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Raspberry Layer Cake Recipe

Raspberry Layer Cake Recipe

★★★★★

5.2 from 8 reviews
  • Author: Zoe
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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.

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, and line the bottoms with parchment paper rounds to ensure easy removal.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Flavor Buttercream: Once all butter is incorporated, add vanilla extract and a pinch of salt. Mix until combined and smooth.
  14. Level Cake Layers: If any cake layers are uneven, use a serrated knife to level them for stable stacking.
  15. 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.
  16. Pipe Buttercream Dam: Pipe a dam of buttercream around the edge of the cake layer to contain the raspberry filling inside.
  17. Add Raspberry Filling: Spread a layer of the cooled raspberry filling inside the buttercream dam for a balanced tart flavor.
  18. 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.
  19. Top with Final Layer: Place the final cake layer on top, ensuring the cake is stacked evenly.
  20. 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.
  21. 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.
  22. Decorate: Decorate the cake with fresh raspberries, a dusting of powdered sugar, edible flowers, or other desired toppings for an elegant presentation.
  23. 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

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 560
  • Sugar: 45g
  • Sodium: 220mg
  • Fat: 38g
  • Saturated Fat: 23g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 54g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 140mg

Keywords: Raspberry cake, Layer cake, Swiss meringue buttercream, Fresh raspberry filling, Celebration cake

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