Introduction

This Raspberry Layer Cake is a stunning dessert perfect for any special occasion. Moist layers of buttery cake are filled with tart raspberry filling and luxurious Swiss meringue buttercream. Decorated with fresh raspberries and edible flowers, it’s as beautiful as it is delicious.

A close-up of a three-layer red velvet cake slice on a white plate with pink patterns, placed on a white marbled surface. The cake has three thick, moist red layers separated by thin white cream layers with visible red specks. The outside of the cake is coated in smooth pink frosting. On top and around the base of the slice are fresh and frosted raspberries, some with green mint leaves, creating a fresh, colorful topping. The background is soft and blurred with hints of pink flowers. 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

Instructions

Step 1: Preheat your 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 flour, baking powder, baking soda, and salt.
Step 3: In a separate large bowl, cream the softened butter and 2 cups granulated sugar together until light and fluffy, about 3-5 minutes.
Step 4: Beat in 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 dry ingredients. Mix until just combined.
Step 6: 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.
Step 7: Let the cakes cool in pans for 10 minutes, then invert them onto wire racks to cool completely.
Step 8: For the raspberry filling, combine fresh raspberries, 1/2 cup sugar, and lemon juice in a medium saucepan.
Step 9: Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly, about 10-15 minutes.
Step 10: In a small bowl, whisk together cornstarch and water to make a slurry. Stir it into the raspberry mixture and cook for 1-2 minutes until thickened. Remove from heat and cool completely.
Step 11: To make Swiss meringue buttercream, place egg whites and 1 1/2 cups sugar in a heatproof bowl over simmering water (ensure the bowl does not touch the water).
Step 12: Whisk constantly until sugar dissolves and mixture is hot to the touch, about 5-7 minutes.
Step 13: Transfer to a stand mixer and beat on high speed until stiff, glossy peaks form and bowl is cool, about 8-10 minutes.
Step 14: With the mixer on medium, add softened butter one tablespoon at a time, fully incorporating each before adding more.
Step 15: Once all butter is added and buttercream is smooth, beat in vanilla extract and a pinch of salt.
Step 16: If needed, level the cake layers with a serrated knife for even stacking.
Step 17: Place one cake layer on a serving plate. Spread a generous layer of buttercream on top.
Step 18: Pipe a buttercream dam around the edge, then spread raspberry filling inside it.
Step 19: Add the second cake layer and repeat with buttercream and raspberry filling.
Step 20: Add the final cake layer on top.
Step 21: Apply a thin crumb coat of buttercream all over the cake and chill for at least 30 minutes.
Step 22: Finish with a thicker, smooth layer of buttercream.
Step 23: Decorate with fresh raspberries, powdered sugar, edible flowers, or any desired toppings.
Step 24: Chill the cake for at least 30 minutes before serving to set the frosting.

Tips & Variations

Use fresh, ripe raspberries for the filling to ensure bright flavor and vibrant color.
If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes.
For a different flavor, add a tablespoon of almond extract to the cake batter or buttercream.
To make ahead, bake the layers and prepare filling and buttercream a day in advance; assemble the day of serving.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow to come to room temperature for about 30 minutes before serving for best texture. The cake can also be frozen, wrapped tightly, for up to 2 weeks; thaw overnight in the fridge before serving.

How to Serve

A slice of three-layer red velvet cake is shown, with each layer having a rich reddish texture mixed with white cream filling in between. The cake is covered in smooth pink frosting, and fresh raspberries, some frosted with a light dusting of frost, are placed on top and around the base. Small green mint leaves add color contrast on top and beside the berries. The cake sits on a white plate with a delicate textured design, and the background features soft pink and green blurred flowers on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but thaw and drain them first to reduce excess moisture, which can affect the filling consistency.

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

You can use a handheld electric mixer, but it will take longer to achieve stiff peaks. Be patient and make sure your bowl and beaters are clean and dry.