As the oven filled my kitchen with the inviting aroma of vanilla, a nostalgic memory washed over me: family gatherings where laughter and scrumptious desserts took center stage. Today, I’m excited to share my recipe for an Elegant Raspberry Layer Cake, the perfect addition to any special occasion. This heavenly creation features moist vanilla cake layers alternating with a tart raspberry filling, all enveloped in a luscious Swiss Meringue Buttercream. Not only is this cake a showstopper, but it also brings a delightful balance of sweetness and tartness to your palate, making it an instant crowd-pleaser. Whether you’re celebrating a birthday, anniversary, or just treating yourself on a Sunday afternoon, this recipe delivers joy with every slice. Curious about how to elevate your baking game with this splendid dessert? Let’s dive into the delicious details! Why is Raspberry Layer Cake So Special? Elegant, eye-catching beauty: This Raspberry Layer Cake is sure to impress with its stunning layers and delicate frosting. Bursting with freshness: Each slice reveals juicy raspberries balancing perfectly against the moist vanilla cake. Versatile delight: Perfect for any occasion, from birthdays to brunches, and even as a sweet surprise just because! Simple yet sophisticated: With approachable ingredients, you can create a gourmet treat at home, reminiscent of a bakery masterpiece. Looking for more delightful flavors? Try my delicious Pink Lemonade Cake or the comforting Moist Cinnamon Swirl Bundt Cake; your guests will be coming back for seconds! Raspberry Layer Cake Ingredients • Note: Gather these ingredients for a delightful Raspberry Layer Cake that brings both sweetness and tartness to your table. For the Cake Layers All-Purpose Flour – Provides structure for a light and fluffy cake; consider cake flour for even better results. Baking Powder & Baking Soda – Essential leavening agents; check freshness for optimal rise. Salt – Enhances flavors beautifully, balancing the cake’s sweetness. Unsalted Butter – Infuses richness and moisture; always use softened for easy mixing. Granulated Sugar – Sweetens the batter perfectly; coconut sugar can be a deeper-flavored substitute. Eggs – Critical for structure and moisture; make sure they’re at room temperature for better integration. Vanilla Extract – Adds a wonderful depth of flavor; almond extract is a lovely alternative if you’re feeling adventurous. Buttermilk – Contributes superb tenderness; you can make a quick DIY version with milk and vinegar. For the Raspberry Filling Fresh Raspberries – The star of the filling that brings vibrant flavor; feel free to use raspberry jam for a shortcut! Lemon Juice – Brightens the filling’s flavor profile; a dash of lime juice adds an exciting twist. Cornstarch – Thickens your raspberry filling; arrowroot powder works well as a substitute. For the Swiss Meringue Buttercream Egg Whites – Essential for achieving that smooth, stable buttercream texture. Powdered Sugar – Sweetens and stabilizes the buttercream perfectly; icing sugar is a good alternative if needed. For Decoration Edible Flowers (optional) – Use them for a beautiful and elegant touch; they make a stunning presentation. With these Raspberry Layer Cake ingredients in hand, you’re set to create a dessert that’s as delightful to eat as it is to admire! Step‑by‑Step Instructions for Raspberry Layer Cake Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). While it heats, prepare three 9-inch round cake pans by greasing and flouring them or using a baking spray. This ensures your Raspberry Layer Cake layers will slide out effortlessly once baked, leaving you with gorgeous, intact cake rounds to work with. Step 2: Mix Dry Ingredients In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial for your cake’s structure, so take a moment to ensure everything is well-combined. You’re aiming for a light and fluffy batter, so sifting the dry ingredients can also help aerate them for a better rise. Step 3: Cream Butter and Sugar In a large mixing bowl, use a hand mixer or a stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. You’ll know it’s ready when the butter turns a pale yellow and has a smooth texture. This step adds richness to your Raspberry Layer Cake, contributing to its moistness. Step 4: Incorporate Eggs and Vanilla Add the eggs to the creamed butter mixture one at a time, mixing well after each addition. Pour in the vanilla extract and beat until fully incorporated. The batter will start to look glossy and smooth, creating a wonderful flavor base for your cake, which will beautifully balance the tart raspberry filling. Step 5: Combine Wet and Dry Ingredients Gradually mix the flour mixture into the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing on low speed just until combined. Overmixing can lead to a dense cake, so stop as soon as you see no dry flour. Your batter should be thick and smooth, perfect for your Raspberry Layer Cake. Step 6: Bake the Cakes Divide the batter equally among the three prepared cake pans, smoothing the tops. Place them in the preheated oven and bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden on top and spring back when lightly touched. Step 7: Cool the Cakes Once baked, remove the pans from the oven and allow them to cool for about 10 minutes in the pans. Then carefully transfer the cakes to wire racks to cool completely. Proper cooling is essential for assembling your Raspberry Layer Cake, preventing the buttercream from melting. Step 8: Prepare Raspberry Filling In a saucepan, combine fresh raspberries, sugar, and lemon juice over medium heat. Cook until the raspberries break down and the mixture thickens, stirring frequently. Once thickened, mix in the cornstarch slurry and let it cool completely. This filling brings a vibrant tartness that elevates your Raspberry Layer Cake. Step 9: Make Swiss Meringue Buttercream For the buttercream, combine egg whites and granulated sugar in a heat-proof bowl over a double boiler. Whisk constantly until the sugar has dissolved and the mixture is warm, about 4-5 minutes. Remove from heat and whip with a mixer until glossy peaks form, then gradually add softened butter until smooth. This luxurious buttercream will envelop the cake beautifully. Step 10: Assemble the Cake Level the cooled cake layers if needed to ensure a flat surface. Start stacking the layers: place one layer on a serving plate, spread a layer of buttercream and then a generous amount of raspberry filling. Repeat for the second layer, then top with the final cake layer, creating a lovely balance of flavors in your Raspberry Layer Cake. Step 11: Crumb Coat and Chill Apply a thin layer of Swiss Meringue Buttercream around the sides and top of the cake to trap any crumbs, known as a crumb coat. Chill the cake in the refrigerator for about 30 minutes. This step not only prevents crumbs from showing in the final coat but also helps set the layers for a polished finish. Step 12: Final Decorations After chilling, apply a final coat of buttercream over the entire cake for a smooth finish. Use a spatula to create swirls or texture as desired. Decorate with fresh raspberries or edible flowers for a stunning presentation. Your beautiful Raspberry Layer Cake is now ready to impress and delight! Raspberry Layer Cake Variations Feel free to let your creativity soar with these delightful variations of the Raspberry Layer Cake! Chocolate Raspberry Version: Incorporate cocoa powder into the cake batter and drizzle with rich chocolate ganache for a decadent twist that chocolate lovers will adore. Berry Medley: Switch out raspberries for a colorful blend of seasonal berries like strawberries and blueberries. This variation bursts with flavor and adds a lovely visual appeal. Lemon Raspberry Twist: Fold in some lemon zest to the cake batter and filling, infusing it with a zesty brightness that perfectly complements the tart raspberries. It’s a refreshing change! Cupcake Version: Bake your batter in muffin tins for charming individual cupcakes. These are perfect for gatherings, making them easy to serve and enjoy. Vegan Raspberry Layer Cake: Substitute eggs with flax eggs and use non-dairy milk and vegan butter. This version is as delicious while catering to plant-based diets! Nutty Addition: Add finely chopped nuts, like almonds or hazelnuts, to the batter for an exciting crunch and an extra layer of flavor. It creates a delightful contrast with the soft cake and tart filling. Spiced Vanilla Cake: Mix in a teaspoon of cinnamon or nutmeg to the cake batter for a warm, spiced twist that makes this dessert seasonally adaptable. Caramel Drizzle: After frosting, drizzle some homemade caramel sauce on top for those sweet tooth moments. This adds a rich contrast to the tart raspberry filling and is utterly indulgent. When you’re looking to try something different with your baking, these variations can bring new life to the same classic recipe! And if you want more delightful twists explore my Blueberry Buttermilk Pancake Casserole for a fun brunch treat, or savor the reassuring warmth of Fluffy Pecan Pancakes Cozy. Enjoy your baking adventure! Make Ahead Options You can easily make the Raspberry Layer Cake ahead of time, which is perfect for busy weeknights or special occasions! Bake the cake layers up to 24 hours in advance and allow them to cool completely before wrapping each layer tightly in plastic wrap and refrigerating. The raspberry filling and Swiss Meringue Buttercream can also be prepared up to 3 days ahead; just store them in airtight containers in the fridge to maintain freshness. When you’re ready to serve, simply assemble your cake by stacking the layers with buttercream and filling. This approach not only saves you time but ensures your Raspberry Layer Cake is just as delicious and satisfying when enjoyed after some prep! Expert Tips for Raspberry Layer Cake Leveling Layers: Use a serrated knife to carefully level the cake layers for a polished and even appearance. This step prevents a lopsided cake! Fresh Ingredients: Ensure your baking powder and baking soda are fresh. Old leavening agents can lead to a dense cake, preventing your Raspberry Layer Cake from rising properly. Room Temperature Eggs: Always use room temperature eggs to help them incorporate smoothly into your batter. This small detail contributes to a lighter texture. Whoops with Buttercream: If the buttercream separates, make sure your butter is at room temperature and not too soft. Whipping it at the right consistency yields a smooth Swiss Meringue Buttercream. Raspberry Substitutes: While fresh raspberries shine in this recipe, feel free to experiment! Other berries or even raspberry jam can be fantastic alternatives for the filling. What to Serve with Raspberry Layer Cake Indulging in this delightful dessert opens up a world of wonderful meal pairings that elevate your dining experience. Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes offers a comforting contrast to the lightness of the cake. Fresh Garden Salad: A refreshing salad with tangy vinaigrette balances the sweetness of the Raspberry Layer Cake, cleansing the palate beautifully. Sparkling Lemonade: This fizzy drink complements the tartness of the raspberries, enhancing the dessert experience with a lively citrus twist. Vanilla Ice Cream: Silky ice cream adds a delightful creaminess, making each slice of cake even more decadent. Chocolate Fondue: The rich chocolate pairs surprisingly well with the cake, making for a luscious treat that’s perfect for a special gathering. Coffee or Espresso: A warm cup of coffee enhances the flavors, allowing the sweetness of the cake to shine even more. The slight bitterness balances the dessert perfectly. Fruit Tart: A light fruit tart adds extra freshness, creating a colorful and celebratory dessert table while keeping things fruit-focused. Lemon Sorbet: Its icy, tangy flavor provides a refreshing cleanse after a rich meal, making it a wonderful accompaniment to the cake. Storage Tips for Raspberry Layer Cake Room Temperature: Keep the cake covered at room temperature for up to 1 day if serving fresh, allowing you to enjoy its delightful flavors without refrigeration. Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain the cake’s moisture and freshness while keeping the raspberry filling intact. Freezer: Wrap the un-frosted layers tightly in plastic wrap and foil, then freeze for up to 1 month. This allows you to prepare ahead for special occasions and frost when ready to serve. Reheating: If you prefer your cake warm, you can gently microwave individual slices for about 10-15 seconds. This brings back the cake’s comforting softness without compromising the raspberry layer. Raspberry Layer Cake Recipe FAQs How do I select ripe raspberries for the filling? Absolutely! When selecting raspberries, look for plump, firm berries with a deep color—vibrant red indicates ripeness. Avoid any that are mushy or have dark spots all over, as these may be overripe. If possible, opt for organic raspberries for a fresher, sweeter taste. What’s the best way to store leftover Raspberry Layer Cake? Very! Store your leftover Raspberry Layer Cake in an airtight container in the refrigerator for up to 3 days. This keeps the cake moist and the raspberry filling fresh. If you plan on enjoying it later, you can also freeze the layers before frosting for up to a month—just wrap them tightly in plastic wrap and foil to prevent freezer burn. Can I freeze my Raspberry Layer Cake? Absolutely! To freeze, cool the unfrosted cake layers completely before wrapping them tightly in plastic wrap and then in aluminum foil. You can store them in the freezer for up to 1 month. When you’re ready to enjoy, simply let the layers thaw overnight in the refrigerator before frosting and assembling. What if my Swiss Meringue Buttercream doesn’t come together? Don’t worry! If your buttercream appears grainy or separates, ensure your butter is at room temperature—too soft or too cold can cause issues. If you encounter a grainy texture, continue to whip the mixture until glossy peaks form. If it still doesn’t return to a smooth consistency, you can gently reheat the buttercream over a double boiler for a few moments to warm it slightly, then continue to mix. Is this Raspberry Layer Cake suitable for my pet? No, it’s important to consider that this Raspberry Layer Cake is not safe for pets. The ingredients like sugar and chocolate can be harmful to pets if ingested. Always keep human baked goods out of reach and provide them with pet-safe treats instead. Delicious Raspberry Layer Cake: A Showstopper for Any Occasion This Raspberry Layer Cake combines moist vanilla layers with tart raspberry filling for a delightful dessert perfect for any occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Layers3 cups All-Purpose Flour Consider cake flour for better results.1 tbsp Baking Powder Check freshness for optimal rise.1 tsp Baking Soda Essential leavening agent.1 tsp Salt Enhances flavors beautifully.1 cup Unsalted Butter Always use softened for easy mixing.1.5 cups Granulated Sugar Coconut sugar can be a substitute.4 Eggs At room temperature.1 tbsp Vanilla Extract Almond extract is an alternative.1 cup Buttermilk DIY version possible with milk and vinegar.For the Raspberry Filling2 cups Fresh Raspberries Can use raspberry jam for a shortcut.1 tbsp Lemon Juice Brightens flavor profile.1 tbsp Cornstarch Arrowroot powder works as a substitute.For the Swiss Meringue Buttercream4 large Egg Whites Essential for smooth buttercream.1 cup Powdered Sugar Icing sugar is an alternative.For DecorationEdible Flowers (optional) For beautiful and elegant touch. Equipment Ovenmixing bowlsHand Mixer or Stand MixerMeasuring cups and spoonsspatula9-inch round cake panssaucepanwire racks Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.Cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 5 minutes.Add the eggs one at a time to the creamed butter mixture, mixing well after each addition, then add the vanilla extract.Gradually mix the flour mixture into the creamed mixture, alternating with the buttermilk.Divide the batter among the prepared cake pans and bake for 25 to 30 minutes.Allow the cakes to cool for about 10 minutes in the pans before transferring to wire racks to cool completely.In a saucepan, combine fresh raspberries, sugar, and lemon juice over medium heat until mixture thickens.For the buttercream, combine egg whites and granulated sugar in a heat-proof bowl over a double boiler, whisk until warm, then whip until glossy peaks form, adding softened butter.Level the cooled cake layers if needed, then stack with buttercream and raspberry filling between layers.Apply a crumb coat of buttercream around the cake and chill in the refrigerator for about 30 minutes.After chilling, apply a final coat of buttercream and decorate with fresh raspberries or edible flowers. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesEnsure all ingredients are at room temperature for best results. Level cake layers for an even appearance. Tried this recipe?Let us know how it was!
