Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Layer Cake Recipe

★★★★★

4.8 from 71 reviews
  • Author: Lily
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This Raspberry Layer Cake is a delightful dessert featuring tender vanilla cake layers filled with a luscious homemade raspberry filling and Swiss meringue buttercream. The cake is layered and frosted with smooth buttercream, then decorated with fresh raspberries, powdered sugar, and edible flowers for an elegant presentation. Perfect for special occasions or to impress guests with a classic combination of fruity and creamy flavors.

Ingredients

Scale

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

For Decoration

  • Fresh raspberries
  • Powdered sugar
  • Edible flowers

Instructions

  1. Prepare Oven and Pans: Preheat the 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 to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined to ensure even distribution of leavening agents.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-5 minutes, which incorporates air for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time to the butter mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
  5. Combine Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing and toughening the cake.
  6. Bake Cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the cakes are fully baked.
  7. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then invert them onto wire racks to cool completely to room temperature.
  8. Make Raspberry Filling: In a medium saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 10-15 minutes.
  9. Thicken Filling: Whisk together cornstarch and water to make a slurry. Stir this into the raspberry mixture and continue stirring constantly until the filling thickens further, 1-2 minutes. Remove from heat and let it cool completely.
  10. Prepare Swiss Meringue Buttercream: Place egg whites and sugar in a heatproof bowl set over simmering water (double boiler), making sure the bowl doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture feels hot to the touch, about 5-7 minutes.
  11. Whip Meringue: Transfer the hot mixture to a stand mixer bowl fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl cools to room temperature, about 8-10 minutes.
  12. Add Butter: With mixer on medium, add softened butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. The mixture will go through stages but will become smooth and fluffy.
  13. Flavor Buttercream: Once all butter is added and the buttercream is smooth, mix in vanilla extract and a pinch of salt until combined.
  14. Level Cake Layers: If cake layers are domed or uneven, use a serrated knife to level them for even stacking.
  15. Assemble Cake – First Layer: Place one cake layer on a cake stand or serving plate. Spread a generous layer of Swiss meringue buttercream over the top.
  16. Pipe Buttercream Dam and Add Filling: Pipe a border (dam) of buttercream around the edge of the layer to contain the filling. Spread a layer of cooled raspberry filling inside the dam.
  17. Repeat Layers: Place the second cake layer on top and repeat the buttercream and raspberry filling layers.
  18. Add Final Cake Layer: Place the third cake layer on top of the second filling layer.
  19. Crumb Coat: Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
  20. Final Frosting: Apply a thicker final layer of buttercream, smoothing it evenly over the cake with a spatula or icing smoother.
  21. Decorate: Decorate the cake with fresh raspberries, a light dusting of powdered sugar, and edible flowers as desired for an elegant finish.
  22. Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes before slicing and serving to allow the buttercream to set properly.

Notes

  • Use room temperature ingredients for best mixing results and tender cake texture.
  • Make sure the raspberry filling is fully cooled before assembling to prevent melting the buttercream.
  • When adding butter to the meringue, add slowly to avoid curdling and ensure a smooth buttercream.
  • Allow the cake layers to cool completely before frosting to prevent melting or slipping layers.
  • For best flavor, assemble the cake a few hours before serving or refrigerate overnight.
  • Bring the cake to room temperature before serving for the best texture and flavor.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry layer cake, vanilla cake, swiss meringue buttercream, raspberry filling, layer cake recipe, homemade cake, dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorbylily.com/raspberry-layer-cake-recipe-2/