Raspberry Cake with Mixed Berry Buttercream Recipe

Ingredients:

For the Raspberry Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 cup buttermilk, room temperature
• 1/2 cup raspberry purée (strained to remove seeds)
• 2 tbsp freeze-dried raspberry powder (optional, for extra flavor and color)
• 1 tbsp lemon zest

For the Mixed Berry Buttercream:

• 1 cup unsalted butter, softened
• 4 1/2 cups powdered sugar
• 1/4 cup mixed berry purée (raspberries, strawberries, and blueberries), reduced and cooled
• 1 tsp vanilla extract
• Pinch of salt
• 2–3 tbsp heavy cream, as needed

Optional Raspberry Filling:

• 1 cup raspberry preserves
• 1 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in the eggs one at a time, then mix in the vanilla, almond extract (if using), lemon zest, raspberry purée, and freeze-dried raspberry powder.
5. Add the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
6. Divide the batter evenly between the prepared pans.
7. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Mixed Berry Buttercream:

1. If using fresh or frozen berries, simmer 1 cup mixed berries until soft, then blend and strain if desired. Continue cooking the purée until reduced to 1/4 cup. Cool completely.
2. Beat the butter until creamy.
3. Gradually add the powdered sugar.
4. Mix in the cooled berry reduction, vanilla, and salt.
5. Add heavy cream, 1 tablespoon at a time, until the frosting is light and spreadable.

Assemble:

1. Place one cake layer on a serving plate.
2. Spread a layer of buttercream, then top with raspberry preserves and fresh raspberries if using.
3. Add the second cake layer.
4. Frost the top and sides with the mixed berry buttercream.
5. Garnish with fresh raspberries, blueberries, strawberries, and a sprinkle of freeze-dried berry powder, if desired.

Makes: 12 servings.