Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Layer Cake Recipe

★★★★★

4.6 from 111 reviews
  • Author: Victor
  • Total Time: 2 hours
  • Yield: 12 servings 1x

Description

A delightful Raspberry Layer Cake featuring moist layers of tender vanilla cake, filled and frosted with smooth Swiss Meringue Buttercream and a luscious homemade raspberry filling. Perfectly decorated with fresh raspberries, edible flowers, and a dusting of powdered sugar, this elegant dessert is ideal for special occasions or any time you crave a fresh, fruity 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

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 cakes come out cleanly.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine thoroughly.
  3. Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes using a mixer.
  4. Add eggs and vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is well incorporated. Stir in the vanilla extract for flavor.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
  6. Bake the cake layers: Divide the batter evenly among the prepared pans. Bake 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 the pans for 10 minutes before turning them out onto wire racks to cool completely.
  8. Make raspberry filling: In a medium saucepan, combine the fresh raspberries, 1/2 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture thickens slightly, about 10-15 minutes.
  9. Thicken raspberry filling: In a small bowl, whisk together cornstarch and water to create a slurry. Stir this into the raspberry mixture and cook, stirring constantly, until the filling thickens, about 1-2 minutes. Remove from heat and let cool completely.
  10. Prepare Swiss Meringue Buttercream – dissolve sugar: Set a heatproof bowl over a saucepan of simmering water making sure the bowl does not touch the water. Add egg whites and sugar, whisking constantly until the sugar dissolves and the mixture feels hot to the touch (about 5-7 minutes).
  11. Whip meringue: Transfer the hot egg white mixture 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, about 8-10 minutes.
  12. Add butter: With the mixer on medium speed, add softened butter one tablespoon at a time, fully incorporating each addition before adding the next. Continue mixing until the buttercream is smooth and silky.
  13. Flavor buttercream: Add vanilla extract and a pinch of salt to the buttercream and mix until combined.
  14. Level cake layers: If needed, use a serrated knife to level the 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. Pipe a dam of buttercream around the edge to contain the raspberry filling.
  16. Add raspberry filling: Spread a layer of cooled raspberry filling inside the buttercream dam evenly.
  17. Repeat layers: Place the second cake layer on top and repeat the buttercream and raspberry filling layers.
  18. Top with last layer: Place the final cake layer on top of the assembly.
  19. Crumb coat: 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.
  20. Final frosting: Apply a thicker, final layer of buttercream all over the cake. Smooth the frosting using a spatula or cake scraper.
  21. Decorate: Decorate the cake with fresh raspberries, dust powdered sugar on top, and add edible flowers as desired for a beautiful finishing touch.
  22. Chill before serving: Chill the cake in the refrigerator for at least 30 minutes before slicing and serving to ensure the layers are firm and the flavors meld.

Notes

  • Make sure all butter is softened to room temperature for easier creaming and incorporation into the buttercream.
  • Using fresh raspberries in the filling provides the best flavor and texture, but frozen raspberries can be used if thawed and drained.
  • Be patient when making Swiss Meringue Buttercream; ensure sugar is fully dissolved to avoid grainy texture.
  • Chilling the cake between frosting layers helps achieve a smooth finish and prevents crumbs from mixing into the final coat.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups milk and letting it sit for 5-10 minutes.
  • For best results, use a stand mixer for the buttercream to achieve the perfect texture and stability.
  • Leveling the cake layers ensures a professional, even look and helps with stable stacking.
  • Store the cake refrigerated and bring to room temperature before serving for optimal flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Layer Cake, Swiss Meringue Buttercream, raspberry filling, layer cake recipe, fresh raspberry cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastywithvictor.com/raspberry-layer-cake-recipe-2/