Raspberry Cake

This Raspberry Cake features a homemade cake layers sandwiched together with fresh raspberry puree and creamy raspberry buttercream. It’s a stunning cake to make and certain to be the star of your dessert table.

Easy Raspberry Cake Recipe

I find baking therapeutic in so many ways. I’m always amazed what you can do with simple pantry ingredients and how satisfying it is to see the result of your labor. Baking this raspberry cake from scratch requires several steps, none are difficult at all. In fact, to cut down on prep time, you can make the raspberry purée one day in advance to save time. Just pop it into an airtight container and into the refrigerator until you’re ready to assemble the cake. Serve this cake for birthdays, spring and gatherings, holiday parties and entertaining.

Key ingredients to make Raspberry Layer Cake: (Scroll down for full printable recipe card.)

• Cake – All purpose flour sifted with baking powder, baking soda and salt forms the base of the batter.
• Sugar – Granulated sugar for sweetness.
• Butter – Softened salted butter adds richness to the cake batter.
• Flavorings – Raspberry extract and vanilla extract amp up the flavor.
• Whole Eggs – Large eggs give lift to the batter and serves to bind the ingredients together.
• Liquid – Buttermilk gives the batter a creamy texture.
• Raspberry Filling – Fresh raspberries, granulated sugar and fresh lemon juice.
• Raspberry Buttercream – Softened salted butter, raspberry extract (or vanilla extract), powdered sugar (confectioners’ sugar), reserved raspberry puree.
• Garnish – Fresh raspberries and mint for garnishing.

How to Make the Best Raspberry Cake Recipe

• Heat Oven Prepare Pan – Preheat oven. Grease four (8-inch) or three (9-inch) round cake pans or spray with baking spray.
• Sift Dry Ingredients – Whisk together flour, baking powder, baking soda and salt.
• Creamed Ingredients – Use an electric mixer to beat softened butter until fluffy with sugar, raspberry extract and vanilla extract until smooth. Add the eggs, beating well after each addition.
• Combine – To the wet ingredients add the flour mixture with buttermilk. Beat on medium speed just until combined.
• Divide Cake Batter – Divide batter evenly into the prepared cake pans.
• Oven – Bake per the recipe until the edges begin to turn golden and a toothpick inserted into the center of the cake comes back clean. Cool completely in the pans on a wire rack.
• Make Raspberry Filling – Combine the fresh raspberries, sugar, and lemon juice in a blender or food processor, pulse until pureed. Simmer in a small saucepan over medium heat until it thickens and reduces, then chill.
• Make Raspberry Buttercream – Use a mixer to beat butter with raspberry extract until creamy. Gradually add the powdered sugar, beat to combine. Stir the raspberry filling then add one tablespoon at a time until the your preferred color and flavor is reached.
• Assemble the Cake Layers – Place one cooled cake layer on a cake pedastal or serving platter. Frost with a thin layer of buttercream topped with raspberry filling. Repeat process between each cake layer.
• Ice the Cake – Frost the top and sides of the cake with remaining raspberry frosting and garnish with fresh raspberries and mint.
• Refrigerate – Chill until serving then slice, and enjoy!

Kitchen Equipment to Make Old Fashioned Raspberry Cake

• Stand mixer or a hand mixer.
• Measuring cup and measuring spoons.
• 8-inch cake pans or 9-inch cake pans.
• Rubber spatula and offset icing spatula.
• Wire rack.
• Small saucepan.
• Stand blender or food processor.
• Strainer.

Recipe Variations, Tips and Variations

• Cake Batter – You may choose to add fresh raspberries to the cake batter. You can add one cup of fresh raspberries tossed with one tablespoon of all purpose flour then fold them into the batter by hand.
• Alternate Fresh Berries – You might want to try this cake using blackberries or blueberries.
• Frosting – You could adapt using a homemade cream cheese frosting in place of buttercream.
• Frozen Raspberries – Fresh raspberries work best in this cake. You could adapt using frozen raspberries. Thaw and drain the berries prior to adding to the recipe. You could also use raspberry jam in a pinch.
• To Strain or Not to Strain – If the raspberry seeds don’t bother you, it’s fine to skip straining the raspberry puree.
• Flavorings – Raspberry extract will give you a more intense raspberry flavor for both the cake batter and the buttercream. If you like lemon, you can use lemon extract or add a tbsp of lemon zest to the batter.
• Cover the Cake Pedestal with Wax Paper – I find it helpful to place strips of wax paper or parchment paper around the bottom of the cake stand or platter to keep it clean while frosting. Once the cake is finished, gently pull the strips out.
• Cake Pans – Four pans will give you thinner cake layers and three pans will give you thicker cake layers. Please note, thinner cake layers bake more quickly and thicker layers take longer to bake. Check the centers with a toothpick and remove them from the oven when done, to prevent overbaking and a dry cake.
• Adjust the Amount of Powdered Sugar – When making the buttercream, add additional powdered sugar as needed until it reaches spreading consistency. It could vary depending on how much the raspberries are reduced.
• Crumb Coat – Applying a thin coating of the frosting to the cake is known as the crumb coat. Place the cake into the freezer for it to harden and this will set the frosting. The frosting can then be finished, and no worries about crumbs coming off in the pretty pink icing.

Storage and Leftovers

• Leftovers – Store leftover Raspberry Cake in an airtight container or covered with plastic wrap chilled in the fridge for up to 5 days.
• Freezer Tips – You can also freeze Raspberry Cake for up to 2 months, thaw in the fridge and enjoy.

More Layer Cake Recipes to Make

Layer cakes are a tried and true addition to any menu. More cakes you may also like to try:

• My Easy Strawberry Layer Cake is a cake mix hack that anyone can make.
• My recipe for German Chocolate Cake features a rich coconut pecan frosting made with brown sugar.
• Hummingbird Cake is a Southern classic that doesn’t even require a mixer to make.
• Pig Pickin’ Cake earned its name due to being a popular dessert to take to pig roasts and barbecues. It features mandarin oranges and crushed pineapple.
• Treat the family to this Blueberry Crumble Coffee Cake for brunch.
• My Italian Cream Cake recipe is a fan favorite!
• Banana Pudding Layer Cake is a stunner!
• Neapolitan Cake from My Cake School.

Thanks for visiting come back soon!

Disclosure – If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. thank you!

Helpful Kitchen Items: 

• Stand Mixer
• Cooling Racks
• Measuring Set
• 8 inch Cake Pans