Classic Vanilla Cake with Raspberry Filling

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Cake has always been my weakness. I can resist cookies and pass on pie, but put a slice of homemade cake in front of me and I’m done for. The problem is that making cake from scratch used to feel like such a big project. All those steps, all that measuring, and don’t even get me started on worrying about whether it would turn out right.

That’s why this vanilla cake with raspberry filling changed everything for me. The cake itself is simple and forgiving – no fancy techniques or hard-to-find ingredients. And the raspberry filling? It’s just three ingredients that come together in minutes. I can make this cake on a Sunday afternoon without feeling like I need to block out my entire day.

Want something that looks fancy but isn’t complicated? This is your cake. Need a dessert that works for birthdays, potlucks, or just because it’s Tuesday? Same cake. Honestly, I keep the ingredients on hand now because you never know when you’ll need a really good homemade cake.

What Kind of Raspberries Should I Use?

Fresh raspberries are definitely the way to go for this cake, as they hold their shape better and provide that perfect burst of tartness against the sweet vanilla cake. You can use either red or black raspberries – both work great, though red raspberries are more common and give you that classic color contrast. If fresh raspberries aren’t available, frozen ones can work in a pinch, but make sure to thaw them completely and drain off any excess liquid before using them in your filling. When selecting fresh raspberries, look for ones that are plump and dry without any mushy spots, and try to use them within a day or two of purchase for the best flavor.

Options for Substitutions

This cake recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• All-purpose flour: You can substitute with cake flour for a lighter texture – just use 3 1/3 cups instead of 3 cups. Avoid using self-rising flour as it already contains baking powder and salt.
• Fresh raspberries: Frozen raspberries work great too – just thaw them first and drain any excess liquid. You can also try strawberries, blackberries, or even blueberries for different flavors.
• Cream cheese: If you don’t have cream cheese, you can make a simple buttercream instead by using all butter (increase to 1 cup) and adding an extra 1/2 cup powdered sugar.
• Key lime juice: Regular lemon juice works perfectly fine, or you can use regular lime juice. The amount stays the same – you’re just looking for that bright citrus pop.
• Milk: Buttermilk, whole milk, or even 2% milk all work well. If using buttermilk, reduce the baking powder to 2 teaspoons since buttermilk adds extra lift.
• Butter: Make sure your butter is properly softened for both the cake and frosting – it should give slightly when pressed but not be melted. Cold butter won’t cream properly with the sugar.

Watch Out for These Mistakes While Baking

The biggest mistake when making layer cakes is not bringing your ingredients to room temperature first – cold eggs, butter, and cream cheese won’t mix properly and can lead to a lumpy batter and dense cake.

Another common error is overmixing the cake batter once you add the flour, which develops too much gluten and creates a tough, chewy texture instead of the light, fluffy cake you want.

When it comes to the raspberry filling, avoid using frozen berries that haven’t been properly drained, as the excess moisture can make your cake layers soggy and cause the filling to run.

For the best results, make sure your cake layers are completely cool before adding the frosting and filling – warm cake will melt your buttercream and turn your beautiful creation into a messy disaster.

What to Serve With Vanilla Cake with Raspberry Filling?

This cake is pretty much perfect on its own, but a scoop of vanilla ice cream or some lightly sweetened whipped cream makes it even more special for celebrations. Since the raspberries already bring that lovely tart flavor, you could add some fresh berries on the side – strawberries or blackberries work great – or even a simple berry compote if you want to go all out. A cup of coffee or black tea pairs beautifully with the vanilla and cream cheese flavors, making it ideal for afternoon gatherings or after dinner. For special occasions, a glass of champagne or sparkling cider really complements the cake’s elegant feel.

Storage Instructions

Keep Fresh: This cake needs to stay in the refrigerator because of the cream cheese frosting and fresh raspberry filling. Cover it with a cake dome or wrap loosely with plastic wrap and it’ll keep for up to 4 days. The raspberries might release a bit more juice over time, but that just makes it extra flavorful!

Freeze: You can freeze individual slices wrapped tightly in plastic wrap and then in foil for up to 3 months. I like to freeze pieces on a baking sheet first, then wrap them so the frosting doesn’t get smooshed. The whole cake can be frozen too, but it’s easier to manage in slices.

Serve: Let frozen slices thaw in the fridge for a few hours or on the counter for about 30 minutes before serving. The cake tastes best when it’s slightly chilled rather than ice cold, so take it out of the fridge about 15 minutes before you want to dig in.

Preparation Time	30-45 minutes
Cooking Time	25-35 minutes
Total Time	55-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-4900
• Protein: 40-50 g
• Fat: 270-300 g
• Carbohydrates: 550-600 g

Ingredients

For the cake layers:

• 3 eggs
• 1 cup milk, divided
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened

For the raspberry filling:

• 2 cups fresh raspberries, divided
• 2 tbsp fresh lime juice (from about 3 key limes, or use lemon juice)

For the cream cheese frosting:

• 3 cups confectioners’ sugar
• 1 and 1/2 cups unsalted butter, room temperature
• 8 oz cream cheese, softened
• 1/2 tsp salt

Step 1: Prepare the Cake Pans and Preheat Oven

• all-purpose flour (for dusting pans)
• unsalted butter (for greasing pans)

Preheat the oven to 350°F (175°C).

Grease two 8 or 9-inch round cake pans.

Line the bottoms with parchment or wax paper, then grease again and dust with flour to ensure the cakes release easily after baking.

Step 2: Make the Cake Batter

• 3 eggs
• 1 cup milk, divided
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened

In a medium bowl, whisk together the eggs, 1/4 cup of the milk, and vanilla extract until well blended.

In the bowl of a stand mixer, combine the flour, granulated sugar, baking powder, and salt.

Add the softened butter and the remaining 3/4 cup milk to the dry ingredients.

Mix first on low speed, then increase to medium until the mixture is smooth, scraping down the sides of the bowl as needed.

Gradually add the egg mixture in three additions, beating for 20 seconds after each and scraping the bowl between additions.

When fully combined, divide the batter equally between the prepared pans.

Step 3: Bake and Cool the Cakes

Bake the cakes for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Once done, let the cakes cool in the pans for 10 minutes.

Then run a knife along the edges, invert the cakes onto wire racks, remove the parchment, and allow the cakes to cool completely before proceeding.

I always make sure the cakes are fully cool before frosting to prevent the icing from melting.

Step 4: Prepare the Raspberry Puree

• 2 tbsp fresh lime juice (from about 3 key limes, or use lemon juice)
• 2 cups fresh raspberries, divided (1 cup for the puree)

In a small saucepan, combine 2 tablespoons fresh lime juice with 1 cup of the fresh raspberries.

Simmer over medium heat for 6-7 minutes, stirring occasionally, until the berries are soft and can be easily mashed.

Transfer the mixture to a fine mesh strainer and press through to separate the seeds, collecting the puree.

Set aside the puree to cool to room temperature.

Step 5: Make the Raspberry Cream Cheese Frosting

• 1 and 1/2 cups unsalted butter, room temperature
• 3 cups confectioners’ sugar
• 1/2 tsp salt
• 8 oz cream cheese, softened
• raspberry puree (from Step 4)

In the bowl of a stand mixer fitted with a whisk attachment, beat together 1 and 1/2 cups unsalted butter, 3 cups confectioners’ sugar, and 1/2 teaspoon salt on low until combined, scraping as necessary.

Increase speed to medium-high and beat until the mixture is white and fluffy, about 2-3 minutes.

Add the softened cream cheese in small additions, mixing until fully incorporated, then continue to beat for 2 more minutes until smooth and fluffy.

With the mixer running, drizzle in the cooled raspberry puree (from Step 4), 1 tablespoon at a time, then beat the frosting for another minute.

Personally, I like to add the puree gradually to get a vibrant color and balanced raspberry flavor.

Step 6: Assemble and Fill the Cake Layers

• baked and cooled cakes (from Step 3)
• raspberry cream cheese frosting (from Step 5)
• 1 cup fresh raspberries, halved (from Step 4)

Using a long serrated knife, cut each of the two cake layers in half horizontally to create four thin layers.

Slice the remaining 1 cup of raspberries in half, reserving a few whole for decoration.

Place one cake layer on a serving plate and spread a thin layer of the prepared raspberry frosting (from Step 5) over the surface.

Scatter one-third of the halved raspberries over the frosting.

Repeat with the next two layers, adding frosting and berries between each.

Top with the final cake layer.

Step 7: Frost and Decorate the Cake

• remaining raspberry cream cheese frosting (from Step 5)
• reserved whole raspberries (from Step 6)

Use the remaining raspberry cream cheese frosting to cover the top and sides of the cake.

For a decorative touch, transfer some frosting to a piping bag fitted with a large star tip and pipe rosettes and small stars on top of the cake.

Finish by placing the reserved whole raspberries between the decorations.

To add a professional finish, I always chill the cake for 30 minutes before slicing to get clean, beautiful servings.