Raspberry Cake with Buttercream Icing
Indulge in the perfect marriage of tart and sweet with this Raspberry Cake with Buttercream Icing—a show-stopping dessert that’s as stunning as it is delicious. This moist, fluffy cake bursts with the vibrant flavor of fresh raspberries folded delicately into the batter, while a luscious buttercream frosting brings a silky, creamy finish. Crafted with pantry staples like flour, sugar, and eggs, this recipe takes it up a notch with the addition of plump berries and a touch of vanilla for a fragrant floral note. Garnished with a crown of fresh raspberries, this cake is an elegant centerpiece for any celebration, from birthdays to brunches. Simple to prepare yet undeniably impressive, this raspberry-layered dessert delivers a homemade touch with bakery-level results. Perfect for berry enthusiasts and fans of decadent, frosted cakes, it’s a must-try recipe that will leave guests asking for seconds.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter (softened)
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup fresh raspberries
- 1 cup unsalted butter (for frosting, softened)
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 1.5 teaspoons vanilla extract (for frosting)
- 0.5 cup fresh raspberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Gently fold in the fresh raspberries using a spatula, being careful not to break them up too much.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then turn them out onto a wire rack to cool completely before frosting.
To make the buttercream icing, beat the softened butter with an electric mixer on medium speed until creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
Add the heavy cream and vanilla extract, then increase the speed to medium-high and beat until the buttercream is light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of buttercream on top.
Place the second cake layer on top and spread the remaining buttercream all over the top and sides of the cake.
Decorate the cake with fresh raspberries on top for garnish. Chill in the refrigerator for 20-30 minutes before serving to set the frosting.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 67.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
