Raspberry Layer Cake
This stunning raspberry layer cake features soft vanilla layers, fresh raspberry filling, and fluffy buttercream frosting. It’s the perfect dessert for celebrations, spring gatherings, or any time you want to impress with a beautiful homemade cake.
Whether you’re an experienced baker or trying your first layer cake, this recipe guides you through each step. The combination of tender cake, tart berries, and sweet frosting creates an unforgettable flavor everyone will love.
Why You’ll Love This Cake
This raspberry layer cake looks impressive but uses simple ingredients you likely have on hand. The vanilla cake base is moist and sturdy enough to stack beautifully without being dense or dry.
Fresh raspberries add natural sweetness and a gorgeous pop of color. The buttercream is silky smooth and not overly sweet, letting the raspberry flavor shine through each bite.
Make this for birthdays, baby showers, or weekend baking projects. It tastes even better the next day after the flavors meld together in the fridge.
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Ingredients You’ll Need
The cake layers use pantry staples like flour, sugar, butter, and eggs. Quality vanilla extract makes a noticeable difference in flavor, so use pure extract if possible.
For the raspberry filling, you’ll need fresh or frozen raspberries plus a bit of sugar and cornstarch. The cornstarch thickens the berries into a jammy consistency that won’t make your cake soggy.
The buttercream requires softened butter, powdered sugar, heavy cream, and vanilla. Make sure your butter is truly soft, not melted, for the best texture.
For the Cake:
For the Raspberry Filling:
For the Buttercream:
How to Make the Cake Layers
Start by preheating your oven to 350°F and preparing three 8-inch round cake pans. Grease them well and line the bottoms with parchment paper to prevent sticking.
Cream the butter and sugar together for 3 to 4 minutes until light and fluffy. This step adds air to your batter, creating a tender crumb in the finished cake.
Add eggs one at a time, beating well after each addition. Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients for the best texture.
Divide batter evenly between pans and bake for 25 to 30 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Make sure they’re completely cool before assembling or your frosting will melt.
Raspberry Layer Cake
Course: DessertCuisine: American12
servings30
minutes1
hour1
hour30
minutesA stunning three layer vanilla cake filled with fresh raspberry compote and covered in silky vanilla buttercream. Perfect for special occasions and celebrations.
Ingredients
- Cake Layers
2¾ cups all purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
- Raspberry Filling
3 cups fresh raspberries
½ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
- Buttercream Frosting
1½ cups unsalted butter, softened
6 cups powdered sugar
â…“ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
Directions
- Make the cake
- Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottoms with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar with an electric mixer on medium-high speed for 3–4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- With mixer on low speed, add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour.
- Divide batter evenly among prepared pans. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the filling
- Combine raspberries and sugar in a saucepan over medium heat. Cook for 5 minutes, stirring gently as berries break down.
- Mix cornstarch and water until smooth. Add to raspberries and cook for 2–3 minutes, stirring constantly until thickened.
- Remove from heat and let cool completely before using.
- Make the buttercream
- Beat butter on medium speed for 2 minutes until creamy and pale.
- Gradually add powdered sugar one cup at a time on low speed. Once incorporated, beat on medium-high speed for 2 minutes.
- Add cream, vanilla, and salt. Beat for 3 minutes until light and fluffy.
- Assemble
- Place one cake layer on a serving plate. Spread half of the raspberry filling on top, followed by a thin layer of buttercream.
- Add the second cake layer and repeat with remaining raspberry filling and more buttercream.
- Top with the final cake layer. Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 30 minutes.
- Frost cake with remaining buttercream. Decorate with fresh raspberries if desired.
Notes
- Ingredient Swaps: Use frozen raspberries if fresh aren’t available. You can substitute the raspberry filling with strawberry or mixed berry compote.
Buttercream Tips: If buttercream is too thick, add more cream one tablespoon at a time. If too thin, add more powdered sugar or refrigerate briefly.
Pan Size: This recipe works with two 9 inch pans for a shorter cake. Adjust baking time to 28 to 32 minutes.
Room Temperature: Ensure butter and eggs are at room temperature for the smoothest batter and best rise.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 685 |
| Total Fat | 32g |
| Saturated Fat | 20g |
| Cholesterol | 145mg |
| Sodium | 195mg |
| Total Carbohydrates | 95g |
| Dietary Fiber | 2g |
| Sugars | 75g |
| Protein | 6g |
Making the Raspberry Filling
Combine raspberries and sugar in a medium saucepan over medium heat. Stir gently as the berries break down and release their juices, about 5 minutes.
Mix cornstarch and water in a small bowl until smooth. Pour this slurry into the bubbling raspberries and stir constantly for 2 to 3 minutes.
The mixture will thicken noticeably and look glossy. Remove from heat and let it cool completely before using, as warm filling will melt your buttercream and slide off the cake.
Whipping Up the Buttercream
Beat softened butter on medium speed for 2 minutes until creamy and pale. This aerates the butter and makes your frosting lighter and fluffier.
Gradually add powdered sugar one cup at a time, beating on low speed to avoid a sugar cloud in your kitchen. Once incorporated, increase speed to medium high and beat for 2 more minutes.
Add cream, vanilla, and salt, then beat for another 3 minutes. The buttercream should be smooth, fluffy, and hold stiff peaks when you lift the beater.
Assembling Your Layer Cake
Place your first cake layer on a serving plate or cake stand. Spread about half the raspberry filling evenly over the top, leaving a small border around the edges.
Add a thin layer of buttercream over the raspberries, then place the second cake layer on top. Repeat with remaining raspberry filling and more buttercream.
Top with the final cake layer and apply a thin crumb coat of buttercream over the entire cake. Refrigerate for 30 minutes to set this layer.
Finish with remaining buttercream, smoothing it with an offset spatula or bench scraper. Pipe decorative swirls on top and garnish with fresh raspberries if desired.
Keep the assembled cake refrigerated and bring to room temperature 30 minutes before serving for the best flavor and texture.
Storage and Make Ahead Tips
Store leftover cake covered in the refrigerator for up to 4 days. The flavors actually improve after a day as everything melds together beautifully.
You can bake cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and keep at room temperature until ready to assemble.
The raspberry filling keeps refrigerated for up to 5 days. Make it ahead to save time on assembly day and let it come to room temperature before spreading.
Buttercream can be made 3 days in advance and stored in the fridge. Bring it to room temperature and rewhip before using to restore its fluffy texture.
The fully assembled cake freezes well for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly for the filling. No need to thaw them first. Just add them frozen to the saucepan and they’ll release their juices as they cook. The filling may take an extra minute or two to thicken.
How do I prevent my cake layers from doming?
Use cake strips around your pans or wrap them with damp towels secured with pins. This helps cakes bake more evenly. You can also reduce oven temperature to 325°F and bake slightly longer for flatter layers.
Can I make this cake without a stand mixer?
Absolutely. A hand mixer works great for this recipe. You can even make it by hand with a whisk and wooden spoon, though it will take more arm strength and time to cream the butter and sugar properly.
