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Fresh Raspberry Layer Cake Recipe

Fresh Raspberry Layer Cake Recipe
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★★★★★

4.8 from 30 reviews

A delicate and delicious Fresh Raspberry Layer Cake featuring a moist raspberry-infused cake layered with rich raspberry buttercream frosting and fresh raspberry compote. This vibrant dessert combines the natural tartness of fresh raspberries with creamy frosting to create a visually stunning and flavorful cake perfect for special occasions or everyday indulgence.

Ingredients

Scale

Dry Ingredients

  • 200 grams (1 1/2 cups) All-Purpose Flour (Gold Medal recommended)
  • 200 grams (1 cup) Sugar
  • 1 Tablespoon Instant Clearjel OR 43 grams (1/4 cup) Vanilla Instant Pudding Mix
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Salt

Wet Ingredients

  • 2 large Eggs
  • 3/4 cup Buttermilk
  • 1/4 cup Water
  • 1/4 cup Vegetable Oil
  • 1 1/2 teaspoons Vanilla Extract
  • 2 teaspoons Natural Red Raspberry Extract
  • 1/4 teaspoon Liquid Red Food Coloring
  • 3/4 stick (3 ounces) Salted Butter, melted
  • 120 grams (1/2 cup) prepared Raspberry Compote (reserved for batter)

Frosting Ingredients

  • 455 grams (4 cups) Powdered Sugar (plus more if needed)
  • 4 ounces Cream Cheese
  • 2 sticks (8 ounces) Salted Butter, softened
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Natural Red Raspberry Extract
  • 120 grams (1/2 cup) prepared Raspberry Compote (reserved for frosting)

Additional

  • Reserved Raspberry Compote for filling (remaining from batch)
  • Fresh Raspberries for decoration

Instructions

  1. Prepare the Raspberry Compote: Make a 1x batch of raspberry compote according to your favorite recipe or previous preparation. Allow it to cool completely and refrigerate. Reserve 120 grams (1/2 cup) for the cake batter, 120 grams (1/2 cup) for the frosting, and the remainder for the cake filling.
  2. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper, lightly spray the sides with nonstick cooking spray to prevent sticking.
  3. Sift Dry Ingredients: In a bowl, sift together flour, sugar, instant Clearjel or pudding mix, baking powder, baking soda, and salt. Whisk to blend thoroughly.
  4. Whisk Wet Ingredients: In a separate bowl, beat together eggs, buttermilk, water, vegetable oil, vanilla extract, natural raspberry extract, and liquid red food coloring.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until well incorporated.
  6. Add Raspberry Compote and Butter: Stir in 120 grams (1/2 cup) reserved raspberry compote, then slowly whisk in the melted salted butter until the batter is smooth and shiny.
  7. Fill Pan and Bake: Pour batter evenly into the prepared pan, spread with an offset spatula to edges. Bake on the middle or top oven rack for 20-24 minutes, or until a toothpick comes out mostly clean with a few moist crumbs but no wet batter.
  8. Cool and Freeze Cake Layers: Allow the cake to cool completely. Wrap the cake tightly with plastic wrap while still in the pan. Freeze for at least 2 hours or up to 2 weeks. If freezing longer than a couple days, brush the cake lightly with simple syrup before wrapping.
  9. Make Raspberry Buttercream Frosting: In a stand mixer bowl with paddle attachment, beat softened cream cheese until smooth. Add softened salted butter and beat until creamy and lump-free. Gradually add powdered sugar on low speed until fully incorporated. Add vanilla extract, raspberry extract, and 120 grams (1/2 cup) reserved raspberry compote. Scrape bowl sides and beat on high for 2-3 minutes to aerate. Refrigerate if not using immediately, bring to room temperature before frosting.
  10. Layer the Cake: If layering the day before serving, use frozen cake layers; if same-day serving, use refrigerated layers. Cut layers with cake rings. Spread a 1/4 inch layer of raspberry buttercream on bottom layer, pipe a 1/2 inch buttercream ring around edge to contain filling. Spread half the reserved raspberry filling inside the ring without exceeding the height of the buttercream wall. Repeat with remaining cake layers and filling. Use cake scraps for truffles if desired.
  11. Crumb Coat and Final Frosting: Apply a thin crumb coat of buttercream all around the cake to seal crumbs. Freeze for 10 minutes until firm. Apply a final thick coat of raspberry buttercream for a smooth finish.
  12. Chill and Serve: Refrigerate the finished cake to set the frosting. Remove from fridge 2-3 hours before serving to bring to room temperature for optimal flavor and texture. Garnish with fresh raspberries just before serving.

Notes

  • Instant Clearjel or vanilla instant pudding mix helps stabilize the cake and improve texture.
  • Preparing the raspberry compote a day ahead enhances flavor and convenience.
  • Freezing the cake layers makes cutting and layering easier while maintaining cake integrity.
  • If freezing longer than 2 days, brush the cake layers with simple syrup to prevent drying.
  • Beating the frosting on high speed aerates it, producing a lighter, fluffier texture.
  • Use an offset spatula for even spreading and neat edges.
  • Unused cake scraps can be repurposed into delicious cake truffles to minimize waste.

Nutrition

Keywords: raspberry cake, layer cake, raspberry buttercream, fresh raspberries, dessert, baking, homemade cake

Find it online: https://nayabaker.com/fresh-raspberry-layer-cake-recipe/