Vanilla Raspberry Cake

5 from 13 reviews

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

Cook Time20

Decorating Time1

Total Time2 20

Servings: slices

Calories: 492kcal

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 1/2 cups All-purpose, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp 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.
3/4 cup Unsalted butter, 1/4 cup Oil, 1 1/2 cups White granulated sugar, 1/4 cup Sour cream, 1 TBSP Pure vanilla extract
Add the eggs one at a time and mix on medium.
4 Large eggs
Add 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Then, add another 1/3rd 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, 3/4 cup White granulated sugar, 2 TBSP Lemon juice, 1/8 tsp 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 TBSP 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 tsp Pure vanilla extract, 1/2 tsp Salt, 2 1/2 TBSP Heavy cream

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.

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 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.