Raspberry Layer Cake Recipe

There’s just something magical about a Raspberry Layer Cake: soft, buttery layers sandwiched together with a dreamy, fluffy raspberry cream, all wrapped up in the prettiest pink buttercream. It’s elegant but approachable, absolutely bursting with berry flavor, and an instant centerpiece for any celebration. Whether you’re marking a special birthday or simply want to delight your friends with a slice of homemade happiness, this Raspberry Layer Cake delivers both beauty and taste in every bite.

Ingredients You’ll Need

A handful of pantry staples plus a few fresh picks are all it takes to create this showstopper. Each ingredient has its moment to shine, contributing richness, tenderness, or pops of color that set this Raspberry Layer Cake apart from an ordinary dessert.

• All-purpose flour: Provides structure while keeping the layers tender and light, perfect for stacking.
• Baking powder: Gives the cake its gorgeous rise, ensuring fluffy, cloud-like layers.
• Salt: Just a touch balances the sweetness and brings out the flavors.
• Unsalted butter (for cake and frosting): The base of our flavor, lending richness and that classic, melt-in-your-mouth crumb.
• Sugar: Sweetens the cake and helps create a wonderfully soft texture.
• Large eggs: Bind the ingredients together and add moisture, giving structure and softness.
• Vanilla extract: Instantly elevates the flavor profile of both the cake and the frostings.
• Buttermilk (or milk + vinegar): Tenderizes the cake and gives it a subtle tang that complements the raspberries.
• Heavy whipping cream: Whipped to pillowy perfection for the luscious raspberry filling.
• Powdered sugar: Sweetens the filling and frosting, dissolving smoothly for a silky texture.
• Fresh raspberries: The star ingredient — mashed into the filling and dotted on top for juicy bursts of berry flavor.
• Food coloring (red or pink): Just a few drops for that signature blush-hued buttercream.
• White chocolate shavings or sprinkles (optional): For an elegant and playful finishing touch.

How to Make Raspberry Layer Cake

Step 1: Prepare and Bake the Cake Layers

Preheat your oven to 350°F (175°C), then grease and line three 8-inch round cake pans. In a mixing bowl, whisk together the flour, baking powder, and salt. In another large bowl, cream the butter and sugar until pale and fluffy — this is essential for a tender crumb! Beat in the eggs one at a time, followed by the vanilla. Alternate adding your dry ingredients with the buttermilk, mixing gently until you get a smooth, luscious batter. Divide it evenly among your pans and bake for 25 to 30 minutes, or until golden and springy to the touch. Cool the cake layers completely before moving on; patience here means pretty, crumb-free assembly later!

Step 2: Make the Raspberry Filling

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until you reach firm, billowy peaks. Gently fold in the mashed fresh raspberries, being careful not to deflate the mixture — those beautiful pink ripples are what make this Raspberry Layer Cake so visually stunning inside.

Step 3: Whip Up the Pink Buttercream Frosting

Beat the softened butter until extra creamy, then gradually add the powdered sugar. Pour in a splash or two of heavy cream, a teaspoon of vanilla, and a few drops of your chosen food coloring. Keep beating until your frosting is light, fluffy, and evenly pink throughout — like a cloud of raspberry blush! This is the crowning glory that will coat your Raspberry Layer Cake with sweetness and style.

Step 4: Assemble the Raspberry Layer Cake

Set one cake layer on your serving plate and spread a generous layer of the raspberry cream filling right to the edges. Add the second cake layer and repeat, then top with the final cake layer. Coat the entire cake with your pink buttercream, smoothing the sides and top. If you’re feeling fancy, pipe decorative swirls or rosettes around the edge to give your Raspberry Layer Cake that classic bakery finish.

Step 5: Decorate and Garnish

Scatter fresh raspberries across the top — their vivid color and natural shine make any cake look instantly celebratory. Feel free to add curls of white chocolate or a sprinkling of festive sprinkles for a bit of whimsy and crunch.

How to Serve Raspberry Layer Cake

Garnishes

The simplest and most beautiful garnish? Plump, fresh raspberries tumbled over the top of your finished cake. White chocolate shavings add a luxe touch, while a few scattered edible flowers or sprigs of mint can bring an extra burst of color and elegance.

Side Dishes

Serve each slice with a scoop of vanilla bean ice cream, a dollop of softly whipped cream, or even a few extra raspberries on the side. For a decadent brunch, pair with sparkling rosé or chilled berry lemonade.

Creative Ways to Present

Presentation is half the fun! Display your Raspberry Layer Cake on a glass pedestal stand for classic drama. Or, for individual servings, try slicing the cake into petite squares and topping each with a raspberry and a tiny swirl of buttercream — perfect for tea parties or dessert plates.

Make Ahead and Storage

Storing Leftovers

Leftover slices of Raspberry Layer Cake keep beautifully in an airtight container in the fridge for up to three days. The filling stays lush and the cake tender, especially if you let slices sit at room temperature for a bit before serving.

Freezing

To freeze, wrap individual slices (or even the whole un-frosted cake layers) tightly in plastic wrap and then foil. They’ll keep for up to two months — just thaw overnight in the fridge, and frost before serving for a just-baked taste.

Reheating

While cake is best enjoyed at room temperature, you can remove a chilled slice from the fridge and let it stand for 20–30 minutes. This way, the buttercream softens for that silky, melt-in-your-mouth experience.

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Just be sure to thaw them thoroughly and drain off any excess liquid before mashing and folding into the whipped cream. This helps prevent the filling from becoming watery.

What if I don’t have buttermilk?

No worries — simply add 1 tablespoon of vinegar or lemon juice to a cup of milk, stir, and let it sit for 5 minutes before using. This easy swap gives your Raspberry Layer Cake the same lovely tang and tenderness.

Can I make the cake layers in advance?

Definitely! Bake the cake layers a day ahead, cool completely, then wrap tightly in plastic wrap. They’ll stay moist and ready for assembly whenever you’re set to decorate.

How do I get smooth, even cake layers?

Using a kitchen scale or measuring cup ensures you divide the batter evenly. For extra precision, you can level each cake with a serrated knife after they’ve cooled for those perfect, bakery-worthy layers.

Is the frosting overly sweet?

This pink buttercream is sweet, but the richness of the butter and tartness from the raspberries create a wonderful balance. If you prefer your frosting less sweet, you can reduce the powdered sugar a bit, adding more cream as needed for texture.

Final Thoughts

If you’re looking for a dessert that feels special, looks stunning, and delivers pure berry bliss with every forkful, this Raspberry Layer Cake is your answer. Each layer bursts with flavor and love — I can’t wait for you to share it with your favorite people!