A Vanilla Raspberry Cake is a delightful combination of fluffy vanilla cake layers and tangy-sweet raspberry filling, topped with creamy vanilla frosting.
This elegant and flavorful cake is perfect for any occasion, from birthdays to weddings, with its beautiful presentation and irresistible taste.
The sweetness of the vanilla cake is perfectly balanced by the tartness of the raspberry filling, creating a harmonious flavor profile that will impress all who taste it.
Whether you’re a beginner baker or a seasoned pro, this Vanilla Raspberry Cake recipe is sure to become a favorite in your repertoire.
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 whole milk, room temperature
- 2 cups fresh raspberries
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cake stand or serving plate
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir 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, being careful not to overmix.
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.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by creaming together the softened butter, powdered sugar, and vanilla extract until smooth. Add the heavy cream or milk, a tablespoon at a time, until the desired consistency is reached.
Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a layer of frosting over the top, then top with half of the fresh raspberries. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with the remaining raspberries.
Slice and serve your Vanilla Raspberry Cake, and enjoy!
Nutritional Facts
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 180mg
- Total Carbohydrates: 60g
- Dietary Fiber: 2g
- Sugars: 45g
- Protein: 4g
Health Benefits
Vanilla Raspberry Cake offers several health benefits:
Antioxidant-Rich: Raspberries are packed with antioxidants, which help protect the body against inflammation and oxidative stress.
Moderation: Enjoying a slice of cake in moderation as part of a balanced diet can contribute to overall enjoyment and satisfaction.
Source of Energy: Carbohydrates from the cake provide a quick source of energy, ideal for fueling the body and mind.
Occasional Indulgence: Treating yourself to a homemade cake can provide a sense of joy and celebration, promoting mental well-being.
Creativity: Baking and decorating cakes can be a creative outlet, allowing for self-expression and relaxation.
FAQ
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them before using in the cake.
Can I make the cake layers in advance?
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Can I freeze the frosted cake?
Yes, you can freeze the frosted cake for up to 2-3 months. Be sure to wrap it tightly in plastic wrap and foil before freezing.
Can I use a different frosting flavor?
Absolutely! Feel free to customize the frosting flavor to your preference, such as using almond extract or adding lemon zest for a twist.
Can I make cupcakes instead of a layer cake?
Yes, you can easily adapt this recipe to make cupcakes. Just divide the batter evenly among lined muffin tins and adjust the baking time accordingly.