Name: Raspberry Layer Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: PT-490151H37M18S
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

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Introduction

This Raspberry Layer Cake is a beautiful and delicious dessert perfect for any celebration. It features tender, moist cake layers filled with fresh raspberry filling and fluffy Swiss meringue buttercream. With a light, fruity flavor and elegant presentation, it’s sure to impress your guests.

The image shows a three-layer cake on a clear glass cake stand. The cake layers are light pink with a soft, spongy texture. Between each layer, there is a thin layer of smooth, white cream. The outside of the cake is covered in thick, creamy white frosting with slight decorative swirls on top. Fresh red raspberries are placed in a circle on top of the cake as decoration. In the bottom left corner, there is a white bowl filled with more raspberries. The scene is set on a white marbled textured surface with green leaves blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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 (for decorating)
Powdered sugar (for decorating)
Edible flowers (optional, for decorating)

Instructions

Step 1: 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.
Step 2: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: In a separate large bowl, cream together softened butter and 2 cups granulated sugar until light and fluffy, about 3-5 minutes.
Step 4: Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
Step 5: Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Step 6: Divide batter evenly among prepared cake pans. Bake for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
Step 7: Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
Step 8: For the raspberry filling, combine raspberries, 1/2 cup granulated sugar, and lemon juice in a medium saucepan.
Step 9: Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens slightly, about 10-15 minutes.
Step 10: In a small bowl, whisk together cornstarch and water to make a slurry. Stir slurry into raspberry mixture and cook, stirring constantly, until thickened, about 1-2 minutes.
Step 11: Remove from heat and let the raspberry filling cool completely.
Step 12: For Swiss meringue buttercream, place egg whites and 1 1/2 cups granulated sugar in a heatproof bowl over simmering water (bowl not touching water).
Step 13: Whisk constantly until sugar is dissolved and mixture is hot to the touch, about 5-7 minutes.
Step 14: Remove from heat and beat the mixture on high speed with a stand mixer fitted with a whisk attachment until stiff, glossy peaks form and bowl is cool, about 8-10 minutes.
Step 15: With mixer on medium, add softened butter one tablespoon at a time, mixing thoroughly after each addition until smooth.
Step 16: Add vanilla extract and a pinch of salt, and mix to combine.
Step 17: If cake layers are uneven, level them with a serrated knife.
Step 18: Place one cake layer on a serving plate and spread a generous layer of buttercream on top.
Step 19: Pipe a barrier (dam) of buttercream around the edge of the cake layer, then fill the center with cooled raspberry filling.
Step 20: Place the second cake layer on top and repeat the buttercream and raspberry filling layers.
Step 21: Add the final cake layer on top.
Step 22: Apply a thin crumb coat of buttercream all over the cake and chill for at least 30 minutes.
Step 23: Apply a final thicker layer of buttercream and smooth the frosting.
Step 24: Decorate with fresh raspberries, powdered sugar, and edible flowers as desired.
Step 25: Chill the cake in the refrigerator for at least 30 minutes before serving.

Tips & Variations

Use room temperature ingredients to ensure even mixing and a smooth batter.
For extra freshness, add whole raspberries between the buttercream dam and filling layer.
Substitute fresh raspberries with frozen raspberries, but thaw and drain them well to avoid excess moisture.
To make the cake vegan, try a dairy-free butter and egg replacer, though the texture will differ.

Storage

Store the finished cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 20-30 minutes for the best texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

A three-layer pink cake sits on a clear glass cake stand with soft, creamy white frosting covering the outside and between each layer. The cake is topped with bright red raspberries spaced evenly on top, and the frosting on the top edge is decorated with swirls and rosettes. The texture of the cake inside looks moist and light, while the frosting outside is smooth with gentle swirls. A white bowl filled with fresh raspberries is placed nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and keep at room temperature or refrigerate. Allow them to come to room temperature before assembling.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using in the recipe.