Martha Stewart Raspberry-Cream Layer Cake

Martha Stewart Raspberry-Cream Layer Cake is an easy summer showstopper that skips buttercream. Tender golden cake layers get filled with fresh raspberries folded into whipped cream. It comes together in just over an hour for birthdays, baby showers, or dinner parties.

Serve it with extra berries on top, because cake flour and buttermilk make each slice light and tender. Whip the cream just to soft peaks so the filling stays airy and holds its shape.

Martha Stewart Raspberry-Cream Layer Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

30

minutes

Calories

500

kcal

Fluffy, butter-yellow layers with a berry-speckled cream filling, every slice showing a swirl of pink and white.

Ingredients

• cake flour
  

• baking powder
  

• fine salt
  

• Unsalted butter, for cake pans
  

• sugar
  

• eggs
  

• vanilla
  

• buttermilk
  

• raspberries
  

• confectioners' sugar
  

• heavy cream
  

Directions

• Preheat and prep: Preheat oven to 350°F. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment.
• Combine dry ingredients: In a large bowl, whisk together flour, baking powder, and salt; set aside.
• Cream butter and sugar: In a separate large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
• Add eggs and vanilla: Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
• Alternate flour and buttermilk: With mixer on low, add 1/3 of the flour mixture to butter mixture, beating to combine. Beat in half of buttermilk, another 1/3 of the flour mixture, remaining buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.
• Pour and bake: Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops. Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through.
• Cool the layers: Let cakes cool in pans on wire racks for 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
• Mash the berries: In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries.
• Whip the cream: In a large bowl, using an electric mixer, beat cream and confectioners’ sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream.
• Assemble the cake: Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this raspberry cream layer cake ahead of time?

Bake the cake layers up to 2 days ahead and store them wrapped tightly in plastic at room temperature. Do not fill the cake until you are ready to serve, because the whipped cream filling softens quickly. Assemble, slice, and serve within 2 hours at room temperature, or refrigerate the filled cake for up to 1 day under a cake carrier.

What can I use instead of cake flour?

For each cup of cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and add 2 tablespoons cornstarch. Sift the mixture twice before using. The texture will be slightly denser but still tender enough for a good result.

How do I know when the cake layers are done?

Insert a toothpick into the center at 25 minutes. It should come out with just a few moist crumbs, not wet batter. If the tops are golden but the toothpick is wet, rotate the pans and give them another 3 to 5 minutes.

Can I use frozen raspberries for this cake?

Frozen raspberries work for the mashed portion, but they release more liquid as they thaw. Pat them dry with paper towels before mashing, and skip the whole berries since frozen ones go mushy once folded into cream. Use fresh for the whole berries and frozen only for the mashed cup if you can.

How should I store leftover raspberry cream layer cake?

Cover the cake with a cake carrier or press plastic wrap against the cut sides and refrigerate for up to 3 days. The whipped cream filling will soften slightly, so eat the best slices first. Do not freeze this cake, because the whipped cream breaks down and turns grainy after thawing.