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+ servings
One slice of vanilla raspberry cake on a plate.
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5 from 13 votes

Vanilla Raspberry Cake

This vanilla raspberry cake is a layered and moist vanilla cake. It is filled with a raspberry jam and topped with a raspberry frosting.
Prep Time1 hour
Cook Time20 minutes
Decorating Time1 hour
Total Time2 hours 20 minutes
Servings: 16 slices
Calories: 492kcal

Ingredients

Vanilla 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

Raspberry Jam

  • 2 cups Raspberries fresh or frozen
  • ¾ cup White granulated sugar
  • 2 tablespoon Lemon juice
  • teaspoon Salt
  • 1 tablespoon Cornstarch

Raspberry Frosting

  • 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

Instructions

Vanilla Cake

  • 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.

Raspberry Jam

  • 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

Raspberry Frosting

  • 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 492kcal | Carbohydrates: 92g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 412mg | Potassium: 103mg | Fiber: 2g | Sugar: 30g | Vitamin A: 850IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg