When summer’s sweetness begins to fade and the air cools, I find myself longing for a slice of nostalgia wrapped in flavor. That’s when my Vanilla Raspberry Cake comes to life, a show-stopping dessert that effortlessly blends the charm of homemade goodness with vibrant bursts of fresh raspberries. The soft, airy layers of cake, kissed with the warmth of vanilla, are accented by a dreamy raspberry buttercream that promises to elevate any gathering from ordinary to extraordinary. Whether it’s an intimate dinner or a festive celebration, this cake never fails to impress—with its beautiful swirl of pink and white that beckons from the dessert table.
Imagine cutting into this fluffy delight, revealing the soft pink and white marbling, while the aroma of vanilla fills your kitchen. Each bite is a balance of sweetness and tartness, a symphony of flavors that leaves everyone asking for seconds. Join me on this delightful baking journey as we create a cake that’s not just a treat but a memory in the making!
Why is Vanilla Raspberry Cake a must-try?
Exquisite Taste: The fusion of sweet vanilla and tart raspberry elevates this cake to a whole new level of indulgence.
Stunning Visuals: Its elegant pink and white marbling creates a gorgeous centerpiece that will impress your guests.
Simple Process: Though it looks fancy, the recipe is straightforward, making it perfect for both novice and seasoned bakers.
Perfect for Any Occasion: Whether it’s a birthday party or a cozy family gathering, this cake fits right in!
Make Ahead: Prepare the raspberry sauce the night before for a quick assembly—no last-minute stress.
Get ready to create a show-stopping dessert that will turn heads and tantalize taste buds!
Vanilla Raspberry Cake Ingredients
• Discover the building blocks of this delightful treat!
For the Cake
• Homemade Raspberry Sauce – Essential for adding luscious layers of flavor and a beautiful finish.
• 3 and ¼ cups cake flour – Provides the structure and fluffy texture that make this cake so light.
• 1 Tablespoon baking powder – Acts as a leavening agent to give the cake that perfect rise.
• ½ teaspoon salt – Enhances the cake’s overall flavor, balancing the sweetness.
• 1 and ¼ cup unsalted butter, softened – Brings richness and moisture to the cake.
• 2 cups granulated sugar – Sweetens the batter and contributes to the cake’s tender crumb.
• 6 large egg whites – Helps create a light texture and adds stability to the cake.
• 1 tablespoon pure vanilla extract – Infuses the cake with warm, inviting flavors.
• 1 and ¼ cups buttermilk – Ensures a tender crumb and adds a slight tang to the cake.
• Pink gel food coloring – Creates a stunning visual contrast in the cake layers!
For the Frosting
• Dreamy Raspberry Buttercream Frosting – This recipe will elevate your cake with a sweet and tart finish!
• ½ cup unsalted butter, slightly softened – Adds creaminess and richness to the frosting’s texture.
• ½ cup hi-ratio shortening – Helps achieve a stable and smooth frosting that holds its shape.
• ⅛ teaspoon salt – Balances the sweetness in the frosting beautifully.
• 4 cups powdered sugar, sifted – Sweetens the frosting while providing the necessary texture.
• ¼ cup heavy whipping cream – Gives the frosting a light and velvety feel.
• 1 and ½ teaspoon pure vanilla extract – Enhances the flavors and depth of the frosting.
• ¼ teaspoon pure almond extract – Adds a hint of nuttiness to complement the raspberry.
Gather these ingredients, and let’s turn your kitchen into a place of sweet memories with this delightful Vanilla Raspberry Cake!
How to Make Vanilla Raspberry Cake
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Prepare the Sauce: Start by making your Homemade Raspberry Sauce. Let it chill completely, preferably overnight, to develop that wonderful, rich flavor.
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Preheat and Prep: Preheat your oven to 350° F (177°C). Prepare three 8-inch round cake pans by lining them with parchment paper and greasing the sides. Set them aside.
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Sift Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt. Whisk gently to combine, then set this mixture aside for later.
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Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat your softened butter and granulated sugar on medium speed. Aim for a pale, fluffy mixture, about 4-6 minutes, scraping down the bowl as needed.
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Add Egg Whites and Vanilla: Incorporate the egg whites one at a time, mixing well after each addition. Then, add the pure vanilla extract and blend until just combined.
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Combine Ingredients: Alternately add the dry flour mixture in thirds and the buttermilk in two additions to the batter. Begin and end with the dry ingredients, mixing gently until just combined after each addition for a light texture.
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Tint the Batter: Divide the batter in half and tint one half with pink gel food coloring. In each prepared pan, spoon a dollop of white and then pink batter, alternating as you go. Swirl together gently with a toothpick or a butter knife for a beautiful marbled effect.
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Bake the Cakes: Place the pans in the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick; it should come out clean and the cake should spring back when lightly touched.
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Cool the Cakes: Once baked, let the cakes cool in their pans for about 10 minutes. Carefully turn them out onto cooling racks to cool completely before frosting.
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Make the Frosting: While the cakes cool, whip up your Dreamy Raspberry Buttercream Frosting according to the provided recipe directions.
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Prepare Vanilla Buttercream: In your mixer or a large bowl, beat together the softened butter, shortening, and salt until light and fluffy (about 5-6 minutes).
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Add Sugar and Cream: Lower the mixer speed and gradually add the powdered sugar, one cup at a time. After combined, add in the heavy cream, vanilla extract, and almond extract. Blend until incorporated.
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Whip the Frosting: Increase the speed back to medium-high and whip until your frosting is light and fluffy, which should take about 5-7 minutes.
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Reserve Frosting: Set aside about 1 to 1 and ¼ cups of raspberry buttercream in a piping bag fitted with a large star tip. This will be used for decoration.
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Trim the Cakes: Carefully trim any browned tops off your cooled cake layers to ensure even stacking.
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Layer the Cake: Place one cake layer onto a serving plate or cake board. Spread about ½ cup of vanilla frosting on top using an offset spatula.
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Add Raspberry Sauce: Pipe a dam of frosting around the edge of the cake and fill it with ½ cup of the chilled raspberry sauce. Place the second layer on top and repeat the process, finally placing the last layer top side down.
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Chill the Cake: Frost the entire cake lightly with raspberry buttercream, then chill in the refrigerator for about 30 minutes.
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Final Frosting: After chilling, frost the entire cake with the remaining raspberry buttercream, creating a lovely finish.
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Create Watercolor Effect: Use an offset spatula to add random smudges of vanilla buttercream across the cake. Smooth the sides and top using a bench scraper for a refined look.
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Decorate the Cake: With your piping bag of reserved raspberry frosting, pipe a lovely fluffy shell border on the top and bottom of the cake. Pour any remaining raspberry sauce in the center. Finish by adorning the bottom with fresh raspberries. Slice and serve!
Optional: Add a sprinkle of powdered sugar for an elegant finish!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Vanilla Raspberry Cake
Room Temperature: Store the Vanilla Raspberry Cake at room temperature in an airtight container for up to 3 days to keep it moist and delicious.
Fridge: If you need to keep it longer, place the cake in the fridge for up to a week. Just make sure it’s covered, as refrigerating can dry it out.
Freezer: For longer storage, wrap the cake layers in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge before serving.
Reheating: To refresh a slice of cake, gently warm it in the microwave for 10-15 seconds. Enjoy the delightful flavor again!
Make Ahead Options
These delicious Vanilla Raspberry Cakes are perfect for busy home cooks looking to save time! You can prepare the Homemade Raspberry Sauce up to 24 hours in advance and store it in the refrigerator to enhance its flavors. Additionally, the cake layers can be baked and stored in an airtight container for up to 3 days, allowing them to retain their moisture. When it’s time to assemble, simply frost the cooled layers with the Dreamy Raspberry Buttercream and let the cake chill for about 30 minutes before serving. For the best results, ensure everything is well wrapped to maintain freshness. Enjoy a stress-free baking experience that still delivers a beautiful, scrumptious dessert!
Vanilla Raspberry Cake Variations
Feel free to get creative with your baking! Explore these tasty twists to make this cake your own.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make this cake celiac-friendly without losing any flavor or texture.
- Berry Medley: Substitute the raspberry sauce with a mix of blueberries and strawberries for a fun summer berry explosion!
- Nutty Addition: Fold in ½ cup of finely chopped almonds or walnuts into the batter for an exciting crunch that complements the cake’s softness.
- Zesty Lemon: Add the zest of one lemon to the batter for a refreshing citrus note that brightens the vanilla and raspberry flavors beautifully.
- Vegan Version: Use unsweetened applesauce or flax eggs in place of egg whites, and replace butter with coconut oil or a vegan butter substitute for a plant-based delight.
- Chocolate Twist: Incorporate ½ cup of cocoa powder into the dry ingredients to create a dreamy chocolate-raspberry combination that will thrill chocolate lovers.
- Spice It Up: Add a teaspoon of cinnamon or a pinch of cardamom to the batter for a warm, aromatic twist that beautifully complements the sweetness.
- Whipped Cream Topper: Instead of buttercream, top your cake with a layer of lightly sweetened whipped cream for a lighter dessert that still boasts lovely flavors.
Each variation promises a unique experience while keeping the heart of the original Vanilla Raspberry Cake!
Expert Tips for Vanilla Raspberry Cake
Choose the Right Butter: Use unsalted butter at room temperature for a perfect texture in your cake. Cold butter can lead to uneven mixing and a denser cake.
Sift Before Measuring: Always sift your cake flour, baking powder, and salt before measuring. This helps aerate the flour and ensures a light, fluffy Vanilla Raspberry Cake.
Don’t Overmix: When combining dry ingredients with wet, mix just until combined. Overmixing can develop gluten, resulting in a tougher cake texture.
Cool Completely: Allow the cakes to cool completely before frosting. Frosting a warm cake can melt your buttercream and ruin the beautiful layers.
Storing Leftovers: Keep any leftover Vanilla Raspberry Cake in an airtight container in the fridge to maintain freshness for a few days—if it lasts that long!
These tips will help you master this delicious Vanilla Raspberry Cake for any occasion!
What to Serve with Vanilla Raspberry Cake?
Creating a delightful meal is effortless when you have the right side dishes to accompany your sweet masterpiece.
- Zesty Lemonade: A refreshing glass of lemonade cuts through the sweetness of the cake, enhancing the vibrant raspberry flavors.
- Whipped Cream: Light and fluffy whipped cream adds a dreamy cloud-like texture that complements the tartness of the raspberries.
- Chocolate Ganache: Rich chocolate ganache creates a decadent pairing, offering a luscious contrast to the fruity notes in the cake.
- Cheese Platter: A selection of brie, goat cheese, and sharp cheddar balances the cake’s sweetness while adding interesting flavors and textures.
- Lemon Sorbet: A bright and tangy sorbet palette cleanser refreshes your palate, making each slice of cake feel like a new experience.
- Mint Tea: A soothing cup of mint tea enhances the cake’s aromatic qualities, providing a gentle herbal note that soothes the senses.
- Salad with Balsamic Vinaigrette: A light salad with tangy vinaigrette serves as a refreshing contrast to the cake, balancing rich flavors with crisp freshness.
- Vanilla Ice Cream: Melty vanilla ice cream drizzled with raspberry sauce ties beautifully to the cake, creating a classic dessert pairing that everyone loves.
Vanilla Raspberry Cake Recipe FAQs
How do I know if my raspberries are ripe enough to use in the sauce?
Absolutely! Look for plump, vibrant raspberries without any dark spots or mushiness. A ripe raspberry will also have a slight give when gently squeezed. Using fresh, ripe berries will ensure your Homemade Raspberry Sauce has the best flavor!
What’s the best way to store my Vanilla Raspberry Cake?
Very simple! At room temperature, store the cake in an airtight container for up to 3 days to maintain its moistness. If you need to extend its life, you can refrigerate the cake for about a week, but ensure it’s well covered to prevent drying out.
Can I freeze my Vanilla Raspberry Cake for later?
Absolutely! To freeze, wrap the cooled cake layers individually in plastic wrap and then in aluminum foil. This prevents freezer burn while preserving freshness. You can freeze the cake for up to 3 months! When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
What should I do if my cake sinks in the middle after baking?
Very common! A sinking cake can happen due to overmixing the batter (which develops gluten) or not allowing the oven to preheat properly. To prevent this, always mix just until combined and ensure your oven is fully preheated before baking. If it sinks, you can try filling the center with frosting or fresh garnishes to create a delightful dessert look!
Are there any dietary considerations I should be aware of when making this cake?
For those with allergies, the Vanilla Raspberry Cake contains gluten, dairy, and eggs. Always check the labels of your ingredients, especially the baking powder as some contain gluten. You can substitute with gluten-free flour, dairy-free butter, and egg replacements available in your local store if needed.
How long can I keep the Homemade Raspberry Sauce?
The Homemade Raspberry Sauce can be stored in the refrigerator for up to a week. Store it in an airtight container, and if you make it in advance, it can also be frozen for up to 3 months. Just thaw it in the refrigerator before using for your cake!
These FAQs will help ensure your Vanilla Raspberry Cake turns out beautifully and deliciously every time!
Delicious Vanilla Raspberry Cake to Impress Your Guests
Ingredients
Equipment
Method
- Prepare the Homemade Raspberry Sauce and chill completely, preferably overnight.
- Preheat your oven to 350° F (177°C). Prepare three 8-inch round cake pans with parchment and grease.
- Sift together the cake flour, baking powder, and salt in a bowl. Set aside.
- Cream the softened butter and granulated sugar in a stand mixer until pale and fluffy (4-6 minutes).
- Add the egg whites one at a time, mixing well, then add the vanilla extract.
- Alternately add the dry mix and buttermilk until just combined for a light texture.
- Divide the batter, tint one half pink, and alternate dollops of both in the pans, swirling gently.
- Bake for 25-30 minutes until a toothpick comes out clean. Cool for 10 minutes in the pans.
- Cool completely on racks before frosting.
- Prepare the Dreamy Raspberry Buttercream Frosting as per the provided recipe.
- Beat the softened butter and shortening until light and fluffy.
- Gradually add powdered sugar, then add cream, vanilla, and almond extract.
- Whip until the frosting is light and fluffy (5-7 minutes).
- Reserve about 1 to 1 and ¼ cups of raspberry frosting in a piping bag for decoration.
- Trim any browned tops off the cooled cake layers for even stacking.
- Place one layer on a serving plate and spread ½ cup vanilla frosting on top.
- Pipe a dam of frosting around the edge and fill with ½ cup raspberry sauce. Add the next layer and repeat.
- Chill the cake lightly frosted with raspberry buttercream for about 30 minutes.
- Frost the cake again with remaining raspberry buttercream for a lovely finish.
- Add vanilla buttercream randomly for a watercolor effect, and smooth edges using a bench scraper.
- Decorate with piped raspberry frosting and fresh raspberries. Slice and serve!
- Optional: Sprinkle powdered sugar for an elegant finish.