If you’re searching for the ultimate celebration of summer berries wrapped in a tender, moist cake, look no further than The Best Fresh Raspberry Layer Cake Recipe. Each bite brims with bright raspberry flavor—thanks to a luscious homemade compote and a silky raspberry buttercream—layered between delicate, berry-kissed cake. The combination is pure magic, especially when you serve it fridge-chilled on a warm day or decked out with a flurry of fresh raspberries for a jaw-dropping dessert that’s as beautiful as it is delicious.

The Best Fresh Raspberry Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and a few essential flavor boosters, you’ll turn simple ingredients into a showstopper dessert. Here’s how each element works its magic to create The Best Fresh Raspberry Layer Cake Recipe.

All-Purpose Flour: Gives the cake structure and fluffiness—Gold Medal is a reliable choice for a tender crumb.
Sugar: Sweetens the batter perfectly and helps your cake stay moist.
Instant Clearjel or Vanilla Instant Pudding Mix: Locks in extra moisture for that bakery-style softness (see the note for options).
Baking Powder & Baking Soda: A dynamic duo for lift, ensuring your cake rises beautifully.
Salt: Essential for balancing sweetness and deepening the raspberry flavor.
Eggs: Bind everything together and add richness.
Buttermilk: Lends tanginess and an ultra-tender crumb—don’t skip it!
Water: Loosens the batter and keeps the cake light.
Vegetable Oil: Keeps the cake incredibly moist, even days after baking.
Vanilla Extract: Adds warmth and balances the berry notes.
Natural Red Raspberry Extract: Infuses even more bold, fruity essence into both the cake and the frosting.
Liquid Red Food Coloring: Optional but wonderful for a gorgeous, berry-tinged hue.
Salted Butter, Melted: Enhances richness and adds that signature soft cake crumb.
Raspberry Compote: Intensifies the real raspberry flavor in every single layer—prepare a batch ahead for convenience.
Powdered Sugar: Makes your buttercream cloud-light and smooth.
Cream Cheese: Gives the frosting a tangy, creamy depth that perfectly complements the berries.
Fresh Raspberries (for decoration): The crowning touch! Their bright color and juice bring your finished cake to life.

How to Make The Best Fresh Raspberry Layer Cake Recipe

Step 1: Prepare the Raspberry Compote

Start by making a small batch of raspberry compote—you’ll use this for the cake batter, filling, and buttercream. Let it cool completely so it thickens up and carries a deep, tart-sweet raspberry flavor throughout The Best Fresh Raspberry Layer Cake Recipe. You can even prepare it the day in advance and store it in the fridge for easy cake assembly day. Be sure to set aside the precise amounts you’ll need for each component!

Step 2: Mix the Dry Ingredients

Preheat your oven to 325 degrees and line your quarter sheet pan with parchment paper, lightly spraying the sides with nonstick spray. Sift your flour, sugar, instant Clearjel or pudding mix, baking powder, baking soda, and salt together in a large bowl. Give everything a good whisk—this ensures the rising agents and salt are evenly distributed, creating a cake that’s light as air.

Step 3: Blend the Wet Ingredients

In a separate bowl, whisk together your eggs, buttermilk, water, oil, vanilla extract, raspberry extract, and a hint of red food coloring if you’re using it. This vibrant mix is the foundation of both flavor and tender texture in The Best Fresh Raspberry Layer Cake Recipe. Once smooth and uniform, you’re ready to bring everything together.

Step 4: Combine Batter & Add Raspberry Compote

Pour the wet ingredients into the bowl of your dry mixture and whisk just until combined. Fold in 120 grams (half a cup) of the luscious raspberry compote. Finally, drizzle in the melted salted butter and mix until your batter is glossy, smooth, and irresistible. This step ensures the berries are swirled into every crumb.

Step 5: Bake the Cake

Spread the beautiful batter evenly into your prepared sheet pan, smoothing it right to the edges. Bake in the middle or top oven rack—avoid the bottom rack—for 20 to 24 minutes. You’ll know it’s ready when a toothpick poked in the center comes out mostly clean with just a few moist crumbs. Let the cake cool in the pan, then wrap and freeze if you’re planning to layer it later. The flavor actually intensifies, and layering is a breeze with a chilled or frozen cake!

Step 6: Whip Up the Raspberry Buttercream

Beat your cream cheese in a stand mixer or with an electric hand mixer until creamy. Add the softened salted butter and mix until no lumps remain. While running the mixer on low, slowly sprinkle in the powdered sugar until fully combined—then add vanilla, raspberry extract, and the reserved compote. For ultimate fluffiness, whip the frosting on high for 2-3 minutes. It should be light, airy, and pink-hued—ready to spread and swirl!

Step 7: Assemble and Decorate

Cut your cake into even layers using cake rings or a sharp knife. Begin with the bottom layer, spreading a thin 1/4-inch sheet of buttercream, and pipe a half-inch ring around the edge. Spoon in the raspberry filling so it’s nestled inside the “dam” you’ve created. Repeat with the second layer. Finally, cover the cake with a crumb coat to lock in moisture and chill it until firm. Finish with a final swath of raspberry buttercream, each swoosh bursting with berry flavor, and decorate with fresh raspberries for that signature, summery finish.

How to Serve The Best Fresh Raspberry Layer Cake Recipe

Garnishes

Dress up your finished cake with a crown of plump, juicy raspberries for a pop of color, or sprinkle with lemon zest for a bit of zing. Optional edible flowers or a light dusting of powdered sugar make this showstopper worthy of a special occasion or any gathering that calls for a dazzling dessert.

Side Dishes

The Best Fresh Raspberry Layer Cake Recipe pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A glass of sparkling rosé or lemonade will round out the berry notes and keep your dessert course light and refreshing.

Creative Ways to Present

Try slicing the cake into petit fours for a sweet high-tea treat, or serve mini cake rounds topped with a single raspberry for a stunning appetizer-sized dessert. When you want to wow, layer it in a tall trifle bowl with extra compote and cream—a surefire conversation starter!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake slices in plastic wrap or store them in an airtight container in the refrigerator. The cake stays delightfully moist for several days, and the berry flavor deepens as it sits, making for irresistible midnight treats.

Freezing

The Best Fresh Raspberry Layer Cake Recipe is freezer-friendly! For best results, freeze cake layers individually wrapped in plastic, or even freeze the whole assembled cake provided it’s well-sealed. Thaw overnight in the fridge before serving and the taste will be just as lovely as fresh.

Reheating

If you prefer a room-temperature slice (and who doesn’t?), take your cake out of the fridge about two to three hours before serving. It’ll soften to the perfect creamy texture, but you can also briefly microwave individual slices for about 10 seconds—just until the buttercream becomes silky again.

FAQs

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

Absolutely! Frozen raspberries work beautifully for the compote; just thaw and drain any excess liquid before cooking them down. The result is still bursting with flavor and color.

Do I really need to use raspberry extract?

While you’ll get pronounced raspberry flavor from the compote, the natural raspberry extract packs an extra punch and deepens the berry notes that make The Best Fresh Raspberry Layer Cake Recipe so special. If you can, don’t skip it!

How do I keep my cake layers from drying out?

Immediately after cooling, wrap your cake tightly in plastic wrap or store in an airtight container. If storing for several days or freezing, brushing layers with a little simple syrup helps lock in that dreamy moisture.

Can I make this cake gluten-free?

Yes, you can swap in your favorite cup-for-cup gluten-free flour blend. Just make sure your baking powder and other mix-ins are gluten-free too. The cake will still be tender with that signature berry pop!

Why do you recommend layering the cake when it’s cold or frozen?

Layering and frosting a cold or frozen cake cuts down on crumbs and makes assembly much tidier. The layers stay firm, your buttercream stays put, and the finished look is extra professional—one of my favorite tricks for bakery-quality cakes at home.

Final Thoughts

No matter the celebration or the season, The Best Fresh Raspberry Layer Cake Recipe brings pure happiness to every table. If you love the tang of fresh berries and an irresistibly tender crumb, this cake is sure to become a tradition for you, too. Don’t wait—give it a try and let the raspberry magic win over your friends and family!