Raspberry Vanilla Cake
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!
Servings 16
Calories 636kcal
Ingredients
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
Raspberry Filling
- 2 ½ cups raspberries fresh
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice fresh squeezed
Raspberry Buttercream
- 2 cups unsalted butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted
- 2 tablespoons raspberry filling from above
Optional Garnishes
- fresh raspberries
- mint
Instructions
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.
Raspberry Filling
- 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.
Raspberry Buttercream
- 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.
Assemble Cake
- 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!
Notes
Storage Information
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.
Nutrition
Calories: 636kcal | Carbohydrates: 72g | Protein: 5g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 100mg | Potassium: 180mg | Fiber: 2g | Sugar: 52g | Vitamin A: 977IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 2mg