Raspberry Layer Cake

Why Make This Recipe

Raspberry Layer Cake is a delightful dessert that brings together the sweetness of sugar and the tartness of fresh raspberries. It’s perfect for celebrations, birthdays, or simply a sweet treat to enjoy with family. The bright color and fresh flavor make it visually appealing and a crowd-pleaser. Plus, making this cake is an enjoyable experience, allowing you to showcase your baking skills.

How to Make Raspberry Layer Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 large eggs
• 2 cups fresh raspberries
• 1 cup heavy cream
• 1/2 cup powdered sugar

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla.
5. In another bowl, combine the flour, baking powder, and salt.
6. Gradually add this mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture.
7. Gently fold in the raspberries.
8. Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
9. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, whip the heavy cream with powdered sugar until soft peaks form.
11. Once the cakes are completely cool, spread frosting between the layers and on top. Decorate with additional raspberries if desired.

How to Serve Raspberry Layer Cake

Serving Raspberry Layer Cake is simple. Place the layered cake on a beautiful plate and cut it into slices for easy serving. You can add a dollop of whipped cream or extra raspberries on each slice for a lovely touch. It pairs wonderfully with a cup of tea or coffee.

How to Store Raspberry Layer Cake

To store Raspberry Layer Cake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the layers before frosting. Just wrap them well and store them in the freezer for up to a month.

Tips to Make Raspberry Layer Cake

• Make sure the butter is softened to room temperature for better mixing.
• Be gentle when folding in the raspberries to avoid smashing them.
• For more flavor, you can add lemon zest to the batter.
• If you like it extra sweet, adjust the amount of powdered sugar in the frosting.

Variation

You can try using different berries such as blueberries or strawberries instead of raspberries for a unique taste. You can also add lemon zest for a citrus twist.

FAQs

Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but make sure to thaw and drain them to prevent excess moisture in the batter.

How do I prevent my cake from sticking to the pans?
Greasing and flouring the pans well before pouring in the batter will help prevent sticking. You can also use parchment paper at the bottom of the pans.

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and freeze them. Just ensure they are properly wrapped to maintain freshness. Frost the cake when you’re ready to serve.

Raspberry Layer Cake

A delightful dessert that combines the sweetness of sugar with the tartness of fresh raspberries, perfect for celebrations and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened Make sure butter is softened to room temperature.
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 large eggs
• 2 cups fresh raspberries Be gentle when folding into the batter.

Frosting Ingredients

• 1 cup heavy cream
• 1/2 cup powdered sugar Adjust to taste.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition.
• Stir in the vanilla.
• In another bowl, combine the flour, baking powder, and salt.
• Gradually add this mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture.
• Gently fold in the raspberries.

Baking

• Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
• Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

• Whip the heavy cream with powdered sugar until soft peaks form.
• Once the cakes are completely cool, spread frosting between the layers and on top.
• Decorate with additional raspberries if desired.

Notes

For more flavor, you can add lemon zest to the batter. If you like it extra sweet, adjust the amount of powdered sugar in the frosting. You can use different berries such as blueberries or strawberries instead of raspberries for a unique taste. To store, cover it tightly or use an airtight container; it stays fresh for up to 3 days in the refrigerator.

Keyword Baking, Celebration Cake, Dessert, Layer Cake, Raspberry Layer Cake