What is the best way to store vanilla raspberry layer cake?

Store leftover vanilla raspberry layer cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving to soften the frosting.

Can I use frozen raspberries in vanilla raspberry layer cake?

Yes, you can use frozen raspberries. Do not thaw them before adding them to the cake batter or making the raspberry filling. They may release some liquid, so pat them dry gently if needed.

How can I prevent my vanilla raspberry layer cake from becoming soggy?

Make sure the cake layers are completely cooled before frosting. Avoid over-soaking the cake layers with liquid like raspberry syrup or liqueur, and ensure proper refrigeration to prevent moisture buildup.

What kind of frosting goes well with vanilla raspberry layer cake?

A classic vanilla buttercream frosting is a great choice. However, cream cheese frosting or even a light Swiss meringue buttercream also complements the flavors of vanilla and raspberry beautifully, offering a richer taste or lighter texture respectively.

Vanilla Raspberry Layer Cake: 5 Secrets for Amazing Results

Name: Vanilla Raspberry Layer Cake: The BEST Easy Recipe!
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 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; 12 ounces fresh raspberries; 1/2 cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon cornstarch; 1 cup (2 sticks) unsalted butter, softened; 4 cups powdered sugar, sifted; 1/4 cup heavy cream; 2 teaspoons vanilla extract

Description

A delicious vanilla raspberry layer cake featuring moist vanilla bean cake layers, fresh raspberry filling, and creamy vanilla buttercream frosting.

Ingredients

Scale

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
12 ounces fresh raspberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
1/4 cup heavy cream
2 teaspoons vanilla extract

Instructions

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.
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.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
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.
Remove from heat and let cool completely.
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.
Add the heavy cream and vanilla extract and beat on medium high speed until light and fluffy.
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.
Frost the entire cake with the vanilla buttercream frosting. Decorate with fresh raspberries, if desired.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 450
Sugar: 40g
Sodium: 150mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 55g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: vanilla raspberry cake, layer cake, vanilla bean cake