Raspberry Layer Cake

Name: Raspberry Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ cups cake flour; 1 cup unsalted butter (room temperature); 1 ¾ cups granulated sugar; 5 large eggs; 2 tsp vanilla extract; 1 tbsp baking powder; 1 cup fresh raspberries (mashed); 1 cup heavy cream; 2 cups powdered sugar; Zest of 1 lemon

Published: September 9, 2025

by Lionel Ramon

Why You'll Love This Recipe

Making this Raspberry Layer Cake is surprisingly easy, allowing even novice bakers to shine
The vibrant colors and berry flavor make it visually stunning for any celebration
Each layer melts in your mouth, blending sweetness and tartness perfectly
Plus, it’s versatile enough to swap out raspberries for your favorite berries!

Last time I made this cake, my kids declared me the “Queen of Sweets” for a solid week. Their smiles were worth every minute spent in the kitchen!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Cake Flour: Use high-quality cake flour for a tender crumb that makes each slice irresistible.
Unsalted Butter: Room temperature butter ensures a smooth batter; don’t skip this step!
Granulated Sugar: The sugar caramelizes beautifully, giving the cake its sweet backbone.
Eggs: Fresh eggs add richness and help the cake rise perfectly.
Vanilla Extract: Use pure vanilla extract for deeper flavor; imitation just won’t cut it here!
Baking Powder: This leavening agent helps your layers rise like dreams.
Raspberries: Fresh or frozen berries work wonders; they provide that tart kick we all love.
Heavy Cream: Whipping cream will create fluffy frosting that’s also perfect for dolloping on top. oatmeal cream pie recipe.
Powdered Sugar: For sweetening the frosting without any grittiness—smooth is key here.
Lemon Zest: A touch of citrus brightens the flavors and adds complexity.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans—trust me; you want those layers to come out smoothly.

Mix the Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined. This step ensures even distribution of leavening agents.

Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes, so patience is key here!

Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until well incorporated. The mixture should look smooth and creamy—like a cloud!

Combine Wet and Dry Ingredients: Gradually add the dry mixture to your batter while alternating with milk or buttermilk. Mix just until combined; over-mixing can lead to dense layers.

Bake Those Layers: Divide the batter evenly among prepared pans. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool completely before frosting.

Create That Berry Filling: While layers cool, mash fresh raspberries with some sugar in a small bowl until juicy. Feel free to taste-test—quality control is essential!

Make Fluffy Frosting: In another bowl, whip heavy cream with powdered sugar until stiff peaks form. Add lemon zest for an extra zing—it’s like sunshine in frosting form.

Assemble Your Cake: On a serving plate, place one layer of cake down. Spread half of the raspberry filling on top followed by a layer of frosting. Repeat with second layer before topping with third layer.

Dress It Up: Frost the entire cake with remaining whipped cream frosting and garnish with fresh raspberries on top. It should look as fabulous as it tastes! For more inspiration, check out this Strawberry Shortcake recipe recipe.

And there you have it: an exquisite Raspberry Layer Cake that’s not only fun to bake but will also have your friends begging for seconds! Enjoy every slice guilt-free because life’s too short not to indulge in deliciousness! delicious cinnamon swirl bread.

You Must Know

This delightful raspberry layer cake brings a burst of freshness with every bite
The sweet-tart raspberries perfectly balance the rich frosting, making it an elegant choice for any occasion
Its vibrant colors and delicious flavors make this cake a showstopper at parties

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Mix dry ingredients, then cream butter and sugar until fluffy. Alternate adding eggs and dry mix for best texture, baking until golden brown.

Add Your Touch

Feel free to swap raspberries with blueberries or strawberries for a different flavor profile. You can also add lemon zest to the frosting for an extra zing that brightens the cake. For more inspiration, check out this Cheesecake Deviled Strawberries recipe.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. Refrigerate if you prefer it chilled; just bring it back to room temperature before serving for optimal flavor.

Chef's Helpful Tips

Use fresh raspberries for the best flavor and visual appeal; frozen ones may release excess moisture, affecting texture
Always let layers cool completely before frosting to prevent melting
For a stunning finish, garnish with additional raspberries on top!

Sharing this raspberry layer cake recipe brings back memories of my sister’s birthday party last year when everyone devoured it in minutes—probably because I forgot to save a slice for myself! tart cherry crisp recipe.

FAQ

What can I substitute for butter in the frosting?

You can use cream cheese or coconut oil for a dairy-free option.

How do I get even layers in my cake?

Use kitchen scales to measure batter portions accurately for uniform layers.

Can I freeze this raspberry layer cake?

Absolutely! Wrap each layer tightly and freeze for up to three months without frosting.

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