Raspberry Layer Cake Recipe
The Raspberry Layer Cake is a show-stopping dessert that combines moist, fluffy cake layers with a luscious fresh raspberry filling and silky Swiss meringue buttercream. Every bite bursts with bright, tangy raspberry flavor balanced by the sweet, creamy frosting, making this cake a perfect centerpiece for celebrations or a special treat to impress your friends. If you love vibrant fruit flavors and delicate textures, this Raspberry Layer Cake will quickly become one of your beloved go-to recipes.
Ingredients You’ll Need
Gathering the ingredients for this Raspberry Layer Cake is simpler than you might think. Each one plays a crucial role, from creating tender cake layers to bringing that fresh, bright raspberry taste, and finishing with a luxuriously smooth buttercream. These pantry staples along with fresh raspberries come together to craft a dessert that feels both classic and elegant.
- All-purpose flour (3 cups): The foundation of your cake’s tender crumb and structure.
- Baking powder (1 tablespoon): Helps the cake rise beautifully and stay light.
- Baking soda (1/2 teaspoon): Works with buttermilk to give a perfect lift.
- Salt (1 teaspoon): Enhances all the sweet flavors in the cake.
- Unsalted butter, softened (3 sticks total): Provides richness both in the cake and the buttercream.
- Granulated sugar (4 1/2 cups total): Sweetens the cake, filling, and frosting to taste just right.
- Large eggs (4 + 6 egg whites): Eggs add structure and the white-only meringue creates that dreamy buttercream texture.
- Vanilla extract (2 teaspoons): Adds warm, fragrant notes that marry perfectly with the raspberry.
- Buttermilk (1 1/4 cups): Gives the cake a moist crumb and subtle tang.
- Fresh raspberries (12 ounces + for garnish): The star of the show, bursting with natural flavor and color.
- Lemon juice (1 tablespoon): Brightens the raspberry filling with a refreshing zing.
- Cornstarch (1 tablespoon): Thickens the raspberry filling to a perfect spreadable consistency.
- Powdered sugar (for dusting): Adds a delicate finishing touch.
- Edible flowers (optional): For a stunning, natural decoration that elevates presentation.
How to Make Raspberry Layer Cake
Step 1: Prepare Your Cake Pans and Dry Ingredients
Start by preheating the oven to 350°F (175°C) and greasing and flouring three 9-inch round cake pans; lining the bottoms with parchment paper ensures your cake layers come out flawlessly. Then whisk together your flour, baking powder, baking soda, and salt in a large bowl to blend all the dry components evenly.
Step 2: Cream Butter and Sugar, Add Eggs and Vanilla
In a separate bowl, beat softened butter and granulated sugar until light and fluffy—this aeration is key for a tender cake. Then, add eggs one by one, mixing well after each addition, followed by the vanilla extract to bring that warm undertone to the batter.
Step 3: Combine Dry Ingredients with Wet Buttermilk Mixture
Alternate adding the dry flour mix and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. This careful mixing method prevents overworking the batter, so your cake stays tender, not dense.
Step 4: Bake the Cake Layers
Divide the batter evenly into your prepared pans. Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean. Let them cool in the pans for ten minutes, then turn out onto wire racks to cool completely, so stacking and frosting goes smoothly.
Step 5: Make the Fresh Raspberry Filling
Simmer fresh raspberries with sugar and lemon juice to soften and break down the berries, stirring occasionally. To thicken this luscious filling, add a cornstarch slurry and cook just until it sets. Cool the filling completely before assembling.
Step 6: Prepare the Swiss Meringue Buttercream
Gently whisk egg whites and sugar over simmering water until the mixture is hot and sugar dissolves. Transfer to a mixer and whip into stiff, glossy peaks. Gradually add softened butter, blending until the frosting is ultra smooth, then add vanilla and a pinch of salt for balance. This buttercream is silky, light, and perfect for the Raspberry Layer Cake.
Step 7: Assemble the Raspberry Layer Cake
Level the cake layers if needed for even stacking. Start with one layer on your serving plate, spread a thick coat of buttercream, pipe a dam around the edge, then spoon in raspberry filling. Add the next layer and repeat, topping with the final cake layer. Apply a crumb coat of buttercream and chill to set before adding the final smooth layer of frosting.
How to Serve Raspberry Layer Cake
Garnishes
Fresh raspberries scattered atop the cake add vivid color and an inviting burst of fruitiness. Dusting with powdered sugar lends a soft, snowy effect that feels so festive. For extra charm, edible flowers complement the berries with their delicate hues and elegant flair, turning your Raspberry Layer Cake into a true centerpiece.
Side Dishes
Serve this Raspberry Layer Cake alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to add contrast and creamy richness. A light green salad with a citrus vinaigrette can be a refreshing counterpoint when the cake is part of a larger meal.
Creative Ways to Present
Try serving mini slices on pretty dessert plates with a drizzle of raspberry coulis to amp up the fruity flavor. Alternatively, you can transform this classic cake into cupcakes or individual trifles using the same components, making it portable and fun for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry Layer Cake refrigerated in an airtight container or cake dome to maintain freshness. It will stay delicious for up to 4 days, allowing you to enjoy slices well beyond the initial celebration.
Freezing
This Raspberry Layer Cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to indulge again, thaw it in the fridge overnight to retain texture and flavor.
Reheating
Since this cake is best served chilled or at room temperature, there’s no need to reheat. Simply let frozen slices come to room temperature before serving for the perfect balance of flavors and textures that make the Raspberry Layer Cake so irresistible.
FAQs
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well too. Just thaw them first and strain excess liquid if needed to prevent the filling from becoming too watery.
Is Swiss meringue buttercream difficult to make?
Not at all! While it requires a little patience with whisking over simmering water, the silky smooth texture is worth the effort. Using a mixer makes the process much easier and fun.
Can I make this cake gluten-free?
You can substitute all-purpose flour with a good-quality gluten-free flour blend, but results may vary slightly in texture. Adding xanthan gum if your blend lacks it can help maintain structure.
How do I avoid the cake layers drying out?
Make sure to measure ingredients accurately and don’t over-bake. Also, storing the cake properly in the refrigerator helps keep it moist.
What can I use instead of buttermilk?
Mix 1 1/4 cups of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to create a buttermilk substitute that works well in this recipe.
Final Thoughts
If you’re looking for a dessert that will wow your friends and fill your kitchen with the irresistible scent of fresh berries and vanilla, this Raspberry Layer Cake is your winner. It’s a labor of love with stunning results, perfect for any occasion that deserves something special. I can’t wait for you to try it and experience the joyful smiles it brings!
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Raspberry Layer Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Raspberry Layer Cake featuring moist layers of vanilla cake filled and frosted with creamy Swiss Meringue Buttercream and fresh raspberry filling. This elegant cake is perfect for special occasions and decorated with fresh raspberries, edible flowers, and a dusting of powdered sugar.
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
- Prepare pans: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or spray with baking spray with flour. Line bottoms with parchment paper rounds to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar using an electric mixer for 3-5 minutes until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time until fully incorporated. Stir in vanilla extract for flavor.
- Combine wet and dry: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
- Bake cake layers: Divide batter evenly among prepared pans. Bake for 25-30 minutes until a wooden skewer inserted into the center comes out clean.
- Cool cakes: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely to room temperature.
- Make raspberry filling: In a medium saucepan, combine 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: Whisk cornstarch and water in a small bowl to form a slurry. Stir into raspberry mixture and cook until filling thickens, about 1-2 minutes.
- Cool filling: Remove from heat and let raspberry filling cool completely to room temperature.
- Prepare meringue: In a heatproof bowl set over simmering water (bowl not touching water), whisk egg whites and sugar constantly until sugar dissolves and mixture is hot to the touch, about 5-7 minutes.
- Whip meringue: Transfer mixture to a stand mixer fitted with whisk attachment. Beat on high speed until stiff, glossy peaks form and bowl cools, about 8-10 minutes.
- Add butter: With mixer on medium, add softened butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
- Flavor buttercream: Once smooth, mix in vanilla extract and a pinch of salt until combined perfectly.
- Level cakes: Use a serrated knife if needed to level uneven cake layers for a flat stacking surface.
- Assemble first layer: Place one cake layer on a serving plate. Spread a generous layer of Swiss meringue buttercream over top.
- Pipe dam and add filling: Pipe a border of buttercream around the edge of the cake layer to create a dam. Spread a layer of the cooled raspberry filling inside the dam.
- Add second layer: Carefully place the second cake layer on top. Repeat buttercream and raspberry filling layers as before.
- Add final layer: Place last cake layer on top evenly.
- Crumb coat: Spread a thin layer of buttercream all over the cake to seal crumbs. Chill cake in refrigerator for at least 30 minutes to set.
- Final frosting: Apply a smooth, thicker layer of buttercream over the entire cake. Use a spatula or bench scraper for a clean finish.
- Decorate: Garnish cake with fresh raspberries, dust with powdered sugar, and optionally adorn with edible flowers for elegance.
- Chill before serving: Refrigerate the finished cake for at least 30 minutes to allow flavors to meld and frosting to firm up. Serve chilled or at room temperature.
Notes
- Use room temperature ingredients for best mixing results.
- Ensure eggs whites are free of yolk for stable meringue.
- Chill the cake after crumb coating to make final frosting easier and cleaner.
- Fresh raspberries may be substituted with frozen, but fresh is recommended for texture and flavor.
- Swiss Meringue Buttercream can be prepared up to a day ahead and kept refrigerated, bring to room temperature before frosting.
- If cake layers dome unevenly while baking, level with a serrated knife for stacked appearance.
- Store leftover cake covered in refrigerator, consume within 3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 45g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 115mg
Keywords: Raspberry Layer Cake, Swiss Meringue Buttercream, Raspberry Filling, Vanilla Cake, Elegant Dessert
