Raspberry Layer Cake
Raspberry Layer Cake
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the Raspberry Filling
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For Garnish
- 1/2 cup fresh raspberries
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 3
Add the softened unsalted butter, large eggs, whole milk, vanilla extract, and lemon zest to the dry ingredients. Beat with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed to ensure everything is incorporated.
⏱️ 5 min
- 4
Divide the cake batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean.
⏱️ 35 min•🌡️ 350
- 5
Let the cakes cool in their pans on a wire rack for 10 minutes. After 10 minutes, carefully invert the cakes onto the wire rack to cool completely. This prevents them from becoming soggy.
⏱️ 30 min
- 6
While the cakes are cooling, prepare the raspberry filling. In a medium saucepan, combine the fresh or frozen raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to simmer, about 5 to 7 minutes.
⏱️ 7 min
- 7
In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the simmering raspberry mixture, stirring constantly. Continue to cook until the filling thickens, about 1 to 2 minutes. Remove from heat and let cool completely. The filling will thicken further as it cools.
⏱️ 15 min
- 8
To make the lemon buttercream, in a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy, about 3 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition until fully incorporated.
⏱️ 7 min
- 9
Add the heavy cream, vanilla extract, lemon zest, and lemon juice to the buttercream. Beat on medium-high speed for 3 to 5 minutes until the frosting is light, fluffy, and smooth.
⏱️ 5 min
- 10
Once the cake layers are completely cool, use a serrated knife to level the tops of the cake layers if necessary, creating a flat surface for stacking.
⏱️ 5 min
- 11
Place one cake layer on your serving plate or cake stand. Spread about 1/2 cup of the lemon buttercream evenly over the top of this layer.
⏱️ 2 min
- 12
Using a piping bag or a spoon, create a border of buttercream around the edge of the first layer. This will act as a dam to contain the raspberry filling. Spoon the cooled raspberry filling into the center of the buttercream border.
⏱️ 3 min
- 13
Carefully place the second cake layer on top of the filling and buttercream, aligning it as best as possible.
⏱️ 1 min
- 14
Apply a thin layer of buttercream all over the entire cake (top and sides). This is called a crumb coat and helps to seal in any loose crumbs. Chill the cake in the refrigerator for 15 to 20 minutes to set the crumb coat.
⏱️ 20 min
- 15
Once the crumb coat is set, apply the remaining buttercream to frost the entire cake smoothly. Garnish the top of the cake with fresh raspberries.
⏱️ 10 min
- 16
Slice and serve immediately, or refrigerate until ready to serve. For the best flavor and texture, allow the cake to come to room temperature slightly before serving.
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Layer Cake
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the Raspberry Filling
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For Garnish
- 1/2 cup fresh raspberries
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 3
Add the softened unsalted butter, large eggs, whole milk, vanilla extract, and lemon zest to the dry ingredients. Beat with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed to ensure everything is incorporated.
⏱️ 5 min - 4
Divide the cake batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean.
⏱️ 35 min•🌡️ 350 - 5
Let the cakes cool in their pans on a wire rack for 10 minutes. After 10 minutes, carefully invert the cakes onto the wire rack to cool completely. This prevents them from becoming soggy.
⏱️ 30 min - 6
While the cakes are cooling, prepare the raspberry filling. In a medium saucepan, combine the fresh or frozen raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to simmer, about 5 to 7 minutes.
⏱️ 7 min - 7
In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the simmering raspberry mixture, stirring constantly. Continue to cook until the filling thickens, about 1 to 2 minutes. Remove from heat and let cool completely. The filling will thicken further as it cools.
⏱️ 15 min - 8
To make the lemon buttercream, in a large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy, about 3 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition until fully incorporated.
⏱️ 7 min - 9
Add the heavy cream, vanilla extract, lemon zest, and lemon juice to the buttercream. Beat on medium-high speed for 3 to 5 minutes until the frosting is light, fluffy, and smooth.
⏱️ 5 min - 10
Once the cake layers are completely cool, use a serrated knife to level the tops of the cake layers if necessary, creating a flat surface for stacking.
⏱️ 5 min - 11
Place one cake layer on your serving plate or cake stand. Spread about 1/2 cup of the lemon buttercream evenly over the top of this layer.
⏱️ 2 min - 12
Using a piping bag or a spoon, create a border of buttercream around the edge of the first layer. This will act as a dam to contain the raspberry filling. Spoon the cooled raspberry filling into the center of the buttercream border.
⏱️ 3 min - 13
Carefully place the second cake layer on top of the filling and buttercream, aligning it as best as possible.
⏱️ 1 min - 14
Apply a thin layer of buttercream all over the entire cake (top and sides). This is called a crumb coat and helps to seal in any loose crumbs. Chill the cake in the refrigerator for 15 to 20 minutes to set the crumb coat.
⏱️ 20 min - 15
Once the crumb coat is set, apply the remaining buttercream to frost the entire cake smoothly. Garnish the top of the cake with fresh raspberries.
⏱️ 10 min - 16
Slice and serve immediately, or refrigerate until ready to serve. For the best flavor and texture, allow the cake to come to room temperature slightly before serving.