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–+ servings
Raspberry Layer Cake

Delicious Raspberry Layer Cake: Moist & Easy to Make

This Raspberry Layer Cake is a delightful blend of moist vanilla layers and tangy raspberry filling, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter Use cold for a lighter texture.
  • 1 3/4 cups granulated sugar
  • 3 large eggs At room temperature.
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
For the Raspberry Filling
  • 2 cups fresh raspberries Frozen can be used if fresh are unavailable.
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch Arrowroot powder can be used as an alternative.
  • 2 tablespoons water
For the Swiss Meringue Buttercream
  • 4 large egg whites
  • 1 cup powdered sugar
  • 2 cups unsalted butter Room temperature.
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For Decoration
  • 1 cup edible flowers Optional for presentation.

Equipment

  • Oven
  • Stand Mixer
  • Medium Bowl
  • large mixing bowl
  • Measuring cups
  • measuring spoons
  • Spatula
  • Cake pans
  • Wire rack
  • saucepan

Method
 

Step-by-Step Instructions for Raspberry Layer Cake
  1. Preheat the oven to 350°F (175°C) and prepare three 9-inch round cake pans with butter and flour.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar together until light and fluffy, about 4-5 minutes.
  4. Add the eggs one at a time, incorporating vanilla extract until fully combined.
  5. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients.
  6. Divide the batter among the prepared pans and bake for 25-30 minutes.
  7. Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the raspberry filling by cooking raspberries, sugar, and lemon juice until the raspberries break down.
  9. Thicken the raspberry filling by adding a cornstarch slurry and cooking until thickened.
  10. For the buttercream, heat egg whites and sugar until the mixture reaches 160°F, then whip to stiff peaks.
  11. Gradually add butter to the meringue, mixing until smooth and creamy, then add vanilla and salt.
  12. Assemble the cake by layering cake, raspberry filling, and buttercream, then frost with a crumb coat.
  13. Chill the cake to set the crumb coat, then frost with a thicker layer of buttercream and garnish as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 10gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are room temperature for better incorporation. Use high-quality ingredients for best flavor.

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