Vanilla Cake with Raspberry Filling Recipe brings together soft layers of vanilla cake and a rich raspberry compote filling, topped with creamy raspberry frosting.
I made this Vanilla Cake with Raspberry Filling Recipe to combine the elegance of vanilla flavor and the bright taste of raspberries.
I’ve made this Vanilla Cake with Raspberry Filling Recipe around four times now, adjusting small details to suit my preference.
While I started from a classic bakery-style formula, I skipped fresh lime juice and focused more on the natural raspberry flavor.
I want to share how satisfying and rewarding this Vanilla Cake with Raspberry Filling Recipe is to make at home. Now, I’ll walk through each step to guide the process.
What Does Vanilla Cake With Raspberry Filling Taste Like?
Vanilla Cake with Raspberry Filling Recipe tastes light, sweet, and slightly tangy. The cake itself is soft and buttery, with a rich vanilla flavor from the vanilla bean paste.
The raspberry filling adds a bright, fruity contrast slightly tart, which balances the sweetness of the cake. When paired with the creamy, slightly tangy cream cheese frosting, the result is a well-rounded bite: smooth, fluffy cake, vibrant raspberry, and rich frosting all in one.
Every layer complements the next without overpowering it, making each slice flavorful without being overly sweet. It’s a balanced and elegant combination of flavors and textures.
How To Prepare Vanilla Cake with Raspberry Filling Recipe?
To make this Vanilla Cake with Raspberry Filling Recipe perfectly, I’ve broken down each step clearly with helpful tips.
I’ve included a list of kitchen tools that make baking easier, though not all are necessary. Use what you have, follow along, and enjoy creating a delicious, beautiful cake!
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 350
Yield: 10 servings
Kitchen Utensils
- Electric mixer or stand mixer
- 2 mixing bowls
- Rubber spatula
- Cake pans (two 9-inch round)
- Cooling rack
- Measuring cups and spoons
- Offset spatula (for frosting)
- Saucepan (if making homemade compote)
Ingredients
For the Vanilla Cake:
- 2 ½ cups cake flour, sifted twice
- 1 cup whole milk, at room temperature
- 1 ½ sticks (¾ cup) unsalted butter, at room temperature, cut into cubes
- 1 whole egg, at room temperature
- 4 large egg whites, at room temperature
- ¼ teaspoon lemon extract
- 1 ½ cups granulated sugar
- 1 ¼ tablespoons baking powder
- 1 tablespoon vanilla bean paste
- ¾ teaspoon salt
For the Raspberry Compote Filling:
- 1 batch Simple Raspberry Compote (homemade or store-bought)
For the Raspberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 ½ cups (3 sticks) unsalted butter, at room temperature
- ½ teaspoon salt
How To Make Vanilla Cake with Raspberry Filling Recipe
1. Preheat and Prepare the Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to make removing the cakes easier after baking.
2. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until the mixture is pale and fluffy. This should take about 3 to 4 minutes and helps create a light texture in the finished cake.
3. Add Eggs and Flavorings
Crack in the whole egg, then add the egg whites one at a time, beating well after each addition. Stir in the vanilla bean paste and lemon extract until everything is just combined.
4. Mix the Dry Ingredients
In a separate bowl, sift the cake flour, baking powder, and salt. For a finer texture, sift the mixture twice.
5. Combine Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and finish with the flour mixture. Mix only until the ingredients are blended—over mixing can make the cake dense.
6. Bake the Cakes
Evenly divide the batter between the two prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
7. Prepare the Frosting
In a clean bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, followed by the salt. Continue to beat until the frosting is light and fluffy. If it’s too soft, place it in the fridge for 10 to 15 minutes to firm up slightly.
8. Assemble the Cake
Once the cakes have cooled, set one layer on your serving plate. Spread a layer of raspberry compote over the top, then add a layer of the cream cheese frosting. Place the second cake layer on top and cover the top and sides with the remaining frosting. Use an offset spatula to smooth it out, and decorate as you like.
Notes
1. Be sure the cakes are completely cooled before assembling; otherwise, the raspberry filling and frosting might melt and make a mess.
2. If you don’t have time to make the raspberry filling from scratch, you can use store-bought raspberry jam or preserves as a shortcut.
3. You can make the components of the cake (cake layers, raspberry filling, and frosting) a day ahead and store them separately in the fridge. Just assemble the cake on the day you plan to serve it.
How To Decorate And Serve
To decorate the Vanilla Cake with Raspberry Filling Recipe, start by spreading a smooth layer of the raspberry cream cheese frosting over the entire cake using an offset spatula.
Add extra frosting between the layers for a luscious look. Garnish the top with fresh raspberries arranged neatly or scattered casually for a natural touch.
Lightly dusting powdered sugar over the berries can add elegance. For a finishing touch, you can add a few mint leaves or edible flowers.
Serve the cake chilled or at room temperature, sliced carefully with a sharp knife for clean edges. Enjoy with a cup of tea or coffee.
Tips And Variations
1. Make it a layered showstopper: If you’re looking for an even more dramatic presentation, try using a larger cake pan and stacking three or four layers of cake. Just make sure to double the raspberry filling!
2. Use other fruits: If raspberries aren’t in season, you can swap them out for strawberries, blueberries, or even blackberries for a different flavor profile.
3. Make it a chocolate cake: Swap out the vanilla cake for a rich chocolate cake by using cocoa powder in place of some of the flour. It pairs wonderfully with raspberry filling.
4. Vegan/Gluten-free option: For a gluten-free version, use a gluten-free all-purpose flour blend. You can also substitute the butter and eggs for plant-based alternatives like dairy-free butter and flaxseed eggs.
How To Make More Delicious
1. Add a Layer of Lemon Curd: Spread a thin layer of tangy lemon curd between the cake layers along with the raspberry filling. The citrusy flavor pairs beautifully with the sweet raspberries and adds a refreshing twist.
2. Use Fresh Whipped Cream: Instead of a buttercream frosting, use freshly whipped cream with a touch of vanilla extract and powdered sugar for a lighter, fluffier topping that complements the richness of the cake.
3. Infuse the Cake with Almond Extract: Add a teaspoon of almond extract to the vanilla cake batter for an extra layer of flavor. It creates a lovely, subtle nutty depth that enhances the overall taste.
4. Top with Chocolate Ganache: Drizzle a rich, silky chocolate ganache over the top of the cake for an indulgent touch. The chocolate pairs wonderfully with both the vanilla cake and raspberry filling.
5. Add Crunch with Toasted Nuts: Sprinkle some chopped toasted almonds, pistachios, or hazelnuts on top of the frosting or between the layers for a delightful crunch and extra flavor contrast.
How To Store
To store vanilla cake with raspberry filling recipe, keep it in an airtight container at room temperature for up to 2-3 days. If you want to store it longer, refrigerate it for up to a week.
Make sure the cake is fully cooled before storing to prevent condensation. If you’ve made it in advance, you can also freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
Just thaw at room temperature before serving.
Conclusion
This easy and delicious Vanilla Cake with Raspberry Filling Recipe was such a joy to make and even better to enjoy. Every layer came together with simple steps and rewarding flavor.
After making it, I’m sure you’ll understand how satisfying Vanilla Cake with Raspberry Filling Recipe feels to create something so beautiful and tasty from scratch.
I hope my version inspires you to try it in your own kitchen. Once you do, you’ll see just how fun and fulfilling baking can be. Now it’s your turn go make it soon!
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Vanilla Cake With Raspberry Filling Recipe
Equipment
- Electric mixer or stand mixer
- 2 mixing bowls
- Rubber spatula
- Cake pans (two 9-inch round)
- Cooling rack
- Measuring cups and spoons
- Offset spatula (for frosting)
- Saucepan (if making homemade compote)
Ingredients
For the Vanilla Cake:
- 2 ½ cups cake flour sifted twice
- 1 cup whole milk at room temperature
- 1 ½ sticks ¾ cup unsalted butter, at room temperature, cut into cubes
- 1 whole egg at room temperature
- 4 large egg whites at room temperature
- ¼ teaspoon lemon extract
- 1 ½ cups granulated sugar
- 1 ¼ tablespoons baking powder
- 1 tablespoon vanilla bean paste
- ¾ teaspoon salt
For the Raspberry Compote Filling:
- 1 batch Simple Raspberry Compote homemade or store-bought
For the Raspberry Cream Cheese Frosting:
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1 ½ cups 3 sticks unsalted butter, at room temperature
- ½ teaspoon salt
Instructions
Preheat and Prepare the Pans
- Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to make removing the cakes easier after baking.
Cream Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until the mixture is pale and fluffy. This should take about 3 to 4 minutes and helps create a light texture in the finished cake.
Add Eggs and Flavorings
- Crack in the whole egg, then add the egg whites one at a time, beating well after each addition. Stir in the vanilla bean paste and lemon extract until everything is just combined.
Mix the Dry Ingredients
- In a separate bowl, sift the cake flour, baking powder, and salt. For a finer texture, sift the mixture twice.
Combine Wet and Dry Ingredients
- With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and finish with the flour mixture. Mix only until the ingredients are blended—over mixing can make the cake dense.
Bake the Cakes
- Evenly divide the batter between the two prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Prepare the Frosting
- In a clean bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, followed by the salt. Continue to beat until the frosting is light and fluffy. If it’s too soft, place it in the fridge for 10 to 15 minutes to firm up slightly.
Assemble the Cake
- Once the cakes have cooled, set one layer on your serving plate. Spread a layer of raspberry compote over the top, then add a layer of the cream cheese frosting. Place the second cake layer on top and cover the top and sides with the remaining frosting. Use an offset spatula to smooth it out, and decorate as you like.