Vanilla Raspberry Cake



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.

a slice of vanilla raspberry cake

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.

vanilla raspberry cake on a table

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.

vanilla raspberry cake in process
vanilla raspberry cake in process


  • 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.


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.

inside of vanilla raspberry cake

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Vanilla Raspberry Cake

  • Prep time: 25 minutes
  • Cook time: 40 minutes
  • Total time: 2 hours
  • Serves: 8

Modern and elegant dessert, this Vanilla Raspberry Cake is just as tasty as it is pretty.


Vanilla Cake

  • 340 g (2 cups + 3/4 cup) all-purpose flour
  • 2 teaspoons baking powder
  • 200 g (1 cup) caster sugar
  • 1 pinch salt
  • 2 eggs
  • 200 ml (3/4 cup + 1 tablespoon) milk
  • 2 teaspoons vanilla extract
  • 90 ml (1/2 cup) vetegable oil, flavorless

Rasberry Filling

  • 360 g (3 cups) raspberries
  • 65 g (1/3 cup) caster sugar
  • 30 ml (2 tablespoons) lemon juice
  • 20 g (2.5 tablespoons) cornstarch

Mascarpone Whipped Cream

  • 120 ml (1/2 cup) heavy cream (=double cream)
  • 1 teaspoon vanilla extract
  • 30 g (1/3 cup) powdered sugar
  • 60 g (1/4 cup) mascarpone cheese


Vanilla Cake

  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line two 8-inch (20cm) round cake pans with baking paper or grease with cooking spray.

  • 2)

    In a large bowl, sift the flour and baking powder. Combine. Add the sugar and salt. Combine.

  • 3)

    Add the wet ingredients to the dry ingredients: egg, milk, vanilla extract, and oil. Mix until combined but do not over mix.

  • 4)

    Divide the batter equally between the 2 prepared pans. Bake for 25 minutes until a toothpick inserted into the center comes out clean.

    Note: I place wet cake strips around the pans. It helps keep the sides moist and limits the dome on the top, but it usually takes 5 minutes extra to bake the cakes. So, start to monitor the cake after 20 minutes of baking.

  • 5)

    Remove the cakes from the oven and let them cook in their pan for 5-10 minutes. Then transfer them into a cooling rack to cool completely.

Raspberry Filling

Mascarpone Whipped Cream

  • 1)

    Place the mixing bowl and whisk attachment in the freezer for 15 minutes to chill.

    With a spatula, slightly beat the mascarpone to soften the texture. Set aside.

  • 2)

    Add the heavy cream, vanilla extract, and powdered sugar to your bowl. Whisk to combine.

  • 3)

    Add the mascarpone cheese and start to whip on medium speed, allowing the mascarpone cheese to turn to a liquid consistency.

  • 4)

    When everything is fully mixed together, increase gradually the speed and whip until stiff peaks form. It will happen fairly quickly.

  • 5)

    With a spatula, gently fold the frosting to remove any air bubbles. Be Gentle to avoid the frosting deflating.


  • 1)

    Proceed when the cakes are completely cooled. 

    Using a cake leveler or a long-serrated knife, level the cakes if needed to remove any domes and have flat cakes.

  • 2)

    Place the first cake on a serving plate. Using an offset palette knife, spread a generous layer of raspberry filling over the first cake layer.

  • 3)

    Top with the second layer of cake, making sure the cake is upside down to have a perfectly flat surface on the top.

  • 4)

    Using an offset palette knife, spread a layer of raspberry filling over the cake layer.

  • 5)

    Place the mascarpone frosting in a piping bag fitted with a closed star piping tip, pipe rosettes, or any decorations you desire.
    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.


– Optional: You can add fresh raspberries between the 2 layers.

– Baking Spoons: US/UK standard size:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– I used an Aluminum Cake Pan for this recipe.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful


  • megane

    August 23, 2022 at 7:25 am

    A delicious and simple cake. I was pretty chuffed with myself. Thanks for a great recipe.

  • Marta

    August 23, 2022 at 6:28 pm

    You’ve managed to combine my two favorite flavors into my favorite type of dessert. I loved the combination of rich vanilla and tart raspberry flavors in this dessert.

  • Adriana

    August 23, 2022 at 10:54 pm

    What a beautiful cake! It deserves a special occasion to make it. The using mascarpone for the frosting is very clever as it contrasts very nicely with the raspberry filling. I cannot wait to eat another slice.

  • Marie Asselin

    August 25, 2022 at 1:34 pm

    This is such a spectacular cake! I made it for a friend’s birthday, and everyone loved it. I have to admit my buttercream roses weren’t as pretty as yours but I’ll keep practicing 😉

  • Erin

    August 27, 2022 at 3:25 am

    This raspberry cake was so pretty and delicious! Just perfect for these warm days we’re having. Thank you!

  • Amy Liu Dong

    August 27, 2022 at 7:09 am

    Your Raspberry cake is so pretty and delicious.
    I will def make this at home for the kids.

  • Laura Arteaga

    August 27, 2022 at 8:36 am

    Absolutely loved this recipe. It was easy to follow and perfect for the event we had this week, thanks a lot!

  • Tammy

    August 27, 2022 at 3:52 pm

    This sounds and looks so beautiful! What a lovely cake…I’ve never had a raspberry cake believe it or not! Definitely need to make this 🙂

  • Jenny

    August 28, 2022 at 4:01 am

    I love the flavor of the mascarpone whipped cream paired with the raspberry filling. The resulting creation is an elegant and tasty vanilla cake. Beautiful in every way!

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