Name: Raspberry Layer Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: PT-489488H39M29S
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 tender cake layers, tangy raspberry filling, and smooth Swiss Meringue Buttercream. Perfect for special occasions or a sweet treat, it balances fruity freshness with rich, creamy frosting.

A close-up of a three-layer red velvet cake slice with cream cheese frosting between each layer and covering the outside, the frosting is smooth and pink-tinted. The cake is red with visible specks of darker red inside. On top of the cake are fresh and frosted raspberries, along with a small green mint leaf. Around the base of the cake on the white plate, there are more fresh and frosted raspberries with a mint leaf. The plate sits on a white marbled surface with soft, blurred greenery and 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 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 a separate large bowl, cream together softened butter and 2 cups granulated sugar 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 dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Step 6: Divide batter evenly among prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Step 8: For the raspberry filling, combine fresh 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 thickens slightly, about 10-15 minutes.
Step 10: Whisk together cornstarch and water in a small bowl to create a slurry. Stir into the raspberry mixture and cook for 1-2 minutes until thickened. Remove from heat and cool completely.
Step 11: For the Swiss Meringue Buttercream, place egg whites and 1 1/2 cups sugar in a heatproof bowl set over simmering water, ensuring the bowl does not touch the water.
Step 12: Whisk constantly until sugar is dissolved and mixture is hot to the touch, about 5-7 minutes.
Step 13: Transfer mixture to a stand mixer and beat on high speed until stiff, glossy peaks form and the bowl is cool, about 8-10 minutes.
Step 14: With mixer on medium, add softened butter one tablespoon at a time, ensuring each is incorporated before adding the next.
Step 15: Once all butter is added and buttercream is smooth, mix in vanilla extract and a pinch of salt until combined.
Step 16: If cake layers are uneven, level them with a serrated knife.
Step 17: Place one cake layer on a serving plate. Spread a generous layer of buttercream on top.
Step 18: Pipe a border of buttercream around the edge to create a dam, then fill the center with raspberry filling.
Step 19: Place second cake layer on top and repeat the buttercream dam and raspberry filling layer.
Step 20: Add the final cake layer on top.
Step 21: Apply a thin crumb coat of buttercream all over the cake and chill in the refrigerator for at least 30 minutes.
Step 22: Apply a final thick layer of buttercream and smooth the surface.
Step 23: Decorate with fresh raspberries, powdered sugar, and edible flowers as desired.
Step 24: Chill the cake for at least 30 minutes before serving.

Tips & Variations

To reduce baking time, you can bake the cake layers in two pans and split them horizontally once cooled.
Use frozen raspberries for the filling if fresh are not available, just thaw and drain excess liquid.
For a different flavor, substitute lemon juice in the filling with orange juice or add a splash of liqueur like Chambord.
If you prefer a firmer filling, add more cornstarch, but be careful not to over-thicken.
Room temperature ingredients improve the texture of the cake and buttercream.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 20-30 minutes before serving for the best taste and texture. You can also freeze the cake layers separately for up to one month; thaw completely before assembling and frosting.

How to Serve

A tall three-layer cake with rough pink frosting covering the outside sits on a white plate with intricate designs, which rests on a pale green cake stand. The cake layers alternate between light yellow sponge and pink sponge, separated by thick red jam and pink cream filling. The top is crowned with a pile of fresh raspberries, some dusted with powdered sugar, and a few small green leaves. More raspberries are scattered around the base of the cake on the plate. The background shows blurred pink flowers and soft dark tones, all against a white marbled texture surface. 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, if you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 1/4 cups milk and let it sit for 5 minutes before using. This will mimic the acidity and texture of buttermilk.

How do I make sure the Swiss Meringue Buttercream doesn’t curdle?

Make sure your butter is softened but not melted, and add it gradually while mixing at medium speed. If the buttercream looks curdled, keep beating; it usually smooths out as the ingredients combine.