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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Equipment Checklist
We swear by the cut and stack method, which means we bake our cakes in sheet pans and then cut them with cake rings after baking. This results in a softer, more tender texture and also allows you to make your cakes any size!
You can make bite-sized mini cakes, standard layer cakes, and so much more. This does require you to gather some different supplies you might not already have, but it's so worth it!
To help make the buttercream light and fluffy. You can also use an electric mixer and a large bowl.
Depending on the batch size, you will need either a quarter sheet pan (1x batch) or a half sheet pan (2x batch).
Use cake rings for whichever size you prefer. We always have a set of cake rings on hand and typically go up to about 8" inches in diameter.
Why you'll love this Raspberry Cake Recipe
- Fresh raspberry flavor - If you love the tart pucker of fresh raspberries, you'll be thrilled by just how much of that fresh berry flavor this cake has! The secret is to use a combination of fresh raspberries, cooked into a simple compote, as well as raspberry extract. Mixing the two gives you the brightest, boldest raspberry flavor ever.
- Incredibly soft and moist texture - This recipe uses the two bowl method, which is not only easy, but it also locks in maximum moisture and flavor. Simply mix the wet and dry ingredients in separate bowls, then combine. Add the melted butter and leftover raspberry compote, and bake for the softest, richest, most delicious raspberry cake of all-time.
- Customizable size and shape - Since this cake is baked in a sheet pan instead of traditional round cake pans, you can cut the cake into any size you'd like. You can make mini cakes or over-the-top layer cakes simply by choosing a different cake cutter!
Ingredients
The list of ingredients looks long, but we promise, it's not that hard to make! Simply follow the steps one at a time, and give yourself plenty of time to bake and freeze the cake before you need it (ideally the day before).
The most important ingredient is the homemade raspberry compote, which is basically a thickened raspberry filling, similar to raspberry jam. This will be used in the cake, filling, and the frosting, so don't skip it!
Dry Ingredients
- All purpose flour
- White sugar
- Instant Clearjel OR vanilla instant pudding mix
- Baking powder
- Baking soda
- Salt
Wet Ingredients
- Large eggs
- Buttermilk
- Water
- Vegetable oil
- Vanilla extract
- Natural red raspberry extract (I recommend OliveNation red raspberry extract)
- Liquid red food coloring
Additional Cake Ingredients
- Salted butter (Unsalted butter doesn't add nearly as much flavor as salted butter)
- Raspberry compote (Made from fresh raspberries, Instant Clearjel, sugar, and lemon juice)
Baker's Tip
We only share moist cake recipes here since moisture equals flavor! That means this recipe uses several special ingredients to get just the right balance of texture and flavor. For the best results, please use the ingredients as noted and avoid making substitutions.
To decorate, we'll spread each cake layer with homemade raspberry buttercream and a thin layer of the raspberry compote for a really bold, punchy berry flavor.
To make the raspberry buttercream frosting, you'll need cream cheese, powdered sugar, salted butter plus vanilla extract, raspberry extract, and raspberry compote.
Don't forget to grab some fresh berries to decorate the top!
Variations
- Adjust the size. The 1x version of this recipe requires a quarter sheet pan and can be a 6" three-layer cake. If you want a larger cake, you'll need to make a 2x batch.
- Use different pans. Not into the cake cutting method? Not a problem! Learn all about making double batches and different cake pans here.
- Try a different berry. This raspberry layer cake recipe was adapted from our extremely popular Fresh Blueberry Cake recipe. Our Strawberry Cake has a similarly bright, fresh flavor that people absolutely adore!
- Change the frosting. If you want a milder, creamier flavor, you can use stabilized whipped cream for a cake filling instead of extra frosting.
- Play with fillings. Raspberry pairs wonderfully with different flavors, like white chocolate, dark chocolate, fresh lemon and more. You can easily incorporate these flavors by adjusting the filling or changing the extract. Here are some fun options to try!
Raspberry Lemon Cake - Use lemon curd between the cake layers instead of the buttercream and compote. You can also use lemon extract instead of vanilla extract and add some fresh lemon zest, too.
White Chocolate Raspberry Cake - Add thick, fully set white chocolate ganache between the cake layers instead of buttercream. Decorate with a white chocolate drip, lots of fresh berries, and white chocolate shreds all over the top of the cake.
Storage
Our cakes can be stored at room temperature for up to 24 hours, but then they need to be refrigerated.
To keep them fresh, either wrap the cake in plastic wrap or store it in an airtight container for several days. If you want it to last longer than that, you're better off freezing the cake instead of refrigerating (be sure to remove any fresh berries before freezing)!
Top Tip
Due to the high moisture and butter content, our cakes are quite dense and firm straight out of the fridge. For the best eating experience, let them rest on the counter for 2-3 hours before slicing and serving.
Key Recipe Notes
- Freeze first. This simple raspberry cake is incredibly delicate, which is part of why it's so moist, tender, and delicious. But, that means you need to treat it a little differently than other cakes. We highly recommend freezing the cake before cutting and assembling to get the best results.
- Use a kitchen scale. We know many home bakers prefer to use their standard measuring cups, but you will get a much, much more consistent experience if you weigh out your ingredients whenever possible.
Doesn't this fresh raspberry cake sound like a dream? It would be such a lovely option for all those summer parties and gatherings, or as an extra special dessert for birthdays and anniversaries. If you get a chance to try it, please take photos and tag @amycakesbakes on social!
If you love bakery-tested recipes and want to elevate your baking skills this year, be sure to sign up for email updates to get all of our new recipes right in your inbox. Happy Baking!
Thanks for Reading. ❤️
-The Amycakes Bakes team
📖 Recipe
Fresh Raspberry Layer Cake
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
- In the bowl of a stand mixer with a paddle attachment (preferred) or a hand 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!
