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Vanilla Cake with Raspberry Filling and Fluffy Raspberry Frosting Recipe

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★★★★★

4.4 from 139 reviews

This classic Vanilla Cake with Raspberry Filling is a delightful layered dessert featuring a moist and tender vanilla sponge paired with a luscious raspberry compote and creamy vanilla buttercream frosting. Perfect for celebrations or any special occasion, this recipe yields a beautifully presented cake with balanced sweetness and fresh fruit flavor.

Ingredients

Scale

Cake:

  • 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

Raspberry Filling:

  • 2 cups fresh or frozen raspberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • Pinch of salt

Vanilla Buttercream Frosting:

  • 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
  • ½ cup raspberry compote (from the filling)

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper circles, then grease the parchment paper. Set aside.
  2. Combine Wet Ingredients: Whisk together 1/3 cup of the milk, egg whites, whole egg, lemon extract, and vanilla bean paste until evenly combined.
  3. Mix Dry Ingredients: Sift cake flour into the bowl of an electric mixer fitted with the paddle attachment. Add granulated sugar, baking powder, and salt. Stir together on low speed for 30 seconds to combine.
  4. Add Butter and Milk: Add butter cubes one at a time, mixing on low speed for 30 seconds. Add the remaining milk and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes, scraping down the bowl as needed. Be careful not to overmix.
  5. Incorporate Egg Mixture: Add the egg and milk mixture in three separate batches, mixing on medium speed after each addition until fully combined.
  6. Bake the Cakes: Pour batter evenly into prepared pans. Bake in the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely.
  8. Prepare Raspberry Compote: In a medium saucepan, combine raspberries, granulated sugar, lemon juice, water, and a pinch of salt. Heat over medium heat, stirring often, until berries begin to break down, about 10 minutes.
  9. Simmer and Thicken: Lower the heat and simmer for about 15 minutes until the compote thickens enough to coat the back of a spoon. Allow to cool completely.
  10. Optional Seed Removal: Pass the cooled compote through a fine sieve to remove seeds if desired.
  11. Make Vanilla Buttercream: Using the paddle attachment, whip softened butter on medium speed for 8 minutes until pale and creamy.
  12. Add Remaining Frosting Ingredients: 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 whip for 6 minutes until frosting is very light, creamy, and fluffy.
  13. Incorporate Raspberry Compote: Add ½ cup of the raspberry compote to the frosting and beat until well combined and whipped.
  14. Slice Cake Layers: Slice each cooled cake into 4 even layers for a total of 8 layers.
  15. Assemble Cake: On a cake plate, place the first cake layer. Spread about ½ cup of frosting evenly over the layer, then spread half of the remaining raspberry compote on top. Repeat layering with remaining cake layers, frosting, and compote. Top with the final cake layer, then cover the entire cake with the remaining frosting. Smooth frosting and decorate as desired.

Notes

  • Use room temperature eggs and milk to ensure batter mixes evenly and achieves good rise.
  • Be careful not to overmix the batter to maintain a light, tender crumb.
  • Sieving the raspberry compote is optional but recommended if you prefer a seedless filling.
  • The cake layers can be made a day ahead and wrapped tightly for convenience.
  • Use fresh or frozen raspberries for the compote depending on season and availability.
  • Ensure butter for frosting is softened but not melted for proper whipping texture.
  • If unable to find vanilla bean paste, use high-quality vanilla extract as a substitute, adjusting quantity slightly.

Keywords: vanilla cake, raspberry filling, layered cake, buttercream frosting, homemade cake, dessert recipe, vanilla buttercream, berry compote

Find it online: https://dailysimplerecipe.com/vanilla-cake-with-raspberry-filling-and-fluffy-raspberry-frosting-recipe/