Raspberry Layer Cake with Swiss Meringue Buttercream Recipe
This Raspberry Layer Cake with Swiss Meringue Buttercream Recipe is soft, sweet and fruity.
Ingredients
For Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For Swiss Meringue Buttercream:
- 5 large egg whites
- 1 ¼ cups granulated sugar
- 1 ½ cups unsalted butter room temperature, cubed
- 1 tsp vanilla extract
For Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
Prepare Cake Pans
- Grease pans and line with parchment paper. Preheat oven to 350°F (175°C).
Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, and salt together. Set aside for later use.
Cream Butter and Sugar
- In a mixer, beat butter and sugar until light, fluffy and creamy, about 3–4 minutes.
Add Eggs and Vanilla
- Add eggs one at a time. Mix well. Then add vanilla extract and combine.
Combine Wet and Dry Ingredients
- Add flour mixture in three parts, alternating with milk. Mix gently until smooth and combined.
Pour Batter into Pans
- Divide batter evenly among pans. Smooth the tops with a spatula.
Bake the Cakes
- Bake in preheated oven for 25–30 minutes or until a toothpick comes out clean.
Cool the Cakes
- Cool cakes in pans for 10 minutes. Remove and transfer to cooling racks to cool completely.
Prepare Raspberry Filling
- In a small saucepan, cook raspberries, sugar, and lemon juice until slightly thickened. Cool to room temperature.
Make Swiss Meringue Buttercream
- Whisk egg whites and sugar over a double boiler until warm. Beat with mixer until stiff peaks form. Add butter gradually. Beat until smooth.
Assemble the Cake
- Place one cake layer on serving plate. Spread raspberry filling evenly. Add second layer and repeat. Frost entire cake with buttercream.
Decorate
- Top with fresh raspberries or edible decorations if desired. Chill for 30 minutes before serving.
Notes
- Use room temperature ingredients for smooth batter.
- Sift flour for lighter, soft cake layers.
- Beat buttercream until fully smooth for professional look.
- Chill cake slightly before slicing to prevent crumbling.
- Use fresh raspberries for best flavor.