The Best Fresh Raspberry Layer Cake Recipe
Indulge in the delightful flavors of fresh raspberries with this heavenly Fresh Raspberry Layer Cake. Moist raspberry cake layers are filled with a luscious raspberry compote and finished with a creamy raspberry buttercream frosting. Perfect for any special occasion or as a sweet treat for raspberry lovers!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 1 9-inch layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 200 grams (1 ½ cups) All-Purpose Flour (I use Gold Medal)
- 200 grams (1 cup) Sugar
- 1 Tablespoon Instant Clearjel OR 43 grams (¼ cup) Vanilla Instant Pudding Mix (see Note #1)
- 1 ½ teaspoon 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 teaspoon Vanilla Extract
- 2 teaspoons Natural red raspberry extract (I recommend OliveNation red raspberry extract)
- ¼ teaspoon liquid red food coloring
Additional Cake Ingredients
- ¾ stick (3 ounces) salted butter, melted
- 2 x batch prepared raspberry Compote (divided, please note the batch size)
Raspberry Buttercream Ingredients
- 455 grams (4 cups) powdered sugar (you may add additional powdered sugar as described in step 5)
- 4 ounces cream cheese
- 2 sticks (8 ounces) Salted Butter (soft to the touch)
- 1 ½ teaspoons Pure Vanilla Extract
- 1 teaspoon natural Red Raspberry Extract (I recommend OliveNation red raspberry extract)
- reserved prepared raspberry compote
Decorations (optional)
- Fresh Raspberries
Instructions
- Prepare the raspberry compote filling – Prepare a batch of raspberry compote and reserve portions for cake batter, frosting, and filling.
- Bake the Raspberry Cake – Preheat oven, prepare dry and wet ingredients, mix with reserved compote and butter, bake until cooked.
- Make the raspberry buttercream frosting – Beat cream cheese, butter, powdered sugar, and flavorings until smooth and fluffy.
- Layer, Decorate and Serve – Layer cake with buttercream and compote, decorate, and enjoy!
Notes
- You can make the raspberry compote in advance and refrigerate it.
- Freezing the cake layers makes them easier to work with for layering.
- Allow the completed cake to come to room temperature before serving for the best texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 35g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Raspberry Layer Cake, Fresh Raspberry Cake, Raspberry Compote, Raspberry Buttercream
