Some desserts have a way of captivating the senses, balancing indulgence with a burst of freshness. The Raspberry Layer Cake is one such creation, a stunning masterpiece that layers light, fluffy cake with a vibrant, tart raspberry filling and silky buttercream.
Each slice is a symphony of textures—the soft, tender cake mingling with the sweet-tart raspberries and the creamy, melt-in-your-mouth frosting. Its bold pink hue and delicate layers make it a showstopper for any occasion, from birthdays to bridal showers.
What makes this cake unforgettable? The balance of flavors—the delicate sweetness of the cake, the tangy raspberries, and the luxurious buttercream. It’s a dessert that feels both decadent and refreshing, perfect for those who love a cake that’s both beautiful and bursting with flavor.
This recipe captures the essence of celebration, offering a cake that’s as delightful to create as it is to share. Let’s bake a Raspberry Layer Cake that will steal the spotlight at your next gathering and leave a lasting impression on everyone.
Raspberry Layer Cake Recipe
Equipment
- Parchment paper
- Spatula for spreading frosting
- Cooling rack
- Electric mixer (or hand mixer)
- 3 (8-inch) round cake pans
Ingredients
- ½ cup plain Greek yogurt or sour cream
- 1 cup melted coconut oil
- 1 tbsp vanilla extract
- 3 large eggs, at room temperature
- 1½ cup buttermilk
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 3¾ cups all-purpose flour
- 3 sticks of salted butter, at room temperature
- 1½ cups high-quality raspberry jam
- 2 tsp vanilla extract
- 1½ cups powdered sugar
- 1½ cups fresh or frozen raspberries
- 8 oz white chocolate, melted and cooled
- raspberries, for decorating
Instructions
- Preheat oven to 350°F.
- Grease and line three 8-inch cake pans.
- Beat together coconut oil, yogurt, eggs, sugar, buttermilk, and vanilla.
- Mix in flour, baking powder, baking soda, and salt.
- Fold in raspberries and 3/4 cup raspberry jam, leaving some streaks.
- Divide batter into pans and bake for 30-35 minutes.
- Let cool for 5 minutes, then remove cakes from pans and cool completely
- .Beat butter and powdered sugar for frosting, then add melted white chocolate and vanilla.
- Assemble by layering the cakes with frosting and jam, then lightly frost the outside.
- Decorate with smashed raspberries.
- Chill for 30 minutes before serving.
Notes
- Ensure the cakes are completely cool before frosting to prevent melting the buttercream.
- For extra flavor, use fresh raspberries in the frosting or as a garnish.
Nutritional Information:
Calories: 635 || Total Fat: 41g || Carbohydrates: 100g || Protein: 8g
What To Avoid While Making this Recipe?
- When making the Raspberry Layer Cake, avoid using cold ingredients straight from the fridge, as they can affect the texture of the batter and frosting.
- Also, refrain from using too much jam in the batter, as it can make the cake overly moist and difficult to slice.
- It’s important not to skip the cooling step for the cake layers, as it ensures they hold their shape and make assembly easier.
- If you’re using frozen raspberries, avoid thawing them as this can introduce extra moisture that may affect the texture of the cake.