Raspberry Vanilla Cake
Rated 5.0 stars by 1 users
Author:
Nicole Graff
This vanilla cake is light, fluffy, and perfectly balanced with a bright raspberry filling and rich cream cheese frosting. The airy sponge layers pair beautifully with the sweet-tart berry center, while the smooth frosting adds just the right amount of indulgence. It’s a classic, crowd-pleasing dessert, perfect for celebrations or any time you want a bakery-quality cake at home.
Ingredients
Vanilla Cake
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2 cups all-purpose flour
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2 ½ teaspoons baking powder
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¼ teaspoon salt
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4 large eggs
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1 ½ cups granulated sugar
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½ cup unsalted butter
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1 cup milk
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3 teaspoons vanilla extract
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3 teaspoons vegetable oil
Raspberry Filling
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1 ½ teaspoons water
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1 ½ tablespoons cornstarch
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3 cups raspberries (fresh or frozen, do not thaw)
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⅓ cup sugar
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1 teaspoon lemon juice
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½ teaspoon vanilla extract
Cream Cheese Frosting
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¾ cup unsalted butter, room temperature
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¾ cup powdered sugar
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1 lb cream cheese, cold
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1 teaspoon vanilla extract
Directions
Make the Cake
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, beat eggs on medium-high speed for 30 seconds.
Slowly add sugar while mixing, then continue beating for about 7 minutes until thick, pale, and tripled in volume.
In a saucepan, heat milk and butter just until the butter melts. Do not boil.
Gently fold dry ingredients into the egg mixture in batches.
Mix in vanilla extract.
Slowly pour in the warm milk mixture while mixing on low speed. Add oil and mix until smooth.
Divide batter evenly between pans and tap to release air bubbles.
Bake for 30 minutes, or until golden and a toothpick comes out clean.
Cool in pans for 15 minutes, then remove and cool completely.
Make the Raspberry Filling
Whisk together water and cornstarch until smooth.
In a saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat, stirring and mashing berries.
Add cornstarch mixture and continue stirring.
Bring to a boil and cook for about 5 minutes, until thickened.
Remove from heat and stir in vanilla extract.
Let cool slightly, then refrigerate for at least 4 hours.
Make the Frosting
Beat butter and powdered sugar until light and fluffy.
Add cream cheese and beat until smooth and thick.
Mix in vanilla extract until fully combined.
Assembly
Place one cake layer on a serving plate.
Spread raspberry filling evenly over the top.
Add the second cake layer.
Frost the top and sides with cream cheese frosting.
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