Jump to Recipe Print RecipeThe aroma of freshly baked cake wafted through the air, its promise of sweetness sparking joy in my heart. This Elegant Raspberry Layer Cake is not just a dessert; it’s a delightful centerpiece for any special occasion or a luxurious way to elevate your everyday moment. With its layers of moist vanilla cake infused with the vibrant taste of fresh raspberries and topped with silky Swiss Meringue Buttercream, this easy recipe guarantees a show-stopping harmony of flavors and textures. Not only is it visually stunning, but it’s also vegetarian-friendly, making it a perfect choice for gatherings that celebrate delicious, homemade food. Ready to impress your family and friends? Let’s dive into this delectable journey that will leave everyone asking for seconds! Why is Raspberry Layer Cake a Must-Try? Perfect for celebrations: This Raspberry Layer Cake adds elegance to any occasion, whether it’s a birthday or a cozy family gathering. Easy to make: With straightforward steps and readily available ingredients, you’ll find this recipe enjoyable even for beginner bakers. Versatile options: From a classic version to Raspberry Chocolate Mousse, feel free to customize flavors to suit your taste! Visually stunning: The vibrant colors of fresh raspberries and edible flowers will wow your guests and make your dessert table pop. Satisfies all cravings: Sweet, tart, and creamy, every bite balances flavor seamlessly, making it a crowd favorite you can’t resist! Raspberry Layer Cake Ingredients • Get ready to create a delightful masterpiece! For the Cake Layers All-Purpose Flour – Provides structure; feel free to substitute with a gluten-free flour blend for a gluten-free version. Baking Powder – Acts as a leavening agent to ensure your cake rises; make sure it’s fresh for the best results. Baking Soda – Adds needed lift for texture and lightness; don’t skip this ingredient! Salt – Enhances flavor perfectly; a pinch goes a long way in balancing sweetness. Unsalted Butter – Adds richness and moisture to the cake; for a dairy-free option, consider using margarine. Granulated Sugar – Sweetens and helps give structure; coconut sugar can serve as a refined sugar alternative. Eggs – Essential for binding ingredients; for egg-free options, flax eggs or aquafaba work nicely. Vanilla Extract – Provides a lovely aroma and flavor; opt for pure vanilla for the best taste. Buttermilk – Adds moisture and acidity for tenderness; you can substitute it with a mix of milk and vinegar or lemon juice. For the Raspberry Filling Fresh Raspberries – Bursting with flavor; if fresh isn’t available, frozen raspberries are a great alternative. Lemon Juice – Brightens the raspberry filling; lime juice can also create an interesting twist. Cornstarch – Thickens the raspberry mixture; arrowroot starch is a suitable substitute. Water – Used to adjust the consistency of the raspberry filling. For the Swiss Meringue Buttercream Egg Whites – Key for achieving a stable and silky buttercream; aquafaba can replace the egg whites for a vegan treat! Powdered Sugar – Sweetens and provides the right texture; ensure it’s sifted for a smooth finish. For the Decoration Edible Flowers – Adds a beautiful, decorative touch; they’re optional but elevate the presentation wonderfully! With these ingredients, you’re all set to create a sensational Raspberry Layer Cake that will be the centerpiece of any gathering! Step‑by‑Step Instructions for Raspberry Layer Cake Step 1: Preheat and Prepare Pans Preheat your oven to 350°F (175°C). While the oven heats up, prepare three 9-inch round cake pans by greasing them with butter or non-stick spray and lining the bottom with parchment paper. This ensures the layers of your Raspberry Layer Cake release easily after baking. Step 2: Mix Dry Ingredients In a mixing bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk these dry ingredients until well combined, allowing air to incorporate. This step is crucial for achieving light, fluffy layers in your cake, so take your time to ensure there’s no clumping. Step 3: Cream Butter and Sugar In a large mixing bowl, beat 1 cup of unsalted butter and 1 ½ cups of granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step creates a creamy texture that will give your Raspberry Layer Cake its delicious moisture and structure. Scrape down the sides of the bowl as needed. Step 4: Add Eggs and Vanilla Once the butter and sugar are fluffy, add in 3 large eggs, one at a time, mixing well after each addition. Then, mix in 2 teaspoons of pure vanilla extract until fully incorporated. This mixture will become rich and smooth, adding wonderful flavor to your cake as the eggs bind everything together beautifully. Step 5: Combine Dry Ingredients and Buttermilk With the mixer on low, alternate adding the dry flour mixture and 1 cup of buttermilk to the batter. Start and end with the dry ingredients, mixing just until combined after each addition. This technique ensures a tender crumb in your Raspberry Layer Cake while avoiding over-mixing, which can toughen the batter. Step 6: Bake the Cake Layers Divide the batter evenly among your prepared cake pans. Smooth the tops with a spatula if necessary, and bake in the preheated oven for 25-30 minutes. The cakes are done when they are lightly golden on top and a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes. Step 7: Cool and Prepare for Filling Carefully remove the baked layers from the pans and transfer them to a wire rack to cool completely. This cooling step is essential as it prevents the cake from becoming soggy when layering with the raspberry filling. While they cool, you can start preparing the raspberry filling. Step 8: Cook the Raspberry Filling In a small saucepan over medium heat, combine 2 cups of fresh raspberries with ½ cup of sugar and 1 tablespoon of lemon juice. Stir frequently, cooking until the mixture starts to break down and thicken, about 5-8 minutes. This will create a deliciously balanced filling that complements your Raspberry Layer Cake beautifully. Step 9: Thicken the Raspberry Mixture In a separate small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Gradually add this mixture to the raspberry sauce, stirring continuously until it thickens further, about 2 minutes. Once thickened, remove from heat and let it cool to room temperature. Step 10: Prepare Swiss Meringue Buttercream In a heatproof bowl, combine 5 large egg whites and 1 ¼ cups of powdered sugar. Place it over a pot of simmering water (double boiler) and whisk until the sugar dissolves and the mixture reaches 160°F (70°C), about 4 minutes. This ensures food safety and helps achieve a stable meringue for your Raspberry Layer Cake. Step 11: Whip the Meringue Once the egg mixture is warmed, transfer it to a stand mixer and whip on high speed until stiff peaks form, about 7-10 minutes. The meringue should be glossy and hold its shape well. Gradually add 1 ½ cups of softened butter and 2 teaspoons of vanilla extract, mixing on low until smooth. This step creates the silky Swiss Meringue Buttercream. Step 12: Assemble the Cake Level your cooled cake layers if necessary to ensure they stack neatly. Place one layer on a serving plate and spread a layer of Swiss Meringue Buttercream over the top. Spoon a layer of raspberry filling on top of the buttercream, then add the next cake layer. Repeat this process until all layers are assembled, finishing with a layer of buttercream on the top. Step 13: Chill and Finish the Cake Chill the assembled Raspberry Layer Cake for 30 minutes after applying a crumb coat of buttercream to help set the layers. Once chilled, spread a thicker layer of buttercream over the entire cake. This creates a smooth, pristine finish perfect for decorating. Step 14: Decorate and Serve Decorate your finished Raspberry Layer Cake with fresh raspberries, a dusting of powdered sugar, and optional edible flowers for a stunning presentation. Chill the cake again if desired before serving, letting each slice be as beautiful as it is delicious. What to Serve with Elegant Raspberry Layer Cake? The perfect meal deserves the perfect accompaniments to elevate the entire experience of this sweet creation. Refreshing Fruit Salad: This lighter dish brings out the fruity flavors of the cake, creating a harmonious balance that’s oh-so-refreshing. Classic Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully alongside the rich layers, adding a delightful contrast to the tart raspberry filling. Whipped Cream Topping: A dollop of freshly whipped cream adds an airy lightness that complements the cake’s rich buttery texture, making each bite feel indulgent. Sparkling Lemonade: The zesty, bubbly lemonade pairs perfectly, cutting through the cake’s sweetness while enhancing the refreshing raspberry notes. Chocolate Ganache: Rich, glossy ganache drizzled on the plate provides a luxurious touch that invites indulgence, marrying chocolate’s sweetness with raspberry tartness. Lemon Sorbet: A light, zesty sorbet cleanses the palate beautifully between bites, making it a refreshing complement that contrasts with the moist cake layers. Cheese Platter: A selection of mild cheeses, like brie or goat cheese, offers a savory contrast, balancing sweetness and providing depth to your dessert spread. Fruit-Infused Iced Tea: A glass of iced tea infused with fresh berries lends a refreshing, flavorful sip that enhances the cake’s berry flavor. Chocolate-Covered Strawberries: These sumptuous bites add a delightful texture and a touch of decadence that pairs charmingly with the elegant layer cake. Expert Tips for Raspberry Layer Cake Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This helps them incorporate well, giving your Raspberry Layer Cake a light texture. Whip Egg Whites Properly: Beat egg whites for the Swiss Meringue Buttercream until stiff peaks form. This is crucial for achieving stability and smoothness in your frosting. Cool Cakes Completely: Before layering, let your cake layers cool on a wire rack. This prevents sogginess when you add the raspberry filling. Trim Domed Tops: If your layers dome during baking, don’t forget to trim them flat. This makes stacking easier and ensures a balanced Raspberry Layer Cake. Sifting is Key: Sift your powdered sugar before adding it to the buttercream to eliminate clumps, resulting in a smooth finish for your frosting. Raspberry Layer Cake Variations & Substitutions Feel free to experiment and make this delightful Raspberry Layer Cake your own with these fun adaptations! Mixed Berries: Swap out raspberries for a blend of your favorite berries for a colorful medley. The combination of flavors creates an exciting twist that’s both sweet and tart. Chocolate Version: Add ½ cup of cocoa powder to your batter for a luscious chocolate cake, then top your creation with a rich chocolate ganache. Decadence guaranteed! Lemon Infusion: Incorporate the zest of one lemon into the batter for a zesty, refreshing kick. This citrus twist perfectly complements the creaminess of the buttercream. Mini Cakes: For a delightful touch, bake the batter in muffin tins to create individual mini cakes. Perfect for parties or a sweet treat to share with friends! Nutty Crunch: Add ½ cup of finely chopped nuts, like almonds or hazelnuts, to the batter for added texture and a lovely nutty flavor. This variation is sure to surprise your guests! Dairy-Free Delight: Use coconut milk instead of buttermilk and a dairy-free butter substitute to make a completely dairy-free Raspberry Layer Cake. You won’t miss the creaminess! Summer Vibes: Mix in a tablespoon of fresh mint leaves into your raspberry filling for a refreshing summer twist. This unexpected herb adds a light and refreshing flavor! Spice it Up: Add a teaspoon of cardamom or cinnamon to the batter for a warm flavor twist. These spices create a lovely warmth that pairs beautifully with the sweetness of raspberries. Consider pairing this cake with a scoop of vanilla ice cream or serving alongside a dollop of whipped cream for an extra special touch. You might also enjoy exploring the flavors of our Raspberry Dream Cake or Raspberry Tiramisu Bake! How to Store and Freeze Raspberry Layer Cake Fridge: Store your Raspberry Layer Cake in an airtight container in the refrigerator for up to 4 days to maintain its freshness and flavor. Freezer: If you want to keep the cake longer, freeze the unassembled layers without buttercream for up to 3 months. Wrap each layer tightly in plastic wrap and aluminum foil to prevent freezer burn. Thawing: When ready to enjoy, thaw the cake layers in the refrigerator overnight. Assemble with buttercream and raspberry filling once fully thawed for the best texture. Reheating: If you prefer warm cake, briefly microwave individual slices on low power for 10-15 seconds, being cautious not to overheat and dry them out. Make Ahead Options These Elegant Raspberry Layer Cakes are perfect for meal prep enthusiasts looking to save time on busy occasions! You can prepare the cake layers up to 24 hours in advance: simply bake and allow them to cool completely before wrapping each layer tightly in plastic wrap and refrigerating. The raspberry filling can also be made up to 3 days ahead; just let it cool, then store it in an airtight container in the fridge to keep it fresh and flavorful. When you’re ready to serve, whip up the Swiss Meringue Buttercream and assemble the cake with layers of filling and frosting. You’ll have a stunning dessert that’s just as delicious with minimal last-minute effort! Raspberry Layer Cake Recipe FAQs How do I select ripe raspberries for the filling? Absolutely! Choose raspberries that are plump and vibrant in color, without any dark spots or signs of mold. Avoid ones that are overly soft or mushy, as they may not have the best flavor. If you’re unsure, a good rule of thumb is to gently press them; they should yield slightly but not be squishy. How should I store leftover Raspberry Layer Cake? Very simple! Store the Raspberry Layer Cake in an airtight container in the refrigerator for up to 4 days. If you find you’re not going to finish it in that time, consider freezing it to preserve its deliciousness! Can I freeze the Raspberry Layer Cake? Absolutely! To freeze, wrap each layer of the cake tightly in plastic wrap, then use aluminum foil to seal it well, which will prevent freezer burn. You can keep it in the freezer for up to 3 months. When you’re ready to enjoy, just thaw it in the refrigerator overnight before assembling with the buttercream and raspberry filling. What should I do if my cake layers dome while baking? No worries, it happens! Just let the cakes cool for about 10 minutes, then take a serrated knife and gently trim the dome off the top of each layer until it’s flat. This will create even layers that stack perfectly when building your Raspberry Layer Cake! Is there a substitute for eggs in the recipe? Definitely! For an egg-free alternative, consider using flax eggs or aquafaba as a great option. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for about 5-10 minutes until it thickens, and use it in place of one egg. This will help bind the ingredients together nicely and keep your cake light and airy! Can I make this Raspberry Layer Cake gluten-free? Very much so! Simply swap out the all-purpose flour with a gluten-free flour blend, ensuring it includes xanthan gum or another binding agent. This will help maintain the structure of your cake. Just keep an eye on the baking time, as gluten-free cakes may bake a little differently. Enjoy the deliciousness without the gluten! Delicious Raspberry Layer Cake for Every Special Occasion This Raspberry Layer Cake is perfect for celebrations, easy to make, and visually stunning, making it a must-try for any special occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsChill Time 30 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 12 slicesCourse: CakesCuisine: VegetarianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Layers2 cups All-Purpose Flour Feel free to substitute with a gluten-free flour blend.2 teaspoons Baking Powder Ensure it's fresh for the best results.1 teaspoon Baking Soda Don't skip this ingredient!0.5 teaspoon Salt A pinch balances sweetness.1 cup Unsalted Butter For dairy-free, consider using margarine.1.5 cups Granulated Sugar Coconut sugar can serve as a refined sugar alternative.3 large Eggs For egg-free options, flax eggs or aquafaba work nicely.2 teaspoons Vanilla Extract Opt for pure vanilla for the best taste.1 cup Buttermilk Can substitute with a mix of milk and vinegar or lemon juice.For the Raspberry Filling2 cups Fresh Raspberries Frozen raspberries are a great alternative.0.5 cup Lemon Juice Lime juice can create an interesting twist.1 tablespoon Cornstarch Arrowroot starch is a suitable substitute.2 tablespoons Water Used to adjust consistency.For the Swiss Meringue Buttercream5 large Egg Whites Aquafaba can replace the egg whites for a vegan treat.1.25 cups Powdered Sugar Ensure it’s sifted for a smooth finish.For the Decoration1 cup Edible Flowers Optional but elevates presentation. Equipment Ovenmixing bowlsElectric mixerStand MixerSaucepanparchment paperspatulawire rack Method PreperationPreheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing them.Mix together all the dry ingredients in a bowl until well combined.Beat together unsalted butter and granulated sugar until light and fluffy.Add eggs one at a time, followed by vanilla until well mixed.Alternate adding the dry ingredients and buttermilk to the batter.Divide the batter and bake for 25-30 minutes, then allow to cool.Filling and AssemblyCook fresh raspberries with sugar and lemon juice until thickened.Whisk cornstarch and water together, then add to raspberry mixture.Prepare the Swiss Meringue Buttercream by whisking egg whites and powdered sugar over heat.Whip egg whites until stiff peaks form, then mix in softened butter.Assemble your cake with layers of buttercream and raspberry filling.Chill assembled cake, then decorate with remaining buttercream and edible flowers. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg NotesEnsure room temperature ingredients for better incorporation. Beat egg whites until stiff for best buttercream texture. Tried this recipe?Let us know how it was!
