Fresh Raspberry Layer Cake Recipe

If you’re looking for a show-stopping dessert that’s bursting with bright flavors and delicate textures, the Fresh Raspberry Layer Cake is an absolute must-make. This cake perfectly balances the tart freshness of raspberries with the creamy richness of a luscious raspberry buttercream, all wrapped up in tender, moist layers of raspberry-infused sponge. Whether it’s for a special celebration or just a treat to brighten your day, this cake brings joy to every bite and is guaranteed to impress anyone lucky enough to taste it.

Ingredients You’ll Need

Every great cake starts with a handful of simple, quality ingredients that build flavors and textures seamlessly. These components work together to create your perfect Fresh Raspberry Layer Cake—from the tender crumb to the vibrant raspberry notes and the creamy frosting that ties it all together.

• All-Purpose Flour (200 grams / 1 1/2 cups): Provides the structure and tender crumb to your cake.
• Sugar (200 grams / 1 cup): Sweetens the cake while helping to keep it moist.
• Instant Clearjel or Vanilla Instant Pudding Mix (1 Tablespoon or 43 grams): Adds extra stability and elevator to the crumb, keeping it soft.
• Baking Powder (1 1/2 teaspoons) & Baking Soda (1 teaspoon): These leavening agents help your cake rise beautifully and stay light.
• Salt (3/4 teaspoon): Enhances and balances the sweetness and brightness from the raspberries.
• Eggs (2 large): Provide richness and help bind all ingredients together.
• Buttermilk (3/4 cup): Adds tang and tenderness, complementing the raspberry flavors.
• Water (1/4 cup): Keeps the batter moist without diluting flavor.
• Vegetable Oil (1/4 cup): Ensures the cake stays moist and delicate.
• Vanilla Extract (1 1/2 teaspoons) & Natural Red Raspberry Extract (2 teaspoons): Deliver that nose-tingling aroma and boost the raspberry essence.
• Liquid Red Food Coloring (1/4 teaspoon): Gives your cake layers a gorgeous rosy hue without overpowering flavor.
• Salted Butter (3 ounces melted for cake, plus 2 sticks softened for frosting): Adds flavor, moisture, and creaminess.
• Prepared Raspberry Compote (2 batches, divided): This homemade compote is the heart of the cake, infusing both the batter and the frosting with fresh raspberry zing.
• Powdered Sugar (455 grams / 4 cups, or more as needed): Sweetens and thickens the creamy frosting to perfection.
• Cream Cheese (4 ounces): Gives the frosting a tangy, smooth base that pairs beautifully with raspberries.
• Fresh Raspberries: The perfect garnish and added bursts of bright fruit flavor.

How to Make Fresh Raspberry Layer Cake

Step 1: Prepare the Raspberry Compote

Start with the star ingredient: a vibrant raspberry compote. This compote imparts a real depth of fresh raspberry flavor to both the cake batter and the frosting. Make a batch ahead of time and chill it, so you have it perfectly ready to divide—reserving portions for your batter, frosting, and cake filling. This sets the stage for a rich, fruit-forward experience in every mouthful.

Step 2: Bake the Raspberry Cake Layers

Preheat your oven to 325 degrees and prepare a quarter-sheet pan lined with parchment paper, brushed lightly with cooking spray on the sides. Start by sifting together your dry ingredients—flour, sugar, pudding mix, baking powder, soda, and salt—for even distribution. In a separate bowl, whisk the wet ingredients, then pour them into the dry mixture, blending until smooth. Adding the chilled raspberry compote and melted butter last will create a luxurious batter that’s silky and tinted a beautiful rosy pink with the addition of red food coloring.

Pour the batter evenly into the prepared pan, smoothing the surface so the cake bakes uniformly. Bake for 20-24 minutes, checking with a toothpick for doneness—it should come out mostly clean, with just a few moist crumbs. Once baked, cool the cake completely, then wrap tightly in plastic wrap for at least two hours in the freezer to make layering easier and to keep the cake moist for assembly.

Step 3: Whip Up the Raspberry Buttercream Frosting

While your cake chills, it’s time to create the creamy, dreamy raspberry buttercream. Start by beating cream cheese until smooth, then add softened salted butter and beat until silky and lump-free. Gradually add powdered sugar, beating slowly to integrate without a sugar cloud. Infuse the frosting with vanilla and natural raspberry extract alongside reserved raspberry compote to give it that unmistakable fresh raspberry flavor. Finally, crank the mixer to high speed for a couple of minutes—the secret to achieving a light, fluffy texture full of airiness that spreads like a dream.

Step 4: Layer and Assemble Your Fresh Raspberry Layer Cake

For the cleanest layers and easiest assembly, use your frozen cake sheets—cold cake slices handle spreading beautifully without crumbling. Start by spreading a quarter-inch layer of raspberry buttercream on the bottom cake layer, then pipe a frosting “dam” around the edges to hold your luscious raspberry filling in place. Evenly distribute half of the remaining raspberry compote inside the ring, making sure it stays neatly within boundaries. Repeat with the next layer, then stack and crumb coat the entire cake. Chill briefly and finish with a final smooth frosting coat for that perfectly polished look. Don’t forget to let the cake sit at room temperature for a few hours before serving—this is when the magic of soft crumb and creamy frosting truly shines.

How to Serve Fresh Raspberry Layer Cake

Garnishes

Fresh raspberries are your best friends when it comes to garnishing. Scatter them generously on top to mirror the cake’s vibrant interior and add a pop of juicy texture. A few mint leaves or a light dusting of powdered sugar adds extra visual charm without stealing any flavor spotlight.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of homemade whipped cream, enhancing its richness while keeping the focus on the fresh raspberry flavors. For a lighter option, try serving it alongside a simple green salad tossed with a citrus vinaigrette to cleanse the palate between bites.

Creative Ways to Present

For special occasions, slice your beautiful cake into petite, layered mini cakes presented on individual glass stands for an elegant touch. Alternatively, stack the cake with varying layer heights and top it with edible flowers for an eye-catching centerpiece that doubles as savory art.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. The Fresh Raspberry Layer Cake keeps beautifully for 3-4 days while maintaining its moistness and flavor.

Freezing

If you want to freeze extra cake layers or the entire cake, wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to two weeks. To preserve moistness, brush layers with simple syrup before wrapping if freezing longer than a couple of days.

Reheating

Since this cake tastes best at room temperature, simply transfer it from the fridge or freezer to the counter for 2-3 hours before serving. Avoid microwaving, which can ruin the delicate texture and cause the frosting to melt unevenly.

FAQs

Can I make the raspberry compote ahead of time?

Absolutely! The raspberry compote can be made a day or two in advance and stored in the refrigerator. This helps flavors meld and actually improves the overall taste of your Fresh Raspberry Layer Cake.

Can I substitute fresh raspberries with frozen ones?

Yes, frozen raspberries can work well for the compote and garnish, but be sure to thaw and drain excess juice to prevent the cake from becoming soggy.

Is there a vegan or dairy-free version of this cake?

This recipe relies on classic dairy and eggs for texture and flavor, but with the right substitutes like plant-based butter, cream cheese alternatives, and egg replacers, you could experiment to make a vegan-friendly version, though the taste and texture might differ slightly.

How do I prevent my cake from crumbling when layering?

Freezing or chilling the cake layers before assembling is key. Cold cake is firmer and less likely to crumble when you spread frosting and filling.

Can I use fresh raspberry juice instead of extract?

While fresh juice adds natural flavor, extracts are more concentrated and provide consistent flavor intensity. You can try using juice, but you might need to adjust quantities and give extra attention to the cake texture.

Final Thoughts

Making the Fresh Raspberry Layer Cake is such a rewarding experience—from the intoxicating aroma while baking to the moment you see those juicy raspberry layers come together. It’s rich yet light, sweet yet tart, and bursting with fresh fruit flavor, making it a dessert that everyone will remember. I truly encourage you to make this cake for your next gathering or just because—you deserve a little extra sweetness in your life, and this cake is the perfect way to deliver it.

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