Name: Raspberry Layer Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 35 min
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 delightful treat featuring moist cake layers filled with tangy raspberry filling and smooth Swiss meringue buttercream. Perfect for special occasions or whenever you want to impress with a homemade dessert.

A slice of layered red velvet cake with three layers of deep red, moist cake and two thin layers of white cream filling in between, all coated in a slightly textured pink frosting. The top is decorated with fresh and frosted red raspberries along with a small green mint leaf. Additional raspberries, both fresh and frosted, sit around the base on a white plate with delicate designs. The background is softly blurred with pink flowers visible. 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 decoration)
Powdered sugar (for decoration)
Edible flowers (optional, for decoration)

Instructions

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

Tips & Variations

Use frozen raspberries if fresh are not available; thaw and drain excess juice before using.
For a more intense raspberry flavor, mix some fresh raspberries into the buttercream layers.
Ensure the egg whites and sugar mixture is properly heated to make a stable Swiss meringue buttercream.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 1/4 cups milk and let it sit for 5 minutes.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Allow the cake to sit at room temperature for 30 minutes before serving for the best texture. Leftover cake can be wrapped tightly and frozen for up to 2 weeks. Thaw overnight in the refrigerator before serving.

How to Serve

A slice of red velvet cake with three layers of soft, deep red sponge separated by two thin layers of creamy white frosting with small bits of red fruit mixed in; the whole slice is covered in smooth, light pink frosting that textures softly on the sides. On top of the cake, there are fresh and frosted red raspberries scattered alongside small green mint leaves. Additional fresh and frosted raspberries and mint leaves are placed around the base of the cake on a white plate with subtle embossed patterns; the plate sits on a white marbled surface with a blurred soft pink flower background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Thaw them first and drain any excess juice to avoid a runny filling.

What makes Swiss meringue buttercream different from regular buttercream?

Swiss meringue buttercream is made by heating egg whites and sugar, then whipping them into a meringue before adding butter. This results in a lighter, smoother, and less sweet frosting compared to traditional buttercream.