Introduction

This Raspberry Layer Cake is a delightful combination of tender cake layers, fresh raspberry filling, and smooth Swiss meringue buttercream. Perfect for special occasions or a sweet treat, it balances fruity tartness with rich, creamy frosting.

The image shows a three-layer cake on a clear glass cake stand. The cake layers are light pink with a soft, spongy texture. Between each layer, there is a thin layer of smooth, white cream. The outside of the cake is covered in thick, creamy white frosting with slight decorative swirls on top. Fresh red raspberries are placed in a circle on top of the cake as decoration. In the bottom left corner, there is a white bowl filled with more raspberries. The scene is set on a white marbled textured surface with green leaves blurred in the background. 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 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 3-5 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 mixture, 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 and bake for 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
Step 7: Let the cakes cool in their pans for 10 minutes, then invert them onto wire racks to cool completely.
Step 8: For the raspberry filling, combine raspberries, 1/2 cup sugar, and lemon juice in a medium saucepan.
Step 9: Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 10-15 minutes.
Step 10: In a small bowl, whisk cornstarch and water to make a slurry. Stir this into the raspberry mixture and cook, stirring constantly, until it thickens, about 1-2 minutes.
Step 11: Remove from heat and allow the filling to cool completely.
Step 12: To make the Swiss meringue buttercream, place egg whites and 1 1/2 cups sugar in a heatproof bowl set over simmering water, making sure the bowl doesn’t touch the water.
Step 13: Whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 5-7 minutes.
Step 14: Remove from heat and transfer to a stand mixer bowl. Beat on high with the whisk attachment until stiff, glossy peaks form and the bowl feels cool, about 8-10 minutes.
Step 15: With the mixer on medium, add softened butter one tablespoon at a time, fully incorporating each before adding the next.
Step 16: Once all butter is incorporated and the buttercream is smooth, add vanilla extract and a pinch of salt, mixing until combined.
Step 17: If the cake layers are uneven, level them with a serrated knife.
Step 18: Place one cake layer on a cake stand or plate. Spread a generous layer of buttercream on top.
Step 19: Pipe a dam of buttercream around the edge of the layer and spread a layer of cooled raspberry filling inside the dam.
Step 20: Repeat with the second cake layer, buttercream, and raspberry filling.
Step 21: Place the final cake layer on top.
Step 22: Apply a thin crumb coat of buttercream all over the cake and chill for at least 30 minutes.
Step 23: Apply a final, thicker layer of buttercream and smooth the surface.
Step 24: Decorate the cake with fresh raspberries, powdered sugar, and edible flowers as desired.
Step 25: Chill the cake for at least 30 minutes before serving to set the frosting.

Tips & Variations

Use frozen raspberries if fresh are unavailable, but thaw and drain excess liquid before cooking the filling.
For a more intense raspberry flavor, fold some whole raspberries into the buttercream filling.
If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.
To make decorating easier, chill the buttercream slightly before frosting to prevent it from becoming too soft.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and 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 three-layer pink cake sits on a clear glass cake stand with soft, creamy white frosting covering the outside and between each layer. The cake is topped with bright red raspberries spaced evenly on top, and the frosting on the top edge is decorated with swirls and rosettes. The texture of the cake inside looks moist and light, while the frosting outside is smooth with gentle swirls. A white bowl filled with fresh raspberries is placed nearby 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 make the raspberry filling ahead of time?

Yes, the raspberry filling can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before assembling the cake.

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

You can use a hand mixer to make Swiss meringue buttercream, but it will take more time and effort to reach stiff peaks. Be patient and ensure the sugar is fully dissolved during the heating step for best results.