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Vanilla Raspberry Cake

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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.

Ingredients

Scale
  • 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

  1. Make the raspberry sauce ahead of time and chill overnight if possible.
  2. Preheat oven to 350°F (177°C). Line three 8-inch round pans with parchment and grease sides.
  3. In a bowl, sift cake flour, baking powder, and salt. Set aside.
  4. 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.
  5. Alternate adding dry ingredients and buttermilk to the batter, starting and ending with dry. Mix until just combined.
  6. 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.
  7. 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.
  8. 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).
  9. Prepare raspberry buttercream and fill a piping bag with 1 ¼ cups fitted with a large star tip.
  10. 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.
  11. Apply a thin crumb coat of raspberry buttercream. Chill for 30 minutes.
  12. Frost with remaining raspberry buttercream. For watercolor effect, dab vanilla buttercream and smooth with a bench scraper.
  13. 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

Find it online: https://yumfoodusa.com/vanilla-raspberry-cake/