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
- 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!
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.