Updated: May 11, 2021
Raspberries raspberries and more raspberries. This cake has everything you want if you like raspberries. It is moist and full of that delicious tart but sweet raspberry flavor. Each layer has raspberries three ways, fun-fetti style in the cake, raspberry sauce and fresh raspberries. Easy to make but stunning to look at. Your friends and family will request this cake from you every time they come to visit.
460g Unsalted Butter (room temperature)
400g Granulated Sugar
4 tsp Vanilla Extract
6 eggs (room temperature)
630g All-purpose Flour
6 tsp Baking Powder
1/4 tsp Salt
480g Whole Milk (room temperature)
120g Sour Cream
340g Frozen Raspberries
200g Whole Milk
1 1/2 tsp. Vanilla extract
510g Frozen Raspberries
200g Granulated Sugar
3 Tbsp. Water
1Tbsp. Lemon Juice
345g Unsalted Butter (room temperature)
3 tsp. Vanilla extract
750g Powder Sugar
6 Tbsp. Whole Milk
340g Fresh Raspberries
Total Time (2 1/2 hours)
Trace the bottom of a 9 inch cake pan on parchment paper and cut out the circle just smaller than what you traced.
Repeat this 3 times as you will need 3 parchment paper circles.
Place the parchment circle in the bottom of your cake pan and lightly spray the bottom and sides with cooking spray.
Preheat oven to 350 degrees.
In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until smooth and creamy.
Add eggs, one at a time, and beat after each addition.
In a separate bowl, add flour, baking powder and salt, and whisk briefly.
Add half of the flour mix and all the milk and beat on a low speed until combined.
Add remaining flour mix and sour cream and continue to mix on a low speed until just combined and a thick, creamy cake batter forms.
Pour cake batter into prepared cake pans (about 816g each)
Spread the batter evenly in the pan
Add 113g of frozen raspberries to the batter by spreading them evenly across the surface.
Lightly press the raspberries into the batter.
Bake in the oven for approximately 30 to 3 minutes or until golden on the edges and a knife inserted in the middle comes out clean.
Leave cake in pan to cool completely.
While the cakes are cooling prepare the cake soak.
In a small bowl, combine the milk and vanilla extract. Stir until they are mixed.
After the cakes have cooled and with the cakes still in their pans, using a fork, poke multiple holes in the top of the cakes.
Evenly pour 69g of the milk mixture over each cake and let it soak in.
When there is no milk standing on the cake surface, remove the cake from the pan by flipping it onto a cookie sheet.
Wrap the cakes individually with plastic wrap and refrigerate them for at least 1 hour.
In a small saucepan, add raspberries, sugar and water.
Place on a low heat, and stir continuously, for 10 -12 minutes until raspberries melt and a thick syrup forms.
Add lemon juice to taste.
(Optional) Use a sieve to strain raspberry sauce and discard raspberry seeds. Raspberry sauce should be nice and smooth.
Place in the refrigerator to chill
Place butter in a large mixing bowl.
Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy.
Add vanilla and beat briefly to combine.
Add 1/4 of the sugar (190g). Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds. Mixture should be thick.
Next, add another 1/4 (190g) of sugar, along with 3 tablespoon of milk. Beat on medium speed until combined. Scrape down the sides of the bowl.
Add another 1/4 (190g) of sugar, along with 2 tablespoon of milk. Beat on medium speed until mixture is thick and creamy.
Finally, add remaining sugar and beat on medium speed until mixture is smooth. Buttercream should be thick at this stage with no lumps. If the buttercream is too thick, add an extra tablespoon of milk.
Remove the cakes from the refrigerator and place one cake on a serving platter.
Evenly spread 135g of frosting on top of the raspberry sauce.
Place 113g of fresh raspberries evenly over the frosting.
drizzle enough raspberry sauce to cover just the top of the cake.
Add second cake on top and repeat the same steps.
Add the third cake to the top and spread the remaining frosting on the cake.
Drizzle on the remaining raspberry sauce over the frosting.
Make sure to drizzle along the top edge of the cake to allow the sauce to run down the sides of the cake.
Place the remaining fresh raspberries in a decorative fashion.
Refrigerate the cake for one hour to allow the frosting to set before serving.