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Raspberry Layer Cake

A delightful and visually stunning cake featuring soft layers, rich buttercream, and tangy raspberry jam, perfect for celebrations or cozy gatherings.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, room temperature
  • 1.75 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk, room temperature
  • 1.5 cups raspberry jam (seedless if preferred)
  • 1-2 tbsp lemon juice (optional)
Buttercream Ingredients
  • 1.5 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
For Decoration
  • to taste Fresh raspberries For decoration
  • to taste Extra buttercream For piping rosettes

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and line three 8-inch round pans.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, followed by the vanilla extract.
  5. Gradually mix in the dry ingredients and milk, starting and ending with the dry mixture.
  6. Divide the batter evenly among the prepared pans.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool completely.
Make the Buttercream
  1. Beat the room temperature butter in a bowl until creamy.
  2. Gradually add in the powdered sugar while mixing.
  3. Add in the vanilla extract and heavy cream (or milk) until the mixture is smooth and spreadable.
Assemble the Cake
  1. Place the first sponge layer on a serving plate.
  2. Spread a layer of raspberry jam, followed by a layer of buttercream.
  3. Repeat this process for the remaining layers.
  4. Once all layers are stacked, frost the top and sides with the buttercream.
Decoration
  1. Decorate the cake with piped buttercream rosettes and fresh raspberries on top.
  2. Chill the cake in the refrigerator for at least 30 minutes before slicing.

Notes

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. You can bake the cake layers a day before and assemble them the next day.