If you’re looking to bake a cake that’s as delicious as it is beautiful, then this vanilla cake with raspberry filling recipe is a perfect choice.
It combines the light, airy texture of a homemade vanilla cake with the sweet-tart flavor of fresh raspberry filling.
It’s the perfect balance of sweetness and a little zing, making it ideal for birthdays, celebrations, or any occasion that calls for a show-stopping dessert.
Let me walk you through this wonderful recipe step-by-step, so you can create a masterpiece that will wow everyone at your next gathering.
What Does Vanilla Cake With Raspberry Filling Taste Like?
A vanilla cake with raspberry filling recipe offers a perfect balance of flavors. The cake is light, moist, and subtly sweet, with a rich, buttery vanilla taste.
The raspberry filling provides a refreshing burst of tangy sweetness, cutting through the cake’s richness with its fruity, slightly tart flavor.
Together, they create a harmonious contrast, making each bite a delightful mix of smooth, creamy, and zesty notes that melt in your mouth.
How To Prepare Vanilla Cake with Raspberry Filling Recipe?
Recipe Details
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 350
Yield: 8-10 servings
Equipment Needed
- 2 round 8-inch cake pans
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Whisk
- Spatula
- Cooling rack
- Piping bag (optional, for filling)
- Knife or cake slicer (optional, for even layers)
Ingredients
For the cake:
- 3 ⅓ cups cake flour, sifted
- 3 tsp baking powder
- ¾ tsp salt
- 1 ¼ cups unsalted butter, softened
- 2 ¼ cups granulated sugar
- 5 large eggs
- 5 large egg whites, room temperature
- ½ tsp lemon extract
- 1 ½ tbsp vanilla extract
- 1 ¼ cups whole milk
For the raspberry filling:
- 2 ½ cups raspberries (fresh or frozen)
- 1 ¼ cups granulated sugar
- 1 ½ tbsp lemon juice
- 1 ½ tbsp cornstarch
For the frosting:
- 1 ¼ cups unsalted butter, softened
- 5 cups powdered sugar
- 3-4 tbsp heavy cream (as needed)
- 1 ½ tsp vanilla extract
- Pinch of salt
How to Make Vanilla Cake with Raspberry Filling Recipe
1. Prepare the oven
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Prepare cake batter:
In a bowl, sift together cake flour, baking powder, and salt. In a mixer, cream butter and sugar until light, then add eggs, egg whites, lemon extract, and vanilla extract. Gradually mix in the dry ingredients alternately with milk until smooth.
3. Bake cakes:
Divide batter evenly between pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks.
4. Make raspberry filling:
In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Simmer over medium heat until thickened, about 5-7 minutes. Let cool completely.
5. Prepare frosting:
Beat softened butter until fluffy. Gradually add powdered sugar, vanilla, and a pinch of salt. Add heavy cream until desired consistency is reached.
6. Assemble cake:
Slice each cake in half horizontally to make four layers. Spread a layer of raspberry filling between the first two layers.
7. Frost & serve:
Frost the entire cake with the vanilla buttercream. Decorate with additional fresh raspberries if desired. Slice and enjoy!
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.
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
Vanilla cake with raspberry filling recipe is a timeless dessert that blends classic flavors with a touch of sophistication.
The soft, airy vanilla cake is the perfect backdrop for the vibrant, tart sweetness of the raspberry filling, creating a balanced flavor profile that’s both indulgent and refreshing.
If you’re a fan of citrus, try adding a layer of lemon curd, or if chocolate is your thing, drizzle the top with some decadent ganache.
There’s always room for creativity while still maintaining the essence of this delicious treat. So, get ready to enjoy a slice of this delightful cake—I’m sure it will quickly become one of your favorites!
Amazing And Delicious Cake Recipes For You
Banana Cake With Brown Butter Frosting – Delicious Dessert
How To Make Carrot Cake Roll Recipe
Special Chocolate Caramel Salted Cake Delight
Lemon Gluten-Free Cake Recipe || Healthy
Strawberry Crunch Poke Cake Recipe – Summer Delight
Vanilla Cake With Raspberry Filling Recipe
Equipment
- 2 round 8-inch cake pans
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Whisk
- Spatula
- Piping bag (optional, for filling)
- Knife or cake slicer (optional, for even layers)
Ingredients
For the cake:
- 3 ⅓ cups cake flour sifted
- 3 tsp baking powder
- ¾ tsp salt
- 1 ¼ cups unsalted butter softened
- 2 ¼ cups granulated sugar
- 5 large eggs
- 5 large egg whites room temperature
- ½ tsp lemon extract
- 1 ½ tbsp vanilla extract
- 1 ¼ cups whole milk
For the raspberry filling:
- 2 ½ cups raspberries fresh or frozen
- 1 ¼ cups granulated sugar
- 1 ½ tbsp lemon juice
- 1 ½ tbsp cornstarch
For the frosting:
- 1 ¼ cups unsalted butter softened
- 5 cups powdered sugar
- 3-4 tbsp heavy cream as needed
- 1 ½ tsp vanilla extract
- Pinch of salt
Instructions
Prepare the oven
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
Prepare cake batter:
- In a bowl, sift together cake flour, baking powder, and salt. In a mixer, cream butter and sugar until light, then add eggs, egg whites, lemon extract, and vanilla extract. Gradually mix in the dry ingredients alternately with milk until smooth.
Bake cakes:
- Divide batter evenly between pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks.
Make raspberry filling:
- In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Simmer over medium heat until thickened, about 5-7 minutes. Let cool completely.
Prepare frosting:
- Beat softened butter until fluffy. Gradually add powdered sugar, vanilla, and a pinch of salt. Add heavy cream until desired consistency is reached.
Assemble cake:
- Slice each cake in half horizontally to make four layers. Spread a layer of raspberry filling between the first two layers.
Frost & serve:
- Frost the entire cake with the vanilla buttercream. Decorate with additional fresh raspberries if desired. Slice and enjoy!
Notes
- Be sure the cakes are completely cooled before assembling; otherwise, the raspberry filling and frosting might melt and make a mess.
- 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.
- 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.