Hidden Raspberry Layer Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A moist vanilla cake layered with a hidden raspberry compote and finished with silky vanilla buttercream for a surprise burst of fruit in every bite. This desserts-inspired desserts ready in about 60 minutes layers all-purpose flour, granulated sugar, softened unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup, softened unsalted butter
• 3 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries
• 1 tablespoon lemon juice
• 4 cups powdered sugar
• 1/4 cup heavy cream

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
2. Step 2: Beat 1/2 cup softened butter and 1 1/2 cups sugar in a large bowl until light and fluffy, about 3 minutes.
3. Step 3: Add 3 eggs one at a time, beating well after each addition, then mix in 2 teaspoons vanilla extract.
4. Step 4: Whisk 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a separate bowl.
5. Step 5: Add dry ingredients to butter mixture in three parts, alternating with 1 cup milk, beginning and ending with dry ingredients, mixing until just combined.
6. Step 6: Divide batter evenly between pans (about 2 cups each) and bake for 25-30 minutes until a toothpick inserted comes out clean.
7. Step 7: While cakes bake, simmer 1 cup raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a saucepan over medium heat for 10 minutes until thickened and berries break down.
8. Step 8: Cool cakes in pans for 10 minutes, then remove from pans and place on wire racks.
9. Step 9: Place one cake layer on a plate, spread 1/2 cup raspberry compote evenly over top, then place second layer on top.
10. Step 10: Beat 1 cup softened butter, 4 cups powdered sugar, 1/4 cup heavy cream, and 1 teaspoon vanilla extract until smooth and fluffy, then frost the entire cake.