Instructions
- 1
Beat butter and sugar until light. Add eggs one at a time. Alternate flour mixture and milk. Add vanilla.
- 2
Bake in 3 layers at 350°F for 28-30 minutes. Cool completely.
- 3
Make raspberry compote: cook 200g raspberries with sugar 8 minutes until jammy. Cool.
- 4
Make frosting: beat cream cheese, powdered sugar. Fold in whipped cream. Keep cold.
- 5
Assemble: spread frosting on layer 1. Spoon raspberry compote over frosting.
- 6
Add layer 2. Repeat frosting and compote. Top with layer 3.
- 7
Frost exterior smoothly. Pipe cream rosettes around top.
- 8
Top with fresh raspberries. Drizzle remaining compote over the top dramatically.
Baker's Tip
For the deep red raspberry color that shows through the frosting, reduce the compote until thick — a thin compote will bleed into the white frosting and turn it pink rather than keeping the colors distinct.
Frequently Asked Questions
Can I use raspberry jam instead of making compote?
Yes, but thin good quality jam slightly with lemon juice. Store-bought jam is often too sweet and thick — the lemon juice cuts the sweetness and creates a more complex flavor. Avoid seedless jam which lacks the fresh raspberry intensity.
My layers are doming in the center — how do I level them?
Use a long serrated knife to level each layer once completely cooled. For even layers every time, use cake strips — wet fabric strips wrapped around the outside of the pan that prevent the edges from setting faster than the center.
How do I get smooth frosting on the outside?
Apply a thin crumb coat first and refrigerate 30 minutes. Then apply the final coat using a bench scraper held at 90 degrees to the side of the cake while rotating on a turntable. Dip the scraper in hot water and wipe dry for the smoothest finish.
Can I make this cake a day ahead?
The cake layers can be baked 2 days ahead, wrapped tightly in plastic and kept at room temperature. Assemble and frost the day before serving, keep refrigerated. Add the fresh raspberry garnish on the day of serving only.
About This Recipe
A stunning raspberry layer cake with soft vanilla sponge, fresh raspberry jam compote between each layer and silky cream cheese frosting piped into elegant rosettes. Fresh raspberries crown every slice like jewels.
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