Fresh Raspberry Layer Cake Recipe

The Fresh Raspberry Layer Cake is the dazzling dessert that will steal the show at any gathering. If you love a cake that’s soft, tangy-sweet, and generously layered with vibrant raspberry compote and lush buttercream, this one’s for you. Each bite bursts with berry flavor and is balanced by the creaminess of the frosting and the oh-so-tender crumb of the cake itself. This is not just a cake recipe—it’s a celebration of summer’s best fruit, crafted into an unforgettable treat.

Ingredients You’ll Need

This Fresh Raspberry Layer Cake shines thanks to a handful of kitchen staples and a few star players that bring color and irresistible berry flavor. Each ingredient is picked for the way it creates a delicate, flavorful cake and builds those vibrant layers.

• All-Purpose Flour: Forms the soft, sturdy base for the cake’s crumb structure while keeping it tender.
• Sugar: Sweetens the cake just right and helps lock in moisture for softness in every bite.
• Instant Clearjel or Vanilla Instant Pudding Mix: Adds extra moisture and keeps the cake tender; pudding mix also infuses subtle vanilla notes.
• Baking Powder and Baking Soda: These leaveners make your layers rise tall and fluffy.
• Salt: Essential for deepening the sweet raspberry notes and balancing the cake’s overall flavor.
• Eggs: Binding and adding richness, eggs are crucial for structure and softness.
• Buttermilk: Gives the cake a moist crumb and a gentle tang that complements the raspberries.
• Water: Keeps the batter at the perfect consistency for a light cake texture.
• Vegetable Oil: Adds moisture and a subtle richness you’ll notice as soon as you take a bite.
• Vanilla Extract: Rounds out the flavors with a classic warmth.
• Natural Red Raspberry Extract: Intensifies the true raspberry flavor—don’t skip it if you crave that bold berry punch.
• Liquid Red Food Coloring: For the prettiest blush-pink hue that makes every layer look as good as it tastes.
• Salted Butter (melted): Adds a rich finish and provides extra moisture and flavor.
• Prepared Raspberry Compote: The vibrant, tangy jammy filling is layered in the cake and blended into the batter and frosting.
• Powdered Sugar: Sweetens your buttercream and helps it whip up fluffy and smooth.
• Cream Cheese: Lends a delicious tang and richness to the raspberry buttercream.
• Softened Salted Butter: Ensures extra creamy, flavorful buttercream with every swirl.
• Reserved Raspberry Compote: For that unforgettable burst of real fruit flavor in the buttercream.
• Fresh Raspberries (for decoration): A pop of color and brightness on top—irresistible!

How to Make Fresh Raspberry Layer Cake

Step 1: Prepare the Raspberry Compote

Start by making a batch of raspberry compote—this is the heart of the cake, delivering bold, juicy flavor in every layer. Simmer fresh or frozen raspberries with a touch of sugar until thickened, then set aside to cool. You’ll need some for the batter, some for the buttercream, and the rest for layering. Making it ahead is a pro move—it deepens the flavor and saves a step on bake day!

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, sugar, instant Clearjel or pudding mix, baking powder, baking soda, and salt. Whisk until completely blended. This step ensures an even, tender crumb, so don’t rush it—this careful mixing paid off with bakery-worthy layers.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk up the eggs, buttermilk, water, oil, vanilla extract, raspberry extract, and food coloring. When combined, the liquid should have a soft rosy hue—just a preview of the magic to come!

Step 4: Make the Cake Batter

Pour the wet ingredients over your dry mixture and whisk until smooth. Now, fold in 120 grams (about ½ cup) of your cooled raspberry compote and the melted salted butter. Keep mixing just until everything is fully incorporated and your batter looks shiny and smooth. The mixture will be creamy and lightly tinged pink with visible flecks of berry—absolutely dreamy!

Step 5: Bake the Cake Layers

Preheat your oven to 325 degrees. Line a quarter-sheet pan with parchment and lightly spray the sides. Spread the batter evenly to the edges for a flat bake. Place the pan on the middle or top rack and bake 20-24 minutes, or until a toothpick comes out with a few moist crumbs, but not wet. Cool the cake completely. For easy layering, tightly wrap it and freeze for at least two hours—this keeps the cake from crumbling as you build those show-stopping layers!

Step 6: Prepare the Raspberry Buttercream

For the ultimate raspberry frosting, beat the cream cheese in a stand-mixer until softened. Add the salted butter and beat smooth and lump-free. Gradually add the powdered sugar, then pour in vanilla extract, red raspberry extract, and reserved raspberry compote. Beat until fluffy and fully pink, adding extra powdered sugar if needed for a stiffer texture. The key is to whip on high for two or three minutes to get that light, airy finish that sweeps over your cake with ease!

Step 7: Layer and Assemble

If assembling the Fresh Raspberry Layer Cake on the same day, use chilled layers; otherwise, frozen layers are easiest to work with. Cut your cake into rounds using cake rings or a sharp knife. Spread a generous layer of raspberry buttercream on each bottom cake round, then pipe a tall ring of buttercream along the edge. Fill each layer’s center with raspberry compote. Stack the next round on top and repeat, ending with the final cake layer. Coat the outside of the cake with a thin crumb layer of buttercream, chill briefly to set, then finish with a generous smoothing of your berry-flecked frosting. Decorate with fresh raspberries, and you’re ready for the grand finale!

How to Serve Fresh Raspberry Layer Cake

Garnishes

The best finishing touches are sometimes the simplest. Scatter a handful of fresh raspberries across the top or place them in little clusters for vibrant pops of color. For extra flair, add a sprinkle of powdered sugar or a few mint leaves.

Side Dishes

This Fresh Raspberry Layer Cake brings big flavors, so pair it with something light and refreshing—a scoop of vanilla bean ice cream, a raspberry sorbet, or a pitcher of unsweetened iced tea makes a dreamy match.

Creative Ways to Present

Showstopping presentation doesn’t need to be complicated! Try slicing your Fresh Raspberry Layer Cake into small wedges for a dessert platter, serving with a drizzle of raspberry coulis, or stacking mini rounds for eye-catching individual cakes. Each variation turns dessert time into an event!

Make Ahead and Storage

Storing Leftovers

Have extra cake? Wrap slices tightly in plastic wrap or store in an airtight container in the fridge for up to four days. The crumb stays moist, and the berry flavor only intensifies with time.

Freezing

This Fresh Raspberry Layer Cake is excellent for freezing! Wrap individual slices or the whole assembled cake in several layers of plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge before serving for best texture and taste.

Reheating

While this cake is best enjoyed at room temperature, if you like a softer bite, let slices sit out on the counter for about an hour before serving. Microwave chilled slices very briefly—just 10-20 seconds—for a just-baked-like texture and extra aromatic flavors.

FAQs

Can I use frozen raspberries for the compote?

Absolutely! Frozen raspberries work just as well as fresh. No need to thaw them before making your compote—they’ll break down beautifully while cooking.

Do I need to use the raspberry extract?

If you want that authentic, deep raspberry flavor all year round, raspberry extract is a secret weapon! If you can’t find it, double the compote for a milder berry flavor, but the extract really makes the Fresh Raspberry Layer Cake stand out.

What if I don’t have a sheet pan?

No worries! Bake the batter in two 8-inch round pans, adjusting bake time as needed. Layers may be slightly thicker, but the flavor will be just as fabulous.

Can I make the cake layers ahead of time?

Yes, you can! The cake layers freeze fantastically. Simply wrap well and freeze for up to two weeks. Layer and decorate the Fresh Raspberry Layer Cake as needed—it actually cuts and assembles even better when cold.

What’s the best way to transport this cake?

For safe travels, chill the assembled Fresh Raspberry Layer Cake in the fridge until the frosting firms up, then place it in a cake box or carrier. If it’s a warm day, a cool pack underneath helps prevent melting during transit.

Final Thoughts

If there’s one cake that brings friends and family running to the table, it’s this Fresh Raspberry Layer Cake. It’s a labor of love with truly rewarding results: juicy berry layers, dreamy frosting, and a gorgeous homemade finish. Give it a try and let it be the cake that everyone talks about—trust me, it’s one you’ll want to make on repeat!

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