Introduction

This Vanilla Cake with Raspberry Filling is a delightful dessert combining a soft, moist cake with a fresh and tangy raspberry compote and a creamy vanilla frosting. Perfect for special occasions or a weekend treat, it balances classic flavors with a luscious texture.

A small, round cake covered with smooth, light pink frosting that has tiny red specks all over it. The cake has a single layer and is topped with fresh, bright red raspberries arranged in a half-circle on the top edge. It sits on a white cake stand against a white marbled surface background with some raspberries scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk, room temperature
1 whole egg, room temperature
4 large egg whites, room temperature
1 tablespoon vanilla bean paste
¼ teaspoon lemon extract
2 ½ cups cake flour, twice sifted
1 ½ cups granulated sugar
1 ¼ tablespoons baking powder
¾ teaspoon salt
1 ½ sticks unsalted butter, room temperature and cut into cubes
2 cups fresh or frozen raspberries
½ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons water
Pinch of salt
3 ½ sticks unsalted butter, softened
3 cups sifted confectioners’ sugar
3 tablespoons milk
1 tablespoon vanilla bean paste or 1 vanilla bean, scraped
Pinch of salt

Instructions

Step 1: Preheat your oven to 350 degrees F. Grease two 8-inch round cake pans and line them with parchment paper circles, then grease the parchment as well. Set the pans aside.
Step 2: In a bowl, whisk together one-third cup of the milk, egg whites, whole egg, lemon extract, and vanilla bean paste until combined.
Step 3: Sift the cake flour into the bowl of an electric mixer fitted with the paddle attachment. Add granulated sugar, baking powder, and salt. Mix on low speed for 30 seconds to blend dry ingredients.
Step 4: Add the cubed butter one piece at a time, mixing on low speed for 30 seconds after each addition. Pour in the remaining milk and mix on low speed until the batter is moistened.
Step 5: Increase mixer speed to medium and beat for 1½ minutes, scraping down the bowl as needed. Avoid overmixing.
Step 6: Add the egg and milk mixture in three batches, mixing on medium speed after each addition until fully incorporated.
Step 7: Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20-25 minutes or until a cake tester inserted in the center comes out clean.
Step 8: Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Step 9: For the raspberry filling, combine raspberries, granulated sugar, lemon juice, water, and a pinch of salt in a medium saucepan. Heat over medium until berries start to break down, about 10 minutes, stirring often.
Step 10: Reduce heat and simmer until the compote thickens enough to coat the back of a spoon, about 15 minutes. Let cool. Pass through a fine sieve if you prefer a seedless filling.
Step 11: To make the frosting, whip the softened butter on medium speed with the paddle attachment for 8 minutes until pale and creamy.
Step 12: Add confectioners’ sugar, milk, vanilla bean paste (or scraped vanilla bean), and a pinch of salt. Mix on low speed for 1 minute, then increase to medium and beat for 6 minutes until very light and fluffy.
Step 13: Fold about half a cup of the raspberry compote into the frosting and beat until well combined.
Step 14: Slice each cooled cake into four even layers.
Step 15: To assemble, place one cake layer on a cake plate. Spread about half a cup of frosting evenly over it, then spread half of the raspberry compote on top. Repeat with the next layers and filling.
Step 16: Top with the final cake layer, then spread frosting over the top and sides of the cake. Smooth the frosting and decorate as desired.

Tips & Variations

Use fresh raspberries for a brighter flavor, but frozen works well if thawed and drained before cooking.
For extra moisture, brush cake layers with a simple syrup before frosting.
Add a splash of almond extract to the frosting for a subtle nutty hint.
If you prefer, substitute lemon extract with lemon zest for a fresher citrus note.
To avoid seeds in the raspberry filling, strain through a fine sieve after cooking.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep the frosting and filling fresh. Before serving, let the cake sit at room temperature for about 20 minutes. Leftover cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

A small, round cake with smooth, light pink frosting that has tiny red specks all over it, standing about three layers high. On top, fresh bright red raspberries are arranged neatly in a half-circle near the edge of the cake. The cake sits on a simple white cake stand, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, regular vanilla extract can be used, though the flavor won’t be as rich and aromatic as vanilla bean paste. Use about 1 to 1 ½ teaspoons as a substitute.

How do I prevent the frosting from becoming too soft?

Make sure your butter is softened but not melted before whipping. Also, keep the assembled cake refrigerated until serving to maintain the frosting’s structure.