Easy Raspberry Flavored Layer Cake Recipe

A raspberry-flavored layer cake is a delicious, but simple dessert that will please your family and friends at special events. Here’s how to make one easily!

A cute as a button easy raspberry cake recipe. It’s literally too pretty to eat with those raspberry dollops, but we’re not going to resist with this deliciousness.

Hands down my favorite edible prettiness from myEaster Sunday dessert tablewas Kristina of Buttercup Bakery’sraspberry cake.

You can make this Pumpkin Crumb Cake Recipe for a delicious and easy to make that is sure to impress your holiday guests.

It literally was too pretty for me to eat!And those little raspberry dollops… I just couldn’t handle it.

Luckily, she’s willing to share the wealth and give Sugar & Cloth readers a chance to be the talk of the gathering too by spilling the beans on her infamous easy raspberry cake recipe!

And if you love fun appetizers or light bites ideas for guests at your upcoming party you can try our Raspberry Smoothie Bowl Bites Recipe.

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Table of Contents

Ingredients Needed to Make Raspberry Lake Cake

Granulated sugar

Unsalted butter

Sifted cake flour

Baking powder

Salt

Eggs

Egg yolks

Whole milk

Vanilla extract

Raspberry jam or raspberry puree

Red food coloring — Optional

Ingredients Needed to Make the Raspberry Buttercream Frosting

Powdered sugar

Butter

Raspberry jam

Vanilla

Red food coloring — Optional

How to Make an Easy Raspberry Layer Cake

For the cake:

Step 1 – Preheat oven to 350 degrees.

Butter, flour and line three 8″ cake pans with parchment. Set aside.

Step 2 – Next, sift together cake flour, baking powder and salt.

Combine vanilla and milk together and set both aside.

Step 3 – With a mixer set to medium, cream together butter and sugar for five minutes.

Step 4 – Scrape down the sides of the bowl and add in the eggs one at a time waiting until they are each fully incorporated before adding a new one. This usually takes around 15 seconds per egg.

Scrape down the sides of the bowl.

Step 5 – Add in raspberry puree/jam and mix until fully combined.

Step 6 – In three batches, add in dry ingredients on low speed, alternating with wet ingredients. Begin and end with dry ingredients.

Step 7 – Add in food coloring at this point if desired.

Step 8 – Fold the batter a few times with a spatula to make sure all ingredients are fully incorporated and then divide batter into the three baking pans.

Step 9 – Bake for 17-22 minutes, or until a toothpick comes out with a few crumbs.

Trust your nose and keep a watchful eye after 17 minutes. When your house kitchen starts to smell like cake, it’s probably getting close to done

For the frosting:

Step 1 – Beat the butter on medium for 5 minutes, and then lower speed to the lowest setting.

Step 2 – Add in powdered sugar (2 cups at a time,) continuing to add more sugar after it becomes fully incorporated.

Step 3 – Add in vanilla and desired food coloring and increase speed to medium and beat for 2 minutes or until the icing has lightened a bit.

Decrease the speed of the mixer to the lowest setting for two minutes to knock out some of the air bubbles.

Step 4 –Stack cakes and ice as desired.

Recipe Notes and Tips

— Before icing your cake, make sure the cake cools down completely to room temperature. You can sit it in the fridge so that it is easier to ice and frost.

Styling Sources

Styling and DIY’s by Sugar & Cloth // Photography byKimberly Chau// Desserts byButtercup// Illustrations byLisa Chow// Mint green and whitecake standsand bunting c/oMinted// Gold flatware and serving utensilsWest Elm

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Raspberry Layer Cake Recipe

Print Recipe

5 from 5 votes

Equipment

3 8" cake pan
Mixer

Ingredients

For the cake:

2 cup white granulated sugar
2 stick unsalted butter
3 cup cake flour sifted
2 1/2 tsp baking powder
1 tsp salt
3 eggs room temperature
3 egg yolk room temperature
1 1/2 cup whole milk
2 tsp vanilla extract
1/2 cup raspberry jam or raspberry pureered food coloring optional

For the buttercream frosting:

2 lb sifted powdered sugar
1 lb butter room temperature
1/2 cup raspberry jam
1 tsp vanilla
Red food coloring optional
Fresh raspberries optional for garnish

Nutrition

Servings: 24

Calories: 537kcal

Instructions

To make the cake:

Preheat oven to 350 F degrees.
Butter, flour and line the 3 8″ cake pans with parchment. Set aside.
Sift together cake flour, baking powder and salt.
Combine the vanilla and milk together and set both aside.
With a mixer set to medium, cream together butter and sugar for 5 minutes.
Scrape down the sides of the bowl and add in the eggs one at a time waiting until they are each fully incorporated before adding a new one. This usually takes around 15 seconds per egg.
Scrape down the sides of the bowl.Add in raspberry puree/jam and mix until fully combined.
In three batches, add in dry ingredients on low speed, alternating with wet ingredients. Begin and end with dry ingredients.
Add in food coloring at this point if desired.
Fold the batter a few times with a spatula to make sure all ingredients are fully incorporated and then divide batter into the three baking pans.
Bake for 17-22 minutes, or until a toothpick comes out with a few crumbs. Trust your nose and keep a watchful eye after 17 minutes.

To make the buttercream frosting:

Beat the butter on medium for 5 minutes and then lower speed to the lowest setting.
Add in powdered sugar, 2 cups at a time, continuing to add more sugar after it becomes fully incorporated.
Add in vanilla and desired food coloring and increase speed to medium and beat for 2 minutes or until the icing has lightened a bit.
Decrease speed of mixer to the lowest setting for 2 minutes to knock out some of the air bubbles.
Stack the cakes and ice as desired.

KEYWORD: raspberry layer cake

Don’t forget to share your raspberry layer cake with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can ﬁnd them all right here.