2-Tier Lemon Raspberry Cake Recipe

This 2-Tier Lemon Raspberry Cake is a stunning dessert perfect for special occasions like weddings, featuring layers of lemon cake filled with raspberry jam and lemon curd, frosted with Champagne-flavored icing, and adorned with powdered sugar-dusted grapes. It’s ready in about 2 hours, plus cooling and assembly time.

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2-Tier Lemon Raspberry Cake Recipe Ingredients

For the Cake:

• 3 boxes (18.25 oz. each) lemon cake mix
• 3 3/4 cups grape juice
• Non-stick cooking spray
• Parchment paper

For the Frosting and Filling:

• 1 (1-oz.) bottle Champagne extract
• 3 containers (12 oz. each) fluffy white or lemon frosting
• 1 jar raspberry jam
• 1 1/3 cups lemon curd, stirred to loosen
• Several bunches mini green grapes
• Powdered sugar

Special Equipment:

• 1 (14-inch) round cake pan, 3-inch high sides
• 1 (10-inch) round cake pan, 3-inch high sides
• 1 (6-inch) round cake pan, 3-inch high sides
• 3 cardboard cake rounds (14-inch, 10-inch, 6-inch)
• 3/8-inch diameter plastic dowel rods
• Piping bag (optional, for frosting)

How To Make 2-Tier Lemon Raspberry Cake

1. Prepare the Cake Pans: Preheat the oven to 350°F (180°C/gas 4). Spray one 14-inch, one 10-inch, and one 6-inch round cake pan with non-stick cooking spray. Line each with parchment paper, then spray again.
2. Make the Cakes: Follow the directions on each lemon cake mix box, substituting grape juice for water. Prepare enough batter for one cake of each size (14-inch, 10-inch, 6-inch). Pour batter into the respective pans and bake as per box instructions, or until a toothpick inserted in the center comes out clean (typically 25–35 minutes, depending on pan size). Cool cakes in pans on wire racks, then remove from pans and discard parchment. Cool completely.
3. Level the Cakes: Cut each cake in half horizontally to create two layers. Level the tops by slicing off a thin layer to ensure flat surfaces.
4. Prepare the Frosting: In a large bowl, combine the fluffy white or lemon frosting with a few drops of Champagne extract, stirring well to incorporate.
5. Assemble Each Tier: For each cake size (14-inch, 10-inch, 6-inch), place the bottom layer on a matching cardboard round. Pipe or spread a ring of frosting around the top edge of the bottom layer, then fill the center with raspberry jam. Stack the second layer on top, pipe another frosting ring, and fill with lemon curd. Frost the entire cake (top and sides) with the Champagne-flavored frosting.
6. Stack the Tiers: Place the 14-inch cake on a serving platter. Cut dowel rods into five sections the height of the 14-inch cake and five sections the height of the 10-inch cake. Insert four dowels around the middle perimeter of the 14-inch cake and one in the center for support. Stack the 10-inch cake on top. Repeat the dowel insertion for the 10-inch cake, then stack the 6-inch cake on top.
7. Decorate the Cake: Pipe frosting around the base of each tier to cover the cardboard rounds. Dust mini green grapes liberally with powdered sugar and place them decoratively on and around the cakes. Optionally, add white ribbon around the base of each tier for a polished look.
8. Serve: Serve at room temperature, slicing carefully to showcase the layered fillings.

Recipe Tips

• Why use grape juice? Grape juice enhances the lemon flavor with a subtle sweetness, giving the cake a unique twist.
• How do I ensure even layers? Use a serrated knife or cake leveler to cut layers evenly, and weigh the batter for each pan to ensure consistent thickness.
• Can I make this ahead? Bake cakes up to 2 days ahead and store wrapped at room temperature. Assemble and frost the day of serving for freshness.
• What if I can’t find Champagne extract? Substitute with 1 tsp. vanilla extract or a splash of actual Champagne for a similar flavor.

What To Serve With 2-Tier Lemon Raspberry Cake

This elegant cake pairs wonderfully with:

• A glass of sparkling wine or lemonade for a refreshing complement
• Fresh raspberries or mixed berries for added vibrancy
• A light whipped cream dollop as an alternative to extra frosting

How To Store 2-Tier Lemon Raspberry Cake

Room Temperature: Store the assembled cake at room temperature for up to 1 day if serving soon.
Refrigerate: Store in the refrigerator for up to 3 days due to the lemon curd and frosting. Cover loosely to avoid damaging decorations and bring to room temperature before serving.
Freeze: Freeze unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw at room temperature before assembling and frosting.

2-Tier Lemon Raspberry Cake Nutrition Facts

Serving: 1 slice (1/16th of cake)

• Calories: ~450 kcal
• Carbohydrates: ~70g
• Protein: ~5g
• Fat: ~15g
• Saturated Fat: ~8g
• Sugar: ~50g
• Fiber: ~1g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

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