Name: Raspberry Layer Cake Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 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; 1 (12 ounce) package fresh raspberries; 1/2 cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 2 tablespoons water; 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; Fresh raspberries; Powdered sugar; Edible flowers

Jump to Recipe

If you are looking for a show-stopping dessert that brings together the perfect balance of sweet, tart, and creamy, the Raspberry Layer Cake is your new best friend. This cake dazzles with layers of fluffy vanilla cake, luscious raspberry filling, and silky Swiss meringue buttercream that will have everyone reaching for second (and third) slices. Whether it’s a special occasion or just a sweet craving, this Raspberry Layer Cake is a delightful way to celebrate life’s sweetest moments with a burst of fresh raspberry flavor in every bite.

Raspberry Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

Keeping things simple yet thoughtfully balanced is the key to a Raspberry Layer Cake that tastes as amazing as it looks. Each ingredient plays a crucial role, from the moist cake layers to the tangy raspberry filling and the smooth finishing buttercream.

All-purpose flour (3 cups): Provides the sturdy yet tender structure needed for perfect cake layers.
Baking powder (1 tablespoon): Helps the cake rise beautifully to light, fluffy perfection.
Baking soda (1/2 teaspoon): Adds extra lift and ensures a tender crumb.
Salt (1 teaspoon): Enhances all the flavors without overpowering.
Unsalted butter, softened (3 sticks total): Split between cake and buttercream for richness and silkiness.
Granulated sugar (various amounts totaling about 5 cups): Sweetens the cake, filling, and frosting just right.
Large eggs (10 total): Bind ingredients together and add moisture and structure.
Vanilla extract (2 teaspoons): Layers in warm, aromatic notes that marry beautifully with the raspberries.
Buttermilk (1 1/4 cups): Adds moisture and a slight tang that balances the sweetness.
Fresh raspberries (12 ounces plus extras): The star of the show, providing vibrant color and tart flavor.
Lemon juice (1 tablespoon): Brightens the raspberry filling and prevents it from being too sweet.
Cornstarch (1 tablespoon): Thickens the raspberry filling perfectly without clumping.
Water (2 tablespoons): Mixed with cornstarch for a smooth thickening slurry.
Egg whites (6 large): Whipped into the Swiss meringue buttercream for fluffiness and stability.
Pinch of salt (for buttercream): Balances the sweetness and enhances depth of flavor.
Powdered sugar & edible flowers (optional): For beautiful finishing touches that elevate presentation.

How to Make Raspberry Layer Cake

Step 1: Preparing the Cake Layers

Begin by preheating your oven to 350°F (175°C) and prepping three 9-inch round pans—grease, flour, and line them with parchment for effortless cake release. Mix the flour, baking powder, baking soda, and salt in one bowl, creating the dry base that will build your cake layers. In another large bowl, cream butter and sugar until fluffy, then beat in eggs and vanilla until smooth. Gently fold in dry ingredients alternately with buttermilk, preserving lightness by mixing just until combined. Divide evenly between pans and bake for 25-30 minutes until beautiful golden layers spring back when touched and a skewer comes out clean.

Step 2: Making the Raspberry Filling

While the cakes cool, your kitchen will start to smell divine as you cook fresh raspberries with sugar and lemon juice in a saucepan. Stir occasionally as the berries break down and the mixture thickens delightfully. To perfect the filling’s texture, whisk cornstarch and water into a smooth slurry, then stir into the warm raspberry mixture until it thickens just right. Cooling this filling completely will allow it to set perfectly between cake layers, unleashing vibrant flavor and a luscious texture.

Step 3: Crafting Swiss Meringue Buttercream

Now, onto the frosting that takes this Raspberry Layer Cake over the top: Swiss meringue buttercream. Set egg whites and sugar over simmering water, whisking constantly until the sugar dissolves and the mixture is warm and smooth. Transfer to a mixer and beat until glossy, stiff peaks form and the bowl cools—a workout for your arm but so worth it! Gradually add softened butter, one tablespoon at a time, beating to a silky, airy frosting. A splash of vanilla and a pinch of salt finish this dreamy buttercream that’s perfectly balanced, rich but never heavy.

Step 4: Assembling the Cake

Level your cake layers if needed using a serrated knife for neat stacking. Place one layer on your serving stand, spread a generous amount of buttercream, then pipe a buttercream dam around the edge to keep the luscious raspberry filling neatly contained. Spoon filling inside the dam before layering the next cake. Repeat for all layers, finishing with the final cake top. Apply a thin crumb coat to seal in crumbs and chill the cake for at least half an hour—patience here pays off with a clean finish. Then, slather on a thick, smooth final layer of buttercream, readying the cake for its crowning glory.

How to Serve Raspberry Layer Cake

Garnishes

The magic of a Raspberry Layer Cake isn’t just in the taste but also how stunning it looks. Fresh raspberries scattered on top deliver a burst of natural color and hint at the flavor inside. A light dusting of powdered sugar adds a whimsical, snowy effect, while edible flowers sprinkle elegance and charm that make every slice feel like a celebration.

Side Dishes

This cake shines brightest when paired simply to complement, not compete. Serve slices alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add creamy contrast. For a refreshingly light counterpoint, a bowl of fresh berries or a crisp salad dressed with citrus vinaigrette balances the dessert’s richness beautifully.

Creative Ways to Present

You can transform the Raspberry Layer Cake from a classic into a party centerpiece by slicing it into mini individual cakes or cupcakes for easy sharing. Try layering it in a trifle dish with extra whipped cream and berries for a rustic, crowd-pleasing dessert. Or pipe delicate rosettes of buttercream along the edges, adding gold leaf or pearl sprinkles for a luxe finish perfect for special occasions.

Make Ahead and Storage

Storing Leftovers

Your Raspberry Layer Cake will stay delicious if covered loosely with plastic wrap or stored in an airtight cake dome in the refrigerator for up to 3 days. This keeps the buttercream fresh and the raspberry filling intact without drying out the cake layers.

Freezing

You can freeze slices or the whole cake tightly wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw it overnight in the fridge to preserve that fresh-from-the-oven texture and flavor, perfect for making ahead for celebrations.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t recommended. If you’d like to temper the chill, let the slice sit at room temperature for 30 minutes before serving to return the buttercream to its delightfully soft, creamy state.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can work in the filling but be sure to thaw and drain excess liquid to avoid a runny filling. Fresh raspberries give the best texture and brightness.

Is Swiss meringue buttercream difficult to make?

While it requires a bit of attention to temperature and timing, Swiss meringue buttercream is surprisingly easy with some practice and results in a silky, not-too-sweet frosting that’s worth the effort.

How do I prevent the cake layers from drying out?

Properly measuring ingredients, not overbaking, and storing the cake in an airtight container or wrapped well will keep layers moist and tender.

Can this recipe be adapted for other berries?

Absolutely! Blueberries, blackberries, or even a mixed berry blend can replace raspberries for a different twist while maintaining that vibrant fruitiness.

What is the best way to level cake layers?

Using a serrated knife or a cake leveler, trim gently across the top to create flat, even layers that stack neatly—this step helps achieve a professional look for your Raspberry Layer Cake.

Final Thoughts

There is something truly special about a Raspberry Layer Cake that feels like a hug in dessert form. With luscious layers, fresh berry goodness, and the richest buttercream frosting, it’s my go-to when I want to impress and delight. I can’t wait for you to try this recipe and experience those joyful bites that make every celebration taste extraordinary.

Raspberry Layer Cake Recipe

★★★★★

5.2 from 8 reviews

Author: Zoe
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Raspberry Layer Cake features tender, moist cake layers paired with a luscious homemade raspberry filling and silky Swiss meringue buttercream. Perfect for celebrations or a special dessert, this classic layered cake combines the tartness of fresh raspberries with sweet, creamy frosting and elegant decoration.

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, and line the bottoms with parchment paper rounds to ensure easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
Cream Butter and Sugar: In a separate large bowl, cream together softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk—start and end with the dry ingredients. Mix until just combined to avoid overmixing and tough cake layers.
Bake the Cake Layers: Divide the batter evenly among prepared pans. Bake for 25-30 minutes or until a wooden skewer inserted into the center comes out clean, indicating the cakes are fully baked.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes to set before inverting them onto wire racks to cool completely, which prevents soggy layers.
Prepare Raspberry Filling: In a medium saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture thickens slightly, approximately 10-15 minutes.
Thicken Raspberry Filling: In a small bowl, mix cornstarch and water to form a slurry. Stir the slurry into the warm raspberry mixture and cook, stirring constantly, until the filling thickens about 1-2 minutes. Remove from heat and cool completely.
Make Swiss Meringue: Place egg whites and granulated sugar in a heatproof bowl set over simmering water, making sure the bowl does not touch the water. Whisk constantly until the sugar is dissolved and the mixture is hot to the touch, about 5-7 minutes.
Whip Meringue: Transfer the mixture to a stand mixer 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 the mixer on medium, add softened butter one tablespoon at a time, ensuring each tablespoon is fully incorporated before adding the next, creating a smooth buttercream.
Flavor Buttercream: Once all butter is incorporated, add vanilla extract and a pinch of salt. Mix until combined and smooth.
Level Cake Layers: If any cake layers are uneven, use a serrated knife to level them for stable stacking.
Assemble Cake – First Layer: Place one cake layer on a cake stand or serving plate. Spread a generous layer of Swiss meringue buttercream over the top.
Pipe Buttercream Dam: Pipe a dam of buttercream around the edge of the cake layer to contain the raspberry filling inside.
Add Raspberry Filling: Spread a layer of the cooled raspberry filling inside the buttercream dam for a balanced tart flavor.
Add Second Layer and Repeat: Carefully place the second cake layer on top of the filling. Repeat spreading buttercream and raspberry filling layers as before.
Top with Final Layer: Place the final cake layer on top, ensuring the cake is stacked evenly.
Crumb Coat: Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill the cake in the refrigerator for at least 30 minutes to set the coating.
Final Frosting: Apply a final, thicker layer of buttercream all over the cake. Smooth the frosting using a spatula or bench scraper for a polished finish.
Decorate: Decorate the cake with fresh raspberries, a dusting of powdered sugar, edible flowers, or other desired toppings for an elegant presentation.
Chill Before Serving: Chill the decorated cake in the refrigerator for at least 30 minutes before serving to allow the layers to set and flavors to meld.

Notes

Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing and texture.
If fresh raspberries are not in season, frozen and thawed raspberries can be used for the filling.
Use a serrated knife to level cake layers for even stacking and better appearance.
Swiss meringue buttercream should be made carefully to avoid curdling; keep ingredients at proper temperatures.
Store leftover cake refrigerated, covered tightly, for up to 3 days.
This cake can be made a day ahead; just assemble and keep refrigerated.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American