Name: Raspberry Layer Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: PT-490151H2M12S
Cuisine: American
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; Powdered sugar; Edible flowers

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Introduction

This Raspberry Layer Cake is a delightful combination of fluffy cake layers, fresh raspberry filling, and smooth Swiss meringue buttercream. Perfect for special occasions or a weekend treat, it’s both impressive and delicious.

A three-layer red velvet cake slice with deep red, moist cake layers separated by smooth white cream cheese frosting. The outside is covered with a thick, light pink frosting that looks soft and creamy. On top of the cake are fresh and frosted red raspberries, with a small mint leaf for garnish. More raspberries are scattered around the base on a white plate, all placed on a white marbled surface with blurred pink flowers 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 (for raspberry filling)
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
6 large egg whites
1 1/2 cups granulated sugar (for buttercream)
1 1/2 cups (3 sticks) unsalted butter, softened (for buttercream)
1 teaspoon vanilla extract (for buttercream)
Pinch of salt (for buttercream)
Fresh raspberries (for decoration)
Powdered sugar (for decoration)
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. 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 another 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 the dry ingredients. Mix until just combined.
Step 6: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
Step 7: Let cakes cool in pans for 10 minutes, then invert 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 raspberries break down and mixture slightly thickens, about 10-15 minutes.
Step 10: Whisk cornstarch and water in a small bowl. Stir this slurry into the raspberry mixture and cook 1-2 minutes more until thickened.
Step 11: Remove from heat and let the raspberry filling cool completely.
Step 12: For the Swiss meringue buttercream, place egg whites and 1 1/2 cups sugar in a heatproof bowl over simmering water (do not touch water).
Step 13: Whisk constantly until sugar dissolves and mixture is hot to touch, about 5-7 minutes.
Step 14: Transfer to a stand mixer bowl. Beat on high until stiff, glossy peaks form and the bowl is cool, about 8-10 minutes.
Step 15: With mixer on medium, add softened butter one tablespoon at a time, fully incorporating before adding more.
Step 16: Once smooth, mix in vanilla extract and pinch of salt until combined.
Step 17: Level cakes if needed with a serrated knife.
Step 18: Place one cake layer on a serving plate. Spread a generous layer of buttercream on top.
Step 19: Pipe a buttercream dam around the edge, then fill with a layer of raspberry filling inside the dam.
Step 20: Add the second cake layer and repeat buttercream and raspberry filling layers.
Step 21: Place the final cake layer on top.
Step 22: Apply a thin crumb coat of buttercream all over the cake. Chill for at least 30 minutes.
Step 23: Apply a final smooth layer of buttercream.
Step 24: Decorate with fresh raspberries, powdered sugar, and edible flowers as desired.
Step 25: Chill for at least 30 minutes before serving.

Tips & Variations

Use frozen raspberries if fresh aren’t available; thaw and drain excess liquid before using.
For extra flavor, add lemon zest to the cake batter or raspberry filling.
Make the cake layers a day ahead and wrap tightly to save time on decorating day.
To keep your buttercream extra smooth, ensure the butter is soft but not melted before adding.

Storage

Store the assembled cake in the refrigerator for up to 3 days in an airtight container. Bring to room temperature for about 30 minutes before serving to enjoy the best texture and flavor. Leftover cake layers can be wrapped and frozen for up to 2 months.

How to Serve

A slice of three-layer red velvet cake with dark red, moist cake layers separated by thin layers of creamy white frosting, all covered with smooth pink frosting on the outside. The cake is topped with fresh and frosted raspberries and a small green mint leaf, with more fresh and frosted raspberries scattered around the base on a white plate with a detailed rim. The background is softly blurred pink flowers and green leaves on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar to make a buttermilk substitute. Let it sit for 5 minutes before using.

How do I prevent the buttercream from becoming grainy?

Make sure the sugar is completely dissolved in the egg whites during heating and that your butter is at the right temperature—soft but not melted. Beat the buttercream just until smooth and fluffy.