How to Make Pink Raspberry Layer Cake
Baking this gorgeous cake is a straightforward process, with each step ensuring light, fluffy layers and a smooth, raspberry-infused buttercream.
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) cake pans with parchment paper for easy release. In a bowl, whisk together the flour, baking powder, and salt.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the butter mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients. Gently fold in the fresh raspberries, being careful not to overmix.
Step 4: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Raspberry Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed. Pour in the raspberry puree and vanilla extract, continuing to mix until the frosting is smooth. Add heavy cream as needed for a spreadable consistency.
Step 6: Assemble the Cake
Place one cake layer on a serving plate. Spread an even layer of raspberry buttercream over the top. Repeat with the second and third layers. Cover the entire cake with a thin crumb coat of frosting, then apply a final smooth layer.
Step 7: Decorate and Serve
Pipe additional frosting around the edges and top with fresh raspberries. Lightly dust with powdered sugar for an elegant finish. Slice and enjoy this beautiful, berry-filled cake!
How Long to Bake Pink Raspberry Layer Cake
Baking time is crucial for achieving a light and fluffy cake without overcooking it. The time may vary slightly based on your oven and cake pan size, but here’s a general guide:
- Three 8-inch cake pans – Bake for 25-30 minutes at 350°F (175°C).
- Two 9-inch cake pans – Bake for 30-35 minutes.
- Cupcakes – Bake for 18-22 minutes.
The cake is done when a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed. Always allow cakes to cool in the pan for 10 minutes before transferring them to a wire rack.
How to Store Leftovers
If you have leftover Pink Raspberry Layer Cake, proper storage will keep it fresh and delicious for later enjoyment.
- Room Temperature – If the cake is unfrosted, you can wrap it in plastic wrap and store it at room temperature for up to 2 days.
- Refrigerator – A fully frosted cake can be stored in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 20-30 minutes before serving to soften the buttercream.
- Freezer – To freeze, wrap individual cake slices or whole layers in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
Tips for the Perfect Pink Raspberry Layer Cake
For the best texture, flavor, and presentation, keep these tips in mind while baking and assembling your cake:
- Use Room Temperature Ingredients – This helps everything blend smoothly and ensures an even texture.
- Prevent Sinking Raspberries – Lightly coat the fresh raspberries in flour before folding them into the batter to prevent them from sinking to the bottom.
- Adjust the Frosting Consistency – If the buttercream is too thick, add a tablespoon of heavy cream. If it’s too thin, mix in more powdered sugar.
- Level the Cake Layers – For an even, professional look, trim the tops of the cake layers before stacking.
- Chill Before Slicing – For the cleanest slices, refrigerate the cake for 20 minutes before cutting.
Save this recipe to make a beautiful and delicious cake for any special occasion!
