Easy Raspberry Layer Cake Recipe

Easy Raspberry Cake — A cute as a button easy raspberry cake recipe. It’s literally too pretty to eat with those raspberry dollops but we’re not going to resist with this deliciousness. 

cute as a button raspberry cake recipe | sugarandcloth.com

Hands down my favorite edible prettiness from my Easter Sunday dessert table was Kristina of Buttercup Bakery’s  raspberry cake.

It literally was too pretty for me to eat! And those little raspberry dollops… I just couldn’t handle it.

Luckily, she’s willing to share the wealth and give Sugar & Cloth readers a chance to be the talk of the gathering too by spilling the beans on her infamous easy raspberry cake recipe!

Easter dessert table | sugarandcloth.com

Ingredients Needed to Make Raspberry Lake Cake

2 cups granulated sugar

2 sticks of unsalted butter

3 cups cake flour, sifted

2 1/2 tsp. baking powder

1 tsp. salt

3 eggs, room temperature

3 egg yolks, room temperature

1 1/2 cups whole milk

2 tsp. vanilla extract

1/2 cup raspberry jam or raspberry puree

Red food coloring — Optional

Ingredients Needed to Make the Raspberry Buttercream Frosting

2 lbs. sifted powdered sugar

1 lb. butter, room temperature

1/2 cup raspberry jam

1 tsp. vanilla

Red food coloring — Optional

Fresh raspberries — Optional for garnish

cute as a button raspberry cake recipe | sugarandcloth.com

How to Make an Easy Raspberry Layer Cake

For the cake:

Preheat oven to 350 degrees.

Butter, flour and line three 8″ cake pans with parchment. Set aside. 

Next, sift together cake flour, baking powder and salt.

Combine vanilla and milk together and set both aside.

With a mixer set to medium, cream together butter and sugar for five minutes.

Scrape down the sides of the bowl and add in the eggs one at a time waiting until they are each fully incorporated before adding a new one. This usually takes around 15 seconds per egg.

Scrape down the sides of the bowl. 

Add in raspberry puree/jam and mix until fully combined.

In three batches, add in dry ingredients on low speed, alternating with wet ingredients. Begin and end with dry ingredients.

Add in food coloring at this point if desired. 

Fold the batter a few times with a spatula to make sure all ingredients are fully incorporated and then divide batter into the three baking pans.

Bake for 17-22 minutes, or until a toothpick comes out with a few crumbs.

Trust your nose and keep a watchful eye after 17 minutes. When your house kitchen starts to smell like cake, it’s probably getting close to done

For the frosting:

Beat the butter on medium for 5 minutes, and then lower speed to the lowest setting.

Add in powdered sugar (2 cups at a time,) continuing to add more sugar after it becomes fully incorporated.

Add in vanilla and desired food coloring and increase speed to medium and beat for 2 minutes or until the icing has lightened a bit.

Decrease speed of mixer to the lowest setting for two minutes to knock out some of the air bubbles.

 Stack cakes and ice as desired.cute as a button raspberry cake recipe | sugarandcloth.com

 

styling and DIY’s by Sugar & Cloth // photography by Kimberly Chau // desserts by Buttercup // illustrations by Lisa Chow // mint green and white cake stands and bunting c/o Minted // gold flatware and serving utensils West Elm 

 

cute as a button raspberry cake recipe | sugarandcloth.com

Raspberry Layer Cake Recipe

Print Recipe
5 from 1 vote
A super moist easy raspberry layer cake recipe featuring fresh fruit and a delicious raspberry buttercream frosting.
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 20 mins
Course Desserts
Cuisine Cakes & Baked Goods

Equipment

  • 3 8" cake pan
  • Mixer

Ingredients

For the cake:

  • 2 cup granulated sugar
  • 2 stick unsalted butter
  • 3 cup cake flour sifted
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs room temperature
  • 3 egg yolk room temperature
  • 1 1/2 cup whole milk
  • 2 tsp vanilla extract
  • 1/2 cup raspberry jam or raspberry pureered food coloring optional

For the buttercream frosting:

  • 2 lb sifted powdered sugar
  • 1 lb butter room temperature
  • 1/2 cup raspberry jam
  • 1 tsp vanilla
  • Red food coloring optional
  • Fresh raspberries optional for garnish

Nutrition

Calories: 537kcal | Carbohydrates: 77g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 255mg | Potassium: 107mg | Fiber: 1g | Sugar: 61g | Vitamin A: 795IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Servings: 24
Calories: 537kcal

Instructions

To make the cake:

  • Preheat oven to 350 F degrees.
  • Butter, flour and line the 3 8″ cake pans with parchment. Set aside. 
  • Sift together cake flour, baking powder and salt.
  • Combine the vanilla and milk together and set both aside.
  • With a mixer set to medium, cream together butter and sugar for 5 minutes.
  • Scrape down the sides of the bowl and add in the eggs one at a time waiting until they are each fully incorporated before adding a new one. This usually takes around 15 seconds per egg.
  • Scrape down the sides of the bowl. Add in raspberry puree/jam and mix until fully combined.
  • In three batches, add in dry ingredients on low speed, alternating with wet ingredients. Begin and end with dry ingredients.
  • Add in food coloring at this point if desired. 
  • Fold the batter a few times with a spatula to make sure all ingredients are fully incorporated and then divide batter into the three baking pans.
  • Bake for 17-22 minutes, or until a toothpick comes out with a few crumbs. Trust your nose and keep a watchful eye after 17 minutes.

To make the buttercream frosting:

  • Beat the butter on medium for 5 minutes and then lower speed to the lowest setting.
  • Add in powdered sugar, 2 cups at a time, continuing to add more sugar after it becomes fully incorporated.
  • Add in vanilla and desired food coloring and increase speed to medium and beat for 2 minutes or until the icing has lightened a bit.
  • Decrease speed of mixer to the lowest setting for 2 minutes to knock out some of the air bubbles.
  • Stack the cakes and ice as desired.
KEYWORD: easy raspberry cake recipe

19 thoughts on “Easy Raspberry Layer Cake Recipe”

  1. When the directions say to add the eggs are we adding 3 whole eggs and then the 3 egg yolks? It seems like a lot of egg so I figured I would check.

    Reply
  2. Delicious cake! Too dense but I’m working on it. Still delicious! Used a strainer to remove seeds from smuckers natural raspberry. It was amazing! Never had cake this good.

    Reply
  3. I was really excited to try this cake. Unfortunately, I’ve been left disappointed. As others have said, it tastes good, but is really heavy and dense. It also really doesn’t taste that’s strongly of raspberries.

    Reply
  4. I made this for my daughter’s 20th birthday. The taste was great, but the cake was heavy and dense. Not what I expected. Too many eggs/yolks? And even with food coloring I didn’t get the nice color.

    Reply
  5. your cake looked beautiful, so I decided to use it for one of the layers of a wedding cake….I used raspberry coolie…which by the way is quite expensive….as you suggested and it turned a muddy purple color…very disappointed not to mention the expense of a double recipe.

    Reply
  6. this is too too cute!

    not to be ‘that person,’ but you know ‘infamous’ means…being famous for a bad quality/deed?

    Reply
  7. If only there was a way to get this cake to magically jump off this page and into my lap for my guilty pleasure of sweets!

    Reply
  8. just adorable! so funny, i just a very similar cake but with strawberry preserves! love the use of jam in a cake for flavouring… gorgeous cake, kristina! xo

    Reply

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