Introduction
Vanilla Raspberry Layer Cake is a stunning dessert that captivates both the eyes and the palate. This cake features three layers of soft vanilla cake, filled with a tangy raspberry filling and enveloped in creamy vanilla buttercream. It’s a perfect treat for celebrations or just a delightful afternoon indulgence. The combination of sweet vanilla and tart raspberry creates a harmonious balance that is hard to resist. Let’s dive into how to create this masterpiece!
Why You’ll Love This Vanilla Raspberry Layer Cake
This Vanilla Raspberry Layer Cake is not just a treat; it’s an experience! Here are a few reasons to adore it:
- Deliciously moist and soft vanilla cake layers.
- Bright and tangy raspberry filling that adds a fresh twist.
- Beautiful presentation, making it ideal for special occasions.
- Versatile for any celebration, from birthdays to weddings.
- Easy to customize with different fillings and frostings.
- Perfect balance of flavors with every bite.
- It’s a fantastic way to impress your guests!
With Raspberry Vanilla Layer Cake being a crowd favorite, you’ll surely get requests for this again. This is the Vanilla and Raspberry Cake Recipe that will elevate your baking skills while delighting everyone around the table. Plus, it fits perfectly within the American Diet.
Ingredients for Vanilla Raspberry Layer Cake
Gather these items:
- For the Vanilla Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- For the Raspberry Filling:
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch of salt
How to Make Vanilla Raspberry Layer Cake Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes).
- Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Step 6: Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Step 7: In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook for about 5–7 minutes, stirring gently until the raspberries break down and the mixture thickens. Remove from heat and let cool completely.
- Step 8: In a large mixing bowl, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar, alternating with heavy cream, and beat until smooth and fluffy. Stir in the vanilla extract and a pinch of salt.
- Step 9: Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of raspberry filling on top.
- Step 10: Place the second cake layer on top and repeat with more raspberry filling.
- Step 11: Place the third cake layer on top.
- Step 12: Frost the top and sides of the cake with the vanilla buttercream frosting, smoothing with a spatula.
- Step 13: Slice the cake and serve, enjoying the combination of vanilla and raspberry flavors.
Pro Tips for the Perfect Vanilla Raspberry Layer Cake
Keep these in mind:
- Make sure all ingredients are at room temperature for best results.
- You can use store-bought raspberry jam as a filling if short on time.
- Store leftovers in an airtight container in the refrigerator.
- For a decorative touch, try piping the frosting with a star tip for a beautiful finish.
- Chill the cake before serving for a more refreshing taste.
Best Ways to Serve Vanilla Raspberry Layer Cake
This cake is versatile and can be served in various ways:
- Pair it with fresh whipped cream for an extra creamy texture.
- Serve with a scoop of vanilla ice cream for a delightful dessert.
- Top with additional fresh raspberries for a pop of color and flavor.
How to Store and Reheat Vanilla Raspberry Layer Cake
To store the Vanilla Raspberry Layer Cake, keep it in an airtight container in the refrigerator. It can last for up to 4 days. If you need to reheat, place a slice in the microwave for 10-15 seconds to enjoy a warm piece.
Frequently Asked Questions About Vanilla Raspberry Layer Cake
What’s the secret to perfect Vanilla Raspberry Layer Cake?
The secret lies in the quality of ingredients and proper mixing techniques. Ensure your butter and eggs are at room temperature, and don’t overmix the batter to keep it light and fluffy.
Can I make Vanilla Raspberry Layer Cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap. Assemble and frost the cake on the day you plan to serve it for the best results.
How do I avoid common mistakes with Vanilla Raspberry Layer Cake?
To avoid common mistakes, measure your ingredients accurately, ensure your oven is properly preheated, and don’t skip the cooling time before frosting to prevent melting.
Variations of Vanilla Raspberry Layer Cake You Can Try
Feel free to get creative with your Homemade Vanilla Raspberry Layer Cake. Here are a few variations:
- Substitute the raspberry filling with strawberry or blueberry for a different berry experience.
- Add lemon zest to the cake batter for a zesty twist.
- Use cream cheese frosting instead of buttercream for a tangy flavor.
- Incorporate nuts or chocolate chips into the batter for added texture.
Vanilla Raspberry Layer Cake: 7 Irresistible Layers of Joy
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Vanilla Raspberry Layer Cake features three layers of soft vanilla cake filled with a tangy raspberry filling and topped with creamy vanilla buttercream.
Ingredients
- For the Vanilla Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- For the Raspberry Filling:
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook for about 5–7 minutes, stirring gently until the raspberries break down and the mixture thickens. Remove from heat and let cool completely.
- In a large mixing bowl, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar, alternating with heavy cream, and beat until smooth and fluffy. Stir in the vanilla extract and a pinch of salt.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of raspberry filling on top.
- Place the second cake layer on top and repeat with more raspberry filling.
- Place the third cake layer on top.
- Frost the top and sides of the cake with the vanilla buttercream frosting, smoothing with a spatula.
- Slice the cake and serve, enjoying the combination of vanilla and raspberry flavors.
Notes
- Make sure all ingredients are at room temperature for best results.
- You can use store-bought raspberry jam as a filling if short on time.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg