Fresh & Moist Raspberry Layer Cake for Summer Recipe
Bright, fruity, and incredibly moist, this raspberry layer cake is a summer showstopper. It’s made with real raspberries blended into both the cake and frosting, then layered with a tangy raspberry compote for an unforgettable berry burst in every bite.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 1 6-inch layer cake (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup whole milk
- ½ cup raspberry purée (strained for seeds)
For the raspberry compote:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the raspberry buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons raspberry purée
- Optional: fresh raspberries for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 6-inch cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla.
- Mix in raspberry purée and milk alternately with dry ingredients.
- Divide into pans and bake 22–25 minutes or until toothpick comes out clean. Cool completely.
- For compote, cook raspberries, sugar, and lemon juice over medium heat until thickened. Let cool.
- For buttercream, beat butter until smooth, add powdered sugar and purée. Beat until fluffy.
- Assemble: layer cake with raspberry compote between layers and frost with raspberry buttercream. Top with fresh raspberries.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 410 kcal
- Sugar: 42g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
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