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
Scale
- 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