Raspberry Vanilla Triple Layer Cake
Cake Ingredients
- 3⅔ C (433g) cake flour (spoon & leveled)
- 1 tsp salt
- 2 tsp baking powder
- ¾ tsp baking soda
- 1½ C (345g) unsalted butter, softened to room temperature
- 2 C (400g) granulated sugar
- 5 large eggs (3 whole, 2 egg whites), at room temperature*
- 1 TBSP pure vanilla extract (yes, TBSP!)
- 1½ C (360ml) buttermilk, at room temperature*
Raspberry Filling Ingredients
- 4 C of fresh or frozen raspberries (500g)
- ¾ C granulated sugar (150g)
- 1 TBSP lemon juice (12ml)
- 2 tsp fresh lemon zest (5g)
- ½ C water, divided (120ml) - half added to raspberry mixture, half used to make the cornstarch slurry
- ¼ C cornstarch (30g)
Raspberry Buttercream Ingredients
- 1½ C (345g) unsalted butter, softened to room temperature
- 5½ C (650g) confectioners sugar
- ⅓ C (80ml) whole milk or heavy cream
- 1½ tsp pure vanilla extract
- ⅛ tsp salt
- 6 oz Raspberries (thawed if frozen)
Cake Directions
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper.
- Whisk the flour, salt, baking powder, and baking soda together. Set aside.
- Using a stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.
- Beat in the 3 eggs whole eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.)
- With the mixer on low speed, add the dry ingredients just until combined.
- With the mixer still running on low, pour in the buttermilk* and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans by weight to ensure accuracy. Bake for around 23-26 minutes or until the cakes are baked through.
- Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Optional: Tightly wrap cake in plastic and freeze overnight to make building cake easier.
Buttermilk Substitute: Add 2 tsp white vinegar to 2 cup measuring cup, then fill to 1.5 cups with milk. Stir and let sit for 5 minutes.
Raspberry Filling Directions
- If possible, make the raspberry filling in advance! The extra time will allow the filling to thicken and develop its flavor.
- Place the frozen or fresh raspberries, granulated sugar, lemon juice and lemon zest, and 1/4 cup of water in a saucepan and heat over medium high heat.
- Stir the mixture until it begins to boil.
- Lower the heat to medium-low, and allow the filling to simmer for 10-15 minutes.
- Turn off heat and remove the pot from the stove. Pour the filling into a metal strainer suspended over a medium sized bowl, and push through using a rubber spatula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/2 cup of seedy pulp.
- In a separate small bowl, make a slurry by combining the remaining 1/4 cup of water with the cornstarch. Stir until the cornstarch has fully dissolved into the water.
- Add this cornstarch mixture into the strained raspberry filling, and stir until it is incorporated.
- Rinse out your pot and pour the filling back into it (you do not want any residual seeds getting into the filling).
- Heat at a medium high heat, and be sure to stir constantly during this stage to prevent the filling from burning.
- Cook until the mixture begins to boil, then reduce the heat to medium low.
- Continue to stir, and cook for a few additional minutes.
- Turn off heat and pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.
Raspberry Buttercream Directions
- Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Slowly add the raspberry puree and combine until well mixed.
- Add confectioners sugar, milk, vanilla extract, and salt with the mixer running on low.
- Increase to high speed and beat for 2 minutes.
- Add more confectioners sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
Build the cake:
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).
- Place first layer on stand / working platform, then cover the top edge (about 1/2 inch wide) with frosting, then fill in remaining area with raspberry filling (about 1 cup).
- Top with 2nd cake layer and repeat the step above. Top with the third cake layer.
- Spread the remaining frosting all over the top and sides.
- Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.