Raspberry Layer Cake Recipe

If you’re yearning for a show-stopping dessert that feels like a celebration in every bite, look no further than this Raspberry Layer Cake. It’s a magnificent harmony of fluffy cake layers soaked in buttermilk, luscious fresh raspberry filling bursting with tangy sweetness, and the creamiest Swiss meringue buttercream that melts on your tongue. This Raspberry Layer Cake is not just a treat for the eyes but also delivers an unforgettable combination of textures and flavors that will have everyone asking for seconds.

Ingredients You’ll Need

Every ingredient in this Raspberry Layer Cake is straightforward but plays a very important role in creating the ultimate balance of moistness, flavor, and presentation. Knowing what you need helps you appreciate how each one contributes to the overall perfection of this dessert.

• All-purpose flour: The foundation of our cake layers, providing structure without heaviness.
• Baking powder and baking soda: Essential leavening agents that make the cake light and fluffy.
• Salt: Enhances all the individual flavors and balances the sweetness.
• Unsalted butter: Adds richness while keeping control over the saltiness of the cake and frosting.
• Granulated sugar: Sweetens the cake and filling perfectly without being overpowering.
• Large eggs: Bind everything together and contribute to the cake’s tender crumb.
• Vanilla extract: Brings warmth and depth to all the batter and frosting components.
• Buttermilk: Adds tang and moisture, making the cake incredibly soft.
• Fresh raspberries: The star of the filling, giving it vibrant color and bright flavor.
• Lemon juice: Adds a citrusy pop that enhances the raspberries’ natural tartness.
• Cornstarch and water: Used to thicken the raspberry filling so it holds beautifully between the cake layers.
• Egg whites, granulated sugar, and softened butter: combine to create the silky Swiss meringue buttercream frosting that perfectly complements the fruity filling and tender cake.
• Optional garnishes: Fresh raspberries, powdered sugar, and edible flowers add an elegant, fresh touch.

How to Make Raspberry Layer Cake

Step 1: Preparing the Cake Layers

First things first: preheat your oven to 350°F (175°C) and prep your pans by greasing and flouring three 9-inch round cake pans. This prep ensures your beautiful layers come out cleanly. In a large bowl, whisk together the flour, baking powder, baking soda, and salt to get those dry ingredients well combined. Meanwhile, cream the softened butter and sugar until nice and fluffy—this is the secret to that tender crumb you’ll love.

Step 2: Combining the Batter

Add your eggs one at a time into the creamed butter mixture, fully incorporating each before adding the next, then stir in the vanilla extract. Now comes the important part: alternating the dry ingredients with the buttermilk in three parts, starting and ending with the dry mix. Gently fold everything until just combined—you don’t want to overmix or the cake might become tough.

Step 3: Baking and Cooling the Cake

Divide the batter equally among your prepared pans, using a kitchen scale if you want precision perfection, and bake for 25-30 minutes or until a toothpick comes out clean. Allow the cakes to cool for about 10 minutes in the pans, then invert onto wire racks to cool completely—this step is crucial to prevent your frosting from melting.

Step 4: Making the Raspberry Filling

Bring those raspberries, sugar, and lemon juice together in a saucepan over medium heat, stirring until the berries break down and the mixture thickens. Next, whisk the cornstarch and water to create a slurry, stirring it into the filling to thicken it just right. Let it cool completely—this vibrant filling will add a beautiful burst of flavor between your cake layers.

Step 5: Preparing the Swiss Meringue Buttercream

In a heatproof bowl over simmering water, whisk the egg whites and sugar constantly until the sugar dissolves and the mixture warms. Transfer to a stand mixer and whip until stiff peaks form and the meringue cools down. Then, slowly add softened butter bit by bit, blending until the frosting is smooth, silky, and perfectly sweet. Finish by mixing in vanilla and a pinch of salt for balance.

Step 6: Assembling the Raspberry Layer Cake

Place one cake layer on your serving plate and spread a generous layer of raspberry filling followed by a layer of Swiss meringue buttercream. Repeat with the next layer and top with the final cake. Cover the entire cake with the remaining buttercream, smoothing it out beautifully. Now your Raspberry Layer Cake is ready for the finishing touches!

How to Serve Raspberry Layer Cake

Garnishes

To elevate the presentation of your Raspberry Layer Cake, adorn the top with fresh raspberries for that natural burst of color. A light dusting of powdered sugar adds a delicate hint of sweetness and makes it picture-perfect. If you’re feeling fancy, edible flowers provide a stunning botanical flair that’s sure to impress your guests.

Side Dishes

This luscious cake pairs wonderfully with a simple scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the fruity layers. For a refreshing contrast, serve alongside a fresh berry salad or a light mint-infused lemonade for an elegant dessert experience.

Creative Ways to Present

If you want to take this Raspberry Layer Cake beyond the traditional slice, try serving individual mini cakes or cupcakes with a raspberry filling and buttercream swirl. Alternatively, create a rustic naked cake look by leaving the sides exposed, showcasing those vibrant raspberry layers in between. It’s a gorgeous way to highlight the delicious components without overdoing it.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Raspberry Layer Cake covered in the refrigerator to keep the buttercream fresh and the raspberry filling stable. Wrapped tightly, it can last 3-4 days without losing moisture or flavor, so you can savor every slice at your own pace.

Freezing

If you want to make this cake ahead for a special occasion, freeze it unassembled by wrapping the cooled cake layers individually in plastic wrap and then foil. Freeze up to a month. When ready to use, thaw layers overnight in the fridge and assemble fresh for the best texture and taste.

Reheating

Since this is a buttercream and fruit-filled cake, reheating in the traditional sense isn’t recommended, but you can serve slices at room temperature for about 30 minutes before eating to allow the flavors and textures to truly shine.

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Frozen raspberries can work well if fresh ones aren’t available. Just thaw and drain any excess liquid before cooking to avoid a watery filling.

Is Swiss Meringue Buttercream difficult to make?

It might sound intimidating, but with a little patience and the right equipment, it’s fairly straightforward. Whisking the egg whites and sugar over heat ensures a smooth base, and your stand mixer does most of the work whipping it to perfection.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that can be used cup-for-cup. Just keep an eye on texture and bake times as they may vary slightly.

How do I prevent the cake layers from drying out?

Using buttermilk in the batter helps keep the cake moist. Also, wrapping layers tightly with plastic wrap while they cool and before assembling ensures the moisture stays locked in.

Why is it important to cool the cake layers completely before frosting?

If the cake layers are warm, the buttercream will melt and slide off, making assembly messy and compromising the final look and texture.

Final Thoughts

This Raspberry Layer Cake has quickly become one of my all-time favorites, and I hope it will be yours too! It’s a joyful celebration of fresh raspberries paired with tender cake and smooth buttercream that feels both elegant and approachable. Whether for a special occasion or simply to treat yourself, this cake is sure to bring delight to every bite. Give it a try and share the love—it’s truly worth every delicious moment.

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