Vanilla Raspberry Cake
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.
Servings: 12 slices
Calories: 777kcal
Equipment
- 2x 22cm round cake tins
Ingredients
Vanilla Cake
- 100 g unsalted butter
- 100 g sunflower oil
- 340 g sugar white granulated
- 4 eggs extra-large
- 350 g self-raising flour
- 1 teaspoon salt
- 400 ml milk
- 1 teaspoon vanilla extract
Raspberry Filling
- 300 g raspberries
- 40 g castor sugar
- 2 tablespoon lemon juice
Raspberry Frosting
- 700 g powdered sugar
- 100 g unsalted butter
- 250 g cream cheese
- 1 teaspoon vanilla extract
- ¼ cup raspberry filling from above
Instructions
Vanilla Cake
- 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, about 4 minutes.
- 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.
- Sift together the salt and self-raising flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Combine the milk and vanilla extract in a jug, and slowly pour this into the cake mixture with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- 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 center of the cake comes out clean. Allow the cakes to cool in their tins for 30 minutes, before turning them onto a wire rack to cool completely.
Raspberry Filling
- Add the fresh raspberries, castor sugar, and lemon juice to a small saucepan set over medium heat. 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 it break down if needed.
- Once the sugar is melted and the purée has thickened, transfer the filling to a small bowl and allow raspberry purée to cool to room temperature.
Raspberry Cream Cheese Frosting
- 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.
- 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.
- 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 and beat again at medium-high speed for a further 3 minutes or until the frosting is light and fluffy.
Assembly
- Use a sharp knife to trim the domed tops off the cake layers if necessary.
- Secure the first cake layer onto a cake plate with some frosting. Pipe a layer of frosting over the surface of the cake and smooth this out with an off-set spatula.
- Pipe a ring of frosting around the circumference of the bottom cake layer and fill this 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 tops and sides of the cake and use a knife to create swirls in the frosting. Decorate the top of the cake with fresh raspberries, slice, serve, and enjoy!
Nutrition
Calories: 777kcal | Carbohydrates: 117g | Protein: 8g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 300mg | Potassium: 176mg | Fiber: 2g | Sugar: 92g | Vitamin A: 840IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 1mg
