Raspberry Layer CakeIngredients
Sponge Cake
2½ cups (300 g) all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup (170 g) unsalted butter, room temp
1¾ cups (350 g) granulated sugar
4 large eggs, room temp
2 tsp vanilla extract
1 cup (240 ml) whole milk, room temp
Raspberry Filling
1½ cups raspberry jam (seedless if you prefer)
1–2 tbsp lemon juice (optional, for brightness)
Vanilla Buttercream
1½ cups (340 g) unsalted butter, room temp
5 cups (600 g) powdered sugar
2 tsp vanilla extract
3–4 tbsp heavy cream or milk
Decoration
Fresh raspberries
Extra buttercream piped as rosettes
Instructions
Bake the Sponge LayersPreheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round pans.
Whisk flour, baking powder, and salt together.
Beat butter and sugar until light and fluffy (3–4 min).
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, beginning and ending with dry.
Divide batter evenly among pans, smooth tops.
Bake 25–30 min, until a toothpick comes out clean.
Cool completely.
Make the ButtercreamBeat butter until creamy and pale.
Gradually add powdered sugar.
Add vanilla and cream until smooth and fluffy (about 3–5 min).
AssemblePlace first sponge layer, spread with jam, then buttercream.
Repeat for all layers.
Frost the top and sides with buttercream.
DecoratePipe buttercream rosettes on top.
Add fresh raspberries.
Chill for 30 min before slicing for cleaner cuts.
Tips
For extra raspberry flavor, mix a little jam into the buttercream between layers.
If you want a lighter frosting, use whipped cream instead of buttercream.
Can be made a day ahead and stored chilled; bring to room temperature before serving.