This Raspberry Cake features a homemade layer cake sandwiched together with fresh raspberry puree and raspberry buttercream. It’s a stunning cake to make and certain to be the star of your dessert table.
Easy Raspberry Cake Recipe
Baking from scratch is therapeutic in so many ways. For one, it’s always amazing what you can do with pantry ingredients and how fun it is to see the end product. While this scratch made cake requires several steps, none are difficult at all. In fact, 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.
How to Make the Best Raspberry Cake Recipe
- Ingredients you’ll need to make homemade Raspberry Layer Cake: For the cake you’ll need all purpose flour, baking powder, baking soda, salt, large eggs, raspberry extract, vanilla extract, buttermilk and granulated sugar.
- For the Raspberry Filling: 3 cups fresh raspberries, granulated sugar and lemon juice.
- For the Raspberry Buttercream: Softened salted butter, powdered sugar, 1/4 cup raspberry filling and raspberry extract.
- Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, 8 or 9 inch round cake pans, rubber spatula, icing spatula, cooling rack, small saucepan, stand blender or food processor.
- I find it helpful to place strips of wax paper around the bottom of the cake stand or platter to keep it clean while frosting. Once the cake is finished, gently pull them out.
- Four pans will give you thinner cake layers and three pans will give you thicker cake layers. It’s completely up to you which way you want to go. Please note, thinner cake layers will bake more quickly and you should check them with a cake tester or a toothpick to check for doneness.
- You may choose to add fresh berries to the batter. You can add 1 cup of fresh raspberries tossed with 1 tablespoon of all purpose flour then mix them into the batter by hand.
- If the seeds don’t bother you it’s fine to skip straining the raspberry puree.
- 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 and zest in the batter, too.
- 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.
- After applying a thin coating of the frosting to the cake known as the crumb coat, it’s helpful to place it into the freeze for it to set. The frosting can then be finished.
- Store Raspberry Cake in an airtight container chilled for up to 5 days.
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.
- My Italian Cream Cake recipe is a fan favorite!
- Banana Pudding Layer Cake is a stunner!
- Neapolitan Cake from My Cake School.
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Helpful Kitchen Items:
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup salted butter softened
- 2 cups granulated sugar
- 2 tsp raspberry extract
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup buttermilk
- Raspberry Filling:
- 3 cups fresh raspberries
- 1/4 cup granulated sugar
- 3 Tbsp fresh lemon juice
- Raspberry Buttercream:
- 2 cups salted butter
- 2 tsp raspberry extract (or vanilla)
- 5 cups powdered sugar (additional as need to stiffen)
- 1/4 cup raspberry puree
- fresh raspberries and mint for garnishing
- To Make the Cake: Preheat oven to 350° F. Grease four (8-inch) or three (9-inch) round cake pans. Set aside. (You can also spray with baking spray just before filling with batter.)
- In a medium mixing bowl use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
- In a separate large mixing bowl use an electric mixer to beat softened butter until fluffy. Add granulated sugar, raspberry extract and vanilla extract. Continue to beat until smooth and fluffy. Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed beating until fully combined.
- To the bowl, gradually add the dry ingredients, alternating with buttermilk beginning and ending with flour. Beat on medium speed just until completely combined.
- Divide the batter evenly into the prepared pans. Bake for 20-25 minutes or until the edges begin to turn golden and a toothpick can be inserted into the center comes back clean. Cool completely in the pans on a cooling rack.
- To Make the Raspberry Filling: Combine the raspberries, sugar, and lemon juice in a blender or food processor, pulse until pureed. Strain through a fine mesh sieve. (optional)
- Transfer to a small saucepan over medium heat. Allow the mixture to simmer for about 10 minutes or until it thickens and reduces slightly. Transfer to a small bowl and chill until ready to use. (This can be done one day in advance)
- To Make the Raspberry Buttercream: In a large mixing bowl, use an electric mixer to beat the softened butter with raspberry extract until smooth and creamy. Gradually add the powdered sugar until completely combined.
- Add the raspberry filling 1 tablespoon at a time until the desired color and flavor is reached. (The remaining will be used between the layers)
- To Assemble: Level the cake layers using a large serrated knife to create a flat surface, if needed. Place one layer on a cake pedastal or platter. Frost with a thin layer of buttercream and raspberry filling. Repeat process between each cake layer.
- Frost the top and sides of the cake with remaining raspberry frosting using a large icing spatula, spread a thin even layer of frosting on top of and around the cake to create a crumb coat. Place in the freezer for at least 15-20 minutes to set the crumb coat.
- Frost the entire cake with the remaining frosting and garnish with fresh raspberries and mint, if desired.
- Chill until serving then slice, and enjoy!