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Raspberry Layer Cake

Heavenly Raspberry Layer Cake with Silky Buttercream

This Heavenly Raspberry Layer Cake features moist layers of vanilla cake and a luscious raspberry filling, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-purpose flour Use cake flour for a lighter texture.
  • 1 tbsp Baking powder Always check it's fresh for the best results.
  • 1 tsp Baking soda Can be omitted if using self-rising flour.
  • 1 tsp Salt No substitute is necessary.
  • 1 cup Unsalted butter At room temperature.
  • 2 cups Granulated sugar Brown sugar can give a touch of caramel flavor.
  • 4 large Eggs Room temperature improves emulsification.
  • 1 tbsp Vanilla extract Opt for pure vanilla for the best taste.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar if needed.
For the Raspberry Filling
  • 2 cups Fresh raspberries Swap with blueberries or strawberries for variations.
  • 1 cup Granulated sugar Adjust based on the tartness of the raspberries.
  • 1 tbsp Lemon juice Fresh juice is preferred.
  • 2 tbsp Cornstarch Flour works as a substitute in a pinch.
  • 1 cup Water For making cornstarch slurry to thicken filling.
For the Swiss Meringue Buttercream
  • 4 large Egg whites Provide stability and volume.
  • 1 cup Granulated sugar Powdered sugar can be used for a finer texture.
  • 1 cup Unsalted butter At room temperature.
  • 1 pinch Salt Balances the sweetness.
For Decoration
  • 1 cup Fresh raspberries Use these to elevate the cake's presentation.
  • 1 cup Edible flowers Adds a touch of elegance.

Equipment

  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Spatula
  • Cooling Racks
  • Cake pans
  • Whisk
  • Serving Plate

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans.
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  3. Cream together unsalted butter and granulated sugar until light and fluffy.
  4. Incorporate eggs one at a time, mixing well after each addition, then blend in vanilla.
  5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
  6. Distribute the batter among the pans and bake for 25-30 minutes.
  7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks.
  8. Combine raspberries, sugar, and lemon juice in a saucepan and cook until thickened.
  9. Whisk egg whites and sugar over simmering water until dissolved; beat until stiff peaks form.
  10. Assemble the cake layers with buttercream and raspberry filling, repeating with layers.
  11. Apply a thin crumb coat of buttercream, chill, then frost with a thicker layer.
  12. Chill before serving to help set the buttercream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 800IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Don't overmix the batter to keep it light and fluffy. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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