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Raspberry Layer Cake Recipe

Raspberry Layer Cake Recipe
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★★★★★

5.2 from 19 reviews

A luscious raspberry layer cake featuring moist vanilla cake layers, a tart and sweet homemade raspberry filling, and silky Swiss meringue buttercream frosting. This elegant and flavorful dessert is perfect for special occasions or a delightful treat to impress your guests.

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. Line the bottoms with parchment paper rounds to ensure cakes do not stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt to evenly distribute leavening agents and salt.
  3. Cream Butter and Sugar: In a separate large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes, to incorporate air for a tender cake.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully combined, then stir in vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined to avoid overmixing.
  6. Divide Batter and Bake: Evenly divide batter among prepared cake pans. Bake 25-30 minutes or until a wooden skewer inserted into the center comes out clean.
  7. Cool Cakes: Let cakes cool in their pans for 10 minutes, then invert them onto wire racks to cool completely.
  8. Prepare 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 (10-15 minutes).
  9. Thicken Filling: Whisk cornstarch and water to make a slurry. Stir slurry into the raspberry mixture and cook for 1-2 minutes, stirring constantly until filling thickens. Remove from heat and cool completely.
  10. Make Swiss Meringue: In a heatproof bowl set over simmering water, combine egg whites and sugar. Whisk constantly until sugar dissolves and mixture is hot to the touch (5-7 minutes).
  11. Whip Meringue: Transfer to a stand mixer bowl. Beat on high until stiff, glossy peaks form and bowl feels cool (8-10 minutes).
  12. Add Butter: With mixer on medium, add softened butter one tablespoon at a time, ensuring full incorporation before adding more. Continue until smooth.
  13. Flavor Buttercream: Mix in vanilla extract and a pinch of salt until combined.
  14. Level Cakes: Use a serrated knife to level cake layers if uneven to ensure even stacking.
  15. Assemble First Layers: Place one cake layer on serving plate. Spread a generous layer of Swiss meringue buttercream over the top.
  16. Pipe Buttercream Dam: Pipe a ring of buttercream around the edge to contain raspberry filling.
  17. Add Raspberry Filling: Spread cooled raspberry filling inside the buttercream dam.
  18. Repeat Layers: Add the second cake layer on top, repeat buttercream and filling layering.
  19. Top Layer: Place the final cake layer on top.
  20. Crumb Coat: Apply a thin layer of buttercream all over the cake to seal crumbs. Chill for at least 30 minutes.
  21. Final Frosting: Apply a thicker final layer of buttercream, smoothing the surface.
  22. Decorate: Decorate with fresh raspberries, sprinkle powdered sugar, and add edible flowers for a beautiful finish.
  23. Chill Before Serving: Refrigerate for at least 30 minutes to set before slicing and serving.

Notes

  • Use room temperature butter and eggs for best results and easier mixing.
  • Make sure all cake layers are completely cool before frosting to prevent buttercream from melting.
  • Swiss meringue buttercream can be stored covered at room temperature for up to 1 day or refrigerated for up to 1 week; bring back to room temp and re-whip if needed.
  • If fresh raspberries are out of season, frozen can be used but thaw and drain excess liquid before cooking.
  • Use parchment paper rounds for easy removal of cake from pans.
  • This cake can be made a day ahead; store covered in refrigerator and bring to room temperature before serving.

Nutrition

Keywords: raspberry layer cake, vanilla cake, Swiss meringue buttercream, homemade raspberry filling, summer cake, berry dessert

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