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Raspberry Layer Cake Recipe

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★★★★★

4.7 from 133 reviews

This Raspberry Layer Cake is a delightful and elegant dessert featuring moist vanilla cake layers filled with tangy homemade raspberry filling and smooth Swiss meringue buttercream. It’s beautifully decorated with fresh raspberries, edible flowers, and a dusting of powdered sugar, perfect for celebrations or special occasions.

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 spray with baking spray with flour. Line the bottoms with parchment paper rounds to ensure easy release.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and 2 cups granulated sugar together 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 creamed butter mixture, then stir in 1 teaspoon vanilla extract until combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  6. Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then invert them onto wire racks to cool completely before assembling.
  8. Prepare Raspberry Filling: In a medium saucepan, combine fresh raspberries, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly, about 10-15 minutes.
  9. Thicken Filling: In a small bowl, whisk together cornstarch and water to create a slurry. Add this to the raspberry mixture and stir constantly until the filling thickens, 1-2 minutes. Remove from heat and cool completely.
  10. Make Swiss Meringue Buttercream – Heat Sugar and Egg Whites: Place egg whites and 1 1/2 cups granulated sugar in a heatproof bowl over a saucepan of simmering water (the bowl should not touch the water). Whisk constantly until the sugar dissolves and mixture is hot to the touch, about 5-7 minutes.
  11. Whip Meringue: Transfer the hot sugar-egg white mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl feels cool to the touch, about 8-10 minutes.
  12. Add Butter: With the mixer on medium speed, add softened butter one tablespoon at a time, making sure each addition is fully incorporated before adding the next. Continue until all butter is added and the buttercream is smooth.
  13. Flavor and Season: Add vanilla extract and a pinch of salt to the buttercream. Mix until fully combined and smooth.
  14. Level Cake Layers: If needed, use a serrated knife to level the tops of the cooled cake layers for even stacking.
  15. Assemble First Layer: 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 and Add Raspberry Filling: Pipe a dam of buttercream around the edge of the cake layer to contain the filling, then spread a layer of the cooled raspberry filling inside the dam.
  17. Add Second Layer: Carefully place the second cake layer on top of the raspberry filling. Repeat the buttercream and raspberry filling layers as before.
  18. Top With Final Layer: Place the last cake layer on top of the second filling layer.
  19. Crumb Coat the Cake: Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill the cake in the refrigerator for at least 30 minutes to set the coating.
  20. Final Frosting: Apply a final thicker layer of buttercream over the cake, smoothing the frosting for a clean finish.
  21. Decorate: Decorate the cake with fresh raspberries, a dusting of powdered sugar, and edible flowers as desired.
  22. Chill Before Serving: Refrigerate the finished cake for at least 30 minutes before serving to allow flavors to meld and frosting to firm up.

Notes

  • Make sure all butter and eggs are at room temperature for best cake texture and buttercream consistency.
  • Use fresh raspberries for the filling to achieve the best flavor.
  • To prevent overmixing the batter, mix just until ingredients are combined.
  • You can prepare the raspberry filling and buttercream a day ahead; keep refrigerated.
  • Allow cake layers to cool completely before assembling to prevent melting the buttercream.
  • Chilling the crumb coat helps create a smooth final frosting layer.
  • Store leftover cake refrigerated and consume within 3-4 days for freshness.

Keywords: Raspberry layer cake, Swiss meringue buttercream, raspberry filling, homemade cake, berry dessert, celebration cake

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