Vanilla Cake With Raspberry Filling Recipe
The Vanilla Cake with Raspberry Filling recipe features layers of light, fluffy vanilla cake filled with a sweet, tangy raspberry filling. The cake is made with butter, sugar, and vanilla, while the filling combines fresh raspberries and sugar. It's an elegant, delicious dessert for special occasions.
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.
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 cake 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.