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Raspberry Layer Cake Recipe

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★★★★★

4.9 from 148 reviews

This Raspberry Layer Cake is a delightful dessert featuring moist layers of vanilla cake filled with a luscious homemade raspberry filling and Swiss meringue buttercream. Perfect for special occasions, this elegant cake combines tart raspberries with sweet, smooth buttercream for a balanced and beautiful treat.

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

For Decoration

  • Fresh raspberries
  • Powdered sugar
  • Edible flowers

Instructions

  1. Prepare Pans and Preheat Oven: Preheat your 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 to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly combine the leavening agents and seasoning.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3-5 minutes using an electric mixer.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter and sugar, ensuring each is fully blended before adding the next. Stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing gently until just combined to keep the batter light.
  6. Divide and Bake: Evenly divide the cake batter among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then invert onto wire racks to cool completely before filling.
  8. Prepare Raspberry Filling: Place fresh raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 10-15 minutes.
  9. Thicken Filling: Mix cornstarch and water to form a slurry. Stir this into the raspberry mixture and cook while stirring constantly until the filling thickens, about 1-2 minutes. Remove from heat and allow to cool completely.
  10. Make Swiss Meringue Buttercream: Set a heatproof bowl over simmering water (double boiler setup), ensuring the bottom does not touch the water. Combine egg whites and sugar, whisking constantly until sugar dissolves and mixture is hot to the touch (5-7 minutes).
  11. Whip Meringue: Remove bowl from heat and transfer to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch, approximately 8-10 minutes.
  12. Add Butter: Switch mixer to medium speed and add softened butter one tablespoon at a time, incorporating each fully before adding the next. Once all butter is mixed in, add vanilla extract and a pinch of salt and beat until smooth.
  13. Level Cake Layers: If necessary, use a serrated knife to level any uneven cake layers for uniform stacking.
  14. Assemble Cake – First Layer: Place one cake layer on your cake stand or serving plate. Spread a generous layer of Swiss meringue buttercream on top.
  15. Create Buttercream Dam and Add Raspberry Filling: Pipe a border of buttercream around the edge of the layer to create a dam, then spoon the cooled raspberry filling inside the dam to prevent leaks.
  16. Repeat Layers: Carefully place the second cake layer on top. Repeat buttercream and raspberry filling layers as before.
  17. Add Final Layer: Place the last cake layer on top to complete the stack.
  18. Apply Crumb Coat: Spread 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 crumb coat.
  19. Frost the Cake: Apply a thicker, final layer of buttercream smoothing it evenly across the top and sides.
  20. Decorate: Garnish the cake with fresh raspberries, a dusting of powdered sugar, and edible flowers for an elegant finish.
  21. Final Chill: Place the decorated cake back in the refrigerator for at least 30 minutes before serving to ensure everything sets perfectly.

Notes

  • Make sure the butter and eggs are at room temperature for best results when creaming and mixing.
  • Allow the raspberry filling to cool before layering to prevent melting the buttercream.
  • When making Swiss meringue buttercream, ensure the sugar is fully dissolved to avoid a grainy texture.
  • The buttercream can be stored in the refrigerator; bring to room temperature and re-whip before using if needed.
  • For even baking, rotate cake pans halfway through baking if your oven has hot spots.
  • Use fresh raspberries for the best natural flavor and texture; frozen raspberries may add extra moisture.

Keywords: Raspberry cake, layer cake, Swiss meringue buttercream, dessert, vanilla cake, homemade cake, fresh raspberry filling

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