Raspberry Layer Cake Recipe

If you’re searching for a show-stopping dessert that is as stunning as it is delicious, look no further than this Raspberry Layer Cake. Bursting with vibrant tartness from fresh raspberries paired with the rich, creamy Swiss meringue buttercream, every bite is an absolute celebration. This Raspberry Layer Cake beautifully balances fluffy layers of buttery cake with luscious raspberry filling, creating a delightful texture and flavor harmony that simply captivates the senses. Trust me, once you’ve tried this cake, it’ll become your new favorite for special occasions or just because!

Ingredients You’ll Need

Gathering the right ingredients is the first step to making a standout Raspberry Layer Cake. Each ingredient plays a crucial role in delivering perfect texture, taste, and that delightful freshness.

• 3 cups all-purpose flour: Provides the sturdy yet tender structure essential for cake layers.
• 1 tablespoon baking powder: Helps the cake rise beautifully, making it light and fluffy.
• 1/2 teaspoon baking soda: Works alongside baking powder to achieve the perfect crumb texture.
• 1 teaspoon salt: Balances sweetness and enhances flavors throughout the cake.
• 1 cup unsalted butter, softened (2 sticks): Adds richness and moisture for tender cake layers.
• 2 cups granulated sugar: Sweetens the cake without overpowering the raspberries’ natural tartness.
• 4 large eggs: Bind the ingredients and build structure for an airy crumb.
• 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
• 1 1/4 cups buttermilk: Adds tenderness and slight tang, complementing the raspberry filling perfectly.
• 1 (12 ounce) package fresh raspberries: The star fruit that brings bright, juicy flavor and gorgeous color.
• 1/2 cup granulated sugar (for filling): Sweetens the raspberry filling just right.
• 1 tablespoon lemon juice: Brightens and balances the raspberry filling flavor.
• 1 tablespoon cornstarch: Thickens the raspberry filling to the perfect consistency.
• 2 tablespoons water: Helps create the cornstarch slurry for the filling’s thickness.
• 6 large egg whites: For the silky Swiss meringue buttercream that crowns this cake.
• 1 1/2 cups granulated sugar (for buttercream): Sweetens the meringue to creamy perfection.
• 1 1/2 cups unsalted butter, softened (3 sticks): The foundation for a luxuriously smooth and rich buttercream.
• 1 teaspoon vanilla extract (for buttercream): Adds a lovely vanilla depth to the frosting.
• Pinch of salt (for buttercream): Balances the sweetness to avoid cloying frosting.
• Fresh raspberries (for decoration): Adds fresh pops of color and flavor on top.
• Powdered sugar: Dusting for an elegant finishing touch.
• Edible flowers: Optional gorgeous floral accents that make the cake look truly special.

How to Make Raspberry Layer Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C), then grease and flour three 9-inch round cake pans. Line their bottoms with parchment paper for easy release. Whisk together the dry ingredients—flour, baking powder, baking soda, and salt—to ensure even distribution. In a separate bowl, cream the softened butter and sugar until light and fluffy; this is the magic that makes for a moist, tender cake. Beat in the eggs one at a time, then stir in the vanilla extract for that warm, inviting fragrance.

Step 2: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk into the wet mixture, beginning and ending with the dry ingredients. Stir the batter gently until just combined—overmixing can toughen the crumb, and we want tender softness. Divide the batter evenly among prepared pans, smoothing the tops with a spatula.

Step 3: Bake to Perfection

Bake the cakes for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before carefully inverting them onto wire racks to cool completely. Cooling is crucial for the next steps so the frosting doesn’t melt.

Step 4: Make the Raspberry Filling

While the cakes cool, it’s time to create the luscious raspberry filling. Combine fresh raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally as the berries break down and the mixture thickens, about 10 to 15 minutes. To ensure the filling isn’t too runny, whisk cornstarch with water to form a slurry, then stir it in and cook until thickened. Let the filling cool completely to achieve the ideal spreadable consistency.

Step 5: Whip Up Swiss Meringue Buttercream

The Swiss meringue buttercream is a crowning glory for this Raspberry Layer Cake. In a heatproof bowl set over simmering water, whisk the egg whites and sugar until the sugar dissolves and the mixture is hot to the touch. Transfer to a mixer and whip until glossy, stiff peaks form and the bowl feels cool. Then, gradually add softened butter piece by piece until silky smooth and creamy. Finish with vanilla extract and a pinch of salt for perfectly balanced sweetness.

Step 6: Assemble Your Raspberry Layer Cake

Level the cake layers if needed, using a serrated knife for even stacking. Start with one layer on your serving plate, spread a generous amount of buttercream, then pipe a dam of buttercream around the edge to hold the raspberry filling without spilling. Spread the raspberry filling inside the dam, then add the second cake layer and repeat. Top with the final cake layer, then apply a thin crumb coat of buttercream over the whole cake. Chill for at least 30 minutes to set.

Step 7: Finish Frosting and Decorate

After chilling, slather on a final thicker layer of buttercream smoothly over the cake. This is your chance to get creative with decorations—fresh raspberries, a dusting of powdered sugar, and edible flowers all add fantastic appeal that makes this Raspberry Layer Cake truly irresistible. Chill again before serving so the cake is perfectly set and fresh.

How to Serve Raspberry Layer Cake

Garnishes

The beauty of the Raspberry Layer Cake is enhanced with fresh garnishes. Plump fresh raspberries scattered on top give a burst of color and refreshing flavor, making every slice inviting. A sprinkle of powdered sugar adds a delicate sweetness and a touch of whimsy, while edible flowers bring an elegant, romantic feel perfect for celebrations or a special afternoon tea.

Side Dishes

Pairing this cake with light sides is ideal—think freshly whipped cream or a scoop of vanilla bean ice cream to add cool creaminess. Fresh berries or a simple berry coulis on the side can elevate the fruity goodness even further without overshadowing the cake’s layers. A delicate green tea or a glass of sparkling wine also complements the flavors wonderfully.

Creative Ways to Present

Don’t be afraid to get creative with the presentation of your Raspberry Layer Cake. Try serving individual slices with a drizzle of raspberry sauce, or layer mini versions in clear glass jars for an adorable twist at parties. You could even top the cake with a shiny mirror glaze or a dusting of cocoa powder for an alternate flavor profile. Presentation is your playground!

Make Ahead and Storage

Storing Leftovers

The Raspberry Layer Cake can be stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled preserves the delicate buttercream and raspberry filling, while also maintaining the cake’s moisture and freshness. Before serving leftovers, allow the cake to sit at room temperature for about 20 minutes to soften the buttercream slightly.

Freezing

You can freeze the Raspberry Layer Cake for longer storage by wrapping it tightly in plastic wrap and placing it in a freezer-safe container or bag. Freeze for up to 2 months. When ready to enjoy, thaw the cake overnight in the refrigerator. This makes it a fantastic make-ahead option for celebrations or unexpected guests.

Reheating

This cake is best served chilled or at room temperature, so reheating is not recommended. However, if you prefer a slightly warmer cake, allow it to rest at room temperature before slicing rather than applying heat, which might affect the texture of the buttercream and raspberry filling.

FAQs

Can I use frozen raspberries for the raspberry filling?

Yes! Frozen raspberries work well for the filling. Just thaw them first and drain any excess liquid to avoid a watery filling. You might need to cook them a little longer to thicken properly.

Is Swiss meringue buttercream difficult to make?

It might seem intimidating, but with a bit of care it’s quite manageable. The key is to whisk the egg whites and sugar over simmering water until hot and fully dissolved before whipping, which ensures a smooth, stable buttercream. The richness is well worth the extra step!

Can I substitute the buttermilk?

If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar added and let it sit for 5 minutes. This mimics buttermilk’s acidity and tenderizing effect in the cake.

How long does the Raspberry Layer Cake last once frosted?

Frosted and refrigerated, the cake stays fresh for about 3 to 4 days. Make sure it’s covered properly to prevent it from drying out or absorbing fridge odors.

Can I make this cake gluten-free?

With some ingredient swaps, yes! Using a high-quality gluten-free flour blend that matches all-purpose flour in bakeability is key. You may need to adjust baking times slightly and ensure the blend contains xanthan gum for structure.

Final Thoughts

There’s something truly magical about making and sharing a Raspberry Layer Cake. It’s a dessert that brings joy with every forkful—layer upon layer of tender cake, vibrant raspberry filling, and luscious buttercream that feels like a hug in dessert form. Give this recipe a go and I promise you’ll have a new favorite to bake again and again. Gather your loved ones, enjoy the process, and delight in every sweet moment!

Print