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The Best Fresh Raspberry Layer Cake Recipe

The Best Fresh Raspberry Layer Cake Recipe
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★★★★★

5.1 from 19 reviews

This Best Fresh Raspberry Layer Cake is a moist, flavorful dessert featuring tender layers infused with raspberry compote and a luscious raspberry buttercream frosting. With fresh raspberry flavor enhanced by natural extracts and a tangy cream cheese buttercream, it’s perfect for celebrations or any special occasion.

Ingredients

Scale

Dry Ingredients

  • 200 grams (1 ½ cups) All-Purpose Flour (Gold Medal recommended)
  • 200 grams (1 cup) Sugar
  • 1 Tablespoon Instant Clearjel OR 43 grams (¼ cup) Vanilla Instant Pudding Mix
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Salt

Wet Ingredients

  • 2 large Eggs
  • ¾ cup Buttermilk
  • ¼ cup Water
  • ¼ cup Vegetable Oil
  • 1 ½ teaspoons Vanilla Extract
  • 2 teaspoons Natural Red Raspberry Extract (recommended OliveNation)
  • ¼ teaspoon Liquid Red Food Coloring

Additional Cake Ingredients

  • ¾ stick (3 ounces) Salted Butter, melted
  • 2 x batch prepared Raspberry Compote (divided as noted: ½ cup for batter, ½ cup for frosting, remainder for filling)

Raspberry Buttercream Ingredients

  • 455 grams (4 cups) Powdered Sugar (add more if needed)
  • 4 ounces Cream Cheese
  • 2 sticks (8 ounces) Salted Butter, softened
  • 1 ½ teaspoons Pure Vanilla Extract
  • 1 teaspoon Natural Red Raspberry Extract (recommended OliveNation)
  • Reserved prepared Raspberry Compote

Decorations (optional)

  • Fresh Raspberries

Instructions

  1. Prepare the raspberry compote: Make a 1 batch of raspberry compote according to your recipe and allow it to cool completely. Reserve 120 grams (½ cup) for the cake batter, 120 grams (½ cup) for the frosting, and the remaining for the cake filling. The compote can be made a day ahead and refrigerated.
  2. Bake the Raspberry Cake: Preheat your oven to 325°F (163°C). Line a ¼ sheet pan with parchment paper and lightly spray the sides with nonstick cooking spray. Sift together all dry ingredients in a large bowl and whisk to combine evenly.
  3. Mix wet ingredients: In a separate bowl, whisk together eggs, buttermilk, water, vegetable oil, vanilla, raspberry extract, and red food coloring until smooth and combined.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and whisk until just blended. Add 120 grams (½ cup) of the reserved raspberry compote, then pour in the melted salted butter. Whisk until the batter is smooth and shiny.
  5. Bake the cake: Pour the batter evenly into the prepared pan and smooth the top with an offset spatula. Bake on the middle or top rack for 20-24 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Cool the cake in the pan, then wrap tightly in plastic wrap and freeze for at least 2 hours or up to 2 weeks. Brush with simple syrup before freezing if storing longer than a few days.
  6. Make the raspberry buttercream frosting: Using a stand mixer with a paddle attachment or a hand mixer, beat cream cheese until softened and broken up. Add softened salted butter and beat until smooth without lumps. Gradually add powdered sugar on low speed until fully incorporated and thick. Mix in vanilla extract, raspberry extract, and 120 grams (½ cup) of reserved raspberry compote. Scrape down sides, then beat on high speed for 2-3 minutes to ensure a light and fluffy texture. Refrigerate if not using immediately, but bring to room temperature before spreading.
  7. Assemble and decorate the cake: Using frozen or refrigerated cake layers, cut rounds with cake rings if desired. Spread a ¼ inch layer of raspberry buttercream on the bottom layer. Pipe a ½ inch tall buttercream ring around the edge, then fill the center with half of the raspberry filling. Place second cake layer on top and repeat. Use remaining raspberry filling and buttercream to frost the outside. Apply a thin crumb coat and chill in the freezer for 10 minutes before final frosting. Decorate with fresh raspberries if desired. Chill the finished cake, then remove 2-3 hours before serving to bring to room temperature for best texture.

Notes

  • Instant Clearjel or vanilla instant pudding mix helps to stabilize the cake and add moisture.
  • Use natural red raspberry extract for the best authentic raspberry flavor.
  • Freezing the cake layers solid makes assembling and layering easier.
  • Brush cake layers with simple syrup before freezing if storing longer than a couple of days to maintain moisture.
  • Buttercream can be made 1-2 days ahead and refrigerated.
  • Leftover cake scraps are great for making cake truffles.
  • Bring cake to room temperature before serving for optimal flavor and texture.

Nutrition

Keywords: raspberry layer cake, fresh raspberry cake, raspberry buttercream, homemade cake, berry dessert, layered cake

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