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Raspberry Layer Cake Recipe

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★★★★★

4.8 from 115 reviews

This Raspberry Layer Cake is a delightful dessert featuring moist, tender cake layers infused with vanilla and buttermilk, layered generously with tangy homemade raspberry filling and smooth Swiss meringue buttercream. Decorated with fresh raspberries, powdered sugar, and edible flowers, this cake offers a perfect balance of sweet and tart flavors, making it ideal for celebrations or special occasions.

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 the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or spray them with baking spray with flour, then line the bottoms with parchment paper rounds to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Cream butter and sugar: In a separate large bowl, cream the softened butter and granulated sugar together for 3-5 minutes until the mixture is light and fluffy, creating a smooth base for the cake batter.
  4. Add eggs and vanilla: Beat in the eggs one at a time into the creamed mixture, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry mix. Mix until just combined to avoid overworking the batter.
  6. Divide and bake: Evenly divide the batter into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
  7. Cool cakes: Allow the cakes to cool in their pans for 10 minutes. Then invert them onto a wire rack and let cool completely before assembling.
  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, around 10-15 minutes.
  9. Thicken filling: In a small bowl, whisk cornstarch with water to make a slurry. Pour this into the raspberry mixture, stirring constantly until the filling thickens further, about 1-2 minutes. Remove from heat and let cool completely.
  10. Make Swiss meringue buttercream base: Place egg whites and sugar together in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 5-7 minutes.
  11. Whip meringue: Transfer the hot mixture to a stand mixer bowl fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form and the bowl is cool to the touch, which usually takes 8-10 minutes.
  12. Add butter and flavor: With the mixer on medium speed, add softened butter one tablespoon at a time, making sure each is fully incorporated before adding more. Once all butter is added and the buttercream is smooth, mix in vanilla extract and a pinch of salt until combined.
  13. Level cake layers: If necessary, use a serrated knife to level uneven cake layers for a stable and attractive finish.
  14. Assemble cake – 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 edges to contain the filling.
  15. Add raspberry filling: Spread the cooled raspberry filling inside the buttercream dam evenly to prevent leaking.
  16. Add second layer: Carefully place the second cake layer on top of the filling. Repeat spreading buttercream and raspberry filling layers as described.
  17. Add final layer: Place the last cake layer on top of the assembled filling and buttercream layers.
  18. 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 this coat.
  19. Final frosting: Apply a thicker, smooth layer of Swiss meringue buttercream over the entire cake after chilling.
  20. Decorate: Decorate the cake with fresh raspberries, a dusting of powdered sugar, and edible flowers for an elegant finish.
  21. Chill before serving: Refrigerate the finished cake for at least 30 minutes prior to serving to allow flavors to meld and frosting to firm up.

Notes

  • Ensure the egg whites and sugar mixture is hot to the touch during meringue preparation to avoid graininess in the buttercream.
  • Alternating dry ingredients and buttermilk helps maintain cake moisture and tenderness.
  • Using a buttercream dam prevents raspberry filling from leaking out when assembling the layers.
  • Chilling the crumb coat is important for a clean, crumb-free final frosting layer.
  • Room temperature butter is essential for making smooth Swiss meringue buttercream.
  • Make sure to cool cake layers completely before assembling to prevent melting the buttercream.
  • Leftover raspberry filling can be stored in the refrigerator and used for other desserts.

Keywords: raspberry layer cake, swiss meringue buttercream, raspberry filling, layered cake, homemade cake, berry dessert

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