Raspberry Layer Cake Recipe
Indulge in the delightful flavors of this Raspberry Layer Cake, a perfect balance of sweet vanilla cake, tangy raspberry filling, and creamy pink buttercream frosting. This light and fruity cake is ideal for birthdays, Valentine’s Day, or any special celebration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 3-layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
Raspberry Filling:
- 1 cup heavy whipping cream (cold)
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 cup fresh raspberries (lightly mashed)
Pink Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- A few drops red or pink food coloring
Garnish:
- Fresh raspberries
- Optional: white chocolate shavings or sprinkles
Instructions
- Make the cake layers: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk until batter is smooth. Divide into pans and bake 25–30 minutes, until golden and springy. Cool completely.
- Prepare raspberry filling: Whip cream, powdered sugar, and vanilla until stiff peaks form. Fold in mashed raspberries gently.
- Make pink buttercream frosting: Beat butter until creamy. Add powdered sugar gradually, mixing in cream, vanilla, and food coloring until fluffy and smooth.
- Assemble the cake: Place one cake layer on a serving plate, spread with raspberry filling. Repeat with remaining layers. Frost entire cake with pink buttercream, smoothing the sides. Pipe decorative swirls on top.
- Decorate: Garnish with fresh raspberries and serve chilled.
Notes
- This cake can be stored in the refrigerator for up to 3 days.
- For a stronger raspberry flavor, consider adding raspberry jam to the filling.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Raspberry Layer Cake, Cake Recipe, Dessert, Celebration Cake, Pink Buttercream Frosting
Find it online: https://maicook.com/raspberry-layer-cake-recipe/