3-Tier Summer Cake: Vanilla raspberry, chocolate, & lemon Chantilly
Indulge in the ultimate summer dessert with our stunning 3-Tier Summer Cake featuring layers of vanilla raspberry, rich chocolate, and zesty lemon Chantilly. Perfect for weddings, birthdays, or garden parties, this elegant summer cake is a showstopping sweet bursting with flavor.
Ingredients you’ll need:
- unsalted butter
- all purpose flour
- lemons
- baking powder
- baking soda
- salt
- granulated cane sugar
- buttermilk
- vanilla extract
- vanilla bean paste
- cocoa powder
- olive oil
- frozen raspberries
- chocolate hazelnut spread
- lemon curd
- raspberry jam
- powdered sugar
TIPS for making a tiered cake:
- Sturdy Cake Layers: Choose cakes with a denser crumb to help support the weight of upper tiers.
- Level Each Layer: Use a serrated knife to level off each cake layer for a flat surface.
- Chill the Cake Layers: If assembling same day, allow time to let the cooled cake layers sit in the fridge for 1 hour or freezer for 10-30 minutes to help them be super chilled.
- Use Support: Insert wooden skewers in the center of the final stacked cake to help the layers from possibly sliding or moving over time.
- Transport with Care: Keep the cake in a very cool and chilled environment until ready to be served or transported.
TIPS for Prepping the Cake in Advance:
I would recommend baking the cake layers the day prior. After they have completely cooled, wrap in parchment paper then tightly in Saran Wrap. Keep on the counter at room temperature for up to 24 hours, away from direct sunlight or heat.
If decorating with flowers, I recommend adding them only 2-3 hours in advance so they stay vibrant and sturdy when serving.
How to store leftover cake?
To keep your leftover cake fresh, cover it with plastic wrap or store it in an airtight container. Cakes with perishable fillings like Chantilly cream or fresh fruit should be refrigerated and enjoyed within 4–5 days. Buttercream or unfrosted cakes can stay at room temperature for 2–3 days, but refrigeration will extend their shelf life. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 3 months—just thaw before serving!
Bake with me!
3-Tier Summer Cake: Vanilla raspberry, chocolate, & lemon Chantilly
Ingredients
For the Lemon Chantilly Cake:
- 1 batch Lemon Chantilly Cake* click for recipe
- Optional Lemon Curd, for layering
For the Vanilla Raspberry Cake:
- 3/4 cup All Purpose Flour
- 1 tsp. Baking Powder
- 1/4 tsp. Fine Sea Salt
- 1/4 cup Olive Oil
- 1/2 cup Granulated Cane Sugar
- 1 large Egg
- 1 tsp. Vanilla
- 1/3 cup Buttermilk
- 1 cup Frozen Raspberries
- Optional Raspberry Jam, for layering
For the Chocolate Cake:
- 3/4 cup All Purpose Flour
- 1/3 cup Cocoa Powder
- 1/2 tsp. Baking soda
- 1/4 tsp. Fine Baking Salt
- 1/3 cup Olive Oil
- 1/2 cup Granulated Cane Sugar
- 1 large Egg
- 1 tsp. Vanilla
- 1/3 cup Buttermilk
- Optional Chocolate Hazelnut Spread, for layering
For the Vanilla Bean Buttercream:
- 1 1/2 cups 24 tbsp. Unsalted Butter, softened
- 6-7 cups Powdered Sugar
- 1/3 cup Heavy Cream
- 2 tsp. Vanilla Bean Pastę
- 2 tsp. Vanilla Extract
Instructions
For the Lemon Chantilly Cake:
- Preheat oven to 350F. Bake the cake layers according to recipe instructions. Let cool in the pan 10 minutes, then transfer to a baking rack to completely cool.
For the Vanilla Raspberry Cake:
- Generously butter and line the bottom of two 6″ baking pans with parchment paper.
- In a large bowl, vigorously whisk the sugar, oil, egg, and vanilla for 2 minutes. Whisk in the buttermilk until smooth.
- In a separate bowl, combine all the dry ingredients (flour, baking powder, salt). Mix well, then add to the buttermilk mixture. Mix just until smooth.
- Fold in the raspberries. Divide the batter between the prepared cake pans.
- Bake for 15-20 minutes, until a toothpick comes out clean. Let cool in the baking pan 10 minutes then turn out to a baking rack to completely cool.
For the Chocolate Cake:
- Generously butter and line the bottom of two 6″ baking pans with parchment paper.
- In a large bowl, vigorously whisk the sugar, oil, egg, and vanilla for 2 minutes. Whisk in the buttermilk until smooth.
- In a separate bowl, combine all the dry ingredients (flour, cocoa powder, baking soda, salt). Mix well, then add to the buttermilk mixture. Mix just until smooth.
- Divide the batter between the two prepared cake pans. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Let cool completely.
For the Vanilla Bean Buttercream:
- In the bowl of a stand mixer fitted with the whisk attachment, add the softened butter to beat for 2-3 minutes, until smooth.
- Add 2 cups of powdered sugar and mix until well incorporated.
- Alternate adding more powdered sugar and heavy cream until a very light and fluffy buttercream. Whisk in the vanilla and vanilla bean paste at the end for 30 seconds.
To Assemble:
- Use a serrate knife to level off the tops of each cake layer for a plate surface. Slice the lemon Chantilly cake layers in half lengthwise for 4 even cake layers.
- Layer 3-4 of the cake layers with the vanilla bean buttercream and (optional) a generous slather of lemon curd in between each layer. Add a layer of buttercream on top of the very last layer (but no lemon curd).
- Add the first layer of chocolate cake, buttercream, and then a generous slather of chocolate hazelnut spread. Add the second chocolate cake layer and buttercream.
- Using a large cookie cutter that's slightly smaller than the chocolate cake layers, evenly trim both of the vanilla raspberry cake layers for the top tier. If desired, you can swap the chocolate and vanilla raspberry layers (depending on preference).
- Add the first vanilla raspberry cake layer, buttercream, then (optional) thin layer of raspberry jam, followed by the last vanilla raspberry cake layer.
- Insert 2-3 skewers in the center of the cake to add support. Frost the outside of the entire cake with the remaining vanilla bean buttercream.
- Decorate with fresh golden berries and edible flowers to be enjoy!
Notes
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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