Go Back
–+ servings
Raspberry Layer Cake

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
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cakes
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 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 Filling
  • 2 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 Buttercream
  • 5 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 Decoration
  • 1 cup Edible Flowers Optional but elevates presentation.

Equipment

  • Oven
  • mixing bowls
  • Electric mixer
  • Stand Mixer
  • Saucepan
  • parchment paper
  • spatula
  • wire rack

Method
 

Preperation
  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing them.
  2. Mix together all the dry ingredients in a bowl until well combined.
  3. Beat together unsalted butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, followed by vanilla until well mixed.
  5. Alternate adding the dry ingredients and buttermilk to the batter.
  6. Divide the batter and bake for 25-30 minutes, then allow to cool.
Filling and Assembly
  1. Cook fresh raspberries with sugar and lemon juice until thickened.
  2. Whisk cornstarch and water together, then add to raspberry mixture.
  3. Prepare the Swiss Meringue Buttercream by whisking egg whites and powdered sugar over heat.
  4. Whip egg whites until stiff peaks form, then mix in softened butter.
  5. Assemble your cake with layers of buttercream and raspberry filling.
  6. 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

Notes

Ensure room temperature ingredients for better incorporation. Beat egg whites until stiff for best buttercream texture.

Tried this recipe?

Let us know how it was!