Vanilla Raspberry Cake

I am such a sucker for a vanilla cake covered in pink frosting; it just reminds me of how cartoons depict the perfect birthday cake! And this Raspberry Vanilla Cake brings this ideal to life! This raspberry cake recipe is for two layers of vanilla cake sandwiched together with a homemade raspberry compote and covered in raspberry cream cheese frosting.

If you love classic-looking buttercream birthday cakes, you can't miss trying this Vanilla Cake with Chocolate Frosting or this delicious Vanilla Buttercream Birthday Cake.

Raspberries are one of my favourite fruits to bake with; they add the prettiest pink colour to cakes and cupcakes, and a great tart flavour to offset the sweetest of sponges and frostings. If you love raspberries, don't miss trying these Chocolate and Raspberry Cupcakes or these Raspberry Filled Pistachio Cupcakes.

Key Ingredients

• Sunflower oil - This cake uses oil and butter for extra moistness! Use a neutral-tasting vegetable oil, such as sunflower or canola.
• Self-raising flour - If you can't find self-raising flour, you can use cake flour or all-purpose flour mixed with baking powder.
• Vanilla extract - choose a high-quality extract rather than essence to give this recipe a rich vanilla flavour. You can also use vanilla bean paste.
• Unsalted butter - Use unsalted butter rather than salted butter. It is also essential that you use room-temperature butter.
• Raspberries - Use fresh or frozen raspberries. 
• Cream cheese - Choose full-fat cream cheese, such as Philadelphia.
• Lemon juice - Use freshly squeezed lemon juice rather than bottled. 

See the recipe card for full information on ingredients and quantities.

Variations

This cake is delicious as is, but you can make slight tweaks if you like! If you aren't a fan of cream cheese frosting, you can use this Raspberry Buttercream recipe instead. You could turn this into a chocolate raspberry cake by using the sponge from this Bar One Cake recipe if you like!

If you can't find raspberries and are dead set on making this berry cake, you can make the filling and frosting using other fresh berries like blueberries, blackberries, strawberries, or even cherries. See this Strawberry Cake Filling recipe to help you get started.

How to Make a Vanilla Raspberry Cake

Vanilla Cake  

1. Step 1: Preheat the oven to 180°C (350°F) and line 2x 22cm (9 inches) round cake tins with oil and parchment paper.  Add the oil, butter, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium to high speed until light and fluffy, for about 4 minutes.

2. Step 2: Add the eggs to the butter and sugar mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.

3. Step 3: Sift together the salt and self-raising flour and add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.

4. Step 4: Combine the milk and vanilla extract in a jug, then slowly pour it into the cake mixture while the mixer is running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.

5. Step 5: Divide the cake batter between the two prepared cake pans and bake in a preheated oven for 40 minutes or until a cake tester inserted into the centre of the cake comes out clean.

6. Step 6: Allow the cakes to cool in their tins for 30 minutes before turning them onto a wire rack to cool completely.

Raspberry Purée  

1. Step 1: In a small saucepan set over medium heat, add the fresh raspberries, caster sugar, and lemon juice. Allow the fruit to soften and the sugar to melt. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help them break down if needed.

2. Step 2: Once the sugar has melted and the purée has thickened, transfer the filling to a small bowl and let the raspberry purée cool to room temperature.

Raspberry Cream Cheese Frosting  

1. Step 1: Add the icing sugar and butter to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until the mixture resembles fine breadcrumbs.

2. Step 2: Add the cubed softened cream cheese and beat at medium-high speed until the frosting is smooth. Scrape down the sides of the bowl and mix again for about 2 minutes.

3. Step 3: Add ¼ cup of the cooled raspberry puree and the vanilla to the frosting and beat again. Scrape down the sides of the bowl with a rubber spatula, then beat at medium-high speed for an additional 3 minutes, or until the frosting is light and fluffy.

4. Step 4: Pipe a layer of frosting over the cake surface, then smooth it with an offset spatula. Pipe a ring of frosting around the bottom cake layer's circumference and fill it with the remaining raspberry filling. Place the second layer of cake onto the first layer with the cut side facing down. Pipe the frosting over the top and sides of the cake, then use a knife to create swirls. Decorate the top of the cake with fresh raspberries, slice, serve, and enjoy!

Storage

Store any leftover cake in an airtight container in the fridge for up to 4 days. Choose to store this cake in the refrigerator because of the fruit filling and the fresh fruit on top.

I love making this beautiful pink raspberry cake, it's gorgeous to look at and even better to eat! But no birthday party baking is complete without a tray of cookies. These Smarties Cookies or these Cherry Chocolate Chip Cookies make the perfect accompaniment to this cake!