Raspberry Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword easy-raspberry-cake, raspberry-cake-from-scratch, raspberry-cake-recipe

Prep Time 25

Cook Time 25

Chill time 4

Total Time 4 50

Servings servings

Calories 685kcal

Ingredients

Cake:
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup salted butter softened to room temperature
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

Instructions

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 flour mixture, alternating with buttermilk beginning and ending with flour. Beat on medium speed just until completely combined. Don't overbeat.
Divide the cake 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 of the cake comes back clean. Cool completely in the pans on a cooling wire 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 your 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 serving platter. Frost with a thin layer of buttercream, then a layer of 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!

Notes

- 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 and use a cream cheese frosting in place of buttercream.

- Raspberries: Fresh raspberries work best in this cake. You could adapt using frozen raspberries, in a pinch. 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 purée and leave the seeds in the purée.

- 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.

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