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Irresistible Raspberry Layer Cake Recipe Perfect for Parties

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A tall, elegant raspberry layer cake with soft sponge, luscious buttercream, and vibrant raspberry filling, perfect for celebrations.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 1 cup (240ml) buttermilk, room temperature
  • 2 cups (300g) fresh raspberries (or frozen, thawed)
  • ½ cup (100g) granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp lemon juice
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tbsp heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: Fresh raspberries, mint leaves, or edible flowers for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  2. In another bowl, cream the butter and sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
  3. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry mixture. Mix until just combined; don’t overmix.
  4. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Combine raspberries, sugar, cornstarch, water, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Let it cool completely.
  6. Beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, alternating with heavy cream. Stir in vanilla extract and a pinch of salt. Beat until smooth and fluffy.
  7. Place the first cake layer on a serving plate. Spread an even layer of raspberry filling on top, followed by a thin layer of buttercream. Repeat with the second and third layers.
  8. Frost the entire cake with buttercream, smoothing it with an offset spatula. Decorate with fresh raspberries, mint leaves, or edible flowers as desired.
  9. Chill the cake for 30 minutes before serving to set the layers perfectly.

Notes

[‘Ensure your eggs, buttermilk, and butter are at room temperature for a smooth batter.’, ‘Use a serrated knife to trim uneven cake tops for a professional finish.’, ‘Apply a crumb coat—a thin layer of frosting to trap stray crumbs—before fully frosting the cake.’, ‘Adjust sugar in the raspberry filling if your berries are extra tart.’, ‘Bake the cake layers a day in advance; wrap them tightly in plastic wrap and refrigerate.’]

Nutrition

Keywords: raspberry layer cake, party dessert, celebration cake, buttercream frosting, raspberry filling, easy cake recipe

Find it online: https://magnetmeal.com/irresistible-raspberry-layer-cake-recipe-perfect-for-parties/