This vanilla raspberry cake is a moist, two-layer vanilla cake filled with seedless raspberry jam and finished with a vibrant raspberry cream cheese frosting. It’s an ideal choice for raspberry fans and special occasions alike.
The base is a tender, classic vanilla cake that pairs perfectly with both the homemade raspberry jam and the raspberry cream cheese frosting. The frosting gets its natural color and concentrated raspberry flavor from powdered freeze-dried raspberries, giving a bright, authentic taste without watering down the texture.
You can make this cake when fresh raspberries are in season or use frozen fruit in winter — the jam and frosting retain great flavor year-round. It’s elegant enough for celebrations but simple to prepare for a weekend treat.
Why This Recipe Works
- Soft vanilla layers — two tender, evenly baked cake layers form a reliable base.
- Seedless raspberry jam — drained and strained so the filling is smooth and spreadable.
- Raspberry cream cheese frosting — freeze-dried raspberries provide intense color and flavor without extra liquid.
- Versatile layered cake — easy to scale or adapt for different pan sizes and occasions.
Step By Step Instructions – Cake Layers
You will need a stand mixer with a paddle attachment or a hand mixer. Two 8-inch cake pans are recommended for this recipe.
STEP 1: Mix the dry ingredients. Sift the all-purpose flour into a bowl and add the baking powder, baking soda, and salt. Whisk to combine and set aside.
STEP 2: Cream the fat and sugar. In a large bowl, beat the butter, oil, and granulated sugar on high speed for about 3 minutes until light and fluffy. Add the sour cream and vanilla extract and mix on medium until combined.
STEP 3: Add the eggs and alternate wet/dry. Add the eggs one at a time, mixing on medium. Then, on low speed, alternate adding the dry ingredients in thirds with the buttermilk in halves, beginning and ending with the dry ingredients. Scrape the bowl as needed for an even batter.
STEP 4: Bake. Divide the batter evenly between the two prepared 8-inch pans. Bake at 350°F for 27–30 minutes, or until a toothpick inserted in the center comes out clean.
STEP 5: Cool. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a cooling rack and cool completely before assembling.
Step By Step Instructions – Jam and Frosting
Raspberry jam: In a medium saucepan over medium heat, combine raspberries (fresh or frozen), sugar, and lemon juice. Cook, mashing the berries as they soften. Press the mixture through a mesh sieve to remove seeds, return the seedless puree to the pan, add cornstarch, and simmer until thickened. Transfer to a container and chill completely.
Raspberry cream cheese frosting: Beat cream cheese and butter together until smooth. Add sifted powdered sugar mixed with ground freeze-dried raspberries and mix on low until combined, then add vanilla, salt, and heavy cream. Beat until smooth and spreadable. Chill briefly if needed to firm the frosting for piping.
Assembling The Cake
- Level the cake tops with a serrated knife or cake leveler for even stacking.
- Place the first layer on your cake board or turntable and spread about 1 cup of frosting across the top. Pipe a small frosting dam around the edge to contain the filling, then spoon the chilled raspberry jam into the center.
- Top with the second cake layer, placing the bottom of the cake facing up if you prefer a flat surface.
- Apply a thin crumb coat of frosting and freeze for 15 minutes to set.
- Finish by applying the remaining frosting smoothly with a spatula or cake scraper. Garnish with fresh raspberries on top.
FAQ
Yes. This recipe can be adapted: make three 6-inch layers, a 9×13-inch sheet (you may need half the frosting), or halve the recipe for two 6-inch layers or an 8×8/9×9 pan.
Yes. Half the cake batter and frosting will make about 12 cupcakes. Bake for 18–20 minutes or until a toothpick comes out clean.
Yes — fresh or frozen raspberries both work well for the jam filling.
Storing and Freezing
Store the cake in an airtight container or cake carrier in the refrigerator for up to 5 days. The cake tastes best served at room temperature — remove it from the fridge 30–60 minutes before serving to take the chill off.
Freezing
You can freeze individual slices for up to 30 days; thaw at room temperature for 1–2 hours. Cake layers can be wrapped tightly in plastic wrap and frozen up to 30 days; thaw for about an hour before decorating.
Other Layered Cake Recipes To Try
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