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Raspberry Layer Cake Recipe

★★★★★

4.9 from 89 reviews
  • Author: Gabriel
  • Total Time: 1 hour 10 minutes plus chilling time
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A luscious Raspberry Layer Cake featuring moist vanilla layers filled with tangy homemade raspberry filling and wrapped in smooth Swiss Meringue Buttercream. Perfect for celebrations, this elegant cake combines fresh raspberries, a hint of lemon, and rich buttery frosting, topped with fresh fruit and edible flowers for a stunning presentation.

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 your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or use a baking spray with flour. Line the bottoms with parchment paper rounds to ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine evenly.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter with granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time into the butter mixture, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
  5. Combine Wet and Dry: Gradually alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
  6. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of each cake comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes before inverting onto wire racks to cool completely.
  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 the mixture slightly thickens, about 10-15 minutes.
  9. Thicken Raspberry Filling: Whisk cornstarch and water in a small bowl to create a slurry. Pour into the raspberry mixture and stir constantly until the filling thickens further, about 1-2 minutes. Remove from heat and cool completely.
  10. Prepare Swiss Meringue Base: Set a heatproof bowl over a saucepan of simmering water (bowl not touching the water). Combine egg whites and granulated sugar. Whisk constantly until sugar dissolves and mixture is hot to the touch, about 5-7 minutes.
  11. Whip Meringue: Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch, approximately 8-10 minutes.
  12. Add Butter to Meringue: With the mixer running on medium speed, add softened butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
  13. Finish Buttercream: Once all butter is added and the buttercream is smooth, mix in vanilla extract and a pinch of salt until combined.
  14. Level Cake Layers: If any cake layers have domed tops, carefully level them with a serrated knife for even stacking.
  15. Assemble Cake Layer 1: 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 first cake layer to contain the filling.
  17. Add Raspberry Filling: Spread a layer of the cooled raspberry filling inside the buttercream dam.
  18. Repeat Layers: Carefully place the second cake layer on top of the filling. Repeat the buttercream and raspberry filling layers again.
  19. Add Final Cake Layer: Place the final cake layer on top, pressing gently to secure.
  20. Apply Crumb Coat: Spread a thin layer of buttercream all over the exterior of the cake to seal in crumbs. Chill the cake in the refrigerator for at least 30 minutes.
  21. Final Frosting: Apply a thicker final layer of buttercream over the chilled cake and smooth the surface.
  22. Decorate: Garnish the cake with fresh raspberries, a dusting of powdered sugar, and edible flowers as desired.
  23. Chill: Refrigerate the finished cake for at least 30 minutes before serving to set the frosting and enhance flavors.

Notes

  • Ensure butter and eggs are at room temperature for better mixing and texture.
  • Use fresh raspberries for the best flavor; frozen can be substituted but may affect texture.
  • Be careful not to overmix the cake batter to maintain a tender crumb.
  • Swirl the raspberry filling to the edges while assembling to prevent leakage.
  • Swiss Meringue Buttercream requires patience but yields a silky smooth frosting.
  • Chilling between frosting layers helps smooth application and reduces crumbs.
  • Store the cake refrigerated and bring to room temperature before serving for best taste.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Layer Cake, Swiss Meringue Buttercream, homemade cake, fresh raspberries, layered cake, vanilla cake, elegant dessert

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