Easy Homemade Raspberry Layer Cake with Buttercream Frosting
This Raspberry Cake recipe is incredibly moist, bursting with fresh berry flavor, and topped with the most heavenly buttercream frosting. It’s way easier to make than you might think and perfect for birthdays, picnics, or just because.
Equipment
- Medium bowl
- Large mixing bowl
- Stand mixer (optional)
- Spatula
- 8-inch round cake pans (2)
- Parchment paper rounds (optional)
- Wire rack
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract pure
- 1 cup whole milk room temperature
- 1 1/2 cups fresh raspberries tossed in 1 tablespoon flour
For the frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar confectioners' sugar
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1/4 cup raspberry preserves optional
For garnish
- Fresh raspberries
- Mint leaves optional
- Powdered sugar for dusting optional
Instructions
- Step 1: Prep Your Pans. Preheat your oven to 350°F (175°C). Get two 8-inch round cake pans ready. Grease and flour them or line the bottoms with parchment paper rounds.
- Step 2: Whisk the Dry Ingredients. In a medium bowl, whisk together your flour, baking powder, and salt.
- Step 3: Cream Butter and Sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy.
- Step 4: Add Eggs and Vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then, mix in the vanilla extract.
- Step 5: Alternate Dry and Wet. Add about a third of the flour mixture to the butter mixture and mix on low speed just until combined. Then add half of the milk and mix. Repeat, ending with the dry ingredients. Mix only until the last bit of flour disappears, do not overmix.
- Step 6: Fold in Raspberries. Gently fold the floured raspberries into the batter using a spatula. Distribute them without crushing.
- Step 7: Bake! Divide the batter evenly between your prepared pans. Smooth the tops slightly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Cool the Cakes. Let the cakes cool completely in their pans set on a wire rack. Once cool, carefully remove them from the pans.
- Step 9: Make the Frosting. While the cakes cool, make the frosting. In a clean large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, about a cup at a time, mixing on low speed, then increasing speed to combine.
- Step 10: Add Liquid and Vanilla. Add the vanilla extract and 2 tablespoons of the heavy cream or milk. Beat until smooth and spreadable, adding the last tablespoon of cream/milk only if needed. Adjust consistency with more liquid or powdered sugar if needed.
- Step 11: Swirl in Preserves (Optional). If using, gently stir in the raspberry preserves. You can mix it completely or just swirl it slightly.
- Step 12: Assemble and Frost. Place one cooled cake layer on your serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top. Frost the top and sides of the entire cake.
- Step 13: Garnish. Arrange fresh raspberries on top, tuck in mint leaves if desired, and give it a final dusting of powdered sugar.
Notes
Tips for Success: Use room temperature ingredients for a smoother batter and tender cake. Do not overmix the batter. Flour the berries to prevent them from sinking. Cool cakes completely before frosting. Adjust frosting consistency as needed. Cake layers can be baked a day in advance and stored wrapped at room temperature. Frosting can be made ahead and stored in the fridge; re-beat before using.
How to Store: Store this cake loosely covered at room temperature for 2-3 days. For longer storage or in warm climates, store in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature before serving.