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!
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.
- 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!
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
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.
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.
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.
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.
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
Raspberry Vanilla Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup vegetable oil or canola oil
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 ½ cups raspberries fresh
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice fresh squeezed
- 2 cups unsalted butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted
- 2 tablespoons raspberry filling from above
- fresh raspberries
Make the Vanilla Cakes
- Preheat the oven to 350°F. Grease and lightly flour four 8-inch round cake pans. Set aside.
- Whisk together the flour, baking powder and salt in a medium mixing bowl. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter, oil, and sugar together until light and fluffy.
- Add the eggs and vanilla extract and beat until thoroughly incorporated.
- Add one-third of the dry mixture, alternating with one-third of the milk, mixing just until combined. Do not over mix.
- Evenly divide the batter into the prepared cake pans. Bake for 20 to 25 minutes or until the edges just begin to turn golden and an inserted toothpick comes out clean.
- Remove the cakes from the oven and let cool for 10 minutes in their pans. Invert onto a cooling rack and let the cakes cool completely before frosting.
- Combine the raspberries, granulated sugar and lemon juice in the bowl of a food processor or a blender. Pulse until pureed.
- Pour through a fine mesh sieve to remove any raspberry seeds.
- Transfer the mixture to a small saucepan over medium heat. Bring to a simmer and let simmer, stirring frequently, for about 10 minutes or until it thickens.
- Place in a heat proof bowl, cover and refrigerate until ready to use.
- In a large mixing bowl or bowl of a stand mixer, beat the softened butter until it has lightened in color and is nice and creamy, about 3 to 5 minutes.
- Beat in the vanilla extract until combined.
- Gradually add the powdered sugar, beating each time until completely incorporated.
- Add the chilled raspberry filling, one tablespoon at a time, until the desired color, consistency and flavor is achieved.
- Level the cooled cakes by cutting off the domes of the cakes using a large serrated knife to create a flat surface.
- Stack the cakes with a thin layer of raspberry filling, followed by raspberry buttercream and then another thin layer of raspberry filling between each cake layer.
- Use a large, offset spatula to apply a thin layer of frosting around and top of the cake, creating a crumb coat.
- Place the cake in the freezer for 15 minutes or refrigerate for 1 hour (minimum) to allow the crumb coat to set up.
- Use the remaining frosting to frost the cake and garnish with fresh raspberries if desired. Enjoy!