Raspberry Vanilla Cake
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
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup unsalted butter
- 1 cup milk
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable oil
Raspberry Filling
- 1 ½ teaspoons water
- 1 ½ tablespoons cornstarch
- 3 cups raspberries (fresh or frozen, do not thaw)
- ⅓ cup sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Cream Cheese Frosting
- ¾ cup unsalted butter, room temperature
- ¾ cup powdered sugar
- 1 lb cream cheese, cold
- 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.