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Raspberry Layer Cake Recipe

Raspberry Layer Cake Recipe

★★★★★

4.8 from 24 reviews
  • Author: Zoe
  • 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

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. 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.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  3. 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.
  4. Add eggs and vanilla: Beat in eggs one at a time until fully incorporated. Stir in vanilla extract for flavor.
  5. 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.
  6. 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.
  7. Cool cakes: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely to room temperature.
  8. 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.
  9. 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.
  10. Cool filling: Remove from heat and let raspberry filling cool completely to room temperature.
  11. 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.
  12. 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.
  13. Add butter: With mixer on medium, add softened butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
  14. Flavor buttercream: Once smooth, mix in vanilla extract and a pinch of salt until combined perfectly.
  15. Level cakes: Use a serrated knife if needed to level uneven cake layers for a flat stacking surface.
  16. Assemble first layer: Place one cake layer on a serving plate. Spread a generous layer of Swiss meringue buttercream over top.
  17. 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.
  18. Add second layer: Carefully place the second cake layer on top. Repeat buttercream and raspberry filling layers as before.
  19. Add final layer: Place last cake layer on top evenly.
  20. 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.
  21. Final frosting: Apply a smooth, thicker layer of buttercream over the entire cake. Use a spatula or bench scraper for a clean finish.
  22. Decorate: Garnish cake with fresh raspberries, dust with powdered sugar, and optionally adorn with edible flowers for elegance.
  23. 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

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Find it online: https://cookingwithzoe.com/raspberry-layer-cake-recipe-2/