Raspberry Layer Cake + Great for celebrations!
Short introduction
Raspberry Layer Cake is a delightful dessert that is perfect for any occasion. With its soft, fluffy cake layers and a sweet raspberry frosting, it’s a wonderful way to impress family and friends. This cake not only looks beautiful but also offers a burst of berry flavor that combines sweetness with a slight tartness. It’s ideal for birthdays, anniversaries, or even a tasty treat just because!
Why you’ll love it
This Raspberry Layer Cake is a favorite for many reasons. First, it’s made with fresh raspberries that lend a vibrant flavor and gorgeous color. The sweetness of the cake balances perfectly with the tartness of the berries, creating a delicious taste experience. Second, it’s an easy recipe, making it accessible even for beginners. Lastly, the cake is visually stunning, making it an excellent showstopper for any gathering. Your guests are sure to be impressed!
Ingredients
To make this delicious Raspberry Layer Cake, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh raspberries
- 2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2-4 tablespoons milk (for frosting)
Substitutions & key variations
If you don’t have raspberries on hand, you can easily swap them for other berries like strawberries, blueberries, or blackberries. For a lighter cake, consider using a sugar substitute or a sugar alternative. If you’re looking for a gluten-free version, you can replace all-purpose flour with a gluten-free flour blend. Additionally, for a fun twist, add a layer of lemon curd or cream cheese frosting between the layers for extra flavor.
Step-by-step
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
Step 2: Cream Together
In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
Step 3: Add Eggs
Add the eggs one at a time, mixing well after each addition to ensure everything is combined.
Step 4: Stir in Vanilla
Stir in the vanilla extract until it is fully incorporated.
Step 5: Mix Dry Ingredients
In another bowl, mix the all-purpose flour, baking powder, and salt together until well combined.
Step 6: Combine Mixtures
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients for better mixing.
Step 7: Fold in Raspberries
Gently fold in the fresh raspberries so that they are evenly distributed throughout the batter.
Step 8: Divide & Smooth
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Step 9: Bake
Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
Step 10: Cool
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 11: Make Frosting
For the frosting, beat together the butter, powdered sugar, vanilla extract, and 2-4 tablespoons of milk until the mixture becomes nice and smooth.
Step 12: Frost the Cake
Once the cakes are completely cooled, frost the top of one layer, then sprinkle some raspberries on top before placing the second layer on top. Frost the top and sides of the cake thoroughly.
Step 13: Garnish
If desired, decorate the cake with additional raspberries on top for a beautiful finish.
Success tips
- Temperature: Always bake at the recommended temperature to avoid uneven baking.
- Texture: Ensure your butter is softened, not melted — this helps achieve the right texture.
- Common mistakes: Be sure not to overmix the batter after adding the flour, as this can lead to a dense cake instead of a light and fluffy one.
How to serve
This Raspberry Layer Cake is best served fresh. Slice it into wedges, and if desired, accompany it with a scoop of vanilla ice cream or a dollop of whipped cream. It makes a lovely addition to a tea party or a festive dinner.
Storage & reheating
Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container to keep it fresh. It can typically last for about 3-5 days. If you want to reheat a slice, you can do so in the microwave for about 10-15 seconds for optimal deliciousness.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just store them in the refrigerator and frost them shortly before serving.
Can I freeze the Raspberry Layer Cake?
Yes! You can freeze the individual layers wrapped securely in plastic wrap for up to three months. Just thaw before frosting and serving.
How can I make this cake gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend that works well in baking.
What can I use if I don’t have fresh raspberries?
You may use frozen raspberries, but ensure they are thawed and drained before adding them to the batter.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs.
Nutrition notes / equivalents
While this cake is rich and delicious, it’s important to enjoy it in moderation because of the sugar and butter content. Including fruit like raspberries adds a bit of fiber and vitamins, making it a somewhat better choice among desserts!
Conclusion
Raspberry Layer Cake is a simple yet impressive dessert that you can make for any occasion. With its beautiful layers and amazing flavor, it’s sure to be a hit. So why not give it a try today? You’ll be pleased with the result!
Links to related recipes
- Vanilla Buttercream Frosting
- Chocolate Layer Cake
- Lemon Drizzle Cake
- Strawberry Shortcake
Raspberry Layer Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened for the cake
- 1 cups whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 cups fresh raspberries
For the frosting
- 2 cups powdered sugar
- 0.5 cups unsalted butter, softened for frosting
- 1 teaspoon vanilla extract for frosting
- 2-4 tablespoons milk for frosting consistency
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until fully incorporated.
- In another bowl, mix the all-purpose flour, baking powder, and salt together.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
- Gently fold in the fresh raspberries until evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- For the frosting, beat together the butter, powdered sugar, vanilla extract, and milk until smooth.
- Once the cakes are cooled, frost the top of one layer with frosting and sprinkle some raspberries on top.
- Place the second layer on top and frost the top and sides of the cake thoroughly.
- Optional: Garnish with additional raspberries on top for a beautiful finish.