Raspberry Buttercream Layer Cake

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Raspberry Buttercream Layer Cake
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Raspberry Buttercream Layer Cake

Added by: on Nov 24th, 2010
This recipe shows in detail how to construct a traditional French sponge cake with buttercream icing without a cake stand. The cake is constructed on top of a round of cardboard, which makes it easier to transfer the cake to a serving dish and allows you to hold the cake in one hand while applying .. more >
Prep Time:
1 h 15 min
Cook Time:
30 min
Ready In:
1 h 45 min



Original Recipe Yield: 1 serving (1 cake)


  • 1 cup slivered almonds
  • 4 cups plain buttercream
  • 3 tablespoons clear raspberry brandy (eau de vie de framboise), kirsch, or raspberry coulis, for flavoring the buttercream
  • 1 1/2 cups simple syrup
  • 1/2 cup sweet wine, such as Beaumes-de-Venise, or 3 additional tablespoons raspberry brandy, kirsch, or raspberry coulis, for flavoring the syrup
  • 1 round sponge cake, such as a genoise
  • fresh raspberries for decorating
Nutrition Facts
Raspberry Buttercream Layer Cake

Servings Per Recipe: 1

Amount Per Serving

Calories: 4233

  • Total Fat: 107.2 g
  •     Saturated Fat: 30.2 g
  •     Trans Fat: 1.1 g
  • Cholesterol: 1333.2 mg
  • Sodium: 2052.2 mg
  • Total Carbs: 806.9 g
  •     Dietary Fiber: 42.2 g
  •     Sugars: 14.6 g
  • Protein: 83.4 g

how is this calculated?

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Raspberry Buttercream Layer Cake


Toast the almonds in a 350°F oven for about 15 minutes, or until pale brown. Flavor the buttercream with the raspberry brandy. You can add more to taste, but don’t make the buttercream too runny. Flavor the simple syrup with the sweet wine. Have ready a 9 1/2-inch cardboard round. If you want the cake to have a perfectly delicate texture, trim off the crust on the top, bottom, and sides of the cake.

Raspberry Buttercream Layer Cake


Cut the sponge cake crosswise into 3 layers, using a serrated knife. Reserve the bottom layer for the top of the cake. The smooth surface will make it easier to spread the buttercream.

Raspberry Buttercream Layer Cake


Put a dollop of buttercream on the cardboard to hold the cake in place.

Raspberry Buttercream Layer Cake


Set the top cake layer on the cardboard. Brush with the flavored syrup and put about 1 cup of buttercream in a mound in the center.

Raspberry Buttercream Layer Cake


Holding the cake with one hand, with the other hand, using a metal offset or regular spatula, spread the buttercream until it completely covers the cake layer. Check the thickness of the buttercream by making indentations with the spatula. The buttercream should be about 1/4 inch thick. Add the second cake layer, brush with the syrup, and spread with another cup of buttercream.

Raspberry Buttercream Layer Cake


Add the reserved bottom layer, smooth side up, and brush the top with the syrup.

Raspberry Buttercream Layer Cake


Set aside 1/2 cup of the remaining buttercream for the rosettes and dollop the rest over top of the cake. Spread the buttercream over the top, working from the center outward, so the extra buttercream hangs over the edges. Use this to coat the sides.

Raspberry Buttercream Layer Cake


Scrape any excess buttercream off the spatula into a little bowl to avoid getting crumbs in the main batch. Smooth the sides with a bench scraper or spatula and allow the excess buttercream to form on the top edge. Smooth the top.

Raspberry Buttercream Layer Cake


Repeat, going back and forth between the top and sides, until the frosting is completely smooth. If you wish, freeze the cake for 15 minutes and apply another thin layer of buttercream.

Raspberry Buttercream Layer Cake


Heat a metal spatula atleast as long as the cake is wide by dipping it in hot water or waving over a hot flame. lf you’ve dipped the spatula in water, wipe off the water with a towel. Smooth the cake with the warm spatula.

Raspberry Buttercream Layer Cake


Here is where the cardboard comes in handy. Hold the cake up and use the other hand to press a thin rim of the toasted almonds all around the sides.

Raspberry Buttercream Layer Cake


To decorate the cake with simple rosettes, fit a pastry bag with a 1/2-inch fluted tip and fill with the reserved buttercream. Hold the tip about 1/2 inch above the cake and squeeze. When the rosette is formed, move the tip quickly in a counterclockwise direction and quickly lift it away. Place a raspberry in the center of each one. Serve in wedges.


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