This deliciously moist and soft raspberry cake is filled with both homemade raspberry compote and creamy raspberry buttercream. Each bite is bursting with a fresh, natural raspberry flavor that makes this pretty magenta cake a real treat.
This recipe was adapted from our popular Blueberry cake recipe!
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📖 Recipe
Fresh Raspberry Layer Cake
This raspberry cake is made with frozen raspberries for a fresh, natural raspberry flavor. It's filled with raspberry compote and frosted with raspberry buttercream frosting.A 1x batch yields 1 6" three-layer cake, and a 2x batch yields 1 8" three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.
Equipment
Ingredients
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
- You will use the raspberry compote in both the cake batter and as a cake filling. Prepare a 1 x batch of the raspbery compote recipe and allow it to cool. You can make it the day before and keep it refrigerated. Reserve 120 grams (½ cup) for the cake batter, 120 grams (½ cup) for the frosting, and the remaining for the cake filling.
Bake the Raspberry Cake
- Preheat Oven to 325 degrees. Line a ¼ sheet pan with parchment paper and lightly spray the sides of the pan with nonstick cooking spray (focus on the sides of the pan, the top of the parchment paper only needs a very light spray).
- Sift the Dry Ingredients in a bowl and then whisk until well blended. In a separate bowl, whisk the Wet Ingredients. Pour the wet ingredients over the dry ingredients and whisk until well blended.
- Add the reserved 120 grams (½ cup) raspberry compote. Pour the melted salted butter over the batter and whisk until it is fully incorporated and the batter is smooth and shiny.
- Pour the raspberry cake batter into your prepared ¼ sheet pan. Spread the batter out until it is even throughout the pan all the way to the edges--an offset icing spatula works well for this.
- Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 20-24 minutes or until a toothpick or paring knife comes out mostly clean (watch closely towards the end of baking). A couple of moist crumbs on your knife are fine, but they shouldn't look wet. Some ovens may require a longer baking time, and 2x batches may take a few more minutes in the oven.
- The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #4).
Make the raspberry buttercream frosting
- Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
- Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
- Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.
- Add the pure vanilla, red raspberry extract , and reserved raspberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.
Layer, Decorate and Serve
- The easiest way to layer the raspberry cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Cut the cake layers with cake rings as described in How to Bake and Layer Cakes Like a Pro.
- Spread a ¼ inch layer of raspberry buttercream on top of your bottom cake layer, then pipe a ½" tall ring of buttercream around the edge of the cake. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Evenly spread half of the raspberry filling on top of the buttercream within the ring, making sure it is not taller than the ring of buttercream (as seen in my recipe video). Repeat with the second cake layer. The remaining cake scraps can be used for cake truffles if desired.
- I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm, before adding the final coat of raspberry buttercream.
- Allow the completed cake to set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature. This raspberry layer cake has the best texture at room temperature. Enjoy!
