thaw and drain excess liquid before making the filling.
For a more intense flavor, macerate fresh raspberries with a little sugar and lemon juice before folding into the filling.
You can substitute regular milk mixed with 1 tablespoon vinegar or lemon juice for buttermilk in a pinch.
Chilling the buttercream slightly before frosting makes spreading easier and neater.
Try adding a layer of fresh whole raspberries between frosting and filling for extra texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best flavor, bring to room temperature about 30 minutes before serving. Leftovers can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A slice of three-layer red velvet cake is shown, with each layer having a rich reddish texture mixed with white cream filling in between. The cake is covered in smooth pink frosting, and fresh raspberries, some frosted with a light dusting of frost, are placed on top and around the base. Small green mint leaves add color contrast on top and beside the berries. The cake sits on a white plate with a delicate textured design, and the background features soft pink and green blurred flowers on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the filling and buttercream a day ahead. Assemble and frost the cake on the day you plan to serve for the freshest taste.

What if I don’t have a stand mixer?

While a stand mixer makes Swiss Meringue Buttercream easier to whip, you can use a hand mixer. Be prepared to beat the meringue for a bit longer to reach stiff peaks.