Raspberry Layer Cake: Recipe

There is something utterly magical about a Raspberry Layer Cake that brings joy with every bite. This Raspberry Layer Cake: a symphony of tender vanilla-spiced cake layers paired with luscious raspberry filling and a cloud-like buttercream frosting, creates an unforgettable dessert experience. Each slice reveals vibrant crimson berries nestled inside delicate cake, making it perfect for celebrations or any moment you want to feel a little special. Trust me, once you try this Raspberry Layer Cake, it will become your new favorite go-to recipe.

Ingredients You’ll Need

What’s wonderful about this Raspberry Layer Cake is how straightforward the ingredients are, yet they come together to create layers of flavor, texture, and color that feel truly special. Every element plays a key role from the soft butter-rich cake to the fresh tartness of the raspberry filling and the smooth, silky buttercream.

• 3 cups all-purpose flour: Provides the sturdy yet tender base for the cake layers.
• 1 tablespoon baking powder: Helps the cake rise beautifully and stay light.
• 1/2 teaspoon baking soda: Adds extra lift and balances the acidity in the batter.
• 1 teaspoon salt: Enhances all the flavors and keeps everything in harmony.
• 1 cup (2 sticks) unsalted butter, softened: Adds richness and moisture to the cake.
• 2 cups granulated sugar: Sweetens the cake perfectly without overpowering.
• 4 large eggs: Binds ingredients and contributes to a tender crumb.
• 1 teaspoon vanilla extract: Infuses the cake with warm, comforting flavor.
• 1 1/4 cups buttermilk: Adds tanginess and keeps the cake moist and soft.
• 1 (12 ounce) package fresh raspberries: Provides fresh, juicy bursts of tartness in the filling.
• 1/2 cup granulated sugar: Sweetens the raspberry filling delicately.
• 1 tablespoon lemon juice: Brightens the raspberry flavor and balances sweetness.
• 1 tablespoon cornstarch: Thickens the raspberry filling to the perfect consistency.
• 2 tablespoons water: Helps dissolve the cornstarch and intensify the filling’s texture.
• 6 large egg whites: Used for an airy, cloud-like meringue in the frosting.
• 1 1/2 cups granulated sugar: Sweetens and stabilizes the meringue buttercream.
• 1 1/2 cups (3 sticks) unsalted butter, softened: Makes the frosting creamy and luscious.
• 1 teaspoon vanilla extract: Adds delicate flavor depth to the frosting.
• Pinch of salt: Balances sweetness and enhances flavor in the frosting.
• Fresh raspberries, powdered sugar, edible flowers: Optional garnishes that turn the presentation into a stunning centerpiece.

How to Make Raspberry Layer Cake:

Step 1: Prepare the Cake Batter

Start by sifting together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents. Then, in a large bowl, cream the softened butter and granulated sugar until light and fluffy — this step is key for that airy cake texture you’ll love. Beat in the eggs one at a time and stir in the vanilla extract before alternating adding your dry flour mixture with the tangy buttermilk. This method guarantees a cake batter that’s smooth, well-mixed, and perfectly luscious.

Step 2: Bake the Cake Layers

Divide the batter evenly into three greased and floured 9-inch round cake pans for even cooking and consistent size. Bake at 350°F for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in their pans for 10 minutes before turning out onto wire racks to cool completely. Cooling is essential here to avoid melting your luscious filling and frosting.

Step 3: Make the Raspberry Filling

While the cakes are cooling, prepare the fresh raspberry filling by combining the raspberries, sugar, and lemon juice in a saucepan over medium heat. In a small bowl, whisk together the cornstarch and water until smooth, then stir it into the raspberry mixture. Cook until the filling thickens and becomes glossy, stirring constantly. Once thickened, remove from heat and allow it to cool completely — this yummy filling is the burst of fresh fruit flavor that defines this Raspberry Layer Cake.

Step 4: Whip the Swiss Meringue Buttercream

Using a double boiler, whisk together egg whites and sugar until the sugar dissolves and the mixture reaches 160°F to make a silky base. Transfer this warm mixture to a stand mixer and whip on high until stiff peaks form and the bowl is cool to the touch. Then, beat in softened butter a tablespoon at a time for a creamy, fluffy buttercream. Finish with vanilla and a pinch of salt to balance the sweetness—a frosting so light, it melts in your mouth.

Step 5: Assemble the Raspberry Layer Cake:

Place one cake layer on your serving plate and spread a generous layer of raspberry filling over the top. Add a thick layer of Swiss meringue buttercream next to provide richness and softness. Repeat this process with the remaining layers, finishing with a smooth coat of buttercream all over the sides and top. Take your time to make it even and elegant—you want your Raspberry Layer Cake to look as irresistible as it tastes!

How to Serve Raspberry Layer Cake:

Garnishes

Fresh raspberries dusted with powdered sugar offer a classic, beautiful garnish that enhances both flavor and visual appeal. For a truly show-stopping centerpiece, edible flowers gently placed atop the cake add a whimsical touch that invites guests to marvel before indulging. Using these simple garnishes turns your Raspberry Layer Cake into a work of art.

Side Dishes

This Raspberry Layer Cake pairs amazingly well with a cup of rich coffee or a fragrant tea for a delightful afternoon break. If you’re serving it as dessert, light fresh fruit salads or a scoop of vanilla ice cream complement the cake’s sweet and tangy notes without stealing the spotlight.

Creative Ways to Present

For festive occasions, try slicing the cake and serving each piece on delicate plates with a drizzle of raspberry coulis or melted chocolate. Or stack mini individual cakes in glass cloches to create an elegant presentation that feels intimate. Layering this Raspberry Layer Cake with some unexpected design elements makes each serving feel like a special gift.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and who wouldn’t want some), store your Raspberry Layer Cake in an airtight container in the refrigerator. This keeps the cake fresh and moist while preserving the delicate frosting and filling flavors for up to 3 days. Always bring slices to room temperature before serving for the best taste and texture.

Freezing

To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to protect against freezer burn. It can be frozen for up to one month. When you’re ready to enjoy, thaw it overnight in the refrigerator and let it sit at room temperature for an hour before serving. Freezing can be a great way to prep ahead for special occasions without worry.

Reheating

This Raspberry Layer Cake is best enjoyed chilled or at room temperature, so reheating is not recommended as it could affect the frosting and texture. However, if you prefer slightly warmer cake, let it sit out longer to gently come up to room temperature instead of applying heat.

FAQs

Can I use frozen raspberries for the filling?

Frozen raspberries work as well but should be thawed and drained thoroughly to avoid excess moisture that could make the filling too runny.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to sour before using.

Is this cake suitable for beginners?

Absolutely! While the recipe has several components, each step is quite straightforward and the results are very forgiving, making it a great project for bakers of all levels.

Can I make the frosting ahead of time?

Yes, you can prepare the Swiss meringue buttercream a day ahead and keep it covered in the refrigerator, then whip it again briefly before using to refresh its texture.

How do I keep my cake layers moist?

Be careful not to overbake your layers and always cool them fully before frosting. Using buttermilk in the batter helps retain moisture as well.

Final Thoughts

There are few desserts that bring as much joy and elegance as this Raspberry Layer Cake. Its fresh fruit flavor combined with tender cake and fluffy buttercream creates a celebration on your plate. I truly encourage you to try the Raspberry Layer Cake yourself—you might just find you’ve made a new favorite recipe to share and cherish for years to come.

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