Vanilla Raspberry Layer Cake: The BEST Easy Recipe!

Vanilla raspberry layer cake, oh how I adore you! This beauty isn’t just a cake; it’s a memory, a celebration, a sweet whisper of summer picnics and cozy winter gatherings. The combination of delicate vanilla bean cake, tart raspberries, and creamy frosting is simply irresistible. I’m so excited to share this vanilla raspberry layer cake recipe with you!

Why You Will Love This vanilla raspberry layer cake Recipe

This vanilla raspberry layer cake is more than just a dessert; it’s an experience. It’s a comforting hug in a cake form, quick enough to whip up for a weekend treat, yet elegant enough to impress at any special occasion. The flavor combination is divine, the recipe is straightforward, and the results are always spectacular. It’s become my go to cake when I need something that always delivers on flavor and looks.

What makes this recipe truly special is the use of vanilla bean paste in the cake itself which adds depth and warmth. Plus, the fresh raspberries bring a burst of brightness that perfectly complements the sweetness. This cake is a guaranteed crowd pleaser!

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Ingredients Needed for This vanilla raspberry layer cake Recipe

For the Vanilla Bean Cake:

• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 1 tablespoon vanilla bean paste
• 4 large eggs
• 1 cup buttermilk

For the Raspberry Filling:

• 12 ounces fresh raspberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

For the Vanilla Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract

How to Make This vanilla raspberry layer cake Recipe

1. 1. Prepare the Vanilla Bean Cake: Preheat oven to 350°F (175°C). Grease and flour three 8 inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

1. 2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in vanilla bean paste, then add eggs one at a time, mixing well after each addition.

1. 3. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix! This ensures a tender vanilla bean cake.

1. 4. Divide the batter evenly among the prepared cake pans. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean.

1. 5. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

1. 6. Make the Raspberry Filling: In a medium saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens, about 5 7 minutes.

1. 7. Remove from heat and let cool completely.

1. 8. Prepare the Vanilla Buttercream Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed until combined.

1. 9. Add the heavy cream and vanilla extract and beat on medium high speed until light and fluffy.

1. 10. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread half of the raspberry filling evenly over the cake layer. Top with another cake layer and spread the remaining raspberry filling. Place the final cake layer on top.

1. 11. Frost the entire cake with the vanilla buttercream frosting. Decorate with fresh raspberries, if desired. Consider visiting this wonderful recipe for Layered Vanilla Chocolate Strawberry Cake to get inspiration for decoration and layers.

How to Serve This vanilla raspberry layer cake Recipe

This vanilla raspberry layer cake is perfect served chilled or at room temperature. Cut into slices and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. This cake pairs beautifully with a cup of coffee, tea, or even a glass of sparkling wine.

For a more elegant presentation, consider garnishing each slice with a sprig of fresh mint and a few additional raspberries. You can also dust the cake with a light coating of powdered sugar for a touch of sweetness.

How to Store This vanilla raspberry layer cake Recipe

To store leftover vanilla raspberry layer cake, place it in an airtight container and refrigerate. It will stay fresh for up to 3 4 days.

You can also freeze individual slices of the cake for longer storage. Wrap each slice tightly in plastic wrap, then place them in a freezer safe bag or container. Frozen cake will keep for up to 2 3 months. Thaw in the refrigerator before serving.

Reheating isn’t necessary; the cake is delicious served cold.

Tips to Make This vanilla raspberry layer cake Recipe

• Ingredient Swaps: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the cup with milk. Let it stand for 5 minutes before using.
• Success Tips: Make sure your butter and eggs are at room temperature for the cake batter—this helps the ingredients emulsify properly, resulting in a more tender crumb.
• Common Mistakes to Avoid: Avoid overmixing the cake batter, as this can lead to a tough cake. Mix just until the ingredients are combined.
• Pro Tips for Best Results: For the best flavor, use high quality vanilla bean paste. It makes a big difference in the overall taste of the cake. Consider this companion recipe for a Moist Carrot Layer Cake on your next baking adventure!

Helpful Notes for This vanilla raspberry layer cake Recipe

Vanilla bean paste is a concentrated form of vanilla that has a rich, intense flavor. If you can’t find it, you can substitute with vanilla extract, but the flavor will be slightly different. You could also use the seeds scraped from one vanilla bean!

For the raspberries, fresh raspberries are always best, but frozen raspberries can be used in a pinch. Just be sure to thaw them completely and drain off any excess liquid before using.

Make sure that when assembling your cake, the raspberry filling is completely cool. If the filling is too warm, it will melt the frosting.

Variation of This vanilla raspberry layer cake Recipe

• Seasonal Twists: In the fall, you could substitute the raspberries with apple slices sautéed with cinnamon and brown sugar. In the winter, try using cranberries instead of raspberries for a festive holiday cake.
• Optional Versions: For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients in the cake batter.
• Creative Modifications: To give this cake a White Chocolate spin, see this White Chocolate Raspberry Cake recipe.

Conclusion

I hope you enjoy making this delightful vanilla raspberry layer cake as much as I do. It’s a simple yet elegant dessert that’s perfect for any occasion. The combination of the vanilla bean cake, tart raspberries, and creamy frosting is simply divine. So go ahead, give this vanilla raspberry layer cake a try. You won’t be disappointed!

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