If you are on the hunt for a dessert that perfectly captures the bright, fresh taste of summer with a soft, tender crumb, look no further than this Raspberry Vanilla Cake. Bursting with juicy raspberries nestled within layers of delicate vanilla-flavored cake, this recipe balances sweetness and tartness in the most delightful way. From the moment you slice into it, you’ll notice how those fresh raspberries contrast beautifully with the rich vanilla notes, creating a treat that’s as stunning to look at as it is to eat. Whether you’re baking for a special occasion or simply craving a slice of happiness, this Raspberry Vanilla Cake will become an instant favorite you’ll want to make again and again.
Ingredients You’ll Need
Creating this Raspberry Vanilla Cake requires just a few simple ingredients, each playing a crucial role in delivering incredible flavor and texture. From the fluffy flour base to the fresh raspberries that add that pop of tang, these essentials come together effortlessly to make a cake that looks like it took hours but tastes like pure magic.
- 2 cups all-purpose flour: The foundation for a tender yet sturdy cake crumb that holds the raspberries beautifully.
- 1 ½ cups granulated sugar: Adds the perfect amount of sweetness without overpowering the raspberries.
- 1 tbsp baking powder: Helps the cake rise to fluffy perfection, giving it a light texture.
- ½ tsp salt: Balances out the sweetness and enhances all the cake’s flavors.
- ½ cup unsalted butter, softened: Provides richness and moistness for that melt-in-your-mouth feel.
- 3 large eggs: Bind everything together and contribute to the cake’s soft, airy structure.
- 2 tsp pure vanilla extract: Infuses warm, fragrant vanilla notes that complement the raspberries perfectly.
- 1 cup fresh raspberries: The star ingredient, delivering bursts of fresh, tart flavor and vibrant color.
How to Make Raspberry Vanilla Cake
Step 1: Preparing Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing plus flouring two round cake pans so your cake layers release easily after baking. Then, whisk together the flour, baking powder, and salt in a bowl to make sure they are evenly combined—this ensures your cake rises evenly and tastes perfectly balanced.
Step 2: Creaming Butter and Sugar
In a separate bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale, which usually takes about three minutes. This creaming step is critical: it incorporates air bubbles that help give your cake its tender and airy crumb.
Step 3: Adding Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to maintain a smooth and stable batter. Be sure to stir in the pure vanilla extract at this point, infusing the entire mixture with its rich, aromatic flavor that perfectly complements the raspberries.
Step 4: Combining Dry and Wet Ingredients
Slowly add the dry ingredients to the wet mixture, folding gently until you just see no more flour. Overmixing can make the cake dense, so stop as soon as the batter is smooth and uniform.
Step 5: Folding in the Fresh Raspberries
Carefully fold in the fresh raspberries with a spatula, being mindful not to break them up too much to prevent turning your cake batter pink. These raspberries will give little pockets of juicy tartness, making each bite a delightful surprise.
Step 6: Baking to Perfection
Pour the batter evenly into the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Raspberry Vanilla Cake
Garnishes
Enhance the fresh appeal of your Raspberry Vanilla Cake by dusting powdered sugar lightly over the top or adorning it with a handful of fresh raspberries and a sprig of mint. A drizzle of vanilla glaze or edible flowers can add a stunning touch that elevates its presentation for any celebration.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for extra decadence. If you’re looking for something lighter, a simple bowl of mixed berries or a crisp glass of sparkling wine complements the flavors beautifully, making your dessert experience even more memorable.
Creative Ways to Present
Try serving this Raspberry Vanilla Cake in individual portions layered with raspberry coulis or fresh cream in glass trifle cups for an elegant dessert presentation. You can also slice it into small squares and serve as petite cake bites at a party, allowing guests to savor every bite without the need for utensils.
Make Ahead and Storage
Storing Leftovers
Your Raspberry Vanilla Cake will stay fresh for up to three days when stored in an airtight container at room temperature, allowing the flavors to meld and the texture to remain moist. Keep it away from direct heat or sunlight to prevent the raspberries from drying out.
Freezing
If you want to enjoy this cake later, freeze it by wrapping the cooled layers tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to two months. When you’re ready to indulge, thaw the cake overnight in the refrigerator for the best texture.
Reheating
Unlike some desserts, this Raspberry Vanilla Cake is best enjoyed at room temperature. If you prefer, you can warm individual slices briefly in the microwave for 10-15 seconds to revive the cake’s softness and bring out those vanilla flavors even more.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries are recommended for their texture and vibrant color, you can use frozen ones if fresh are unavailable. Just thaw and drain them well before folding into the batter to avoid excess moisture that could affect the cake’s texture.
Is this cake suitable for making into cupcakes?
Absolutely! The batter works beautifully as cupcakes. Just reduce the baking time to about 18-22 minutes and keep an eye on them. Cupcakes make for charming individual treats and are perfect for gatherings.
Can I substitute the butter with oil?
Butter gives this Raspberry Vanilla Cake its rich flavor and tender crumb, but if you need to substitute, use a mild-flavored oil like vegetable or canola oil. Keep in mind the texture might be slightly different, possibly a bit more moist and less fluffy.
How do I prevent the raspberries from sinking to the bottom?
Gently folding the raspberries into the thick batter helps prevent sinking, but you can also toss them lightly in flour before adding. This little trick gives the berries extra grip and helps them stay suspended evenly in the cake.
Can I add frosting to this cake?
Yes, a light vanilla buttercream or cream cheese frosting pairs wonderfully with the Raspberry Vanilla Cake. You may also consider a dusting of powdered sugar for a simpler, less sweet finish that lets the cake’s flavors shine through.
Final Thoughts
There’s something truly special about baking a Raspberry Vanilla Cake from scratch because it brings a little joy and freshness into your kitchen and onto your table. The balance of fluffy vanilla layers and juicy raspberries is nothing short of wonderful, making it a dessert that’s as versatile as it is delicious. I really encourage you to try making this cake for your next gathering or cozy weekend treat—you might just find your new favorite go-to recipe that never fails to impress and delight!
PrintRaspberry Vanilla Cake
Raspberry Vanilla Cake is a soft and fluffy layered dessert featuring the perfect blend of sweet vanilla and fresh, tart raspberries. This American classic is ideal for celebrations or casual gatherings, offering a refreshing summer flavor that’s both visually appealing and delicious. Easy to bake with simple ingredients, it’s sure to impress with its moist texture and vibrant fruitiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tsp pure vanilla extract
Fruit
- 1 cup fresh raspberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to ensure the cake layers release easily after baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until combined evenly to distribute leavening and flavor.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes fluffy and light, about three minutes. This step helps to incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to maintain smoothness. Stir in the pure vanilla extract for fragrant flavor.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredient blend into the wet mixture, stirring gently until the batter is just combined to avoid overmixing, which can toughen the cake.
- Fold in Raspberries: Carefully fold in fresh raspberries, taking care not to break them to preserve bursts of tartness within the batter.
- Bake the Cake: Pour the batter evenly into the prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may make the batter watery.
- For extra moisture, consider brushing the cake layers with a simple syrup before frosting.
- Allow the cakes to cool completely before removing from pans to avoid breakage.
- This cake pairs wonderfully with whipped cream, cream cheese frosting, or a dusting of powdered sugar.
- To prevent berries from sinking during baking, toss them lightly in flour before folding into the batter.