Looking for a simple and tasty dessert? Look no further than this Easy Vanilla Cake with Raspberry Filling Cake recipe, perfect for any occasion. With just a few ingredients, you’ll have a delicious treat in no time.
There are days when my kitchen feels like just another room, and then there are days when it transforms into something magical. It was one of those magical days when I decided to bake a vanilla cake. Not just any vanilla cake, but one destined for greatness, filled with a vibrant raspberry filling. You know those moments, right? When you just feel like creating something special? That’s exactly where this journey began.
I remember standing there, the soft morning light filtering through the window, the scent of butter and sugar already filling the air. It wasn’t just about baking; it was about creating a memory, a moment of pure, unadulterated joy. And what better way to do that than with a moist vanilla cake, a dessert that feels like a warm hug in every bite?
Why Vanilla Cake is More Than Just “Plain”
Let’s be honest; vanilla cake sometimes gets a bad rap. People think it’s “plain” or “boring.” But I’m here to tell you that couldn’t be further from the truth. A truly best vanilla cake is anything but ordinary. It”s the foundation, the canvas upon which other flavors can shine. Think of it as the reliable friend who’s always there, always comforting.
I’ve always believed that the beauty of a classic vanilla cake lies in its simplicity. The subtle sweetness and the delicate crumb make it so universally loved. It’s the dessert you bring to a potluck, and everyone, without fail, asks for the recipe. It’s the cake that brings back childhood memories and creates new ones. In my kitchen, vanilla cake is the unassuming star, and it’s about to get a dazzling co-star.
My Love for the Raspberry Filling
Now, let’s talk about the heart of this cake: the raspberry filling. If vanilla cake is the reliable friend, then the raspberry filling is the surprise party it throws you. It’s a burst of vibrant, tangy sweetness that wakes up your taste buds and makes you smile.
I remember the first time I made fresh raspberry filling. The kitchen was filled with the aroma of simmering berries, an intoxicating scent that made me feel like I had bottled up summer itself. Homemade raspberry filling is special. There’s something about using fresh, juicy raspberries that elevates the entire experience. It’s not just a raspberry cake filling; it’s a little sunshine in every bite. The way the tartness of the raspberries plays against the sweet vanilla is just… magical.
Merging the Flavors
The moment you bring vanilla cake with raspberry filling together, something extraordinary happens. It’s like two old friends reuniting after a long time apart. The gentle, comforting vanilla embraces the bold, playful raspberry, creating a harmony that’s simply divine.
Each slice of this vanilla raspberry cake is a journey. You start with the soft, tender crumb of the cake, then you hit that pocket of luscious raspberry filling, and suddenly, your taste buds are doing a happy dance. It’s this beautiful contrast, this dance between sweet and tart, that makes a layered vanilla cake with raspberry so irresistible. It’s not just a dessert; it’s a story told in flavors.
Adding Your Personal Touch
For me, baking this vanilla cake with raspberry is about more than just following a recipe. It’s about creating something with love and care. It’s about the moments spent measuring ingredients, the anticipation as the cake bakes in the oven, and the joy of sharing it with those you care about.
A homemade vanilla cake with raspberry filling is a labor of love, and that love shines through in every bite. It’s a reminder that the best things in life are often the simplest, and that a little bit of sweetness can go a long way.
*Recipe adapted from Sally’s Baking Addiction
Commonly Asked Questions
Over-baking is a common culprit. Make sure you’re checking for doneness with a toothpick and not leaving it in the oven too long. Also, the balance of wet and dry ingredients is key.
You absolutely can! Just make sure to thaw them and drain any excess liquid before making the filling. Fresh raspberries do give a brighter flavor, though.
In the fridge, covered, it should stay good for 3-4 days. Storing it in an airtight container helps prevent it from drying out.
Yes! Bake them a day or two before, wrap them well in plastic wrap, and store them at room temperature. Assemble the cake closer to serving time.
Oh, the possibilities! Strawberry, blueberry, lemon curd, even chocolate ganache can be delicious. It’s fun to experiment!
Similar Recipes
If you like cake recipes like this, you will like the ones below:
- Lemon Raspberry Cheesecake Bars
- White Chocolate Cupcakes w/ Marscarpone Raspberry Buttercream Icing
- Lemon Blueberry Layer Cake Recipe: A Summer Delight
- Spring Vanilla Sheet Cake with White Chocolate Buttercream
The Easiest Vanilla Cake with Raspberry Filling Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 1x
Description
Moist vanilla cake meets vibrant raspberry filling! Easy recipe for a stunning dessert. Perfect for any celebration.
Ingredients
2 1/2 c. cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 sticks unsalted butter, softened
1 3/4 c. granulated sugar
5 large egg whites, at room temperature
1/4 c. vegetable oil
Dollop of sour cream
1 tbsp. Pure vanilla extract
1 tsp. Lemon extract
1 c. whole milk, warmed but not hot
Filling
12 oz. Fresh raspberries
1 1/2 tbsp. Sugar
1/2 lemon squeezed
2 tbsp. Water
Frosting
8 oz. Mascarpone Cheese, softened
1 stick unsalted butter, softened
5 c. powdered sugar, sifted
1 tbsp. Milk
1/2 tsp. Salt
1 tbsp. Pure vanilla extract or 1/2 tbsp vanilla bean paste
Instructions
- Prepare: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Egg Whites: In a separate clean bowl, beat egg whites until stiff peaks form.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Remaining Wet: Stir in vegetable oil, sour cream, vanilla extract, and lemon extract.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter until just combined. Do not overmix.
- Bake: Pour batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Raspberry Filling
- Combine: In a small saucepan, combine fresh raspberries, sugar, lemon juice, and water.
- Simmer: Bring to a simmer over medium heat and cook until the raspberries have softened and the mixture has thickened slightly, about 10-15 minutes.
- Cool: Let the filling cool completely.
Mascarpone Frosting
- Cream Cheese and Butter: In a large bowl, cream together softened mascarpone cheese and butter until smooth and creamy.
- Add Sugar: Gradually add sifted powdered sugar, mixing well after each addition.
- Add Remaining Ingredients: Stir in milk, salt, and vanilla extract (or vanilla bean paste). Mix until smooth and well combined.
Assembly
- Prepare Piping Bags: Put the mascarpone frosting in one piping bag and the raspberry filling in another.
- Layer Cakes: Once the cakes are completely cooled, place one cake layer on a serving plate.
- Pipe Fillings: Pipe swirls of mascarpone frosting and raspberry filling in the center of the cake layer.
- Top with Second Layer: Place the second cake layer on top.
- Frost Cake: Frost the entire cake with the remaining mascarpone frosting.
- Decorate: Decorate the top of the cake as desired. Fresh raspberries and sprigs of mint can be added for decoration.
- Chill: Refrigerate the cake for at least 30 minutes before serving.
Notes
- You can use raspberry preserves of your choice if you prefer.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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