This Fresh Raspberry Layer Cake is a truly delightful dessert, perfect for celebrating berry season or any special occasion! It features soft, tender cake layers studded with fresh raspberries, a tangy cream cheese filling, a vibrant homemade raspberry sauce, and a light, airy whipped cream frosting. I adore the combination of sweet, tart raspberries with the creamy fillings and frosting - it makes this Fresh Raspberry Layer Cake both elegant and incredibly delicious. It looks impressive, but the steps are quite straightforward!
Why You'll Love This Fresh Raspberry Layer Cake
- Bursting with Raspberry Flavor: This cake uses fresh raspberries in the batter and a homemade raspberry sauce for maximum berry goodness.
- Multiple Delicious Layers: The combination of moist cake, creamy filling, tangy sauce, and light frosting creates wonderful textures and flavors.
- Impressive Presentation: A beautiful layered cake perfect for birthdays, holidays, or dinner parties.
- Surprisingly Achievable: While there are a few components, each step is simple to follow.
- Perfect for Celebrations: A bright and festive cake that feels special.
Ingredients for Fresh Raspberry Layer Cake
Here's what you'll need to make this beautiful cake. The full list with measurements is in the recipe card below.
Cake
- Soft flour (Cake flour recommended, or All-Purpose) (Dry Ingredient)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Softened butter (Fat)
- Granulated sugar (Sweetener)
- Large eggs (Binder)
- Pure vanilla extract (Flavoring)
- Whole milk (Dairy)
- Sour cream (Dairy)
- Crushed fresh raspberries (Fruit)
Cream Cheese Filling
- Cream cheese, softened (Dairy)
- Softened butter (Fat)
- Powdered sugar (Sweetener)
- Pure vanilla extract (Flavoring)
Raspberry Sauce
- Fresh raspberries (Fruit)
- Granulated sugar (Sweetener)
- Lemon juice (Acid)
- Cornstarch mixed with water (Thickener)
Whipped Cream Frosting
- Heavy whipping cream (Dairy)
- Powdered sugar (Sweetener)
- Pure vanilla extract (Flavoring)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Fresh Raspberry Layer Cake recipe as written, but here are some delicious variations:
- Different Berries: Use fresh strawberries, blueberries, or a mixed berry blend instead of raspberries.
- Lemon Twist: Add 1-2 tablespoons of fresh lemon zest to the cake batter or the cream cheese filling.
- White Chocolate: Fold some white chocolate chips into the cake batter or drizzle melted white chocolate over the finished cake.
- Almond Flavor: Add ½ teaspoon of almond extract to the cake batter or frosting.
- Naked Cake: Apply a thinner layer of frosting around the sides for a trendy "naked cake" look.
How to Make Fresh Raspberry Layer Cake
Let me walk you through the steps to create this stunning Fresh Raspberry Layer Cake:
Prepare the Cake Layers
- First, I preheat my oven to 350°F (175°C). I grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, I cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
- I add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Alternately, I add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. I mix just until combined after each addition.
- Gently, using a spatula, I fold in the sour cream and the crushed fresh raspberries.
- I divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- I allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Filling
- In a medium bowl, I beat the softened cream cheese and softened butter together until smooth.
- Gradually, I add the powdered sugar and vanilla extract, mixing until smooth and creamy. I set this aside.
Make the Raspberry Sauce
- In a small saucepan, I combine the fresh raspberries, granulated sugar, and lemon juice.
- I cook over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to thicken (about 5 minutes).
- I stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for another 1-2 minutes until the sauce thickens.
- I remove it from the heat and let it cool completely.
Make the Whipped Cream Frosting
- (Ensure the bowl and whisk are chilled for best results!) In a large bowl, I beat the cold heavy cream, powdered sugar, and vanilla extract together with an electric mixer until stiff peaks form.
Assemble the Cake
- Once the cake layers are completely cool, I place one cake layer on a serving platter or cake stand.
- I spread a generous amount of the cream cheese filling evenly on top.
- Then, I drizzle some of the cooled raspberry sauce over the cream cheese filling.
- I place the second cake layer on top.
- I frost the entire cake (top and sides) with the homemade whipped cream frosting. For extra flair, I can pipe a decorative border around the edges of the cake.
- Finally, I drizzle more raspberry sauce over the top of the cake and garnish with fresh raspberries if desired.
Tips and Tricks for the BEST Layer Cake
Here are my secrets for making this Fresh Raspberry Layer Cake truly exceptional:
- Room Temperature Ingredients (for Cake & Filling): Ensure butter, eggs, milk, sour cream, and cream cheese are at room temperature for smooth mixing and a tender cake.
- Cold Cream (for Frosting): Heavy cream whips best when very cold. Chilling the bowl and beaters also helps.
- Don't Overmix Batter: Mix the cake batter just until the ingredients are combined to avoid a tough cake.
- Cool Cakes Completely: This is crucial! Frosting warm cake layers will result in a melty mess.
- Crushed Raspberries: Gently crushing some raspberries for the batter distributes the flavor nicely without adding too much moisture.
How to Serve
This Fresh Raspberry Layer Cake is a stunning dessert perfect for:
- Birthdays: A beautiful and celebratory cake.
- Spring/Summer Parties: Showcases fresh berry flavor.
- Mother's Day or Easter: An elegant dessert for special family occasions.
- Any Celebration: A delicious way to mark any special moment.
Serve chilled or at room temperature.
Make Ahead and Storage
- Cake Layers: Can be baked a day ahead, cooled completely, wrapped well in plastic wrap, and stored at room temperature.
- Fillings/Sauce: Cream cheese filling and raspberry sauce can be made a day ahead and stored covered in the refrigerator.
- Assembled Cake: Store the finished cake, covered (a cake carrier works well), in the refrigerator for up to 3 days due to the whipped cream and cream cheese frosting/filling. Let sit at room temperature for about 20-30 minutes before serving for the best texture.
FAQs about Fresh Raspberry Layer Cake
- Can I use frozen raspberries?
- Yes. For the cake batter, thaw slightly and gently crush. For the sauce, use frozen berries directly (you might need to cook slightly longer). Fresh berries are recommended for garnish.
- Can I use all-purpose flour instead of cake flour?
- Yes, but cake flour yields a more tender crumb. To approximate cake flour: measure 2 ½ cups all-purpose flour, remove 5 tablespoons, and replace with 5 tablespoons of cornstarch. Whisk well.
- Can I freeze this cake?
- It's best not to freeze the fully assembled cake due to the whipped cream frosting and fresh fruit potentially becoming watery upon thawing. You can freeze the unfrosted cake layers successfully.
Enjoy this beautiful, flavorful, and utterly delicious Fresh Raspberry Layer Cake! It's a perfect dessert for celebrating.
Print
Best Fresh Raspberry Layer Cake
- Prep Time: 40 minutes
- cooling time: 1 hour
- Cook Time: 37 minutes
- Total Time: 2 hours 17 minutes
- Yield: 12-16 1x
- Category: Dessert, Cake
- Cuisine: American
Description
This Fresh Raspberry Layer Cake features tender, moist cake layers with crushed raspberries folded into the batter. It's filled with a tangy cream cheese mixture, drizzled with a homemade raspberry sauce, and frosted with light and airy whipped cream.
Ingredients
Scale
For the Cake:
- 2 ½ cups (300g) soft cake flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup whole milk, room temperature
- ½ cup sour cream, room temperature
- 1 cup fresh raspberries, crushed (see notes)
For the Cream Cheese Filling:
- 8 ounces (226g) cream cheese, softened to room temperature
- ¼ cup (½ stick, 57g) unsalted butter, softened to room temperature
- 1 cup (120g) powdered sugar (confectioners' sugar)
- 1 teaspoon pure vanilla extract
For the Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Whipped Cream Frosting:
- 1 ½ cups heavy whipping cream, very cold
- ¼ cup powdered sugar (confectioners' sugar)
- 1 teaspoon pure vanilla extract
Optional Garnish:
- Fresh raspberries
Instructions
1. Prepare the Cake Layers:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add Eggs and Vanilla: Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
- Alternate Dry Ingredients and Milk: Reduce the mixer speed to low. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the room-temperature milk in two additions (begin and end with the dry ingredients). Mix until just combined after each addition. Do not overmix.
- Fold in Sour Cream and Raspberries: Gently fold in the room-temperature sour cream and the crushed fresh raspberries using a rubber spatula until evenly incorporated.
- Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before assembling and frosting.
2. Prepare the Cream Cheese Filling:
- In a medium bowl, using an electric mixer, beat the softened cream cheese and softened butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing on low speed until combined, then increase speed and beat until smooth and fluffy. Set aside.
3. Make the Raspberry Sauce:
- In a small saucepan, combine the 1 cup fresh raspberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture begins to thicken (about 5 minutes).
- Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Continue cooking, stirring constantly, for another 1-2 minutes until the sauce thickens.
- Remove from heat and let the sauce cool completely.
4. Make the Whipped Cream Frosting:
- In a chilled large bowl, using chilled beaters (or the whisk attachment of a stand mixer), beat the very cold heavy whipping cream, powdered sugar, and vanilla extract together on medium-high speed until stiff peaks form. Be careful not to overbeat.
5. Assemble the Cake:
- First Layer: Place one cooled cake layer on a serving platter or cake stand. Spread a generous amount of the cream cheese filling evenly over the top. Drizzle some of the cooled raspberry sauce over the cream cheese filling.
- Second Layer: Carefully place the second cooled cake layer on top.
- Frost: Frost the entire cake (top and sides) with the prepared whipped cream frosting. You can create swirls or use a piping bag for decorative borders if desired.
- Garnish: Drizzle more raspberry sauce over the top of the cake and garnish with fresh raspberries, if desired.
- Chill (Recommended): For best results and easier slicing, chill the assembled cake in the refrigerator for at least 30 minutes before serving.
Notes
- Soft Flour: Cake flour is recommended for a tender crumb. You can substitute all-purpose flour if needed (measure correctly using spoon & level or weight).
- Room Temperature Ingredients: Using room-temperature butter, eggs, milk, and sour cream for the cake helps ensure a smooth, evenly incorporated batter. Room-temp cream cheese and butter are essential for lump-free filling.
- Crushing Raspberries: Gently crush the raspberries for the cake batter; you still want some texture.
- Cooling Cake: Ensure cake layers are completely cool before filling and frosting to prevent melting.
- Whipped Cream: Use very cold heavy cream and optionally chill your bowl and beaters for the best volume. Do not overwhip. This frosting is best used shortly after making.
- Storage: Store leftover cake covered in the refrigerator for up to 3 days due to the cream cheese and whipped cream frosting.
