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–+ servings
Raspberry Layer Cake

Decadent Raspberry Layer Cake for Your Special Celebrations

This Raspberry Layer Cake is a vibrant centerpiece for special occasions, sure to impress with its delightful combination of flavors and textures.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use cake flour for a lighter texture if desired.
  • 1 tablespoon baking powder Ensure it’s fresh for optimal leavening.
  • 0.5 teaspoon baking soda Avoid using too much; keep it balanced with acidic ingredients.
  • 0.5 teaspoon salt Use sea salt for a nuanced taste.
  • 0.5 cups unsalted butter Can substitute with margarine, but butter yields superior flavor.
  • 1 cups granulated sugar For a deeper flavor, consider light brown sugar.
  • 3 large eggs Can substitute with flaxseed eggs for a vegan version.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best results.
  • 1 cups buttermilk Replace with sour cream or yogurt if unavailable.
For the Raspberry Filling
  • 2 cups fresh raspberries Can swap with other berries for a mixed fruit filling.
  • 0.5 cups sugar Adjust to taste based on the tartness of the berries.
  • 1 tablespoon lemon juice Fresh lemon juice is preferable for brightness.
  • 1 tablespoon cornstarch Arrowroot powder can be a gluten-free alternative.
  • 2 tablespoons water Could reduce amount for thicker filling.
For the Swiss Meringue Buttercream
  • 4 large egg whites Meringue powder can be used for convenience.
  • 1 cups granulated sugar Less sugar can be used for a less sweet buttercream; adjust accordingly.
  • 1.5 cups softened butter Ensure it's at room temperature for easy incorporation.
  • 1 teaspoon vanilla extract Consider experimenting with almond extract for a nutty twist.
  • 1 pinch salt Avoid omitting; it enhances overall flavor.
For Decoration
  • 1 cups fresh raspberries Can use other berries or edible flowers for decoration.
  • 0.5 cups powdered sugar Dust before serving for best presentation.
  • edible flowers Choose non-toxic varieties for safe use.

Equipment

  • oven
  • mixing bowls
  • Electric mixer
  • Measuring cups
  • Mixing Spatula
  • 9-inch Round Cake Pans
  • Parchment paper
  • Wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
  2. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together unsalted butter and sugar for 3-5 minutes. Add eggs one at a time, followed by vanilla extract.
  4. Gradually mix in the dry ingredients alternately with buttermilk, ensuring you start and end with dry ingredients.
  5. Distribute the batter evenly among the prepared pans and bake for 25-30 minutes.
  6. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the raspberry filling by combining raspberries, sugar, and lemon juice in a saucepan and cook over medium heat.
  8. Thicken the raspberry mixture by mixing cornstarch with water, then stirring it into the raspberry mixture until thickened.
  9. For the Swiss Meringue Buttercream, whisk egg whites and sugar over simmering water until the sugar dissolves. Beat until glossy peaks form.
  10. Gradually add softened butter to the meringue and mix in vanilla extract and salt until creamy.
  11. Assemble the cake by leveling the layers and alternating buttercream and raspberry filling between each layer.
  12. Apply a thin crumb coat of buttercream over the cake, chill for 30 minutes, then apply the final layer of buttercream.
  13. Decorate the top with fresh raspberries and edible flowers, then chill before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Always use fresh, ripe raspberries for the best flavor and presentation. Allow cake layers to cool completely to prevent melting frosting.

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