Raspberry Vanilla Cake
A light and tender vanilla sponge cake layered with tangy raspberry filling and topped with silky Swiss meringue buttercream, perfect for special occasions.
Ingredients
Cake Ingredients
- 2 cups 2 cups all-purpose flour Keep in mind for gluten-free option, use a gluten-free flour blend.
- 1.5 cups 1 ½ cups granulated sugar (for cake)
- 0.5 cups ½ cup unsalted butter, softened (for cake) Use room temperature for best results.
- 1 cup 1 cup milk, room temperature Substitute half-and-half for a richer cake.
- 3 large 3 large eggs, room temperature Ensure they are room temperature.
- 1 tablespoon 1 tablespoon vanilla extract
- 2 teaspoons 2 teaspoons baking powder
- 0.5 teaspoon ½ teaspoon salt
Raspberry Filling
- 1 cup 1 cup fresh raspberries (for filling) Frozen raspberries work as well; thaw and drain excess liquid.
- 0.5 cup ½ cup granulated sugar (for raspberry filling) Adjust sweetness as needed.
Swiss Meringue Buttercream
- 1 cup 1 cup unsalted butter, room temperature
- 4 cups 4 cups powdered sugar Reduce by ½ cup for less sweetness.
- 4 large 4 large egg whites, room temperature Ensure they are room temperature.
- 1 cup 1 cup granulated sugar (for meringue)
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing after each addition, and then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk, stopping as soon as combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Raspberry Filling
- Mash the raspberries with granulated sugar and let sit for 10 minutes to macerate. Strain through a fine mesh to remove seeds if desired.
Swiss Meringue Buttercream
- Combine egg whites and granulated sugar in a heatproof bowl set over simmering water, whisking until sugar dissolves and mixture reaches 160°F (71°C).
- Transfer to a stand mixer, whipping until glossy and stiff peaks form.
- With the mixer on medium, add the room temperature butter in small slices until incorporated. Beat in the vanilla.
Assembly
- Place one cake layer on a board, spread a thin layer of buttercream for a crumb coat, and add raspberry filling.
- Top with the second layer, apply a crumb coat, and chill for 15-20 minutes before finishing frosting with remaining buttercream.
- Decorate with fresh raspberries, a dusting of powdered sugar, or toasted almond slivers as desired.
Notes
Store the cake in the refrigerator for up to 4 days. Bring slices to room temperature before serving. For freezing, wrap tightly and freeze for up to 2 months.