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Raspberry Layer Cake Recipe

Raspberry Layer Cake Recipe

★★★★★

4.9 from 29 reviews
  • Author: Ella
  • 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

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. Line the bottoms with parchment paper rounds to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
  3. 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.
  4. Add Eggs and Vanilla: Beat in eggs one at a time to the creamed mixture, then stir in vanilla extract for flavor.
  5. 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.
  6. 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.
  7. Cool Cakes: Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Flavor and Finish Buttercream: Once all butter is added and buttercream is smooth, mix in vanilla extract and a pinch of salt until combined.
  14. Level Cake Layers: Use a serrated knife to level any uneven cake layers for even stacking.
  15. Assemble Cake – Layer 1: Place one cake layer on a cake stand or plate. Spread a generous layer of Swiss Meringue Buttercream on top.
  16. 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.
  17. Assemble Cake – Layer 2: Place the second cake layer on top of raspberry filling. Repeat the buttercream dam and raspberry filling layers.
  18. Top Layer: Place the final cake layer on top.
  19. 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.
  20. Final Frosting: Apply a thicker, smooth layer of buttercream all over the cake.
  21. Decorate: Decorate with fresh raspberries, a dusting of powdered sugar, and edible flowers as desired.
  22. 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

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