A Raspberry Vanilla Cake is a light, refreshing dessert with layers of moist vanilla cake, a sweet-tart raspberry filling, and smooth vanilla buttercream. It’s the perfect balance of flavors and is a wonderful cake for any celebration.
Raspberry Vanilla Cake Recipe
Ingredients:
For the Vanilla Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk
- ¼ cup (60ml) sour cream or Greek yogurt
For the Raspberry Filling:
- 2 cups (300g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon water
For the Vanilla Buttercream:
- 1 ½ cups (340g) unsalted butter, softened
- 4 ½ cups (540g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk (as needed for consistency)
For Decoration:
- Fresh raspberries
- Edible flowers or mint leaves (optional)
- Extra vanilla buttercream for piping (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two or three 8 or 9-inch round cake pans.
2. Prepare the Vanilla Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the milk and sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Raspberry Filling:
- In a medium saucepan, combine the raspberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
- Remove from heat and allow the filling to cool completely before using.
4. Make the Vanilla Buttercream:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
- Add the vanilla extract and beat on medium-high speed until the buttercream is light and fluffy. If needed, add heavy cream or milk to achieve the desired consistency.
5. Assemble the Cake:
- Once the cakes have cooled, place one layer on your serving plate.
- Spread a layer of vanilla buttercream on top.
- Spoon the raspberry filling over the buttercream, spreading it evenly but leaving a small border around the edges.
- Place the second cake layer on top. If making a three-layer cake, repeat the process.
- Frost the top and sides of the cake with the remaining vanilla buttercream, smoothing it out with a spatula.
6. Decorate and Serve:
- Garnish the cake with fresh raspberries on top, and if desired, edible flowers or mint leaves for a fresh look.
- Refrigerate the cake for at least 30 minutes to allow the layers to set before slicing.
This Raspberry Vanilla Cake is light and fruity, with the sweet flavor of vanilla perfectly complementing the tangy raspberry filling. It’s a lovely cake that will bring brightness to any dessert table!