Raspberry Layer Cake: Recipe

If you are craving something that marries light, fluffy cake layers with the bright, sweet-tart burst of fresh raspberries, then this Raspberry Layer Cake is exactly what your dessert dreams are made of. This cake is a delightful celebration of fresh ingredients, blending buttery cake, tangy raspberry filling, and a luscious silky buttercream that will have you savoring every bite—and maybe even sneaking a slice before dinner!

Ingredients You’ll Need

Gathering these ingredients is the first step to creating a show-stopping cake that balances flavor and texture beautifully. Each component is selected to build layers of moistness, tartness, and sweet smoothness that make this Raspberry Layer Cake so unforgettable.

• All-purpose flour (3 cups): The foundation of your cake providing structure and crumb.
• Baking powder (1 tablespoon): Helps your cake rise to light, airy perfection.
• Baking soda (1/2 teaspoon): Works with buttermilk to ensure a tender texture.
• Salt (1 teaspoon): Enhances all the flavors, balancing sweetness.
• Unsalted butter (2 sticks + 3 sticks, softened): Adds rich flavor and moistness to both cake and frosting.
• Granulated sugar (2 cups + 1/2 cup + 1 1/2 cups): Sweetens cake layers, raspberry filling, and frosting accordingly.
• Large eggs (4 + 6 egg whites): Eggs later whip into fluffy meringue, giving the frosting incredible lightness.
• Vanilla extract (2 teaspoons): Aromatic depth that complements raspberry vividly.
• Buttermilk (1 1/4 cups): Adds moisture and tang, activating baking soda for tender crumb.
• Fresh raspberries (12-ounce package + extra for garnishing): The star ingredient lending natural tartness and vibrant color.
• Lemon juice (1 tablespoon): Brightens the raspberry filling flavor perfectly.
• Cornstarch (1 tablespoon): Thickens the raspberry filling to just the right consistency.
• Water (2 tablespoons): Helps dissolve the cornstarch for smooth filling.
• Powdered sugar: For dusting and finishing touches full of delicate sweetness.
• Edible flowers: Optional but stunning for a fresh, natural decoration.

How to Make Raspberry Layer Cake:

Step 1: Prepare the Cake Batter

Start by combining your dry ingredients: sift together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution and a light crumb. In a large bowl, cream softened butter with granulated sugar until fluffy and pale, which usually takes about 3 to 5 minutes with a mixer—this air incorporation is key. Then, beat in the eggs one at a time along with vanilla extract for a smooth, rich batter. Alternate adding the dry ingredients with the buttermilk, beginning and ending with dry ingredients, mixing just until combined to keep your cake tender and moist.

Step 2: Bake the Cake Layers

Divide the batter evenly into prepared cake pans—lining them with parchment is a great tip to avoid sticking. Bake at 350°F (175°C) for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes and then transfer them to wire racks to cool completely. This step is crucial to avoid melting your frosting later on.

Step 3: Make the Raspberry Filling

In a small saucepan, combine fresh raspberries with granulated sugar and lemon juice. Cook over medium heat until the berries release their juices. Stir together cornstarch and water in a separate small dish to create a slurry, then whisk this into the simmering raspberries. Cook until thickened and glossy, then remove from heat and let cool completely. This luscious jammy filling will add a jewel-like layer of tangy sweetness between your cakes.

Step 4: Prepare the Buttercream Frosting

Whip the egg whites in a clean bowl until soft peaks form, then gradually add granulated sugar and continue whipping until shiny stiff peaks develop. Slowly beat in softened butter a tablespoon at a time, allowing the mixture to emulsify into a silky, cloud-like frosting. Finish by folding in vanilla extract and a pinch of salt. This Swiss meringue buttercream is the perfect complement to your raspberry filling with its subtle sweetness and airy texture.

Step 5: Assemble the Raspberry Layer Cake:

Place one cake layer on your serving plate, spread a generous amount of raspberry filling on top, then add a thick layer of buttercream frosting. Repeat with the remaining layers, finishing the top and sides of the cake with the frosting. Smooth it out carefully — or get creative with swirls and peaks. Refrigerate briefly if needed to set the frosting before moving on to decoration.

How to Serve Raspberry Layer Cake:

Garnishes

Fresh raspberries on top are a classic and visually stunning choice that signals the fruit’s starring role in this cake. A light dusting of powdered sugar adds a snowy finish, while edible flowers create a garden-fresh look that’s sure to wow guests at any gathering.

Side Dishes

This Raspberry Layer Cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch or afternoon tea, fresh fruit salad or light lemon sorbet can keep the flavors bright and balanced.

Creative Ways to Present

For a dramatic twist, serve slices with warm raspberry coulis drizzled on the plate or layer mini versions of this cake in pretty glass jars for an elegant party treat. You can also incorporate edible gold leaf on the frosting peaks for a glamorous finish perfect for special celebrations.

Make Ahead and Storage

Storing Leftovers

Wrap the Raspberry Layer Cake tightly with plastic wrap or store in an airtight container in the refrigerator to keep it fresh for up to 4 days. This will preserve the texture of the cake and the stability of the buttercream.

Freezing

You can freeze individual cake layers before assembling by wrapping them well in plastic wrap and placing in a freezer bag for up to 2 months. It’s best to assemble and frost the cake fresh, but if needed, you can freeze the assembled cake and thaw it slowly in the fridge overnight.

Reheating

Since this is a cake with buttercream and fresh raspberry filling, it’s best served chilled or at room temperature. Avoid reheating to maintain the integrity of the frosting and texture of the cake layers.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work well for the filling, but be sure to thaw and drain any excess liquid before cooking to avoid extra moisture in your filling.

Is buttermilk necessary in this cake recipe?

Buttermilk adds tenderness and a slight tang that balances the sweetness. If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.

How do I prevent the buttercream from being too soft?

Ensure your butter is softened but not melting, whip the meringue properly, and keep the finished frosting cool. If it gets too soft, refrigerate briefly and then re-whip before using.

Can I make this cake vegan?

This Raspberry Layer Cake is traditionally made with eggs and butter, but you can try vegan substitutes like flax eggs and plant-based butter, though the texture and flavor will be slightly different.

What is the best way to transport this cake?

Use a sturdy cake box or container with a tight-fitting lid and keep the cake chilled until just before serving to avoid any frosting mishaps during transport.

Final Thoughts

This Raspberry Layer Cake is a dazzling recipe that infuses your kitchen with a wonderful aroma and rewards you with layers of joy in every slice. Whether you’re sharing with family, celebrating with friends, or treating yourself, it’s a fantastic dessert that combines ease, elegance, and extraordinary flavor. Give it a try—you might just find your new favorite cake!

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