Why Make This Recipe
Raspberry Layer Cake is a true delight for anyone who loves a sweet and fruity dessert. This cake is perfect for celebrations, birthdays, or simply to enjoy with friends and family. Its soft, fluffy layers combined with rich buttercream and tangy raspberry jam create a delicious flavor that is hard to resist. The vibrant color also makes it visually stunning, adding a cheerful touch to any gathering.
How to Make Raspberry Layer Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup whole milk, room temperature
- 1 1/2 cups raspberry jam (seedless if preferred)
- 1-2 tbsp lemon juice (optional)
- 1 1/2 cups unsalted butter, room temperature (for buttercream)
- 5 cups powdered sugar
- 2 tsp vanilla extract (for buttercream)
- 3-4 tbsp heavy cream or milk (for buttercream)
- Fresh raspberries (for decoration)
- Extra buttercream (for piping rosettes)
Directions
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Preheat the oven to 350°F (175°C) and grease and line three 8-inch round pans. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients and milk, starting and ending with the dry mixture. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
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To make the buttercream, beat the room temperature butter in a bowl until creamy. Gradually add in the powdered sugar while mixing. Add in the vanilla extract and heavy cream (or milk) until the mixture is smooth and spreadable.
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Assemble the cake by placing the first sponge layer on a serving plate. Spread a layer of raspberry jam, followed by a layer of buttercream. Repeat this process for the remaining layers. Once all layers are stacked, frost the top and sides with the buttercream.
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Decorate the cake with piped buttercream rosettes and fresh raspberries on top. Chill the cake in the refrigerator for at least 30 minutes before slicing.
How to Serve Raspberry Layer Cake
Serve Raspberry Layer Cake as a delightful dessert at gatherings or special occasions. It pairs well with a cup of tea or coffee. For added flair, you can serve it with extra raspberry jam or whipped cream on the side.
How to Store Raspberry Layer Cake
Store any leftover Raspberry Layer Cake in an airtight container in the refrigerator. It can last for up to 3-4 days. If you want to keep the cake for a longer time, you can freeze it. Make sure to wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw the cake in the fridge before serving.
Tips to Make Raspberry Layer Cake
- Make sure all your ingredients are at room temperature for the best results.
- If you prefer a stronger raspberry flavor, feel free to add more raspberry jam or a swirl of fresh raspberries between layers.
- To make it easier, you can bake the cake layers a day before and assemble them the next day.
Variation
You can change the berry flavor by using strawberry or blueberry jam instead of raspberry if you prefer. You can also experiment with different fruit toppings for decoration.
FAQs
Q: Can I use frozen raspberries in the cake?
A: Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the cake.
Q: How can I make this cake gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Q: Can I add additional flavors to the buttercream?
A: Absolutely! You can add flavors like almond, lemon, or even chocolate to the buttercream for a different twist.
Raspberry Layer Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease and line three 8-inch round pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients and milk, starting and ending with the dry mixture.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely.
- Beat the room temperature butter in a bowl until creamy.
- Gradually add in the powdered sugar while mixing.
- Add in the vanilla extract and heavy cream (or milk) until the mixture is smooth and spreadable.
- Place the first sponge layer on a serving plate.
- Spread a layer of raspberry jam, followed by a layer of buttercream.
- Repeat this process for the remaining layers.
- Once all layers are stacked, frost the top and sides with the buttercream.
- Decorate the cake with piped buttercream rosettes and fresh raspberries on top.
- Chill the cake in the refrigerator for at least 30 minutes before slicing.
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