Raspberry Layer Cake Recipe

cute as a button raspberry cake recipe | sugarandcloth.com

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5 from 5 votes

Raspberry Layer Cake Recipe

A super moist easy raspberry layer cake recipe featuring fresh fruit and a delicious raspberry buttercream frosting.

Prep Time50

Cook Time20

Total Time1 20

Course: Desserts

Cuisine: Cakes

Keyword: raspberry layer cake

Servings:

Calories: 537kcal

Equipment

3 8-inch round cake pan
Mixer
Large mixing bowl
Medium mixing bowl
Spatula

Ingredients

For the cake:

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

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

Instructions

To make the cake:

Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by buttering, flouring, and lining them with parchment paper. Set them aside.
Sift the cake flour, baking powder, and salt into a bowl. In a separate container, combine the vanilla extract with the milk and set both aside.
In a stand mixer or using a hand mixer set to medium speed, cream the butter and sugar together for about 5 minutes until light and fluffy.
Scrape down the sides of the bowl, then add the eggs one at a time. Allow each egg to fully incorporate, about 15 seconds, before adding the next. Scrape down the bowl again to ensure everything is evenly mixed.
Mix in the raspberry puree or jam until it is fully combined and the batter takes on a fruity aroma and slight color.
Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the wet milk mixture. Begin and end with the dry ingredients, mixing just until combined after each addition.
If desired, add a few drops of red food coloring for a richer raspberry hue,
Optional: Add in food coloring at this point.
Gently fold the batter with a spatula to ensure everything is evenly incorporated. Divide the batter evenly between the 3 prepared pans. Smooth the tops with a spatula.
Bake the cakes for 17–22 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Keep an eye on them after 17 minutes. When your kitchen smells like cake, they’re likely close to done. Cool the cakes completely before frosting.

To make the raspberry buttercream frosting:

Beat the butter on medium speed for 5 minutes until it becomes light and creamy. Then, reduce the speed to the lowest setting.
Gradually add powdered sugar, about 2 cups at a time, mixing on low until each addition is fully incorporated. Continue adding sugar until all is blended into the butter.
Gradually add powdered sugar, about 2 cups at a time, mixing on low until each addition is fully incorporated. Continue adding sugar until all is blended into the butter.

Assembling the cake:

Place one cake layer on a serving plate. Spread a thin layer of raspberry buttercream. Top with the second cake layer. Repeat with the desired stacks.
Use an offset spatula to coat the entire cake with buttercream, smoothing it out for a polished look.

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