Description
A stunning three-layer vanilla cake filled with fresh raspberry compote and topped with silky buttercream frosting. Perfect for birthdays, anniversaries, and special celebrations.
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, room temperature
4 large eggs, room temperature
1 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh raspberries
1/2 cup sugar (for filling)
2 tablespoons cornstarch
4 cups powdered sugar (for frosting)
1 cup butter, softened (for frosting)
1/4 cup heavy cream
Instructions
1. Preheat oven to 350°F and prepare three 8-inch round pans with butter and flour.
2. Cream butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition.
4. Alternate flour mixture and buttermilk, beginning and ending with dry ingredients.
5. Divide batter evenly between prepared pans and bake 22-25 minutes.
6. Cool in pans 10 minutes, then turn out onto wire racks.
7. Make raspberry filling by cooking berries, sugar, and cornstarch until thickened.
8. Prepare buttercream by beating butter, powdered sugar, and cream until smooth.
9. Layer cooled cakes with raspberry filling and buttercream frosting.
10. Chill assembled cake 30 minutes before serving for clean slices.
Notes
Fresh raspberries can be substituted with frozen (thawed and drained).
Cake layers can be made 2 days ahead and wrapped tightly.
Store finished cake covered in refrigerator up to 4 days.
Bring cake to room temperature 30 minutes before serving for best flavor.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 58g
- Sodium: 285mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
Keywords: raspberry cake, celebration cake, birthday cake, layer cake, fresh berry cake