Vanilla Raspberry Cake

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This Vanilla Raspberry Cake is just as tasty as it is pretty! This layer cake recipe features a moist vanilla cake, a raspberry filling, and a mascarpone whipped cream for an extra smooth texture.

Modern and elegant dessert, this cake will be wonderful for birthdays, any special occasion, or simply served for an afternoon treat.

If you like vanilla and raspberry, then the chances are that you’ll love this cake. The perfect vanilla cake is surprisingly easy to make, light and moist. The raspberry filling pairs deliciously with vanilla and brings the contrast of flavor. The combo of sweet and tangy make this vanilla raspberry cake irresistible.

Why you’ll love this Vanilla Raspberry Cake? 

• Each step is easy to make and doesn’t require much time. It’s an easy layer cake.
• A moist vanilla cake recipe with oil so the cake won’t dry if you want to prepare a day in advance
• Custom piping tip decoration on the top of the cake so you can adapt to your level and your creativity. 
• Vanilla cake with raspberry filling: these flavors pair well together. 
• It’s perfect for a summer cake.

How to make this Vanilla Raspberry Cake? 

A homemade vanilla cake with simple ingredients: the process is easy as you prepare the dry ingredients in one bowl and add the wet ingredients. Mix both.

A raspberry filling ready in 15-20 minutes with full details here. Otherwise, a store-bought raspberry jam keeps this layer cake recipe easy and quick. Make sure the jam is quite thick, a bit jello’ish. Avoid runny jam.

A mascarpone frosting to garnish and decorate, made from scratch : simply whip heavy whipping cream, mascarpone, vanilla extract, and powdered sugar.

Full instructions in the printable version at the end of this post.

Tips

• For the Mascarpone Whipped Cream: Choose a heavy whipping cream (double cream) with 30-36% milk fat. Place the mixing bowl and whisk attachment in the freezer for 15 minutes to chill. It helps to whip.
• Use a wet cake strip around the cake pan. It helps the cake bake more evenly and keeps the edges of your cakes soft.

FAQs 

How do I store the Vanilla Raspberry Cake?

In the fridge for up to 3 days. The whipped cream is stable, thanks to the mascarpone, but it’s a dairy product, don’t let it at room temperature too long. 

Before serving, let the cake on your countertop for 10 minutes, and adjust the time according to your room temperature.

Can I make it ahead?

The raspberry filling can be made a few days in advance.

You can prepare the cakes one day ahead of time. Once baked, let them cool, and then wrap the unfrosted cake layer tightly in cling film, place in the fridge or on your countertop if it’s not too hot. Otherwise, you can freeze the cakes for up to 1 month.

Make the Mascarpone frosting and assemble the cake the day you plan to serve it.

It’s important to pipe the whipped cream the day you want to serve the cake, as after 24 hours, the raspberry filling will slightly dye the cream due to its bright natural color.

Can I bake the vanilla cake in one cake tin instead of 2 cakes tins?

I don’t recommend it. I tried to bake the batter in one single cake tin, and it took me 1h15 to bake the cake. Plus, I had to monitor it and lower the oven temperature after 30 minutes as the top was already cooked and not the center. I also had to cover it with foil.

So, if you have only one cake tin, prepare the batter in 2 batches, and cook in twice. (Important to prepare the batter twice. Otherwise, the baking powder will activate when waiting to go to the oven). Make sure you clean well and let cool the cake tin between the 2 batters.

Try these recipes, next:

• Boston Cream Pie Cupcakes
• Chocolate Pistachio Cake

If you tried this Vanilla Raspberry Cake or any recipe on the blog, let me know how you liked it by leaving a comment below.

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