Vanilla Raspberry Cake Recipe

by

Indulge in the delightful combination of sweet vanilla and tangy raspberries with this Vanilla Raspberry Cake recipe.

This elegant cake is perfect for any occasion, from birthdays to afternoon tea parties.

Advertisement

The light and fluffy vanilla cake layers complement the bright burst of raspberry filling, creating a harmonious balance of flavors.

Topped with a creamy frosting and fresh raspberries, this cake is not only a treat for the taste buds but also a feast for the eyes.

Learn how to create this beautiful and delicious Vanilla Raspberry Cake that will surely impress your family and friends!

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries

For Raspberry Filling:

  • 1 1/2 cups fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch

For Vanilla Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Offset spatula

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of each pan with parchment paper.

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth and well combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For Raspberry Filling:

In a saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down (about 5-7 minutes). Remove from heat and let it cool.

For Vanilla Buttercream Frosting:

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, vanilla extract, and milk, beating until smooth and fluffy.

Assembly:

Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top.

Place the second cake layer on top.

Frost the top and sides of the cake with the vanilla buttercream frosting.

Decorate with fresh raspberries.

Nutritional Facts

  • Serving Size: 1 slice (1/12 of the cake)
  • Calories: 450
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 105mg
  • Sodium: 220mg
  • Total Carbohydrates: 61g
  • Dietary Fiber: 2g
  • Sugars: 45g
  • Protein: 4g

Health Benefits

Raspberries are rich in antioxidants like vitamin C and flavonoids, which may help reduce inflammation and lower the risk of chronic diseases.

Vanilla extract contains antioxidants and may have calming effects on the nervous system.

Moderation is key when enjoying desserts like this cake, as it provides enjoyment and satisfaction but is high in sugar and fat content.

Leave a Comment