Indulge in the delicate balance of sweet and tart with this stunning Pink Raspberry Layer Cake. Featuring layers of fluffy vanilla sponge, a luscious raspberry-infused buttercream, and bursts of fresh raspberries, this cake is perfect for special occasions or an elegant dessert to impress your guests. The soft pink hues and fresh berry garnish make it as beautiful as it is delicious.
A Delightful Raspberry-Infused Cake
This Pink Raspberry Layer Cake brings together the lightness of a classic vanilla cake with the fruity brightness of raspberries. The buttercream is naturally tinted with raspberry puree, giving it a smooth texture and a vibrant pink color. Each bite delivers a combination of airy sponge, velvety frosting, and the tart sweetness of real raspberries. Whether served at a birthday, bridal shower, or afternoon tea, this cake is sure to be a showstopper.
Ingredients for Pink Raspberry Layer Cake
To create this visually stunning and deliciously balanced cake, you’ll need a mix of simple baking essentials and fresh raspberries to enhance the flavor and color.
For the Cake:
- 2 ½ cups (310g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup (240ml) whole milk
- ½ cup (120ml) sour cream
- 1 ½ cups (180g) fresh raspberries
For the Raspberry Buttercream:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ½ cup (120ml) raspberry puree (made from fresh or frozen raspberries)
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (as needed for consistency)
For Garnish:
- Fresh raspberries
- Powdered sugar (optional)
