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–+ servings
Raspberry Layer Cake

Decadent Raspberry Layer Cake for Special Celebrations

Experience the delightful contrast of moist vanilla cake and tart raspberry filling with this Raspberry Layer Cake, 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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour if needed
  • 2 teaspoons baking powder fresh is best for effective leavening
  • 1 teaspoon baking soda aids in leavening
  • 1 teaspoon salt essential for flavor enhancement
  • 1 cup unsalted butter use salted butter if that's what you have
  • 1.5 cups granulated sugar coconut sugar is a great alternative
  • 4 large eggs can substitute with flaxseed or applesauce for vegan option
  • 2 teaspoons vanilla extract opt for pure vanilla for the best flavor
  • 1 cup buttermilk yogurt or milk mixed with vinegar works as substitute
For the Raspberry Filling
  • 2 cups fresh raspberries frozen can be used if fresh isn’t available
  • 0.5 cups granulated sugar adjust depending on berry tartness
  • 2 tablespoons lemon juice brightens the raspberry filling
  • 2 tablespoons cornstarch arrowroot works as a substitute
  • 1 cup water used to create slurry with cornstarch
For the Swiss Meringue Buttercream
  • 4 large egg whites use aquafaba as a vegan alternative
  • 1 cup granulated sugar sweetens and stabilizes your frosting
  • 1 cup unsalted butter should be softened
For Decoration
  • 1 cup fresh raspberries optional edible flowers for elegance
  • 2 tablespoons powdered sugar for dusting on top

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • Electric mixer
  • whisk
  • Saucepan
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and lining them.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until combined.
  3. Cream the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. With the mixer on low, add the eggs one at a time, then vanilla extract, mixing well after each addition.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, mixing until just combined.
  6. Divide the batter among the cake pans and bake for 25-30 minutes until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. To make the raspberry filling, simmer raspberries, granulated sugar, and lemon juice in a saucepan for 10-15 minutes.
  9. Mix cornstarch with water to create a slurry, then stir into the raspberry mixture, cooking for 1-2 minutes.
  10. For the Swiss Meringue Buttercream, whisk egg whites and sugar until dissolved over simmering water, then whip until stiff peaks.
  11. Gradually incorporate softened butter into meringue until smooth and creamy.
  12. Assemble the cake by leveling the layers, spreading raspberry filling and buttercream between them.
  13. Apply a thin layer of buttercream (crumb coat) around the cake and chill for 30 minutes.
  14. Frost the cake with a thicker layer of Swiss Meringue Buttercream and create swirls or designs as desired.
  15. Decorate with fresh raspberries and powdered sugar before chilling for another 30 minutes.
  16. Slice and serve the Raspberry Layer Cake, enjoying with family and friends.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for a lighter cake. Avoid overmixing for fluffy layers. Level cake tops for even stacking.

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