Description
Raspberry Layer Cake is a stunning dessert that combines fluffy layers of cake with sweet raspberry filling and creamy frosting. Perfect for birthdays, anniversaries, or just because, this cake elevates any occasion to extraordinary heights. Easy to make, even for novice bakers, each bite offers a delightful balance of sweetness and tartness that will leave everyone asking for seconds.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and a pinch of salt.
- Cream butter and sugar until light and fluffy (3-5 minutes). Add eggs one at a time, then mix in vanilla.
- Gradually combine dry ingredients with the batter, alternating with milk until just mixed.
- Divide the batter among prepared pans and bake for 25-30 minutes until golden brown. Cool completely.
- For filling, mash raspberries with sugar in a bowl.
- Whip heavy cream with powdered sugar until stiff peaks form; add lemon zest.
- Assemble by layering cake, raspberry filling, and frosting; frost the entire cake and garnish with fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 405
- Sugar: 38g
- Sodium: 123mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 78mg