Introduction
Delight in the exquisite taste of this Raspberry Layer Cake, a masterpiece of moist vanilla sponge and luscious raspberry buttercream, crowned with a bounty of fresh berries.
Perfect for birthdays, weddings, or any special occasion, this cake is a testament to the joy of homemade desserts.
Ingredients
Cake Flour: 250g
Baking Powder: 10g
Salt: 2g
Unsalted Butter (softened): 200g
Granulated Sugar: 200g
Eggs: 4
Vanilla Extract: 10ml
Whole Milk: 240ml
Fresh Raspberries: 200g
For Raspberry Buttercream:
Unsalted Butter (softened): 250g
Icing Sugar: 350g
Fresh Raspberries: 150g
Topping:
Fresh Raspberries: 100g
Mixed Fresh Berries (optional): 100g
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 10-12 servings
Directions
1. Preheat your oven to 180°C. Grease and line three 20cm round cake tins.
2. Sift cake flour, baking powder, and salt together in a bowl.
3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in 200g of fresh raspberries gently.
7. Divide the batter evenly among the prepared cake tins.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes, then turn out onto wire racks to cool completely.
9. For the raspberry buttercream, beat the softened butter until creamy. Gradually add the icing sugar and continue beating until smooth.
10. Puree 150g of fresh raspberries and strain to remove seeds. Beat the raspberry puree into the buttercream until well combined.
11. Assemble the cake by layering each sponge with a generous spread of raspberry buttercream.
12. Cover the entire cake with the remaining buttercream.
13. Top with 100g of fresh raspberries and an optional selection of mixed berries for an elegant finish.
Detailed Directions and Instructions
Step 1: Prepare the Oven and Tins
Preheat your oven to 180°C. Grease and line three 20cm round cake tins to ensure that the cakes release easily after baking.
Step 2: Combine Dry Ingredients
Sift together 250g of cake flour, 10g of baking powder, and 2g of salt in a bowl. This step is crucial for a light and airy cake texture.
Step 3: Cream Butter and Sugar
In a separate bowl, cream together 200g of softened unsalted butter and 200g of granulated sugar until the mixture is light and fluffy, releasing a sweet aroma that fills the kitchen.
Step 4: Incorporate Eggs and Vanilla
Add 4 eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in 10ml of vanilla extract for that delightful flavor infusion.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with 240ml of whole milk. Start and end with the flour mixture, mixing until just combined to avoid overworking the batter.
Step 6: Fold in Raspberries
Gently fold in 200g of fresh raspberries into the batter, creating pockets of juicy fruit that will burst with flavor when the cake is baked.
Step 7: Divide and Bake
Divide the batter evenly among the three prepared cake tins. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cakes should rise beautifully, with a light golden color.
Step 8: Cool the Cakes
Allow the cakes to cool in the tins for 10 minutes. Then, turn them out onto wire racks to cool completely, filling the room with a delightful vanilla fragrance.
Step 9: Prepare Raspberry Buttercream
For the buttercream, beat 250g of softened unsalted butter until creamy. Gradually add 350g of icing sugar, mixing until smooth and light.
Step 10: Flavor the Buttercream
Puree 150g of fresh raspberries and strain to remove the seeds. Beat the raspberry puree into the buttercream until well combined, adding a vibrant color and tart sweetness.
Step 11: Assemble the Cake
Layer each sponge with a generous spread of raspberry buttercream, ensuring each layer is evenly coated for a beautiful presentation.
Step 12: Cover and Decorate the Cake
Use the remaining raspberry buttercream to cover the entire cake smoothly. A straight-edged spatula can help create a clean finish.
Step 13: Top with Fresh Berries
Adorn the top of the cake with 100g of fresh raspberries and, if desired, an optional selection of mixed berries for a colorful and elegant finish.
Notes
Freshness of Ingredients
Choose the freshest raspberries available for the best flavor and visual appeal. Frozen raspberries can be used but may lead to a more watery batter.
Storage Recommendations
Store any leftover cake in an airtight container in the refrigerator for up to three days. The flavors will deepen as it sits, making each bite delectable.
Baking Tips
Ensure that the butter is softened properly—this ensures it creams well with the sugar and results in a lighter cake. Avoid overmixing once the flour is added to maintain a tender texture.
Decoration Variations
Feel free to add edible flowers or mint leaves for extra flair if you want to elevate the cake’s presentation for special occasions.
Cook techniques
Mixing Ingredients
Properly creaming the butter and sugar is crucial. Ensure the butter is softened to room temperature for a light and fluffy texture.
Measuring Dry Ingredients
Sift the cake flour, baking powder, and salt to aerate them, which helps create a lighter sponge cake.
Egg Incorporation
Add eggs one at a time and beat well after each addition to ensure even distribution and a stable structure.
Alternate Mixing Method
When combining wet and dry ingredients, mix alternately, beginning and ending with the dry ingredients to prevent over-mixing.
Folding Technique
Gently fold in the raspberries to maintain their shape and prevent breaking them, which can create a mushy texture in the batter.
Cake Baking
Monitor your cakes as they bake; avoid opening the oven door too early to prevent collapsing.
Cooling Cakes
Allow cakes to cool in the tins for 10 minutes before transferring to wire racks to prevent steam from making the cake soggy.
Making Buttercream
Beat the softened butter until creamy before adding icing sugar to prevent a gritty texture in your buttercream.
Straining Raspberry Puree
Strain the raspberry puree to remove seeds for a smooth buttercream, enhancing both texture and appearance.
Cake Assembly
Apply even layers of buttercream between the cake layers to ensure stability and a neat finish.
FAQ
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but make sure to thaw and drain excess liquid before incorporating them into the batter.
How do I ensure my cake layers are even?
Use a kitchen scale to weigh the batter for each tin to ensure even distribution.
What can I substitute for cake flour?
You can make a substitute by combining all-purpose flour with cornstarch. Use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance and freeze them, wrapped tightly in plastic wrap, for up to three months. Thaw before decorating.
What is the best way to decorate the cake?
Use a spatula to spread the buttercream smoothly and arrange fresh berries artfully on top for an elegant presentation.
Conclusion
Indulging in this Raspberry Layer Cake presents a delightful blend of flavors and textures that will surely impress your guests. The moist vanilla sponge paired with the rich raspberry buttercream creates a harmonious treat, making it an excellent choice for any celebration. Whether you are baking for a birthday, an anniversary, or just because, this cake is a stunning centerpiece that highlights the joy of creating homemade desserts.
Raspberry and Lemon Cake
Combine the tartness of lemon zest and juice with the raspberry layers for a refreshing twist.
Chocolate Raspberry Layer Cake
Incorporate rich chocolate layers along with raspberry buttercream for a decadent fusion.
Vanilla Chiffon and Fresh Fruit
Use a light and airy vanilla chiffon cake filled with raspberry buttercream and topped with assorted fresh fruits.
Coconut Raspberry Layer Cake
Add coconut cream to the buttercream and sprinkle toasted coconut on top for a tropical touch.
Almond Raspberry Cake
Substitute almond extract for vanilla and add almond flour to the batter for a nutty flavor.
Miniature Raspberry Cupcakes
Transform the layer cake recipe into mini cupcakes, allowing easy serving and a dainty presentation.
Raspberry and White Chocolate Mousse Cake
Layer raspberry buttercream with white chocolate mousse for an elegant and creamy alternative.
