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Raspberry Layer Cake Recipe

Raspberry Layer Cake Recipe
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★★★★★

5 from 25 reviews

This Raspberry Layer Cake is a luscious, multi-layered dessert featuring tender vanilla sponge cakes, a fresh, tangy raspberry filling, and topped with silky smooth Swiss Meringue Buttercream. Perfect for special occasions or indulgent weekends, this recipe combines the rich creaminess of buttercream with a burst of natural raspberry flavor and a light, fluffy texture.

Ingredients

Scale

Cake Layers

  • 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

Optional Garnish

  • Fresh raspberries
  • Powdered sugar
  • Edible flowers

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans thoroughly, and optionally line the bottom 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 to evenly distribute the leavening agents and seasoning.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium speed for 3-5 minutes until light and fluffy. This aerates the batter and creates a tender cake crumb.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
  5. Alternate Adding Wet and Dry Ingredients: Gradually add the dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with the dry mixture (1/3 dry, 1/2 buttermilk, 1/3 dry, remaining buttermilk, then final 1/3 dry). Mix gently to combine without overmixing to avoid a tough cake.
  6. Divide and Bake: Evenly divide the batter among the prepared cake pans (use a kitchen scale for accuracy), and bake in the preheated oven for 25-30 minutes. Test doneness by inserting a wooden skewer into the center; it should come out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then invert onto a wire rack to cool completely, ensuring the layers are fully cooled before frosting to prevent melting.
  8. Prepare Raspberry Filling: In a medium saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat for 10-15 minutes until raspberries break down and mixture thickens slightly, stirring occasionally.
  9. Thicken Filling: Mix cornstarch and water in a small bowl to form a slurry, then stir into the raspberry mixture. Cook for 1-2 minutes until thickened. Remove from heat and let cool completely to set.
  10. Make Swiss Meringue Buttercream: Place egg whites and sugar in a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water. Whisk constantly for 5-7 minutes until the mixture is hot and sugar has dissolved.
  11. Whip Meringue: Transfer the mixture to a stand mixer bowl and whip on high speed until stiff peaks form and the meringue is glossy and cool to the touch.
  12. Add Butter and Flavoring: With the mixer on medium speed, add softened butter gradually in pieces, continuing to whip until the frosting is smooth and silky. Beat in vanilla extract and a pinch of salt to balance flavor.
  13. Assemble the Cake: Place one cake layer on a serving plate, spread a layer of raspberry filling evenly over the top, then pipe or spread a layer of Swiss meringue buttercream. Repeat with remaining layers, finishing with a smooth coating of buttercream over the top and sides.
  14. Decorate: Garnish with fresh raspberries, a dusting of powdered sugar, and edible flowers if desired for an elegant presentation.
  15. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow the filling and buttercream to set, then bring back to room temperature before slicing and serving.

Notes

  • Ensure the cake layers are completely cooled before frosting to prevent buttercream from melting.
  • Use fresh, ripe raspberries for the best flavor in the filling.
  • Swiss meringue buttercream requires careful temperature control; do not allow the egg whites to cook too much or the meringue may curdle.
  • For even cake layers, weigh your batter for uniformity.
  • Store the cake refrigerated and consume within 3 days for optimal freshness.
  • The cake can be frozen unassembled or assembled; thaw properly before serving.

Nutrition

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

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