Raspberry Cake With Buttercream & Chocolate Ganache


Raspberry Cake With Buttercream & Chocolate Ganache

Super moist fresh raspberry cake with buttercream frosting - gorgeous and delicious!

Prep Time: 15 MINS

Cook Time: 25 MINS

Decorating Time: 20 MINS

Total Time: 60 minutes

Yield: 12 Servings

Author: Jessica Cain Montano




Raspberry Cake

  • 3 cups all-purpose flour
  • 3½ tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter (2 sticks) softened
  • 2 cups sugar
  • 5 egg whites room temperature
  • 2½ cup pureed fresh raspberries
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 6 drops red food color gel + 4 drops depending on color preference


Buttercream Frosting

  • 3 cups powdered sugar
  • 1/3 cup butter softened
  • 1 ½ teaspoons vanilla
  • 1-2 tablespoons milk


Chocolate Glaze

  • 1-1/2 cups semisweet chocolate chips
  • 1/4 cup and 2 tablespoons butter
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract



  • 1 cup freeze fresh berries




Raspberry Cake

  • Preheat oven to 350˚F. Grease (3) 8”-9” round cake pans.
  • Place flour, baking powder and salt into a mixing bowl and whisk together, set aside. In a separate mixing bowl, mix butter until light and fluffy. Add sugar and continue to beat together until fully and incorporated. Scrape down sides of bowl.
  • Mix flour mixture into butter mixture until fully incorporated. Combine raspberry puree with milk and mix into batter. Scrape down sides of bowl.
  • In another mixing bowl beat together egg whites until stiff peaks form. Fold eggwhites into batter until just combined.
  • Pour batter into prepared pans and bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into the center.
  • Remove from heat and cool completely.


When your cake is cooled make your frosting.


Buttercream Frosting

  • In a bowl mix powdered sugar and butter with an electric mixer at low speed until fully combined. You may also use a wooden spoon with you do not have an electric mixer.


  • Add the vanilla and one tablespoon of milk to the mixture. Mix until fully combined.


  • Gradually beat in remaining tablespoon of milk until the frosting has reached a smooth and spreadable consistency. If the frosting is too thick, add a few drops of milk at a time until it reaches a creamy consistency. If the frosting is too runny, add a small amount of powdered sugar until it thickens up.


  • Once the frosting is fully mixed, add the food coloring gel. Thoroughly mix the food coloring in the frosting until it is fully mixed. You may add more food coloring until your desired shade.



Now it’s time to frost!


  • Put a dab of frosting on the cake stand.


  • Dab a couple tablespoons of frosting on the stand before putting down the first cake layer. This will prevent the cake from sliding. Tip: If you don’t have a cake stand, turn a large, wide-bottomed mixing bowl upside down and place a plate on top of it. Frosting is easier when the cake is elevated and closer to eye level.


  • Place the first cake layer on the stand.


  • Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand.Tip: Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.


  • Start with a big dollop of frosting, spread the frosting about an inch thick all the way to the edge of your cake.


  • Place the second layer top-side down and repeat the frosting for this layer.


  • Place the final layer on top.


  • In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.


  • Spread warm glaze over top of cake, letting it drizzle down the sides.


  • Decorate the top with fresh raspberries.

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