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This Raspberry Cake is a fresh and fruity layer cake that’s light, colorful, and full of bright raspberry flavor. Soft layers of tender cake are filled and topped with sweet and tangy raspberry jam and fluffy whipped cream. It’s like summer in every bite!

I love making this cake when I want something that feels special but isn’t too heavy. The fresh raspberries add little pops of tartness that balance out the sweetness perfectly. Plus, the layers make it look beautiful on the table — it’s always a crowd-pleaser and a joy to share.

My favorite way to serve this cake is with a cup of tea in the afternoon or as a fresh finish to a weekend dinner. It’s simple enough for a casual treat, but pretty enough to bring to a party. If you want to get creative, try adding some chopped nuts or a sprinkle of powdered sugar on top for an extra touch.

Key Ingredients & Substitutions

Raspberries: Fresh raspberries give the cake its bright, tangy flavor. If raspberries aren’t available, you can use frozen (thawed and drained) or swap with strawberries or blueberries for a different but tasty twist.

Butter: Butter makes the cake moist and rich. You can replace it with coconut oil or a plant-based margarine if you want a dairy-free option, but flavor may be a little different.

Whole Milk: It adds moisture and tenderness to the cake. If you need a substitute, any plant milk (like almond or oat) will work, but choose unsweetened and keep it room temperature for best results.

Heavy Cream: Whipping cream is used for the frosting to keep it light and fluffy. If you want a vegan option, try coconut cream chilled until thickened, then whipped similarly.

Pistachios & Rose Petals: These add color and texture on the outside. You can leave out the rose petals or swap pistachios with chopped almonds or walnuts depending on preference.

How Do You Get Perfect, Light Cake Layers Every Time?

Getting soft, even cake layers is key for a great layered cake. Here’s how I make sure mine turn out well:

• Room Temperature Ingredients: Butter, eggs, and milk should be room temperature to blend well. Cold ingredients can cause the batter to curdle or be uneven.
• Cream Butter and Sugar Well: Beat butter and sugar until pale and fluffy, about 4-5 minutes. This traps air, helping the cake rise and become light.
• Mix Dry and Wet Alternately: Add dry ingredients and milk in parts, starting and ending with dry. Mix only until combined to avoid overworking the batter.
• Even Batter Distribution: Divide batter equally between pans and smooth the tops for even baking.
• Check Doneness: Insert a toothpick in the center of cakes near the minimum bake time. If it comes out clean or with a few crumbs, you’re good.
• Cool Properly: Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks to prevent sogginess under the frosting.

Equipment You’ll Need

• Three 8-inch round cake pans – I recommend these because they bake evenly and make layering easier.
• Mixing bowls – for preparing cake batter, filling, and frosting; a must-have for organization.
• Hand or stand mixer – makes creaming butter and whipping cream effortless, giving you light, fluffy results.
• Rubber spatula – helps fold ingredients gently and scrape batter or frosting from bowls clean.
• Cooling racks – allow cakes to cool completely so they don’t get soggy under the frosting.
• Cake leveler or serrated knife – to trim any domed tops for flat, even layers.
• Decorating tools (like piping bags or offset spatulas) – optional but great for smooth frosting or decorative touches.

Flavor Variations & Add-Ins

• Swap raspberries with blueberries, blackberries, or chopped strawberries for different berry flavors or mix several for vibrant color and taste.
• Mix chopped nuts (like pistachios, almonds, or walnuts) into the batter or sprinkle on top for extra crunch and richness.
• Add a splash of liqueur (such as Grand Marnier or Chambord) to the raspberry filling or frosting to deepen the flavor and add sophistication.
• Layer in some lemon zest or a squeeze of lemon juice in the filling for a fresh, citrusy contrast with the berries.

Raspberry Cake | Fresh & Fruity Layer Cake

Ingredients You’ll Need:

For the Cake Layers:

• 2 1/2 cups (312g) all-purpose flour, sifted
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (227g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk, room temperature

For the Raspberry Filling:

• 2 cups fresh raspberries
• 1/2 cup (100g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)

For the Whipped Cream Frosting:

• 3 cups (720ml) heavy whipping cream, chilled
• 3/4 cup (90g) powdered sugar
• 1 tsp vanilla extract

For Decoration:

• 2 cups fresh raspberries (for top)
• 1/2 cup chopped pistachios
• 2 tbsp dried edible rose petals (optional but adds lovely color)
• Powdered sugar (for dusting)

Time You’ll Need

This cake takes about 30 minutes to prepare the batter and filling, 25-30 minutes to bake, plus cooling time of about 1 hour before assembling. Assembly and decoration add another 20-30 minutes, and then chilling the finished cake for at least 1 hour helps it set perfectly. In total, plan for around 3 hours including cooling and chilling time.

Step-by-Step Instructions:

1. Prepare Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set this aside for now.

2. Make the Batter:

In a large bowl, beat the softened butter and sugar together using a mixer until the mixture is light and fluffy. This usually takes about 4 to 5 minutes. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.

3. Combine Ingredients:

Alternately add the dry flour mix and milk into your butter mixture, starting and ending with the flour mix. Mix gently just until everything is combined — don’t overmix or your cake may turn out tough.

4. Bake the Cake:

Divide your batter evenly among the three prepared pans, spreading the tops smoothly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely.

5. Prepare Raspberry Filling:

While the cakes bake and cool, place raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens, about 5 minutes. If you want a thicker filling, stir in the cornstarch mixture and cook for 1-2 more minutes. Remove from heat and cool completely.

6. Whip the Cream Frosting:

In a chilled bowl, beat the heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, then whip until stiff peaks form. This frosting will be light and fluffy, perfect for spreading.

7. Assemble Your Cake:

Place one cake layer on your serving plate. Spread a generous layer of raspberry filling on top, followed by a thick layer of whipped cream frosting. Repeat with the second cake layer, more raspberry filling, and whipped cream. Finally, add the third cake layer and cover the entire cake with a smooth coat of the whipped cream frosting.

8. Decorate:

Press chopped pistachios and dried rose petals gently around the sides of the cake for a pretty and flavorful touch. Arrange fresh raspberries closely packed on top of the cake. Lightly dust the raspberries with powdered sugar to give a delicate finish.

9. Chill and Serve:

Place the finished cake in the refrigerator for at least 1 hour before serving. This helps the layers set well and makes the cake easier to slice.

Enjoy your fresh, fruity, and beautiful Raspberry Layer Cake! It’s a wonderful treat for special occasions or simply to brighten up your day.

Can I Use Frozen Raspberries Instead of Fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid extra moisture in the filling. This prevents your cake from becoming soggy.

How Should I Store Leftover Raspberry Cake?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The whipped cream frosting keeps it fresh, but it’s best enjoyed within this timeframe for optimal taste and texture.

Can I Make This Cake Ahead of Time?

Absolutely! You can bake the cake layers and prepare the raspberry filling a day ahead. Assemble and frost the cake the same day you plan to serve for the freshest results.

What Can I Use Instead of Whipped Cream Frosting?

If you prefer, cream cheese frosting or mascarpone frosting can be delicious alternatives. However, they may be denser than whipped cream and will change the flavor and texture slightly.