Raspberry Orange Layer Cake

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This Raspberry Orange Layer Cake has layers of tender orange cake drizzled with orange glaze, layers of sweet raspberry filling, and decadent cream cheese frosting! It’s light, refreshing and so pretty for summer!

Pink Raspberry Orange Layer Cake

If you are looking for the perfect dessert for your next springtime get-together, look no further. This light, refreshing raspberry orange layer cake is the perfect solution. The flavors of raspberry and orange are wonderful on their own but, in this dessert, they come together in a beautiful symphony.

The sweet tanginess of the orange cake and the raspberry filling would be enough alone, but the addition of a luscious cream cheese frosting that has been infused with a hint of orange zest and a tidbit of raspberry takes it to the next level. Bring in a little extra flavor and moisture via a drizzle of orange syrup and the whole cake just starts to scream “Grab another slice!”. I am so excited to share this recipe with you. I hope you enjoy it as much as I did.

Why You’ll Love This Pink Dessert

This stunning raspberry orange layer cake is pleasing on many levels. Here are some of my favorite things about it.

• Balance. Citrus and raspberry work beautifully together to contribute a sweet, yet tart component to this delicious dessert while the cool mildness of the cream cheese frosting balances the whole thing beautifully.
• Light and refreshing. This cake is not overly heavy. It is airy, refreshing, and full of bright flavors. It is the perfect choice for easter, Mother’s Day, a baby shower, or a ladies’ lunch.
• Visually appealing. We eat with our eyes first, and this cake certainly makes a good first impression. When you slice in and see the layers of orange cake and raspberry filling wrapped in a colorful cream cheese frosting, I guarantee your eyes will tell your taste buds to dig in.

Recipe Ingredients

Here is a list of ingredients needed to make raspberry orange layer cake. The list may seem long, but you probably already have most of these ingredients in your kitchen, so don’t panic! Scroll to the recipe below for details on measurements, etc..

For the Orange Cake

• All-purpose flour – Feel free to use your favorite 1:1 gluten free flour instead.
• Baking powder and Baking soda – The combination gives the cake the best rise and texture.
• Salt – To bring out the flavors in the cake.
• Unsalted butter – Bring it to room temperature.
• Vegetable oil – For extra moisture.
• Sugar – Sugar doesn’t just add sweetness, it also adds moisture that affects the texture of the cake.
• Vanilla extract – For flavor.
• Eggs – Large eggs are used here.
• Milk – I typically use 2%, but whole milk would also work.
• Fresh orange juice – Use the same oranges for zesting and juicing.
• Fresh orange zest

Raspberry Filling

• Raspberries – Fresh or frozen would work. If using frozen, just thaw them and remove the excess moisture.
• Cornstarch – To thicken the filling.
• Water – To dissolve the cornstarch.
• Sugar – For sweetness and moisture.
• Lemon juice – To compliment the raspberry flavor.

Cream Cheese Frosting

• Cream cheese – Room temperature.
• Butter – Room temperature.
• Powdered sugar – For sweetness and a thicker consistency.
• Vanilla extract
• Orange zest
• Raspberry filling (above)
• Orange and pink/red gel icing color – These are optional, for color.

For the Orange Syrup

• Fresh orange juice
• Powdered sugar

How to Make Raspberry Orange Layer Cake

This recipe involves making multiple components before putting them all together in a beautiful masterpiece. Take it one step at a time and enjoy the process. Here is a basic rundown of how to make raspberry orange layer cake. Scroll to the recipe below for more detailed instructions.

Make the Cake Layers

• Combine the dry ingredients. Mix together the flour, baking powder, baking soda and salt.
• Cream. Cream together the butter, oil, sugar and vanilla extract in the bowl of a standup mixer.
• Add the eggs. Do this one egg at a time, mixing between each egg until incorporated.
• Put it all together. Add half of the dry ingredients and mix to combine before adding the milk, orange juice, and orange zest and incorporating followed by the remainder of the dry ingredients.
• Bake. Portion the batter into 3 8-inch cake pans (each pan should be coated in non-stick baking spray with a circle of parchment paper at the bottom) and bake at 350 degrees F for 18-23 minutes.
• Let it rest. 2-3 minutes after removing the cakes from the oven, flip them onto a cooling rack and allow to cool completely.

Make the Raspberry Filling

• Make the raspberry puree. Puree the raspberries in a food processor and strain to remove the seeds.
• Make a cornstarch slurry. Combine the cornstarch and water and mix until homogenous.
• Put it all together. Combine the raspberry puree, cornstarch slurry, sugar and lemon juice in a saucepan.
• Thicken the filling. Cook the filling over medium heat, stirring consistently, for 8-10 minutes. Bring the mixture to a boil for a minute before transferring to the refrigerator and allowing to cool completely.

Make the Cream Cheese Frosting

• Beat together the cream cheese and butter.
• Add the remaining ingredients. Add half of the powdered sugar and mix to combine before doing the same with the vanilla extract followed by the other half of the powdered sugar.
• Add flavor. Add half of the frosting to one bowl and half to another, adding the orange zest to the first and the raspberry filling to the second. Mix the contents of each bowl until well combined.
• Add color. To the bowl with the orange zest, add the orange gel icing color and mix to combine. To the bowl with the raspberry filling, add the pink gel icing color and mix to combine.

Make the Syrup & Build the Cake

• Make the orange glaze. Mix together the orange juice and powdered sugar.
• Flatten the cake layers. Cut the domes from the top of the cakes.
• Build the cake. Place one layer of cake on a serving plate and drizzle with some orange syrup. Pipe a border of frosting around the outer edge of the cake and spread half of the remaining raspberry glaze over the top. Repeat with the second cake layer and the rest of the glaze and filling before topping the whole thing off with the third and final cake layer.
• Frost the cake. Pipe the two colors of frosting in patches throughout the cake and spread to blend. Use any remaining frosting to pipe a border around the edge of the cake and top with fresh raspberries and orange slices.

Tips and Tricks for Success

Of course, I have tips and tricks for you! This is such a fun cake to make and eat. You will be even happier with the finished product if you follow a couple of crucial pieces of advice.

• Cool the cake. Before frosting, make sure the cake has cooled completely, otherwise, the gorgeous cream cheese frosting will slide right off, leaving you with a mess.
• Ingredients at room temperature. Not only do room-temperature ingredients bond together better than hot or cold ones, but they also hold air better. Throughout all of the mixing and creaming that goes into making the cake batter and frosting, air is incorporated. That air plays a large role in leaving you with a lighter, fluffier finished product.
• Measure properly. There’s a reason they say that baking is a science. Get your measurements off ever so slightly and you might just end up with a mess; a cake that is too dense, too risen, too dry…you name it. So measure carefully. When it comes to flour in particular, use a scale or the spoon and level method. Do not pack the flour into the measuring cup.

How to Store a Frosted Layer Cake

This cake must be stored in the refrigerator after frosting for food safety reasons as well as to keep the frosting from melting off of the cake. Store the cake in a cake carrier. If you don’t have one or it won’t fit in your fridge, first allow it to chill in the refrigerator for 15 minutes or so to give the frosting a chance to set. Once chilled, wrap the cake it in plastic wrap, and return it to the refrigerator. It should stay good for up to 4 days.

Can I Freeze It?

Sure! I typically recommend freezing slices, but feel free trying out freezing the whole thing. Place the cake in the freezer for an hour or so to allow the frosting to set before wrapping the whole thing in plastic wrap (I suggest using two layers) and placing it in the freezer. You can do the same with individual slices if you would like. When you are ready to enjoy the cake, transfer it to the refrigerator to thaw overnight.

More Raspberry Desserts to Try

I love incorporating raspberries into desserts. The sweet, yet tart little fruits really pack a punch of flavor. Here are some other wonderful raspberry desserts.

• Lemon Raspberry Swirl Cheesecake
• Raspberry Chocolate Layer Cake
• Raspberry Dream Cake
• Raspberry Orange Shortbread Bars
• Raspberry Almond Layer Cake

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