The Vanilla Raspberry Cake Recipe is a delightful combination of moist vanilla cake layers sandwiched between tangy raspberry filling and creamy vanilla frosting.
This elegant dessert is perfect for any celebration, from birthdays to weddings.
With its light and refreshing flavors, this cake is sure to impress your guests and satisfy your sweet cravings.
Whether you’re a novice baker or a seasoned pro, this recipe is straightforward and guaranteed to yield a show-stopping cake that’s as beautiful as it is delicious.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 1/2 cups fresh raspberries
For Raspberry Filling:
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
For Vanilla Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons heavy cream
Equipment
- 2 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wire cooling rack
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until well incorporated. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the raspberry filling by combining the raspberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool.
To make the vanilla frosting, beat the softened butter in a large mixing bowl until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, mixing until smooth and spreadable.
Once the cakes have cooled completely, assemble the cake by spreading a layer of raspberry filling on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the vanilla frosting.
Garnish with fresh raspberries if desired. Slice and serve.
Nutritional Facts
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 105mg
- Sodium: 180mg
- Total Carbohydrates: 59g
- Dietary Fiber: 2g
- Sugars: 42g
- Protein: 4g
Health Benefits
While Vanilla Raspberry Cake is undoubtedly a treat, it does offer a few health benefits:
Antioxidants: Raspberries are rich in antioxidants, which help protect the body against oxidative stress and inflammation.
Vitamins and Minerals: Raspberries also provide essential vitamins and minerals, including vitamin C, vitamin K, and manganese.
Moderation: Enjoying dessert in moderation can contribute to overall happiness and satisfaction, promoting mental well-being.
Sharing and Socializing: Baking and sharing a cake with loved ones fosters social connections and strengthens relationships.
Portion Control: Slicing the cake into smaller portions helps with portion control, allowing you to indulge without overdoing it.
FAQ
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries for the filling, but fresh raspberries are recommended for garnish.
Can I make the cake layers in advance and freeze them?
Yes, you can wrap the cooled cake layers tightly in plastic wrap and freeze them for up to 1 month. Thaw them at room temperature before assembling the cake.
Can I use a different type of frosting?
Absolutely! Feel free to use your favorite frosting recipe or store-bought frosting.
Can I use a different type of berry for the filling?
Yes, you can substitute raspberries with strawberries, blackberries, or a combination of berries.
How should I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.