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The moment I sliced into this Raspberry Vanilla Layer Cake, I knew I had created something special. The delicate layers of moist vanilla cake welcomed a vibrant swirl of sweet and tangy raspberry buttercream, adding a delightful pop of color and flavor. With each bite, you experience a dance between creamy richness and fruity brightness that feels like a warm hug on a cheerful afternoon.

This cake is more than just a dessert; it’s a centerpiece for celebrations, perfect for birthdays, anniversaries, or simply indulging in a well-deserved treat after a hectic week. The homemade raspberry jam not only elevates the flavor but also brings a personal touch that makes this cake feel like love baked into every layer. So, if you’re tired of the same old desserts and are ready for a showstopper that’s easy to make and utterly delicious, let’s dive into this recipe that might just become your new favorite!

Why is Raspberry Vanilla Layer Cake irresistible?

Delightful Layers: Each slice reveals multiple moist vanilla layers that are soft and fluffy.
Bold Flavor: The combination of tangy raspberry buttercream and homemade jam creates a harmonious balance that elevates every bite.
Visually Stunning: This cake boasts a beautiful presentation, making it the perfect centerpiece for any event.
Quick and Easy: Relish the simplicity of creating a gourmet dessert that requires minimal effort yet delivers maximum flavor.
Endless Celebrations: Whether it’s a birthday or casual weekday indulgence, this cake fits every occasion beautifully.
Discover why this is the ultimate dessert you’ll adore making!

Ingredients
• • ## Delicious Raspberry Vanilla Layer Cake Components

For the Cake

Large Eggs (3) – Essential for structure and stability; use room temperature for better results.
Unsalted Butter (140g) – Adds rich flavor and moisture; margarine can be substituted, but taste may vary.
Granulated Sugar (240g) – Sweetens the cake and contributes to leavening; feel free to use brown sugar for a richer flavor.
All-Purpose Flour (240g) – Gives the cake its structure; gluten-free flour can substitute for a gluten-free version.
Baking Powder (2 teaspoons) – A key leavening agent; ensure it’s fresh for optimal rise.
Salt (½ teaspoon) – Enhances all the flavors in the cake; sea salt is an excellent alternative.
Full-Fat Sour Cream (180g) – Adds moisture and a bit of tang; Greek yogurt is a suitable substitute.
Whole Milk (50g) – Helps create a moist batter; any milk, whether dairy or non-dairy, works perfectly here.
Vanilla Extract (1 tablespoon) – Creates depth of flavor; consider vanilla bean for an even richer aroma.

For the Raspberry Jam

Frozen Raspberries (450g) – The star flavor for the jam and filling; fresh raspberries can replace these but require less cooking.
Granulated Sugar for Raspberry Jam (120g) – Sweetens the jam; tweak the amount according to your sweetness preference.

For the Raspberry Buttercream

All-Purpose Flour for Buttercream (55g) – Thickens the buttercream; this ingredient is specific for this recipe.
Granulated Sugar for Buttercream (225g) – Sweetens and stabilizes the frosting; you can adjust to your taste.
Salt for Buttercream (½ teaspoon) – Balances the sweetness; stick with the same type of salt for consistency.
Whole Milk for Buttercream (380g) – Gives a smooth, creamy texture; feel free to use dairy-free alternatives.
Unsalted Butter for Buttercream (350g) – The base of your delicious frosting; margarine or vegan butter works if you want it dairy-free.
Raspberry Jam for Buttercream (4-6 tablespoons) – Adds flavor and a pop of color to the frosting; you can also use fresh raspberry puree.
Vanilla Extract for Buttercream (2 teaspoons) – Enhances the flavor; opt for pure extract for the best results.

Each ingredient plays a vital role in creating this unforgettable Raspberry Vanilla Layer Cake that you and your loved ones will cherish!

How to Make Raspberry Vanilla Layer Cake

Preheat Oven: Start by preheating your oven to 160°C (325°F) for fan ovens or 175°C (350°F) for conventional ones. This ensures your cake bakes evenly and perfectly.
Prep Pans: Grease and line three 6-inch round cake pans or two 8-inch pans. Lining the pans helps the cakes release easily after baking; a little love goes a long way!
Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This ensures that there are no lumps and helps the cake to rise beautifully.
Mix Wet Ingredients: In a jug, combine the sour cream, whole milk, and vanilla extract. Stir until blended; this mixture adds moisture and flavor to your cake.
Cream Butter and Sugar: In a stand mixer, cream the unsalted butter and granulated sugar together until pale and fluffy, about 3 minutes. This step adds air to the batter for a light texture!
Incorporate Eggs: Add the large eggs, one at a time, mixing well after each addition. This step builds up the structure in your cake, giving it stability.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Begin and end with the dry mixture to optimize the batter’s texture.
Divide and Bake: Pour the evenly mixed batter into the prepared pans. Bake for 20-25 minutes or until a skewer comes out with a few moist crumbs. Keep an eye on them!
Cool Cakes: Once baked, let the cakes cool in the pans for 10-15 minutes, then transfer to a wire rack. This prevents them from becoming soggy as they cool.
Prepare Raspberry Jam: Cook the frozen raspberries with sugar over medium-high heat until boiling. Then reduce to a simmer for about 15 minutes until thickened. Strain the jam and cool it in the fridge.
Make Raspberry Buttercream: In a saucepan, whisk together the milk, flour, sugar, and salt, cooking until thickened (about 15 minutes). Let it cool while you beat the butter until fluffy, then mix in the cooled mixture and raspberry jam.
Assemble Cake: Level the cake tops if necessary. Layer the first cake on a serving plate, frost with buttercream, drizzle with jam, and repeat with the remaining layers, ending with the last cake layer inverted.
Decorate: Frost the top and sides of the cake with the remaining buttercream. For a stunning effect, consider adding color to the frosting and decorating with fresh raspberries.

Optional: Drizzle with extra raspberry jam for a touch of elegance.

Exact quantities are listed in the recipe card below.

What to Serve with Raspberry Vanilla Layer Cake?

Pairing your splendid dessert with the perfect accompaniments can elevate your dining experience to new heights—let’s explore delectable options!

Whipped Cream: A light, fluffy dollop adds a creamy contrast, balancing the tartness of the raspberry buttercream beautifully.
Fresh Berries: Serve alongside strawberries or blueberries to enhance the berry flavors, providing a lovely, fresh burst that’s simply delightful.
Ice Cream: Vanilla or lemon sorbet creates a creamy, cold pairing, perfect for cutting through the richness of the cake while adding a refreshing twist.
Coffee: A well-brewed cup of coffee complements the cake’s sweetness, creating a comforting pairing that evokes warmth and nostalgia.
Mint Sprigs: A few fresh mint leaves can add a pop of vibrant color and a subtle hint of freshness that brightens each bite.
Chocolate Drizzle: A light drizzle of melted dark chocolate provides a luxurious touch, adding depth and richness that marries wonderfully with the tartness of the raspberries.
Almond Slices: Toasted almond slices sprinkled on top introduce a delightful crunch and a nutty flavor that pairs beautifully with the vanilla undertones of the cake.

Imagine each of these options gracefully alongside your stunning Raspberry Vanilla Layer Cake, inviting friends and family to indulge in a harmonious symphony of flavors and textures.

How to Store and Freeze Raspberry Vanilla Layer Cake

Fridge: Store your raspberry vanilla layer cake in an airtight container in the fridge for up to 3 days to maintain its freshness and moisture.

Freezer: For longer storage, wrap each layer tightly in plastic wrap and then in foil, freezing for up to 2 months. Thaw in the fridge before serving.

Reheating: If desired, you can reheat pieces in the microwave for a few seconds. Just be sure to keep an eye on it, as too much heat can dry out the cake, which is the last thing we want for this delightful dessert!

Frosting Storage: Any leftover raspberry buttercream can be stored in the fridge for up to a week in an airtight container. Just give it a good stir before using it again!

Tips for the Best Raspberry Vanilla Layer Cake

Room Temperature Ingredients: Ensure ingredients, especially eggs and butter, are at room temperature for a well-emulsified batter, helping your cake rise perfectly.
Sifting Flour: Sift the dry ingredients to remove lumps and incorporate air, which results in a lighter, fluffier Raspberry Vanilla Layer Cake.
Cool Properly: Allow the cakes to cool in their pans for a few minutes before transferring to a wire rack; this avoids soggy bottoms and helps maintain structure.
Thickening Jam: Cook the raspberry jam until thickened; this adds depth of flavor. If it’s too runny, simmer longer while stirring frequently.
Buttercream Texture: If your buttercream is too thin after adding the jam, gradually add more powdered sugar until you achieve a spreadable consistency without losing flavor.

Make Ahead Options

These Raspberry Vanilla Layer Cakes are perfect for busy home cooks looking to save time during the week! You can prepare the cake layers up to 3 days in advance. Simply bake the cakes, allow them to cool completely, and wrap each layer tightly in plastic wrap before refrigerating. The raspberry jam can also be made ahead; it keeps well for up to 1 week in the fridge when stored in an airtight container. When you’re ready to assemble, just take the layers out, allow them to reach room temperature, and layer them with the buttercream and jam as directed. This way, you’ll enjoy a stunning cake that’s just as delicious, with minimal effort on the day of your celebration!

Variations & Substitutions for Raspberry Vanilla Layer Cake

Feel free to tailor this recipe to your taste and dietary needs with these delicious ideas!

Strawberry Twist: Substitute frozen raspberries with strawberries for a sweet alternative that still packs a flavor punch. The vibrant pink hue will brighten any table!
Almond Extract: Swap out vanilla extract for almond extract for an intriguing nutty flavor. This twist brings a delightful aroma and richness, enhancing the overall taste!
Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour to create a gluten-free version of this delicious cake. You won’t lose any of the luscious texture!
Vegan Delight: To make this cake vegan, replace the eggs with flax eggs and use plant-based milk and vegan butter. You’ll still enjoy all the flavors with a cruelty-free twist.
Zesty Lemon: Add zest from one lemon to the batter for a citrusy brightness. This refreshing twist complements the raspberry beautifully!
Spicy Kick: For those who like it hot, add a pinch of cayenne pepper or some finely diced jalapeño into the jam. The heat will elevate the flavor sensation!
Chocolate Drizzle: Drizzle melted chocolate over the finished cake for a decadent touch. The rich chocolate pairs wonderfully with the fruity flavors, creating indulgence in every bite.
Nutty Crunch: Fold in finely chopped nuts like almonds or hazelnuts into the cake batter for added texture and flavor. They’ll provide a delightful crunch that contrasts beautifully with the soft layers.

Embrace your culinary creativity and enjoy every flavorful bite!

Raspberry Vanilla Layer Cake Recipe FAQs

How should I select ripe raspberries?
Absolutely! When choosing raspberries for your cake, look for plump, vibrant ones. They should be deep red, glossy, and firm. Avoid berries with dark spots or mold, as these indicate they may be overripe or spoiled.

How should I store my Raspberry Vanilla Layer Cake?
For optimal freshness, store your raspberry vanilla layer cake in an airtight container in the fridge. It can last up to 3 days while maintaining its delicious moistness. For uncovered slices, tent them with foil to prevent drying out.

Can I freeze the Raspberry Vanilla Layer Cake?
Yes, you can! To freeze your cake, wrap each layer tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. It can be stored for up to 2 months. When ready to enjoy, simply thaw the layers in the fridge overnight before frosting and serving.

What can I do if my cake is too dense?
If you find your cake is denser than expected, it may be due to overmixing the batter or using too much flour. To fix this in future bakes, gently fold in dry ingredients rather than stirring vigorously and make sure to spoon the flour into measuring cups rather than scooping.

Is this cake suitable for those with allergies?
It can be! This raspberry vanilla layer cake contains common allergens such as eggs, dairy, and gluten. For a gluten-free version, substitute with gluten-free flour. If you have dietary restrictions, you could also replace eggs with flax eggs or applesauce, and use dairy-free alternatives for butter and milk. Always make sure to verify all labels to avoid cross-contamination.

How long does homemade frosting last?
Homemade raspberry buttercream can be stored in the fridge for up to a week in an airtight container. Before using it again, give it a good stir to restore its creamy texture. If it’s too thick, you can mix in a tiny bit of milk to achieve your desired consistency.