Vanilla Raspberry Layer Cake

Name: Vanilla Raspberry Layer Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 large eggs; 2 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup fresh raspberries; ½ cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 2 tablespoons water; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 2–4 tablespoons heavy cream

Highlighted under: Simple Sweet Recipes

I love creating desserts that are not only delicious but also visually stunning, and this Vanilla Raspberry Layer Cake does just that! The layers of fluffy vanilla cake are perfectly paired with a tart raspberry filling and creamy frosting. Each bite feels like a celebration, making it ideal for special occasions or simply to treat myself. The combination of flavors is fantastic, and the cake is surprisingly easy to put together. I can't wait to share this delightful recipe with you!

Created by

Emily

Last updated on 2026-02-02T17:58:27.514Z

When I first set out to make this cake, I was inspired by the freshness of raspberries during the summer season. After experimenting with different flavor profiles, I discovered that the sweet vanilla complements the tartness of raspberries wonderfully. It’s this delightful balance that really makes the cake shine!

One little tip I learned along the way is to use fresh raspberries for the filling instead of jam. The burst of fresh fruit adds an incredible texture and brightness that makes each slice feel special. I serve this cake slightly chilled, and it always impresses my guests!

Why You’ll Love This Recipe
Layers of fluffy vanilla cake that melt in your mouth
Tart raspberry filling adds a refreshing twist
Perfectly topped with creamy frosting for a decadent finish

The Importance of Room Temperature Ingredients

For the best texture in your Vanilla Raspberry Layer Cake, make sure to use room temperature ingredients. This includes the eggs and butter. Room temperature butter creams better and helps incorporate more air, resulting in a lighter cake. To quickly bring eggs to room temperature, place them in a bowl of warm water for about 10 minutes. By ensuring your ingredients are at the same temperature, you’ll achieve a more uniform batter and an even rise during baking.

Additionally, room temperature milk contributes to a smoother batter. Cold milk can cause the fat to solidify, which results in a denser cake. If you forget to take your ingredients out ahead of time, try microwaving the milk in short intervals to warm it slightly without cooking it. This simple adjustment can make a significant difference in your cake's overall lightness and texture.

Troubleshooting Cake Layers

Baking can be tricky, and if your cake layers end up domed or slightly uneven, don’t despair! This can happen due to oven temperature fluctuations or overmixing the batter. To troubleshoot, use an oven thermometer to ensure accuracy. If your cakes rise too much in the center, you can level them with a serrated knife after they cool. Make sure to check for doneness with a toothpick; it should come out clean or with just a few crumbs attached.

Another tip is to rotate your pans halfway through baking to promote even cooking. If you notice the edges are browning too quickly, tent them with aluminum foil to prevent burning while the center continues to bake. With these simple techniques, you can achieve perfectly flat layers for stacking.

Delicious Variations and Storage Tips

This Vanilla Raspberry Layer Cake can be easily adapted for different flavors. Consider using other berries like strawberries or blueberries for the filling, or experiment with citrus by adding lemon zest to the batter. You could also incorporate a chocolate ganache layer between the vanilla cake layers for a decadent twist. Each variation brings a new profile, keeping this cake exciting for different celebrations.

If you have leftover cake, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap the layers individually in plastic wrap and place them in the freezer for up to 2 months. Defrost the cake layers in the refrigerator overnight before frosting. This cake freezes beautifully, making it an excellent option for advance preparations for events.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt

For the Raspberry Filling

1 cup fresh raspberries
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2–4 tablespoons heavy cream

Instructions

Steps

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, combine flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with milk, until smooth.

Bake the Layers

Divide the cake batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Raspberry Filling

In a small saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let cool.

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix until well combined. Add vanilla extract and heavy cream as needed to achieve a spreadable consistency.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry filling on top, then place another cake layer on top of that. Repeat with the remaining layer. Frost the top and sides of the cake with the buttercream frosting. Decorate with additional raspberries if desired.

Serving Suggestions

Pro Tips

For an extra touch, consider adding a layer of lemon curd between the cake layers for added tanginess.

Serving Suggestions

When it comes to serving your Vanilla Raspberry Layer Cake, presentation can elevate it from a simple dessert to a show-stopper. Consider dusting the top with powdered sugar or decorating with fresh raspberries and mint leaves for a pop of color. You could also slice the cake into thinner pieces to serve at larger gatherings, making it feel special yet manageable.

Pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream can enhance the experience. The creaminess of ice cream complements the tart raspberry filling beautifully, creating a balanced flavor profile. For a more adult version, serve with a splash of sweet dessert wine or champagne to complement the cake's rich flavors.

Making It Gluten-Free

If you need to make this Vanilla Raspberry Layer Cake gluten-free, simply substitute the all-purpose flour with a high-quality gluten-free flour blend. Make sure it contains xanthan gum, as this ingredient mimics the elasticity of gluten and helps the structure of the cake. Additionally, check that your other ingredients, such as baking powder and powdered sugar, are gluten-free.

It's also important to note that gluten-free cakes can often turn out denser than their traditional counterparts. To achieve a lighter texture, you might consider adding an extra egg to help with binding and structure. As always, bake until a toothpick comes out clean, keeping a close eye on your cake as gluten-free options might require slight adjustments in baking time.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well before using.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 4 days.

→ Can I freeze the cake?

Yes, you can freeze the assembled cake. Wrap it tightly in plastic wrap and aluminum foil. It will last for about 2 months.

→ What can I substitute for butter in the frosting?

You can substitute butter with a vegan butter alternative for a dairy-free version.