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Raspberry Layer Cake Recipe

★★★★★

4.9 from 75 reviews
  • Author: Olivia
  • Total Time: 1 hour 10 minutes plus chilling time
  • Yield: 12 servings 1x

Description

A decadent Raspberry Layer Cake featuring moist layers of vanilla cake filled with homemade raspberry filling and smooth Swiss meringue buttercream. This elegant dessert is perfect for celebrations and garnished with fresh raspberries, powdered sugar, and edible flowers for a beautiful presentation.

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

For Decoration

  • Fresh raspberries
  • Powdered sugar
  • Edible flowers

Instructions

  1. Preheat and prepare pans: Preheat 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.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream butter and sugar: In a separate large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add eggs and vanilla: Beat in eggs one at a time until fully incorporated, then stir in vanilla extract.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture alternating with buttermilk, starting and ending with dry ingredients. Mix gently until just combined to avoid overmixing.
  6. Bake the cake layers: Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
  7. Cool cake layers: Let cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Prepare raspberry filling: In a medium saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and mixture begins to thicken, about 10-15 minutes.
  9. Thicken filling: In a small bowl, whisk cornstarch and water to make a slurry. Stir into raspberry mixture and cook for 1-2 minutes until thickened. Remove from heat and cool completely.
  10. Make Swiss meringue: In a heatproof bowl set over simmering water (double boiler), whisk egg whites and sugar constantly until sugar dissolves and mixture is hot to the touch (5-7 minutes).
  11. Whip meringue: Transfer the hot mixture to a stand mixer fitted with whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl feels cool to the touch (8-10 minutes).
  12. Add butter: With the mixer on medium, add softened butter one tablespoon at a time, ensuring each is fully incorporated before adding the next.
  13. Flavor buttercream: Once all butter is added and frosting is smooth, mix in vanilla extract and a pinch of salt until combined.
  14. Level cake layers: If layers are uneven, use a serrated knife to level them evenly.
  15. Assemble first layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of Swiss meringue buttercream over the top.
  16. Create buttercream dam: Pipe a border of buttercream around the edge of the first layer to form a dam.
  17. Fill with raspberry: Spread a layer of cooled raspberry filling inside the buttercream dam.
  18. Repeat layers: Carefully place the second cake layer on top. Repeat the process of buttercream and raspberry filling.
  19. Top with final layer: Place the last cake layer on top of the stack.
  20. Crumb coat: Apply a thin layer of buttercream all over the cake and chill in the refrigerator for at least 30 minutes.
  21. Final frosting layer: Apply a thicker, smooth layer of buttercream over the chilled cake.
  22. Decorate: Garnish the cake with fresh raspberries, a dusting of powdered sugar, and edible flowers as desired.
  23. Chill before serving: Refrigerate the finished cake for at least 30 minutes to set before slicing and serving.

Notes

  • Use room temperature butter and eggs for best results when creaming and mixing.
  • Be careful not to overmix batter to keep cake layers tender.
  • Ensure the raspberry filling is fully cooled before layering to prevent melting the buttercream.
  • When making Swiss meringue, ensure sugar is fully dissolved to avoid grainy buttercream.
  • For even cake layers, trimming with a serrated knife helps with stacking stability and appearance.
  • Chilling the cake between frosting layers helps achieve a smooth finish and reduces crumbs.
  • Store leftover cake refrigerated and bring to room temperature before serving for best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry layer cake, vanilla cake, Swiss meringue buttercream, raspberry filling, party cake, celebration cake, homemade cake

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