Vanilla Raspberry Cake Recipe

5 Min Read

Vanilla Raspberry Cake is a delightful dessert that combines the classic flavor of vanilla with the tartness of fresh raspberries.

This cake is perfect for special occasions like birthdays, anniversaries, or simply when you want to treat yourself to something delicious.

With its moist and tender crumb, layered with sweet raspberries and a creamy vanilla frosting, this cake is sure to impress your family and friends.

Follow this simple recipe to create a stunning and mouthwatering Vanilla Raspberry Cake that will be the star of any dessert table.


For the Cake

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup whole milk, at room temperature
  • 1 1/2 cups fresh raspberries, lightly dusted with flour

For the Vanilla Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt


Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Line the bottom of the pans with parchment paper for easy removal.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.

Mix until just combined.

Be careful not to overmix.

Gently fold the fresh raspberries into the batter, being careful not to crush them.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

While the cakes are cooling, prepare the vanilla frosting.

In a large mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt.

Beat until smooth and fluffy, about 3-4 minutes.

Once the cakes are completely cool, place one layer on a serving plate.

Spread a generous amount of vanilla frosting over the top.

Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Decorate the cake with additional fresh raspberries if desired. Slice and serve.

Nutritional Facts

  • Serving Size: 1 slice (1/12 of the cake)
  • Calories: 450
  • Total Fat: 23g
  • Saturated Fat: 14g
  • Cholesterol: 115mg
  • Sodium: 150mg
  • Total Carbohydrates: 58g
  • Dietary Fiber: 2g
  • Sugars: 40g
  • Protein: 5g

Frequently Asked Questions (FAQs)

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid to prevent the cake from becoming too moist.

How should I store the Vanilla Raspberry Cake?

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are also gluten-free.

Can I use a different frosting?

Absolutely! This cake pairs well with cream cheese frosting, whipped cream frosting, or even a lemon glaze for a different flavor profile.

How can I prevent the raspberries from sinking to the bottom of the cake?

Dust the raspberries lightly with flour before folding them into the batter. This helps to suspend them evenly throughout the cake.

Share This Article
Leave a comment