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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 minutes
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Desserts
Cuisine: Baked Goods
Keyword: raspberry layer cake
Servings: 24
Calories: 537kcal

Equipment

  • 3 8" cake pan
  • Mixer

Ingredients

For the cake:

  • 2 cup white 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

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.

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