Raspberry Laced Vanilla Cake
Indulge in the elegant decadence of our Raspberry Laced Vanilla Cake, a show-stopping dessert perfect for any celebration. This layered masterpiece features moist, fluffy vanilla cake infused with pure vanilla extract, delicately balanced with a luscious raspberry jam filling that adds a burst of fruity sweetness. Topped with a velvety vanilla buttercream frosting, the cake is both rich and refreshing, offering a perfect harmony of flavors. The optional garnish of fresh raspberries elevates its visual appeal while complementing the jam's tangy notes. Easy to prepare in under an hour, this cake is a delightful choice for gatherings or as a centerpiece for birthdays. Whether you're a novice or a seasoned baker, this recipe promises a stunning, crowd-pleasing dessert that never fails to impress. Keywords: Raspberry Laced Vanilla Cake, vanilla buttercream frosting, raspberry jam filling, layered cake recipe, easy celebratory dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cups whole milk
- 0.75 cups raspberry jam
- 1.5 cups unsalted butter (for buttercream)
- 4 cups powdered sugar
- 1.5 teaspoons pure vanilla extract (for buttercream)
- 4 tablespoons heavy cream
- 1 cups fresh raspberries (optional garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once the cakes are cool, spread the raspberry jam evenly over the top of one cake layer. Place the second cake layer on top.
To make the buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and mix on low speed until combined.
Add the vanilla extract and heavy cream, then increase the speed and beat until the frosting is light and fluffy, about 2-3 minutes.
Frost the top and sides of the cake with the vanilla buttercream using an offset spatula for a smooth finish.
Optional: Garnish the cake with fresh raspberries on top for added flavor and presentation.
Slice and serve your Raspberry Laced Vanilla Cake. Enjoy!
Nutrition Facts
Calories |
9539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.6 g | 628% | |
| Saturated Fat | 300.3 g | 1502% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2012 mg | 671% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 1239.7 g | 451% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 963.1 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 14.6 mcg | 73% | |
| Calcium | 629 mg | 48% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
