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–+ servings

Vanilla Raspberry Layer Cake

A delightful cake featuring fluffy vanilla layers, sweet raspberry filling, and light whipped cream frosting, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

Ingredients
  

Cake Layers

  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 1 cup fresh raspberries
  • 1 cup raspberry jam
  • 2 cups heavy whipping cream
  • 0.25 cup powdered sugar

Fresh raspberries and mint leaves for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer for about 3-4 minutes until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined and gently fold in the fresh raspberries.
  • Prepare the raspberry filling by setting aside the raspberry jam. Optionally, mash some fresh raspberries and mix them with the jam for a more intense flavor.
  • In a separate bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form.
  • Assemble the cake by placing one layer on a serving plate, spreading raspberry jam on top, and repeating with the second layer. Add the final layer on top.
  • Cover the cake with whipped cream frosting and garnish with fresh raspberries and mint leaves.

Nutrition

Calories: 350kcalProtein: 4gSodium: 150mg
Keyword cake, raspberry, vanilla
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