Description
Raspberry Layer Cake brings pure delight straight from your kitchen, combining tender cake layers with luscious raspberry filling that makes dessert time absolutely memorable. Creamy frosting and fresh berries crown this showstopping treat that feels like a celebration on your plate.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups cake flour
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 5 large eggs
- 1 cup fresh raspberries
Supporting Ingredients:
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 2 cups powdered sugar
Flavor Enhancers:
- Zest of 1 lemon
Instructions
- Warm your oven to 350°F and coat three 8-inch round cake pans with butter or cooking spray.
- Sift 2 ½ cups cake flour with 1 tbsp baking powder and a tiny pinch of salt in a medium bowl.
- Beat 1 cup softened butter with 1 ¾ cups granulated sugar using an electric mixer until the mixture becomes pale and airy, about 4 minutes.
- Crack 5 large eggs into the butter mixture one at a time, thoroughly blending after each addition. Pour in 2 tsp vanilla extract and mix completely.
- Fold dry ingredients into the wet mixture gradually, stirring until just combined. Do not overmix your batter.
- Distribute batter evenly across the prepared cake pans, smoothing the tops with a spatula.
- Slide pans into the preheated 350°F oven and bake for 27 minutes, rotating halfway through for even browning.
- Remove cakes and let them cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Crush 1 cup fresh raspberries with 2 tbsp sugar using a fork until slightly chunky.
- Whip 1 cup heavy cream with 2 cups powdered sugar until stiff peaks form, then gently fold in lemon zest.
- Place first cake layer on serving plate and spread raspberry mixture across the surface.
- Add second cake layer and cover with whipped cream frosting.
- Position final cake layer and frost entire cake smoothly with remaining cream.
- Garnish cake edges and top with fresh whole raspberries for elegant presentation.
Notes
- Sift the cake flour to ensure a light, tender crumb that melts in your mouth.
- Room temperature ingredients blend more smoothly, so take butter and eggs out of the refrigerator 30 minutes before baking.
- Check cake doneness by inserting a toothpick in the center – it should come out clean with just a few crumbs.
- For a gluten-free version, swap cake flour with a blend of almond and rice flour, which keeps the cake’s delicate texture.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 433
- Sugar: 44 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg