Soft, light and moist vanilla layer cake frosted with the most delicious raspberry buttercream. If you ever need a cake to welcome spring, this bright and cheerful vanilla cake with raspberry frosting is it!
Today marks the official start of spring. Well, at least that’s what they say in the news. Never mind that I still wear my parka out. If it’s on TV, it must be true right? Right.
Whatever the weather where you are, you’re sure to have a spring in your step (sorry, couldn’t help it!) after having a slice of this cake. It’s perfect for Easter too. Or Mother’s Day. Or I-Deserve-A-Cake Day (a.k.a. everyday).
This vanilla cake with raspberry frosting makes for a delightful birthday cake too. The cake, once frosted and decorated, looks so bright and happy (who can resist that colour?) and just waiting for a birthday song.
Just so happens it’s my brother’s birthday today so yay! Happy birthday J! Much love xoxo.
How to make a vanilla cake
So on to this cake. First the vanilla layers. I like a unique cake as much as the next person (ginger matcha persimmon carrot mocha cake anyone?) but I always go back to the classics.
We probably all grew up having a vanilla cake on one of our birthdays and I just love the simplicity of it.
Making the vanilla cake is straightforward – first combine your dry ingredients, cream your wet ingredients until light and triple in volume, then add back your dry ingredients alternating with milk.
Transfer to pans, bake and cool before frosting.
How to make raspberry frosting
For the frosting, I used ready-made raspberry jam. It had seeds in it but that didn’t bother me one bit. Of course, you can opt for a seedless jam.
Also, you can make your own. I bet that would be incredible.
And making raspberry frosting is even easier than making the cake! Just combine butter and jam until smooth and creamy. Then add the confectioner’s sugar (or icing sugar). That’s it!
Vanilla cake with raspberry frosting
The result of these two components together is a cake that’s bursting with flavour. The vanilla and the raspberry complement each other so well.
The frosting does not bring down the lightness of the vanilla cake. The vanilla flavour does not get overpowered by the raspberry frosting.
It’s not overwhelmingly sweet either (and I’m not just saying that so I can eat more than 1 slice at a time). Perfect with coffee, tea or, you know, just because.
So whatever you’re celebrating, add this vanilla cake with raspberry frosting to your spread. It’s delicious, bright, light and just all-around cheerful.
Celebration cake recipes
Here are more celebration cake recipes for you:
Vanilla Cake with Raspberry Frosting
For the Vanilla Cake:
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 pcs large eggs room temperature
- 2 cups granulated sugar
- 1 tbsp vanilla paste you can substitute with the same amount of vanilla extract
- 3/4 cup canola oil
- 1 1/4 cups milk room temperature
For the Raspberry Frosting:
- 1 cup unsalted butter softened
- 1/2 cup raspberry jam
- 3 cups confectioner's sugar more may be needed to achieve desired consistency
- 3 tbsp milk more may be needed to achieve desired consistency
For the Vanilla Cake:
- Preheat oven to 350F and grease the sides and the bottoms of 3 8-inch pans. Line the bottom with parchment paper for easy release.
- In a medium bowl, combine 3 cups flour, 1 tablespoon baking powder and 1/2 teaspoon salt. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the 4 eggs, 2 cups sugar and 1 tablespoon vanilla until light and triple in volume (7-10 minutes). Start on low speed then gradually move up to medium-high speed. Drizzle the 3/4 cup canola oil while beating.
- Switch to low speed and add a third of your flour then half your milk. Another third of your flour, the rest of your milk and finally the rest of your flour. Make sure each addition is incorporated well. Beat the batter until smooth (3-5 minutes). Remember to scrape the bottom and sides of your bowl.
- Transfer your batter into prepared pans and bake for 30 minutes or until a toothpick inserted in the middle comes out clean or with minimal crumbs.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Raspberry Frosting:
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1 cup butter and 1/2 cup raspberry jam on medium-high speed until smooth and creamy (2-3 minutes).
- Switch to low speed and add confectioner's sugar a little at a time until well incorporated. Once you've added all the sugar, add 3 tablespoons milk and beat the frosting on high speed for 2 minutes until very smooth and fluffy. At this point, check your frosting and decide if you're happy with the consistency. If not, add more sugar or milk about 1/2 teaspoon at a time and continue beating until you get the consistency you want. Be sure to taste the frosting as you go.
For the Assembly:
- Trim the tops of the cake to ensure they are level. Evenly spread frosting on top of first cake layer. Do the same for next two layers. Then proceed to cover the rest of the cake with frosting and decorate as desired.
Did you make this vanilla cake with raspberry frosting? What were you celebrating? I’d love to hear from you in the comments section below.
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