The Best Fresh Raspberry Layer Cake Recipe

Let me tell you about a dessert that will truly elevate any occasion: The Best Fresh Raspberry Layer Cake Recipe. Imagine layers of tender, moist cake infused with the luscious brightness of red raspberry, perfectly complemented by a creamy, tangy raspberry buttercream that’s bursting with real fruit flavor. This cake balances sweetness and tartness so elegantly, it’s like a love letter to fresh berries in every bite. Whether you’re celebrating a birthday, hosting a summer brunch, or simply craving something special, this recipe will become your go-to for impressive, fresh-from-the-oven treats that wow every time.

Ingredients You’ll Need

Gathering the ingredients for The Best Fresh Raspberry Layer Cake Recipe is a joy in itself! Each component plays a key role — from the all-purpose flour that provides structure, the fresh raspberries that give a vibrant pop of color and flavor, to the silky buttercream that wraps it all up in creamy goodness. These ingredients keep things simple but create layers of taste and texture that make this cake truly unforgettable.

• 200 grams (1 ½ cups) All-Purpose Flour: Use a good-quality flour like Gold Medal for the perfect cake crumb.
• 200 grams (1 cup) Sugar: Balances the tartness of raspberries with just the right sweetness.
• 1 Tablespoon Instant Clearjel or ¼ cup Vanilla Instant Pudding Mix: Adds moisture and helps maintain cake softness.
• 1 ½ teaspoons Baking Powder: Key to giving your cake a nice rise and airy texture.
• 1 teaspoon Baking Soda: Reacts with buttermilk for extra lift and tenderness.
• ¾ teaspoon Salt: Enhances the flavors in the cake and buttercream.
• 2 large Eggs: Bind the cake ingredients and add richness.
• ¾ cup Buttermilk: Gives the cake a subtle tanginess and tender crumb.
• ¼ cup Water: Keeps the batter perfectly moist.
• ¼ cup Vegetable Oil: Keeps the cake soft and moist longer.
• 1 ½ teaspoons Vanilla Extract: Brings warmth and depth to the cake flavor.
• 2 teaspoons Natural Red Raspberry Extract: Boosts the raspberry notes in the cake.
• ¼ teaspoon Liquid Red Food Coloring: Gives a beautiful hue without affecting flavor.
• ¾ stick (3 ounces) Salted Butter, melted: Adds decadence and richness to the batter.
• Raspberry Compote: Essential fresh raspberry cooking that gets used in the batter, filling, and frosting.
• For Raspberry Buttercream: Powdered sugar, cream cheese, salted butter, vanilla, red raspberry extract, and reserved raspberry compote combine for that silky, luscious frosting.
• Optional Decorations: Fresh raspberries to crown the final masterpiece.

How to Make The Best Fresh Raspberry Layer Cake Recipe

Step 1: Prepare the Raspberry Compote

Before diving into cake baking, start by making the raspberry compote. This is a simple fruit simmer that intensifies the fresh raspberry flavor you’ll find throughout the cake. Allow it to cool completely before using. It’s smart to make it ahead of time and refrigerate, saving yourself some prep on baking day. Reserve portions for the batter, filling, and frosting to maximize that bright berry essence.

Step 2: Mix the Dry Ingredients

Preheat your oven to 325 degrees and prepare a ¼ sheet pan with parchment paper and a light spray of cooking oil on the sides. Sift together the flour, sugar, instant clearjel or pudding mix, baking powder, baking soda, and salt. Whisk to combine thoroughly, giving your dry mixture a uniform texture. This lays the foundation for a beautifully even cake crumb.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk your eggs, buttermilk, water, vegetable oil, vanilla extract, raspberry extract, and red food coloring together. This liquid mixture is what brings moisture, flavor, and that vibrant color into your batter, making your cake uniquely inviting.

Step 4: Combine Wet and Dry Ingredients with Raspberry Compote

Pour the wet ingredients into the bowl with your dry mix and whisk gently but thoroughly until just blended. Add ½ cup (120 grams) of the prepared raspberry compote and the melted salted butter, whisking until your batter looks smooth and glossy. This step ensures the cake is infused with that fresh raspberry flavor while maintaining a moist and tender texture.

Step 5: Bake to Perfection

Spread the batter evenly in your prepared pan, smoothing it out with an offset spatula if you have one. Bake on the middle or upper rack for 20 to 24 minutes, checking with a toothpick for doneness. You want just a few moist crumbs, not wet batter. Once baked, cool completely before slicing. For ease of layering, freeze the cake for at least two hours; this step helps keep fragile layers intact during assembly.

Step 6: Make the Raspberry Buttercream Frosting

While the cake cools or freezes, whip up the show-stopping raspberry buttercream. Beat softened cream cheese until fluffy, add softened salted butter, and mix until smooth. Gradually incorporate powdered sugar while mixing on low speed. Add vanilla, red raspberry extract, and reserved raspberry compote, then beat on high for a few minutes to aerate the frosting. The result? A light, creamy, fruit-forward frosting that’s just waiting to be spread over your layers.

Step 7: Assemble the Cake

For the best results, assemble your cake layers either from frozen or well-chilled cake slices using cake rings for even rounds. Spread a thin base layer of buttercream on the bottom layer, pipe a ring around the edge to hold the filling, then add the raspberry compote filling inside. Repeat with the next layer, then crumb coat and chill briefly before applying the final thick coat of frosting. This meticulous layering maximizes flavor and keeps your cake looking flawless.

How to Serve The Best Fresh Raspberry Layer Cake Recipe

Garnishes

Garnishing this cake is part of the fun! Fresh raspberries placed on top create a stunning presentation and hint at the delicious flavors inside. A sprinkle of finely chopped mint leaves or edible flowers can amplify the visual appeal for special occasions, making each slice look like a work of art.

Side Dishes

Serve this cake alongside a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a light citrus sorbet to complement the raspberry’s bright tartness. Fresh berry salads or almond biscotti also pair beautifully, balancing indulgence with fresh textures.

Creative Ways to Present

Think beyond slices by turning leftover cake into layered parfaits with additional raspberries and cream, or cake truffles coated in chocolate using your cake scraps. For parties, mini individual cakes or raspberry cake pops offer playful ways to enjoy this divine recipe in bite-sized forms.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or store in an airtight container to keep it moist and fresh. Refrigerate for up to four days; the flavors actually deepen beautifully after a day or two in the fridge.

Freezing

This cake freezes beautifully, whether whole or sliced. Freeze wrapped cake layers for up to two weeks and thaw in the refrigerator overnight before frosting or serving. Brush layers with simple syrup if freezing longer to prevent dryness. The raspberry compote and buttercream can also be made ahead and frozen separately for convenience.

Reheating

Since this is a delicate fresh fruit cake, it’s best served slightly chilled or at room temperature rather than reheated. Simply remove from the fridge 2-3 hours before serving to allow the buttercream to soften and the cake to regain its full flavor and luscious texture.

FAQs

Can I use frozen raspberries instead of fresh for the compote?

Absolutely! Frozen raspberries work well for the compote and provide excellent flavor. Just thaw and drain excess liquid if too watery to keep your filling from becoming soggy.

Is it necessary to use both red raspberry extract and fresh raspberries?

Using both really enhances the raspberry intensity. The extract boosts the scent and flavor, while the fresh raspberries add natural sweetness and texture. Together, they create that perfect berry balance.

Can I make this cake gluten-free?

To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. You might need to adjust baking times slightly and ensure the pudding mix or Clearjel is gluten-free as well.

What if I don’t have buttermilk on hand?

You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5-10 minutes before adding it to your batter.

Can I prepare the raspberry buttercream without cream cheese?

While cream cheese adds wonderful tang and smoothness, you can omit it and make a classic buttercream by increasing the butter and adding a bit more raspberry compote or extract to maintain flavor.

Final Thoughts

If you want a show-stopping dessert that feels both fresh and indulgent, you really should try The Best Fresh Raspberry Layer Cake Recipe. It combines vibrant raspberry flavor, tender cake layers, and fluffy, creamy frosting in a way that delights every taste bud. Plus, it’s perfect for bakeries, celebrations, or a special treat any day you crave something truly delicious. Trust me, once you bake this cake, it will become one of your all-time favorites, and you’ll be excited to share it again and again with everyone you love.

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