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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Step 5
Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Step 6
Gently fold in the fresh raspberries using a spatula, being careful not to break them up too much.
Step 7
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
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.
Step 10
To make the buttercream icing, beat the softened butter with an electric mixer on medium speed until creamy.
Step 11
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.
Step 12
Add the heavy cream and vanilla extract, then increase the speed to medium-high and beat until the buttercream is light and fluffy.
Step 13
Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of buttercream on top.
Step 14
Place the second cake layer on top and spread the remaining buttercream all over the top and sides of the cake.
Step 15
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
| Serving size | (1725.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5893.9 |
| Total Fat 377.6g | 0% |
| Saturated Fat 231.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1536.4mg | 0% |
| Sodium 3075.2mg | 0% |
| Total Carbohydrate 578.1g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 330.1g | |
| Protein 62.8g | 0% |
| Vitamin D 464.9IU | 0% |
| Calcium 576.6mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 1435.1mg | 0% |
Source of Calories