Introduction

This Raspberry Layer Cake is a delightful treat featuring moist, tender cake layers filled with fresh raspberry compote and smooth Swiss meringue buttercream. It’s perfect for special occasions or whenever you want an impressive homemade dessert.

A tall, layered cake with four layers is shown, with two light beige sponge cake layers and two red sponge cake layers. Between each layer there is a thick spread of red berry jam that looks glossy and slightly textured. The cake is fully covered with a smooth, light pink frosting that has a soft, creamy texture. On top of the cake, there is a cluster of fresh raspberries, some frosted with a light dusting, mixed with a few green mint leaves. Around the base of the cake, more raspberries are scattered. The cake is placed on a white plate with a delicate pattern, which sits on a pale green cake stand, all set against a white marbled surface. 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 decorating)
Powdered sugar (for dusting)
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, and 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 the softened butter and 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes.
Step 4: Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
Step 8: For the raspberry filling, combine the fresh raspberries, 1/2 cup sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly, about 10 to 15 minutes.
Step 9: In a small bowl, whisk together cornstarch and water to make a slurry. Stir this into the raspberry mixture and cook, stirring constantly, until the filling thickens, about 1 to 2 minutes.
Step 10: Remove from heat and let the raspberry filling cool completely.
Step 11: To make the Swiss meringue buttercream, place egg whites and 1 1/2 cups granulated sugar in a heatproof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water.
Step 12: Whisk constantly until the sugar is dissolved and the mixture is hot to the touch, about 5 to 7 minutes.
Step 13: Remove from heat and transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool, about 8 to 10 minutes.
Step 14: With the mixer on medium, add softened butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
Step 15: Once all butter is added and the buttercream is smooth, mix in the vanilla extract and a pinch of salt.
Step 16: Level the cake layers with a serrated knife if needed to make them even.
Step 17: Place one cake layer on a serving plate. Spread a generous layer of buttercream over the top.
Step 18: Pipe a dam of buttercream around the edge of the cake layer, then spread the cooled raspberry filling inside the buttercream dam.
Step 19: Place the second cake layer on top and repeat the buttercream and raspberry filling layers.
Step 20: Top with the final cake layer.
Step 21: Apply a thin crumb coat of buttercream all over the cake, then chill for at least 30 minutes.
Step 22: Apply a final, thicker layer of buttercream, smoothing the frosting evenly.
Step 23: Decorate with fresh raspberries, powdered sugar, and edible flowers as desired.
Step 24: Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting.

Tips & Variations

For best results, use fresh, ripe raspberries for the filling and decoration.
You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar.
Try adding a splash of raspberry liqueur to the filling for an extra flavor boost.
If you prefer, pipe the buttercream with a decorative tip to create fancy borders and designs.
To prevent cracking, make sure the buttercream is at room temperature before spreading.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A slice of red velvet cake with three thick layers of deep red, moist cake, separated and covered by smooth light pink frosting. The cake is topped with a row of fresh and frosted raspberries and garnished with small green mint leaves. Around the bottom of the cake slice on a white plate, there are more red and frosted raspberries scattered. The cake slice and plate sit on a white marbled surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked a day or two in advance. Wrap them tightly in plastic wrap and store at room temperature or freeze for longer storage.

What if I don’t have a stand mixer for the buttercream?

You can use a hand mixer to make the Swiss meringue buttercream, but it may take a bit longer to achieve the stiff peaks. Ensure the bowl is cool before adding the butter for a smooth finish.