Raspberry Layer Cake

Raspberry Layer Cake

Ingredients

• Sponge Cake
• 2½ cups (300 g) all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, room temp
• 1¾ cups (350 g) granulated sugar
• 4 large eggs, room temp
• 2 tsp vanilla extract
• 1 cup (240 ml) whole milk, room temp
• Raspberry Filling
• 1½ cups raspberry jam (seedless if you prefer)
• 1–2 tbsp lemon juice (optional, for brightness)
• Vanilla Buttercream
• 1½ cups (340 g) unsalted butter, room temp
• 5 cups (600 g) powdered sugar
• 2 tsp vanilla extract
• 3–4 tbsp heavy cream or milk
• Decoration
• Fresh raspberries
• Extra buttercream piped as rosettes

Instructions

1️⃣ Bake the Sponge Layers

Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round pans.

Whisk flour, baking powder, and salt together.

Beat butter and sugar until light and fluffy (3–4 min).

Add eggs one at a time, then vanilla.

Alternate adding dry ingredients and milk, beginning and ending with dry.

Divide batter evenly among pans, smooth tops.

Bake 25–30 min, until a toothpick comes out clean.

Cool completely.

2️⃣ Make the Buttercream

Beat butter until creamy and pale.

Gradually add powdered sugar.

Add vanilla and cream until smooth and fluffy (about 3–5 min).

3️⃣ Assemble

Place first sponge layer, spread with jam, then buttercream.

Repeat for all layers.

Frost the top and sides with buttercream.

4️⃣ Decorate

Pipe buttercream rosettes on top.

Add fresh raspberries.

Chill for 30 min before slicing for cleaner cuts.

Tips

For extra raspberry flavor, mix a little jam into the buttercream between layers.

If you want a lighter frosting, use whipped cream instead of buttercream.

Can be made a day ahead and stored chilled; bring to room temperature before serving.