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Fresh Raspberry Layer Cake Recipe

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★★★★★

4.6 from 121 reviews

This Fresh Raspberry Layer Cake features a moist and tender cake infused with natural red raspberry extract and fresh raspberry compote, layered and frosted with a luscious raspberry cream cheese buttercream. Perfectly balanced with a hint of vanilla and a beautiful red color, this cake is ideal for celebrations or any special occasion. The cake is baked at a moderate temperature to maintain its delicate crumb and is best served at room temperature for optimal texture and flavor.

Ingredients

Scale

Cake

  • 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 (see Note #1)
  • 1 1/2 teaspoon 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 teaspoon 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) Reserved prepared raspberry compote (for batter)

Raspberry Compote

  • 2 x batches prepared raspberry compote (divided as follows: 120 grams (1/2 cup) for batter, 120 grams (1/2 cup) for frosting, remaining for cake filling)

Raspberry Buttercream Frosting

  • 455 grams (4 cups) Powdered Sugar (plus extra as 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) Reserved prepared raspberry compote (for frosting)

Decoration

  • Fresh Raspberries

Instructions

  1. Prepare the Raspberry Compote: Prepare a double batch of raspberry compote as per the recipe and let it cool. Reserve 120 grams (1/2 cup) for the cake batter, another 120 grams (1/2 cup) for the frosting, and keep the remaining amount for layering inside the cake.
  2. Preheat Oven and Prepare Pan: 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, focusing on the sides.
  3. Sift and Blend Dry Ingredients: Sift the all-purpose flour, sugar, instant pudding mix (or Instant Clearjel), baking powder, baking soda, and salt into a bowl. Whisk these dry ingredients together until well combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, water, vegetable oil, vanilla extract, natural red raspberry extract, and liquid red food coloring thoroughly.
  5. Combine Batter: Pour the wet ingredients over the dry ingredients and whisk until blended. Add 120 grams (1/2 cup) of the reserved raspberry compote. Pour the melted salted butter into the batter and whisk until fully incorporated, yielding a smooth and shiny batter.
  6. Bake the Cake: Pour the batter evenly into the prepared 1/4 sheet pan, spreading it flat to the edges using an offset icing spatula if available. Bake on the middle or top rack for 20-24 minutes or until a toothpick inserted comes out mostly clean, allowing for a few moist crumbs but no wet batter. Adjust timing for oven variations or larger batches accordingly.
  7. Cool and Freeze the Cake: Allow the cake to cool completely. Wrap the cake while still in the pan tightly with plastic wrap and freeze for at least 2 hours or up to 2 weeks. If freezing more than a couple of days, brush the cake with simple syrup to maintain moisture (see note #4).
  8. Make the Raspberry Buttercream Frosting: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the cream cheese until softened and broken up. Add the room temperature salted butter and beat until smooth with no lumps, scraping down the sides as needed. Gradually add the powdered sugar while mixing on low until fully incorporated. Add vanilla extract, natural red raspberry extract, and 120 grams (1/2 cup) reserved raspberry compote. Scrape the bowl down and beat on high for 2-3 minutes until the frosting is light and fluffy.
  9. Layer the Cake: For easiest handling, layer the cake while frozen the day before serving. If layering on the same day, use refrigerated cake layers. Use cake rings to cut the layers evenly. Spread a 1/4 inch layer of frosting on the bottom cake layer, pipe a 1/2 inch ring of frosting around the edge, and fill the center with half of the reserved raspberry filling ensuring the filling does not exceed the frosting ring. Repeat for the next layer. Save cake scraps for other uses like cake truffles.
  10. Crumb Coat and Final Frosting: Apply a thin crumb coat of frosting around the entire cake to trap crumbs. Freeze for about 10 minutes until firm. Then apply the final coat of raspberry buttercream evenly on the cake.
  11. Chill and Serve: Refrigerate the finished cake to set the frosting. Remove the cake from the fridge 2-3 hours before serving to allow it to come to room temperature for the best texture and flavor. Garnish with fresh raspberries before serving. Enjoy your fresh raspberry layer cake!

Notes

  • Note #1: You may use Instant Clearjel as a thickener or substitute it with vanilla instant pudding mix for structure and flavor.
  • Note #2: Raspberry compote should be prepared ahead and chilled; it is used in batter, frosting, and as cake filling.
  • Note #3: Freezing the cake layers improves slicing and layering ease; wrap and store well to maintain moisture.
  • Note #4: When freezing cake for longer than a couple of days, brushing with simple syrup prevents drying out.
  • Note #5: The frosted cake tastes best at room temperature, so it is recommended to let the cake sit out for a few hours before serving.

Keywords: raspberry layer cake, fresh raspberry cake, cream cheese buttercream, raspberry compote, homemade cake, layered dessert

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