This exquisite Vanilla Raspberry Cake is a stunning centerpiece for any celebration. With three delicate marbled layers of pink and white vanilla sponge, it’s filled with silky vanilla buttercream and tart-sweet raspberry sauce. Finished with a dreamy raspberry buttercream in a watercolor design and topped with fresh raspberries, it’s as beautiful as it is delicious.
Why You’ll Love This Recipe
Vanilla Raspberry Cake is a showstopper in both flavor and appearance. The soft, tender layers of cake are marbled with pink and white, making each slice visually appealing. The combination of rich vanilla buttercream and vibrant raspberry sauce offers the perfect balance of sweetness and tartness. Whether you’re baking for a birthday, shower, or special event, this cake is a guaranteed crowd-pleaser.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake Layers:
- 3 ¼ cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cup unsalted butter, room temperature
- 2 cups granulated sugar
- 6 large egg whites, room temperature
- 1 tbsp pure vanilla extract
- 1 ¼ cups buttermilk, room temperature
- Pink gel food coloring
For the Vanilla Buttercream:
- ½ cup unsalted butter, slightly softened
- ½ cup hi-ratio shortening
- ⅛ tsp salt
- 4 cups powdered sugar, sifted
- ¼ cup heavy whipping cream
- 1 ½ tsp pure vanilla extract
- ¼ tsp pure almond extract
For the Raspberry Buttercream:
- 1 full batch of raspberry buttercream (use your preferred recipe)
For the Raspberry Sauce:
- 1 full batch homemade raspberry sauce (chilled overnight if possible)
For Assembly:
- Fresh raspberries (for garnish)
directions
1. Prepare the raspberry sauce:
Make the raspberry sauce in advance and chill it completely—preferably overnight—to thicken.
2. Bake the cake layers:
Preheat oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment.
Sift together cake flour, baking powder, and salt. Set aside.
In a stand mixer, cream the butter and sugar for 4–6 minutes until pale and fluffy.
Add egg whites one at a time, mixing just until incorporated. Mix in the vanilla extract.
Alternate adding dry ingredients and buttermilk in three additions, beginning and ending with the dry mixture. Mix until just combined.
Divide the batter into two bowls. Leave one white, and tint the other pink with gel food coloring.
Spoon alternating dollops of the pink and white batters into each prepared pan. Swirl gently with a toothpick for a marbled effect.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make the vanilla buttercream:
Beat the butter, shortening, and salt until light and creamy.
Gradually add sifted powdered sugar. Add cream, vanilla, and almond extract. Beat on high speed for 5–7 minutes until fluffy.
4. Prepare raspberry buttercream:
Make one full batch of raspberry buttercream using your preferred recipe. Fill a piping bag fitted with a large star tip with 1 ¼ cups of it for decoration.
5. Assemble the cake:
Level the cooled cake layers. Place the first layer on a cake board or serving plate.
Spread ½ cup of vanilla buttercream evenly on top. Pipe a dam around the edge and fill the center with ½ cup raspberry sauce.
Repeat with the second layer. Add the third layer on top.
6. Crumb coat and chill:
Apply a thin crumb coat of raspberry buttercream over the entire cake. Chill for 30 minutes to set.
7. Final frosting and decoration:
Frost the cake with the remaining raspberry buttercream. For a watercolor effect, dab on small amounts of vanilla buttercream and smooth with a bench scraper.
Pipe a border along the top and bottom edges with the reserved raspberry buttercream.
Spoon raspberry sauce into the center of the top and garnish with fresh raspberries.
Servings and timing
- Prep Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 55 minutes + chilling
- Servings: 12 slices
- Calories: 530 kcal per serving
Variations
- Lemon raspberry version: Add lemon zest and a splash of lemon juice to the vanilla cake batter for a citrus twist.
- Raspberry jam filling: Substitute raspberry sauce with high-quality raspberry preserves for a thicker texture.
- Ombre layers: Tint each cake layer in a different shade of pink for a gradient effect.
- Chocolate raspberry twist: Add mini chocolate chips to the raspberry buttercream for added texture and flavor.
- Naked cake style: Leave the sides partially exposed for a rustic and modern presentation.
storage/reheating
- Storage: Store the cake in the refrigerator, covered in a cake dome or airtight container, for up to 4 days.
- Freezing: Cake layers (unfrosted) can be wrapped and frozen for up to 2 months. Thaw in the refrigerator before assembling.
- Serving: Bring the cake to room temperature for 30–45 minutes before serving for the best texture and flavor.
FAQs
Can I use frozen raspberries for the sauce?
Yes, frozen raspberries work well. Just thaw them before using and strain to remove excess seeds if desired.
What is hi-ratio shortening, and can I substitute it?
Hi-ratio shortening creates a smoother, fluffier buttercream. You can substitute with all butter, but the texture may be slightly different.
How do I marble the cake batter properly?
Alternate spoonfuls of each colored batter in the pan, then lightly swirl with a toothpick. Avoid overmixing, which can muddy the colors.
Can I make the cake layers in advance?
Yes, cake layers can be baked up to two days ahead. Wrap tightly in plastic and refrigerate until ready to assemble.
What piping tip should I use for decorating?
A large star tip, such as Wilton 1M, works well for creating elegant borders and rosettes.
Can I use a different size cake pan?
Yes, you can use 9-inch pans or turn it into a two-layer cake, adjusting baking time as needed.
Is the almond extract necessary?
It adds a subtle depth of flavor but can be omitted or replaced with additional vanilla extract.
Can I color the buttercream?
Yes, both the vanilla and raspberry buttercreams can be tinted further with gel food coloring for a custom design.
How do I get a smooth cake finish?
Use an offset spatula and a bench scraper. Chill between layers of frosting to help create clean edges.
What should I serve with this cake?
It pairs wonderfully with tea, sparkling wine, or a scoop of vanilla ice cream.
Conclusion
Vanilla Raspberry Cake is the perfect combination of beauty and flavor. With tender marbled layers, vibrant raspberry sauce, and two luxurious buttercreams, this cake is a celebration in itself. Whether you’re baking for a holiday, a birthday, or simply to impress, this elegant dessert is sure to delight everyone at the table.
PrintVanilla Raspberry Cake
This stunning Vanilla Raspberry Cake features marbled pink and white vanilla sponge layers, luscious raspberry sauce, and fluffy vanilla and raspberry buttercreams. Finished with a dreamy watercolor effect and topped with fresh raspberries, it’s a perfect centerpiece for celebrations.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes + chilling
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ¼ cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cup unsalted butter, room temperature
- 2 cups granulated sugar
- 6 large egg whites, room temperature
- 1 tbsp pure vanilla extract
- 1 ¼ cups buttermilk, room temperature
- Pink gel food coloring
- ½ cup unsalted butter, slightly softened
- ½ cup hi-ratio shortening
- ⅛ tsp salt
- 4 cups powdered sugar, sifted
- ¼ cup heavy whipping cream
- 1 ½ tsp pure vanilla extract
- ¼ tsp pure almond extract
- 1 batch raspberry buttercream
- 1 batch homemade raspberry sauce (chilled)
- Fresh raspberries, for garnish
Instructions
- Make the raspberry sauce ahead of time and chill overnight if possible.
- Preheat oven to 350°F (177°C). Line three 8-inch round pans with parchment and grease sides.
- In a bowl, sift cake flour, baking powder, and salt. Set aside.
- In a stand mixer, beat butter and sugar until pale and fluffy (4–6 minutes). Add egg whites one at a time, mixing to combine. Add vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, starting and ending with dry. Mix until just combined.
- Divide batter into two bowls. Tint one bowl with pink gel food coloring. Spoon alternating dollops of each into prepared pans and swirl with a toothpick.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make vanilla buttercream, beat butter, shortening, and salt until fluffy. Gradually add powdered sugar. Add cream, vanilla, and almond extract. Beat until light and fluffy (5–7 minutes).
- Prepare raspberry buttercream and fill a piping bag with 1 ¼ cups fitted with a large star tip.
- Level cake layers. Place first layer on cake board. Spread ½ cup vanilla buttercream, pipe a dam around edge, and fill with ½ cup raspberry sauce. Repeat with second layer. Top with third layer.
- Apply a thin crumb coat of raspberry buttercream. Chill for 30 minutes.
- Frost with remaining raspberry buttercream. For watercolor effect, dab vanilla buttercream and smooth with a bench scraper.
- Pipe a border on top and bottom edges using reserved raspberry buttercream. Fill the top center with raspberry sauce and garnish with fresh raspberries.
Notes
- For best results, chill cake layers before assembling.
- Raspberry sauce can be made 1–2 days ahead.
- Use gel food coloring to maintain batter consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 41g
- Sodium: 170mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg