I love sharing my favorite recipes, and today, I’m excited to share this Vanilla Cake with Raspberry Filling Recipe.
This Vanilla Cake with Raspberry Filling Recipe is a true delight, combining the classic flavors of vanilla and the tangy sweetness of fresh raspberries.
The cake itself is light and moist, while the raspberry filling adds a burst of flavor that perfectly complements the creamy frosting.
I always enjoy baking this cake for family gatherings or special moments. It’s a Vanilla Cake with Raspberry Filling Recipe I’ve come back to again and again because of its simplicity and deliciousness.
The balance of flavors in this Vanilla Cake with Raspberry Filling Recipe makes it a standout treat that everyone will love.
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: 8 servings
Kitchen Utensils
- 2 round cake pans (8-inch or 9-inch)
- Electric mixer (stand or hand mixer)
- Medium bowl
- Small saucepan
- Measuring cups and spoons
- Cooling rack
- Spatula
- Knife (for spreading frosting)
- Small saucepan (for raspberry filling)
Ingredients
For Vanilla Cake:
- 1 ½ cups cake 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 milk (at room temperature)
- 1 ¼ cups milk (preferably full-fat)
- ¼ cup vegetable oil
For Raspberry Filling:
- 1 cup fresh raspberries (or thawed frozen raspberries)
- ¾ cup granulated sugar
- 4 tablespoons water
- 3 tablespoons + ½ teaspoon cornstarch
For Cream Cheese Frosting:
- 16 oz cream cheese (room temperature)
- 10 cups powdered sugar
- ¾ cup unsalted butter (room temperature)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set the mixture aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and continue mixing until combined.
5. Add the Wet Ingredients:
Gradually add the milk and vegetable oil to the butter mixture in small batches. Alternate adding the milk and oil, starting and ending with the dry ingredients (flour mixture). Mix until just combined.
6. Divide and Pour Batter:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula for an even bake.
7. Bake the Cake:
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven.
8. Cool the Cakes:
Allow the cakes to cool in their pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
9. Make the Raspberry Filling:
In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat, stirring frequently, until the raspberries break down and release their juices (about 5-7 minutes).
10. Thicken the Filling:
In a small bowl, mix the cornstarch with a bit of water to form a slurry. Add the slurry to the raspberry mixture and stir until the filling thickens (about 2-3 minutes). Remove from heat and let it cool to room temperature.
11. Prepare the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and softened butter together with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt, and continue mixing until light and fluffy.
12. Assemble the Cake:
Once the cakes have cooled completely, place one cake layer on a serving platter. Spread the raspberry filling evenly over the top of the cake. Place the second cake layer on top. Frost the entire cake with the cream cheese frosting, smoothing the edges with a spatula. Refrigerate the cake for 30 minutes to set the frosting before serving.
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.
Vanilla cake with raspberry filling recipe 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
- 2 round cake pans (8-inch or 9-inch)
- Electric mixer (stand or hand mixer)
- Medium bowl
- Small saucepan
- Cooling rack
- Spatula
- Knife (for spreading frosting)
- Small saucepan (for raspberry filling)
Ingredients
For Vanilla Cake:
- 1 ½ cups cake 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 milk at room temperature
- 1 ¼ cups milk preferably full-fat
- ¼ cup vegetable oil
For Raspberry Filling:
- 1 cup fresh raspberries or thawed frozen raspberries
- ¾ cup granulated sugar
- 4 tablespoons water
- 3 tablespoons + ½ teaspoon cornstarch
For Cream Cheese Frosting:
- 16 oz cream cheese room temperature
- 10 cups powdered sugar
- ¾ cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set the mixture aside.
Cream the Butter and Sugar:
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and continue mixing until combined.
Add the Wet Ingredients:
- Gradually add the milk and vegetable oil to the butter mixture in small batches. Alternate adding the milk and oil, starting and ending with the dry ingredients (flour mixture). Mix until just combined.
Divide and Pour Batter:
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula for an even bake.
Bake the Cake:
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven.
Cool the Cakes:
- Allow the cakes to cool in their pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
Make the Raspberry Filling:
- In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat, stirring frequently, until the raspberries break down and release their juices (about 5-7 minutes).
Thicken the Filling:
- In a small bowl, mix the cornstarch with a bit of water to form a slurry. Add the slurry to the raspberry mixture and stir until the filling thickens (about 2-3 minutes). Remove from heat and let it cool to room temperature.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and softened butter together with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt, and continue mixing until light and fluffy.
Assemble the Cake:
- Once the cakes have cooled completely, place one cake layer on a serving platter. Spread the raspberry filling evenly over the top of the cake. Place the second cake layer on top. Frost the entire cake with the cream cheese frosting, smoothing the edges with a spatula. Refrigerate the cake for 30 minutes to set the frosting before serving.