Raspberry Vanilla Cake - Mom On Timeout

Publish date: 2024-07-26

three image collage showing slice of raspberry vanilla cake being cut from the cake, the slice on a plate showing the layers and the whole cake. center color block with text overlay.

This Raspberry Vanilla Cake has four layers of moist, homemade vanilla cake that is layered to perfection with a decadent raspberry buttercream frosting and a vibrant raspberry filling. This heavenly cake is finished off with fresh raspberries and is almost too beautiful to eat! Perfect for any occasion!

Craving more raspberry treats? Try these yummy Raspberry Crumble Cookies, decadent Raspberry Truffles or this gorgeous No Bake Raspberry Cheesecake!

Raspberry Vanilla Layer Cake

This stunning layer cake with it’s four layers and sumptuous raspberry buttercream is a real standout! The cake may look humble on the outside but once you slice into the cake, so many gorgeous layers are revealed. Each delectable bite of the moist vanilla cake, tangy raspberry filling and sweet buttercream will leave your tastebuds craving more.

The pretty pink color and fresh raspberries on top make it perfect for all your spring and summer events. Whether you’re looking for an impressive recipe for a bridal shower, baby shower, birthday party, Easter, or any other upcoming holiday, this cake is the answer to your prayers. All the layers are homemade but the entire process is fairly simple and straightforward. The whole cake can be prepped, baked, and assembled in under a couple hours!

Why You’ll Love Vanilla Raspberry Cake

It’s stunning. Seriously, this cake is so pretty. It will surely stand out and is elegant enough for bridal or baby showers, engagement parties, or just a gorgeous spring fling!
Everything is homemade but the recipe isn’t difficult. While every layer is made from scratch the process itself is easy even for beginners to create and assemble.
Versatility. This beautiful cake is perfect for so many occasions! Whether you’re hosting Easter, Mothers’s Day, a baby shower or simply bringing the birthday cake – this cake recipe is an absolute winner!

More of our Favorite Spring and Summer Desserts

Lemon Meringue Cupcakes

Blueberry Cobbler

Strawberry Shortcake Recipe

Banana Pudding

Coconut Cream Pie

What You’ll Need

This delightful Raspberry Vanilla Cake is a real treat! The perfect blend of fruity raspberries and classic vanilla make this scrumptious cake so satisfying and delicious. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

For the Vanilla Cake:

all-purpose flour – The flour provides the structure for the cake. Make sure to sift to eliminate any lumps in the batter.
baking powder – For that light texture and perfect rise.
salt – You’ll need just a pinch. The salt really balances the sweetness and enhances the other flavors in this recipe.
butter – Unsalted and softened to room temperature.
oil – Vegetable oil preferably or another flavorless oil like canola oil will work.
granulated sugar – Adds just the right amount of sweetness to the cake.
eggs – At room temperature.
vanilla extract – We can’t have a vanilla cake without vanilla extract! Use the real stuff in this recipe for the best results.
whole milk – The extra fat in the milk provides a more stable cake.

For the Raspberry Filling:

raspberries – Use fresh raspberries, not canned or frozen. Pick through the raspberries and remove any that have blemishes or feel too soft.
granulated sugar – You could use brown sugar for a richer flavor.
lemon juice – Freshly squeezed lemon juice is best. The acid keeps the raspberry color nice and bright and adds flavor.

For the Raspberry Buttercream:

butter – Unsalted and softened butter for the frosting.
vanilla extract – Adds warmth to the frosting.
powdered sugar – This sweetens and thickens the buttercream.
raspberry filling – About 2 tablespoons from the above mixture.

How To Make Raspberry Vanilla Layer Cake

Make Vanilla Cakes

Preheat your oven to 350°F. Spray 4 8-inch round cake pans with cooking spray and lightly flour. Set these aside.

Whisk the flour, baking powder, and salt together and set aside.

Use a stand mixer to beat the softened butter, vegetable oil, and sugar together. It should be light and fluffy when done.

Add in the room temperature eggs and vanilla extract. Beat until fully combined.

Add 1/3 of the flour mixture and mix. Add 1/3 of the milk and mix. Alternate until everything is included and incorporated but do not over mix.

Divide the batter evenly into the four cake pans.

Bake for 20-25 minutes. The edges should be golden brown and a toothpick should come out clean when inserted.

Remove from the oven and let the cakes cool for 10 minutes while still in their pans. Flip onto wire racks and cool completely before assembling and frosting.

Prepare Raspberry Filling

Combine the fresh raspberries, sugar, and lemon juice in a blender (or food processor). Pulse until it becomes a puree.

Pour into a fine mesh sieve to remove any seeds.

Transfer the puree to a saucepan and heat over medium heat. Lower to a simmer for about 10 minutes, stirring frequently, until it thickens.

Place in a bowl, cover, and refrigerate the filling until ready to use.

Make Raspberry Buttercream

Beat the softened butter using a stand or electric mixer until it is light in color and creamy in texture.

Add the vanilla extract and beat until combined.

Pour in a little bit of powdered sugar at a time and beat until fully incorporated.

Drop in the chilled raspberry filling a tablespoon at a time until you get the color and flavor you like.

Assemble Cake

Cut off the domes of the cakes to create a flat surface.

Layer the cake: vanilla cake, thin layer of raspberry filling, layer of raspberry buttercream, thin layer of filling, cake, etc. until all cakes are stacked and layered in between.

Create a crumb coat by applying a thin layer of frosting to the entire cake.

Chill the stacked cake in the freezer for 15 minutes or the fridge for 1 hour to let the crumb coat set.

Use the remaining raspberry buttercream to frost the cake.

Garnish with fresh raspberries and mint, serve, and enjoy!

Storage Information

Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.

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To freeze, first let the cake cool completely. Wrap the cake in plastic wrap and then wrap again with aluminum foil. Place the cake in an airtight freezer safe container or bag for up to three months. Defrost the cake in the refrigerator overnight or at room temperature for a few hours.

FAQs

Do I need to use fresh raspberries?

If you are making this cake out of season you can use frozen raspberries. However, let them thaw completely and try to pat them dry of any excess water. If there’s too much added moisture the puree won’t thicken correctly. Alternatively, you can use raspberry jam in place of the homemade filling.

My cake sunk! What happened?

This can happen when the cakes are still cooking and the oven is opened too soon in the baking process. It’s best to check the cakes with the door closed and an oven light to see how close they are to being done before opening the oven door and letting the heat out. We do level the cakes to make them even so a sunken cake may not be the end of the world in this case but it may mean you have thinner layers.

Can I freeze this cake?

Yes! Let the cake cool completely and then wrap the cake in plastic wrap and then again with aluminum foil. Place the cake in an airtight freezer safe container or bag for up to three months. Defrost the cake in the refrigerator overnight or at room temperature for a few hours.

Can I make cupcakes instead?

You sure can! Simply make the batter as directed and then fill the cupcake liners about two-thirds full with batter and adjust the baking time to 18 to 22 minutes or until an inserted toothpick comes out clean or with a few moist crumbs.

Trish’s Tips and Tricks

Don’t over bake your cake. You want it just to be turning golden around the edges when you take it out because that 10 minute cool down time in the pans is also a bit of extra cooking time. The cake should be moist, not tough. You can tell when the cake is done when an inserted toothpick comes out with just a few moist crumbs.
While you can chill the completed cake in the fridge before serving, it’s best to let the cake sit out for about 30 minutes before actually enjoying it.
Don’t skip the crumb layer! This helps immensely when icing the cake and gets you that smooth, bakery quality look.
Use real vanilla extract in this recipe as opposed to imitation. You’ll be able to taste the difference in a cake like this.

More Favorite Cake Recipes

Carrot Cake

Strawberry Pineapple Cake

Orange Creamsicle Cake

Pina Colada Cake

Cherry Pineapple Dump Cake

Lemon Meringue Cheesecake

Caramel Cake

How To Make Raspberry Vanilla Cake