If you’re looking for a dessert that combines elegance and flavor, look no further than this vanilla cake with raspberry filling recipe. As a cake lover and food enthusiast, I believe this recipe is one of my absolute favorites to bake.
It’s light, fluffy, and has that perfect balance of sweetness from the cake and a tangy burst of flavor from the raspberry filling.
The cake layers themselves are incredibly soft and moist, while the raspberry filling brings a fresh, fruity contrast that makes every bite a little bit magical.
The vanilla buttercream ties everything together with a smooth, rich finish that’s just heavenly.
In this blog post, I’ll walk you through every step of the process, from gathering your ingredients to serving up a beautiful, flavorful cake.
How To Prepare Vanilla Cake with Raspberry Filling Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes (plus cooling time)
Course: Dessert
Cuisine: American
Calories: 320 kcal
Yield: 8servings
Kitchen Utensils You’ll Need:
- Two 9-inch round cake pans
- Electric hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper
- Offset spatula for frosting
Ingredients
For Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, at room temperature
- ¼ cup sour cream, at room temperature
For Raspberry Filling:
- 1 cup fresh raspberries (or frozen, thawed)
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
For the Frosting:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. For the Vanilla Cake
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
3. Cream Butter and Sugar: In a separate bowl, beat ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
5. Add Wet Ingredients: Gradually add ½ cup whole milk and ¼ cup sour cream, mixing until smooth.
6. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients until just combined.
7. Bake: Divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
2. For the Raspberry Filling:
1. Cook the Filling: In a saucepan, combine 1 cup raspberries, ¾ cup sugar, and 1 tablespoon lemon juice. Heat over medium heat, stirring occasionally.
2. Thicken (Optional): If desired, dissolve 1 tablespoon cornstarch in a little water and add to the mixture to thicken. Stir until the raspberries break down and the filling thickens. Remove from heat and cool.
3. For the Frosting:
1. Whip the Cream: In a chilled bowl, whip 1 cup heavy whipping cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
4. Assemble the Cake:
1. Layer the Cake: Once the cake layers have cooled, place one layer on a serving plate. Spread the raspberry filling evenly over the top.
2. Frost and Finish: Top with the second cake layer. Frost the entire cake with the whipped cream frosting.
3. Chill and Serve: Chill the cake for at least 30 minutes before serving. Slice and enjoy!
Special Notes
❖ Fresh vs. Frozen Raspberries: I always recommend using fresh raspberries for the best flavor, but frozen raspberries work perfectly fine too, especially if raspberries are out of season. Just make sure to thaw them before use.
❖ Raspberry Filling Consistency: If you like your raspberry filling thicker, you can add cornstarch. For a more sauce-like consistency, leave it as is. I find it’s perfectly balanced as a filling with a natural jam-like texture.
❖ Storage: This vanilla cake with raspberry filling recipe stores well in an airtight container at room temperature for up to 2 days or in the refrigerator for 3-4 days. If refrigerating, allow the cake to come to room temperature before serving for the best taste.
Serving Suggestions
This vanilla cake with raspberry filling recipe pairs beautifully with a cup of hot tea or coffee. I love serving it at birthday parties or casual family get-togethers.
For an extra decadent touch, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
For a more festive look, try adding edible flowers or some fresh mint leaves to the top of the cake. This adds color and a bit of elegance to the presentation.
Quick Tips & Tricks
1. Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature for a smoother batter and better rise.
2. Sift the Dry Ingredients: Sift the flour, baking powder, and salt twice to ensure a light, airy texture in your cake.
3. Don’t Overmix: Mix the batter just until combined. Overmixing can lead to a dense, heavy cake.
4. Chill the Raspberry Filling: Let the raspberry filling cool completely before using it, so it thickens properly and doesn’t ooze out of the layers.
5. Use Fresh or Frozen Berries: Fresh raspberries will give a vibrant flavor, but frozen berries work just as well—just make sure to thaw and drain excess liquid before cooking.
Conclusion
This vanilla cake with raspberry filling recipe is the perfect combination of simplicity and sophistication.
It’s a cake that’s sure to impress anyone who tastes it, whether they’re a casual dessert lover or a true foodie.
The delicate vanilla flavor pairs beautifully with the tart, sweet raspberry filling, and the creamy buttercream adds just the right finishing touch. It’s a recipe I turn to time and time again because of how reliably delicious it is.
So, if you’re looking for a cake that’s both easy to make and utterly impressive, I highly recommend giving this vanilla cake with raspberry filling recipe a try.
I promise it’ll become a go-to in your recipe collection. Happy baking, and I hope you enjoy every delicious bite!
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Vanilla Cake With Raspberry Filling Recipe
Equipment
- Two 9-inch round cake pans
- Electric hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- parchment paper,
- Offset spatula (for frosting)
Ingredients
For Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk at room temperature
- ¼ cup sour cream at room temperature
For Raspberry Filling:
- 1 cup fresh raspberries or frozen, thawed
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch optional, for thickening
For the Frosting:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Vanilla Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- Cream Butter and Sugar: In a separate bowl, beat ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
- Add Wet Ingredients: Gradually add ½ cup whole milk and ¼ cup sour cream, mixing until smooth.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients until just combined.
- Bake: Divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
For the Raspberry Filling:
- Cook the Filling: In a saucepan, combine 1 cup raspberries, ¾ cup sugar, and 1 tablespoon lemon juice. Heat over medium heat, stirring occasionally.
- Thicken (Optional): If desired, dissolve 1 tablespoon cornstarch in a little water and add to the mixture to thicken. Stir until the raspberries break down and the filling thickens. Remove from heat and cool.
For the Frosting:
- Whip the Cream: In a chilled bowl, whip 1 cup heavy whipping cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
Assemble the Cake:
- Layer the Cake: Once the cake layers have cooled, place one layer on a serving plate. Spread the raspberry filling evenly over the top.
- Frost and Finish: Top with the second cake layer. Frost the entire cake with the whipped cream frosting.
- Chill and Serve: Chill the cake for at least 30 minutes before serving. Slice and enjoy!