Raspberry Layer Cake Recipe
If you’re looking for a show-stopping dessert that feels like a warm hug wrapped in sweetness, you absolutely have to try this Raspberry Layer Cake. This cake is a beautiful harmony of tender, buttery cake layers paired with luscious raspberry filling and airy Swiss meringue buttercream that melts in your mouth. Every bite bursts with the fresh vibrancy of raspberries balanced by the rich, creamy frosting, making it perfect for celebrations or simply treating yourself because you deserve it. Welcome to your new favorite Raspberry Layer Cake that’s as delightful to make as it is to devour.
Ingredients You’ll Need
What’s incredible about this Raspberry Layer Cake is how straightforward and accessible the ingredients are, yet how much they work together to create something truly special. Each element—from the flour to the fresh raspberries—plays a crucial role in texture, flavor, and that gorgeous finish.
- 3 cups all-purpose flour: The foundation for those soft, tender cake layers.
- 1 tablespoon baking powder: Helps the cake rise beautifully for lightness.
- 1/2 teaspoon baking soda: Adds lift and aids flavor balance.
- 1 teaspoon salt: Enhances all the flavors in the cake.
- 1 cup (2 sticks) unsalted butter, softened: Provides rich moisture and buttery flavor.
- 2 cups granulated sugar: Sweetens and contributes to a delicate crumb.
- 4 large eggs: Bind the ingredients and give structure.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- 1 1/4 cups buttermilk: Keeps the cake perfectly moist and tender.
- 1 (12 ounce) package fresh raspberries: Delivers fresh, tangy bursts for the filling.
- 1/2 cup granulated sugar: Sweetens the raspberry filling just right.
- 1 tablespoon lemon juice: Brightens and balances the fruit filling.
- 1 tablespoon cornstarch: Thickens the raspberry filling to that perfect spreadable consistency.
- 2 tablespoons water: Helps make the cornstarch slurry.
- 6 large egg whites: The base for light and fluffy Swiss meringue buttercream.
- 1 1/2 cups granulated sugar: Sweetens the buttercream beautifully.
- 1 1/2 cups (3 sticks) unsalted butter, softened: Creates a smooth, creamy frosting texture.
- 1 teaspoon vanilla extract: Adds a lovely fragrant note to the buttercream.
- Pinch of salt: Balances sweetness in the frosting.
- Fresh raspberries, powdered sugar, edible flowers: For that stunning, elegant decoration.
How to Make Raspberry Layer Cake
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F. Preparing your pans is key here: grease and flour three 9-inch round pans, and line the bottoms with parchment paper so your cakes come out perfectly without sticking. Whisk together the dry ingredients—flour, baking powder, baking soda, and salt—this helps ensure the cake rises evenly and with just the right crumb.
Step 2: Creaming Butter and Sugar
In a separate bowl, cream softened butter with sugar until it’s nice and fluffy—this usually takes about 3 to 5 minutes and builds the cake’s light texture. Add the eggs one at a time, fully incorporating each before adding the next, then stir in vanilla extract to deepen the flavor.
Step 3: Combining Dry and Wet Ingredients
Alternate adding your dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. This careful mixing keeps the batter just combined, avoiding overworking the gluten which can cause toughness. Divide the batter evenly between pans for perfectly even layers.
Step 4: Baking the Cake Layers
Bake for 25 to 30 minutes until a skewer inserted comes out clean. This step fills your kitchen with a comforting aroma that’s hard to resist. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely while you prepare the next components.
Step 5: Making the Raspberry Filling
Gently cook fresh raspberries with sugar and lemon juice until they break down and become juicy and thick. Adding a cornstarch slurry ensures the filling sets nicely without running, making it that perfect consistency for layering inside your cake.
Step 6: Preparing the Swiss Meringue Buttercream
This buttercream is where the magic happens. Whisk egg whites and sugar over simmering water until hot and smooth, then whip on high speed to build stiff, glossy peaks. Slowly add softened butter, one tablespoon at a time, for a frosting that’s silky and incredibly smooth. Finish with vanilla and salt for the perfect balance.
Step 7: Assembling the Raspberry Layer Cake
Level your cake layers if needed, then start with a cake layer, spread a generous amount of buttercream, and pipe a buttercream dam around the edge to hold in the raspberry filling. Layer the cooled filling inside, add the next cake layer, and repeat. Finish by stacking the final cake layer on top.
Step 8: Final Frosting and Decoration
Apply a thin crumb coat to seal in any crumbs, then chill the cake for at least 30 minutes to set. This makes the final frosting layer easier to apply and smoother. After chilling, spread the remaining buttercream elegantly over the cake. Decorate with fresh raspberries, a dusting of powdered sugar, and edible flowers to make it look stunning and inviting.
How to Serve Raspberry Layer Cake
Garnishes
Fresh raspberries scattered on top bring bursts of color and flavor, while a light sift of powdered sugar adds a delicate sweetness and a pretty finish. Edible flowers provide a whimsical touch that transforms the cake into a centerpiece, perfect for special occasions or an impressive everyday treat.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the fruity tartness. For an adult twist, serve alongside a glass of sparkling rosé or a fruity dessert wine that accentuates the raspberry notes beautifully.
Creative Ways to Present
Try serving your Raspberry Layer Cake as individual mini cakes or elegant cake cupcakes for parties. You could also slice it into bars or trifle layers in glass bowls to show off the vibrant filling and frosting layers in a fun, unexpected way. This versatility makes this recipe a crowd-pleaser no matter the occasion.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Layer Cake in an airtight container in the refrigerator to maintain freshness. It will stay moist and delicious for up to 4 days, making it an excellent make-ahead dessert for busy weeks or extending the joy of your baking handiwork.
Freezing
This cake freezes beautifully! Wrap the whole cake or individual layers tightly in plastic wrap and then in foil before placing in the freezer. You can keep it frozen for up to 3 months. When ready, thaw in the fridge overnight to preserve texture and flavor.
Reheating
Because this is a frosted cake, reheating isn’t necessary. Simply serve chilled or at room temperature for the perfect melt-in-your-mouth experience. If refrigerated, allow the cake to sit out for 30 minutes before slicing to soften the buttercream slightly.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work well too. Just thaw and drain any excess liquid before cooking the filling to avoid a runnier consistency.
Is Swiss meringue buttercream difficult to make?
It may sound intimidating, but with a bit of patience and a candy thermometer, it’s quite straightforward. The result is a silky, less sweet frosting that’s worth the little extra effort.
Can I make this cake gluten-free?
You can substitute the flour with a gluten-free all-purpose blend, but results may vary slightly. Ensure your blend contains xanthan gum for structure.
How far in advance can I assemble the cake?
For best texture and flavor, assemble and frost your Raspberry Layer Cake a day before serving, giving the flavors time to meld and the buttercream to set perfectly.
What’s the best way to slice this cake?
Use a sharp serrated knife, wiping it clean between each slice for clean, beautiful cuts without smearing the frosting.
Final Thoughts
This Raspberry Layer Cake is truly a triumph of balance and flavor—a delightful journey of sweet, tangy, and creamy that will become a treasured favorite in your baking repertoire. Whether you’re celebrating a special moment or just craving a slice of happiness, I promise this cake delivers on every front. Go ahead, make this charming Raspberry Layer Cake and watch it disappear bite by irresistible bite!
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Raspberry Layer Cake Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Layer Cake is a delightful and elegant dessert featuring moist layers of vanilla cake filled with tangy homemade raspberry filling and rich Swiss Meringue Buttercream. Perfect for special occasions, this cake combines fresh raspberries, smooth buttercream, and a light crumb coat for a stunning presentation topped with fresh raspberries, powdered sugar, and edible flowers.
Ingredients
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
- 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. Line the bottoms with parchment paper rounds to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: In a separate large bowl, cream softened butter and granulated sugar together until light and fluffy, about 3-5 minutes, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in eggs one at a time to the creamed mixture, then stir in vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
- Bake the Cakes: Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool Cakes: Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Prepare Raspberry Filling: In a medium saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until raspberries break down and mixture thickens slightly, about 10-15 minutes.
- Thicken Filling: In a small bowl, whisk cornstarch and water to make a slurry. Stir slurry into raspberry mixture and cook for 1-2 minutes until thickened. Remove from heat and let cool completely.
- Make Swiss Meringue Buttercream – Step 1: Place egg whites and sugar in a heatproof bowl over a saucepan of simmering water (bowl not touching water). Whisk constantly until sugar dissolves and mixture is hot to the touch, 5-7 minutes.
- Make Swiss Meringue Buttercream – Step 2: Transfer mixture to a stand mixer bowl fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 8-10 minutes.
- Add Butter: With mixer on medium speed, add softened butter one tablespoon at a time, ensuring each is incorporated before adding the next for a smooth texture.
- Flavor and Finish Buttercream: Once all butter is added and buttercream is smooth, mix in vanilla extract and a pinch of salt until combined.
- Level Cake Layers: Use a serrated knife to level any uneven cake layers for even stacking.
- Assemble Cake – Layer 1: Place one cake layer on a cake stand or plate. Spread a generous layer of Swiss Meringue Buttercream on top.
- Pipe Buttercream Dam and Add Filling: Pipe a dam of buttercream around the edge of the cake layer to contain filling. Spread a layer of cooled raspberry filling inside the dam.
- Assemble Cake – Layer 2: Place the second cake layer on top of raspberry filling. Repeat the buttercream dam and raspberry filling layers.
- Top Layer: Place the final cake layer on top.
- Crumb Coat: Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill in the refrigerator for at least 30 minutes to set.
- Final Frosting: Apply a thicker, smooth layer of buttercream all over the cake.
- Decorate: Decorate with fresh raspberries, a dusting of powdered sugar, and edible flowers as desired.
- Chill Before Serving: Chill the finished cake in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- Make sure the butter is softened but not melted for the best cake and buttercream texture.
- Use fresh raspberries for the best flavor; frozen raspberries can make the filling too watery.
- Be patient when making Swiss Meringue Buttercream to ensure eggs are heated properly and peaks form well.
- Chilling the cake after crumb coating helps achieve a smoother final frosting layer.
- The raspberry filling can be made a day ahead and refrigerated.
- Use parchment paper to easily remove cake layers from pans without breaking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking, Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 42g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Raspberry Layer Cake, Swiss Meringue Buttercream, Raspberry Filling, Layer Cake, Summer Cake, Fresh Raspberry Cake
