This vanilla raspberry cake is a two layered moist vanilla cake. It is full of a raspberry jam and raspberry cream cheese frosting. This is the perfect cake if you are a raspberry lover!
This vanilla raspberry cake is honestly soooo good. The vanilla cake is my classic vanilla cake recipe. It uses both a raspberry jam and a raspberry cream cheese frosting. It has strong raspberry flavor!
This cake can be made with both raspberries are in season, or in the middle of the winter! No matter when you make it, it will be perfect for special occasions!
For more raspberry recipes, try Raspberry White Chocolate Cookies, Raspberry Filled Cupcakes, and Raspberry White Chocolate Cake.
Why This Recipe Works
- Vanilla cake- This has two layers of super soft vanilla cake.
- Raspberry jam- The jam is seedless and is sandwiched in between the two cake layers.
- Raspberry frosting- This raspberry frosting is incredible. It uses freeze-dried raspberries to get the color and natural flavor.
- Layered cake- This layered cake is perfect for parties or even a wedding cake!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- For the cake, pull this out 2 hours before baking so it is softened. For the frosting, pull it out 30 minutes before using so it is slightly cold.
- Oil- Use canola oil or vegetable oil.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before baking.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
- Raspberries- You can use fresh raspberries or frozen raspberries.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.
- Freeze-dried raspberries- Use a 2oz freeze-dried raspberry bag. Use a food processor to ground it.
- Sour cream- Instead you can use full fat plain greek yogurt.
- Buttermilk- You can use 1 cup of milk with 1 Tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Jam- You can use store bought jam if you prefer.
- Cream cheese- You can increase the butter to 2 cups and decrease the powdered sugar to 5 cups.
Step By Step Instructions- Cake Layers
Here is how to make and bake the cake layers. You will need a stand mixer with a paddle attachment or a hand mixer (electric mixer). You will also need two 8 inch cake pans.
STEP 1: Mix the dry ingredients. In a separate bowl, sift the all-purpose flour. Add in the baking powder, baking soda, and salt.
STEP 2: Mix the wet ingredients. In a large bowl, beat the butter, oil, and white sugar. Beat this on high speed for 3 minutes. Add the sour cream, vanilla extract, and the eggs. Add these in on medium speed.
STEP 3: Add the flour mixture and buttermilk. Alternate between these two and mix on low speed. Scrape the sides of the bowl.
STEP 4: Bake. Separate the batter between the two cake pans. Bake for 27-30 minutes until a toothpick inserted comes out clean. Oven temperature 350°F.
STEP 5: Cool. Cool the cakes in the hot pan for 10 minutes before transferring to a cooling rack.
Step By Step Instructions- Jam and Frosting
STEP 1: Make the homemade raspberry jam. Pour the raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Once the berries soften and release their juice, use the back of the spoon to mash them.
STEP 2: Remove the seeds. Pour the raspberry puree over a mesh sieve. Make sure to completely remove all the juice. Discard the seeds, and pour the raspberry sauce back into the saucepan and add in the cornstarch.
Cook until it thickens. It will bubble a lot. Pour it into a glass measuring cup and chill completely in the fridge.
STEP 3: Beat the butter and cream cheese. Using a mixer for the frosting, beat the butter and cream cheese on high speed for 3 minutes. Then, add the powdered sugar and grounded freeze-dried raspberries and mix on low speed.
STEP 4: Add the wet ingredients. Next, add the vanilla, salt, and heavy cream. Mix until creamy.
Assembling The Cake
- Use a serrated knife or a cake leveler to cut the cake to be perfectly even.
- First, place the first cake layer down. Use a cake turntable if you have one. Frost the cake layer with 1 cup of frosting with an offset spatula. Use a piping bag to pipe the frosting around the edge of the cake. Then, spread the raspberry filling into the center of the cake.
- Place the last layer of cake down. For an even surface, flip the cake so the bottom of the cake is facing up.
- Frost the cake in a thin layer of frosting. Then, freeze for 15 minutes.
- Frost the rest of the cake using a straight spatula or a cake scraper. Place raspberries on top of the cake.
Yes for this recipe, make three 6-inch cakes, 9X13-inch cake (half the frosting for this). Half the recipe to make two 6-inch cakes, 8X8-inch cake or 9X9-inch cake.
Yes! Half the cake batter and frosting to make 12 cupcakes. Bake for 18-20 minutes.
Yes you can!
Storing and Freezing
Store this vanilla raspberry cake in an airtight container like a cake carrier. Store up to 5 days in the fridge.
This cake taste best at room temperature.
This vanilla raspberry cake can be frozen individual cake slices. Freeze up to 30 days. Thaw for 1-2 hours.
You can also freeze the vanilla cake layers. After they cooled, wrap tightly in plastic wrap. Freeze for 30 days. Thaw for 1 hours before decorating.
Other Layered Cake Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Vanilla Raspberry Cake
- 3 ½ cups All-purpose
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- ¾ cup Unsalted butter room temperature
- ¼ cup Oil canola or vegetable
- 1 ½ cups White granulated sugar
- ¼ cup Sour cream room temperature
- 1 tablespoon Pure vanilla extract
- 4 Large eggs
- 1 cup Buttermilk
- 2 cups Raspberries fresh or frozen
- ¾ cup White granulated sugar
- 2 tablespoon Lemon juice
- ⅛ teaspoon Salt
- 1 tablespoon Cornstarch
- 6 oz Cream cheese room temperature
- 1 cup Unsalted butter slightly cold
- 5 cups Powdered sugar sifted
- 1 oz Freeze-dried raspberries grounded
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Salt
- 2 ½ tablespoon Heavy cream
- Preheat oven to 350°F. Spray two 8-inch cake pans with non-stick baking spray. Line the bottom of the cakes with 8-inch parchment paper circles and spray again.
- In a medium bowl, sift the flour. Add the baking powder, baking soda, and salt. Set aside.3 ½ cups All-purpose, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the butter, oil, and sugar. Beat these on high speed for 3 minutes for it to get light and fluffy. Next, add the vanilla and sour cream.¾ cup Unsalted butter, ¼ cup Oil, 1 ½ cups White granulated sugar, ¼ cup Sour cream, 1 tablespoon Pure vanilla extract
- Add the eggs one at a time and mix on medium.4 Large eggs
- Add ⅓rd of the dry ingredients and half of the buttermilk and mix on low speed. Then, add another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients.1 cup Buttermilk
- Pour the cake batter evenly between the cake pans.
- Bake for 27-30 minutes until a toothpick inserted comes out clean. Let the cakes sit in the hot pans for 10 minutes. Then, cool on a cooling rack. Cool completely.
- In a medium saucepan over medium heat, mix the raspberries, sugar, lemon juice, and salt.2 cups Raspberries, ¾ cup White granulated sugar, 2 tablespoon Lemon juice, ⅛ teaspoon Salt
- Heat until the raspberries soften, then mash the raspberries. After they are mashed, run it through a mesh sieve and toss the seeds. Pour the jam back into the hot pan, add the cornstarch and cook until thickens. Cool completely.1 tablespoon Cornstarch
- Pull the butter out on the counter for 30 minutes. This will get the butter slightly cold. In a large bowl, sift the powdered sugar. Using a food processor, blend the freeze-dried raspberries until grounded. Add to the powdered sugar.1 cup Unsalted butter, 5 cups Powdered sugar, 1 oz Freeze-dried raspberries
- Using a mixer, beat the butter and cream cheese on high speed for 3 minutes. Then, add the powdered sugar/ grounded freeze-dried raspberries. It will be thick. Add the vanilla, salt, and heavy cream. Mix on high until combined.6 oz Cream cheese, 1 teaspoon Pure vanilla extract, ½ teaspoon Salt, 2 ½ tablespoon Heavy cream
Assembling the Cake
- Use a serrated knife to cut the domes off the cakes. Place a small amount of frosting on the board you are decorating on.
- Place the 1st cake layer down. Spread 1 cup of frosting over the cake. Pipe a border around the edge of the cake to keep the filling inside. spread the jam on top.
- Place the last layer of cake with the bottom of the cake facing up. Frost the cake in a light layer of frosting and freeze for 15 minutes.
- Frost the rest of the cake. Top with fresh raspberries. Freeze for 15 minutes before serving.
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