A vanilla raspberry cake is a delightful dessert that combines the sweet and fragrant flavor of vanilla with the tartness of fresh raspberries.
This cake is perfect for any occasion, whether you’re celebrating a birthday, anniversary, or simply craving a sweet treat.
With layers of moist vanilla cake filled with creamy vanilla frosting and raspberry preserves, each bite is a burst of deliciousness.
Follow along for a simple and delicious recipe that will impress your friends and family.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk or heavy cream
For the Filling:
- 1/2 cup raspberry preserves
For Decoration (optional):
- Fresh raspberries
- Edible flowers
Instructions
Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Make the Cake Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, buttermilk, eggs, and vanilla extract. Mix until smooth and well combined.
Divide and Bake
Divide the cake batter evenly between the prepared cake pans.
Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Frosting
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the vanilla extract and milk or cream, and beat until smooth and creamy.
Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
Spread a layer of raspberry preserves over the top.
Place the second cake layer on top. Frost the top and sides of the cake with the vanilla frosting.
Decorate (optional)
Garnish the top of the cake with fresh raspberries and edible flowers, if desired.
Serve and Enjoy
Slice and serve the vanilla raspberry cake, and enjoy the delicious combination of flavors!
Nutritional Facts
- Servings: 12 slices
- Calories per serving: Approximately 450 kcal
- Total Fat: Approximately 20g
- Saturated Fat: Approximately 12g
- Trans Fat: 0g
- Cholesterol: Approximately 90mg
- Sodium: Approximately 200mg
- Total Carbohydrates: Approximately 65g
- Dietary Fiber: Approximately 1g
- Sugars: Approximately 50g
- Protein: Approximately 4g
Conclusion
This vanilla raspberry cake is sure to impress with its moist vanilla layers, sweet raspberry filling, and creamy frosting.
Enjoy it as a dessert for any occasion or celebration!