Introduction

This Fresh Raspberry Layer Cake is a delightful treat bursting with natural raspberry flavor and a creamy buttercream frosting. Perfect for celebrations or any time you crave a fruity, moist dessert with a lovely homemade touch.

A slice of three-layer pink cake sits on a white decorative plate, each layer separated by light pink frosting and a rich red berry jam. The cake itself is a soft reddish-pink color with a moist, crumbly texture. Fresh red raspberries are placed around the base of the cake slice. In the background, the rest of the cake, similarly frosted in pink with visible layers of berry jam, is presented on a round golden board. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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
2 batches prepared raspberry compote (amount as described in instructions)
455 grams (4 cups) Powdered sugar (plus extra if needed)
4 ounces Cream cheese
2 sticks (8 ounces) Salted butter, soft to the touch
1 1/2 teaspoons Pure vanilla extract
1 teaspoon Natural red raspberry extract
Fresh raspberries for decoration

Instructions

Step 1: Prepare the raspberry compote filling. Make one batch and allow it to cool completely; refrigerate if preparing in advance. Reserve 120 grams (1/2 cup) for the cake batter, 120 grams (1/2 cup) for the frosting, and keep the rest for the filling.
Step 2: Preheat your oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper and lightly spray the sides with nonstick cooking spray.
Step 3: In a bowl, sift together the flour, sugar, Instant Clearjel or pudding mix, baking powder, baking soda, and salt. Whisk to blend well.
Step 4: In a separate bowl, whisk together the eggs, buttermilk, water, vegetable oil, vanilla extract, raspberry extract, and liquid red food coloring.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until fully combined.
Step 6: Stir in 120 grams (1/2 cup) of the reserved raspberry compote.
Step 7: Pour in the melted salted butter and whisk the batter until smooth and slightly shiny.
Step 8: Spread the batter evenly in the prepared pan using an offset spatula.
Step 9: Bake on the middle or top oven rack for 20-24 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
Step 10: Allow the cake to cool completely. For easier layering, wrap the cake in plastic wrap and freeze for at least 2 hours or up to 2 weeks (brush with simple syrup if freezing longer).
Step 11: To make the raspberry buttercream frosting, beat softened cream cheese in a mixing bowl until smooth.
Step 12: Add the softened salted butter and continue beating until the mixture is creamy and lump-free.
Step 13: Slowly add powdered sugar while mixing on low speed until fully incorporated and thick.
Step 14: Add vanilla extract, red raspberry extract, and 120 grams (1/2 cup) of reserved raspberry compote. Scrape down the bowl and beat on high for 2-3 minutes to achieve a light, fluffy texture.
Step 15: For layering, work with frozen cake layers prepared the day before, or use refrigerated layers if assembling the same day.
Step 16: Cut cake layers with cake rings, if available, and spread a 1/4 inch layer of buttercream on the bottom layer.
Step 17: Pipe a 1/2 inch tall ring of buttercream around the edge to hold the raspberry filling.
Step 18: Evenly spread half of the raspberry filling inside the buttercream ring, ensuring it does not exceed the ring height. Repeat layering with the second cake layer.
Step 19: Apply a thin crumb coat of buttercream on the outside and chill in the freezer for about 10 minutes until firm.
Step 20: Add the final coat of raspberry buttercream, decorate with fresh raspberries, and refrigerate.
Step 21: Remove the cake from the fridge 2-3 hours before serving to allow it to come to room temperature for best texture. Enjoy!

Tips & Variations

Brush the cake layers with simple syrup before freezing to maintain moisture if storing for more than a couple of days.
Use an offset spatula for smoother spreading of batter and frosting.
Substitute natural red raspberry extract with fresh raspberry puree for a fruitier frosting flavor.
Leftover cake scraps can be rolled into truffles for a delightful snack.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. For best flavor and texture, remove from the fridge 2-3 hours before serving to allow it to reach room temperature. The cake layers freeze well for up to 2 weeks when wrapped tightly in plastic wrap.

How to Serve

A slice of three-layer pink cake with two layers of darker pink berry jam filling and smooth lighter pink frosting between each cake layer, placed on a white plate with decorative edges. The cake slice is moist with a slightly crumbly texture, and topped with fresh red raspberries arranged around the base. In the background, the rest of the pink frosted cake is visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of raspberry compote?

Fresh raspberries are delicious but using raspberry compote provides a thicker, more concentrated flavor and helps keep the cake moist. You can add fresh raspberries as decoration or folded gently into the filling if desired.

How can I make the frosting less sweet?

You can reduce the amount of powdered sugar slightly or add a tablespoon of lemon juice to balance the sweetness with a bit of tartness. Make sure to adjust gradually to maintain the buttercream’s consistency.