Raspberry Layer Cake

Raspberry Layer Cake is a delightful dessert perfect for any occasion. With its soft cake layers, sweet raspberry frosting, and fresh garnishes, this cake is a showstopper. It brings sweet and tangy flavors together, making every bite a treat. Whether you are celebrating a birthday, an anniversary, or just want to indulge in something delicious, this cake will surely impress everyone.

Why Make This Recipe

One of the best reasons to make Raspberry Layer Cake is its unique taste. The combination of fluffy cake and raspberry frosting creates a dessert that is both light and satisfying. It’s also visually stunning, with vibrant colors that catch the eye. Plus, it’s a great way to enjoy fresh raspberries when they are in season. This recipe is perfect for bakers of all skill levels and offers a fun challenge that is worth the effort!

How to Make Raspberry Layer Cake

Making Raspberry Layer Cake is a delightful process that involves baking, frosting, and decorating. Here’s how to do it step by step:

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
1/4 cup fresh raspberry puree (strained to remove seeds)
1-2 tablespoons milk or cream (if needed for consistency)
Fresh raspberries (for garnish)
Wafer rolls (for garnish)
Small cookies or meringues (for garnish)
Fresh mint leaves (for garnish)
Edible flowers (optional, for garnish)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Mix until just combined.
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely.
For the raspberry frosting, beat the softened butter until creamy. Gradually add powdered sugar, then blend in the raspberry puree. If needed, add milk or cream one tablespoon at a time until you reach the desired consistency.
Once the cakes are completely cool, level the tops if needed. Slice each layer in half horizontally to create four thinner layers.
Place one cake layer on a serving plate. Spread a generous amount of raspberry frosting evenly over the top. Repeat this with the remaining layers.
Frost the top and sides of the cake smoothly.
Garnish the top with fresh raspberries, wafer rolls, small cookies, mint leaves, and edible flowers if you like.
Chill the cake in the fridge for at least 30 minutes before slicing and serving.

How to Serve Raspberry Layer Cake

Serve Raspberry Layer Cake chilled for the best taste. You can slice it into generous pieces and serve it on dessert plates. A dollop of whipped cream or a scoop of vanilla ice cream pairs well with it. Enjoy it with friends and family for a delightful treat!

How to Store Raspberry Layer Cake

Store any leftover Raspberry Layer Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing it. Wrap the slices tightly in plastic wrap and place them in a freezer-safe container. The cake can last up to three months in the freezer.

Tips to Make Raspberry Layer Cake

Use Fresh Ingredients: Always use fresh raspberries for the best flavor in your frosting and garnishes.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps the batter mix well and rise properly.
Don’t Overmix: Mix the ingredients until just combined for fluffier cake layers.

Variation

For a twist on this classic cake, try adding lemon zest to the batter or frosting for a citrusy brightness. You can also substitute other fruits for raspberries, such as strawberries or blueberries, to create different flavors.

FAQs

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them covered at room temperature. Frost the cake right before serving.

Can I use frozen raspberries for the frosting?

Yes, but make sure to thaw and drain them well before making raspberry puree, as excess water can change the frosting’s consistency.

How can I make the cake gluten-free?

You can substitute all-purpose flour with a gluten-free baking blend. Ensure the blend contains xanthan gum for better structure.