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Raspberry Layer Cake Recipe

★★★★★

4.9 from 78 reviews
  • Author: Victor
  • Total Time: 1 hour 15 minutes plus chilling time
  • Yield: 12 servings 1x

Description

This Raspberry Layer Cake features moist layers of tender vanilla cake filled and frosted with luscious Swiss Meringue Buttercream and fresh homemade raspberry filling. The cake is decorated with fresh raspberries, powdered sugar, and edible flowers for a stunning presentation perfect for special occasions or dessert indulgence.

Ingredients

Scale

For the 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

For the Raspberry Filling

  • 1 (12 ounce) package fresh raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the 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. Preheat and Prepare Pans: 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 bottom of each pan with parchment paper rounds to ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together using a mixer on medium speed, until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until blended.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and finishing with the dry ingredients. Mix just until combined to avoid overmixing.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool the Cake Layers: Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
  8. Prepare Raspberry Filling: In a medium saucepan, combine fresh raspberries, granulated 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 make a slurry. Stir the slurry into the raspberry mixture, cooking and stirring constantly until the filling thickens further, about 1-2 minutes. Remove from heat and allow to cool completely.
  10. Make Swiss Meringue Buttercream – Heat Egg Whites and Sugar: Place egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (bowl not touching the water). Whisk constantly until the sugar dissolves fully and the mixture is hot to the touch, about 5-7 minutes.
  11. Whip Meringue: Remove the bowl from heat and transfer to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl cools to room temperature, about 8-10 minutes.
  12. Add Butter to Meringue: With the mixer on medium speed, add softened butter one tablespoon at a time, fully incorporating each addition before adding the next, until the buttercream is smooth.
  13. Flavor Buttercream: Mix in vanilla extract and a pinch of salt until combined and smooth.
  14. Level Cake Layers: If needed, use a serrated knife to level the cake layers to ensure 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 on top, then pipe a dam of buttercream around the edge to hold the raspberry filling.
  16. Add Raspberry Filling: Spread a layer of cooled raspberry filling inside the buttercream dam on the first layer.
  17. Repeat Assembly: Add the second cake layer on top, repeating the buttercream and raspberry filling layers. Finish with the final cake layer on top.
  18. Crumb Coat: Apply a thin layer of buttercream all over the assembled cake to seal in crumbs. Chill the cake in the refrigerator for at least 30 minutes to set.
  19. Final Frosting: Spread a final, thicker layer of buttercream evenly on the cake. Smooth the frosting using an offset spatula or cake scraper.
  20. Decorate: Decorate the cake with fresh raspberries, a light dusting of powdered sugar, and edible flowers as desired for an elegant finish.
  21. Chill and Serve: Chill the decorated cake in the refrigerator for at least 30 minutes before serving to allow the buttercream to set firmly.

Notes

  • Butter and eggs should be at room temperature for best mixing results.
  • Use fresh raspberries for the filling to ensure natural flavor and color.
  • Make sure the meringue mixture is cooled before adding the butter to avoid a curdled buttercream.
  • Chilling the cake between frosting layers helps achieve a smooth finish without crumbs.
  • This cake is best served chilled but brought to room temperature for about 20 minutes before eating for optimal flavor and texture.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • You can substitute fresh raspberries with frozen raspberries, thawed and drained, if fresh are unavailable.
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry cake, Layer cake, Swiss meringue buttercream, homemade raspberry filling, vanilla cake, party cake, fresh fruit dessert

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