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Raspberry Layer Cake Recipe

Raspberry Layer Cake Recipe

★★★★★

4.9 from 22 reviews
  • Author: Lily
  • 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

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

Decoration

  • Fresh raspberries
  • Powdered sugar
  • Edible flowers

Instructions

  1. 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.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar: In another large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Bake cakes: Divide batter evenly among prepared pans. Bake for 25-30 minutes until a wooden skewer inserted in center comes out clean.
  7. Cool cakes: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. 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.
  9. 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.
  10. 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).
  11. Beat meringue: Transfer mixture to stand mixer bowl; beat on high until stiff, glossy peaks form and bowl cools (8-10 minutes).
  12. Add butter: With mixer on medium, add softened butter one tablespoon at a time, fully incorporating each before adding next.
  13. Flavor buttercream: When buttercream is smooth, add vanilla extract and salt; mix to combine.
  14. Level cakes: If layers are uneven, level with a serrated knife.
  15. Assemble first layer: Place one cake layer on stand, spread a generous layer of buttercream over top.
  16. Pipe buttercream dam: Pipe a border of buttercream around edge to hold raspberry filling.
  17. Add raspberry filling: Spread cooled raspberry filling inside buttercream dam.
  18. Add second layer and repeat: Place second cake layer on top, repeat buttercream and raspberry filling layers.
  19. Top with last layer: Place final cake layer on top.
  20. Crumb coat: Apply a thin layer of buttercream on entire cake and chill for at least 30 minutes.
  21. Final frosting: Apply a thicker layer of buttercream all over cake and smooth the surface.
  22. Decorate: Garnish with fresh raspberries, powdered sugar, and edible flowers as desired.
  23. 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

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