This Raspberry vanilla cake recipe is the ultimate pretty dessert for berry lovers. This could be a lovely birthday cake or a ‘just because’ family treat to brighten up the raspberries that are in season.
The cake is made with moist and tender vanilla layers, a creamy wh̾i̾t ̾e chocolate cream cheese frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top. Perfect combination of sweet and tangy.
Though it appears as a difficult recipe with so many steps, it is very easy to put together and every step goes pretty fast. I really hope you will try this delicious recipe, you will love it.
Vanilla Cake Layers
3 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 2/3 cups sugar
1 cup unsalted butter
1 cup milk
2 tsp vanilla extract
700g fresh or frozen raspberries
2 tbsp water
2/3 cup sugar
1 tbsp lemon juice
Wh̾i̾te Chocolate Cream Cheese Frosting
1 and ½ sticks Softened Butter
225g Cream Cheese, softened
4 Cups Powdered Sugar
280g Wh̾i̾t ̾e Chocolate
2 tsp Vanilla Extract
To make the Vanilla Cake Layers
Prepare three 8 inch cake pans by placing parchment paper circles in the bottoms of the pan and then spraying the sides of the cake pan with non-stick cooking spray.
In a large mixer bowl, combine the flour, baking powder and salt. Set aside.
In a large mixing bowl, mix butter and sugar to combine. Incorporate eggs one at a time and add vanilla extract.
Gradually add flour mixture while alternating with milk and mix until well combined.
Divide the batter evenly between the three cake pans and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Remove cakes from the oven and allow to cool for 10 minutes, then turn out onto a cooling rack to cool completely.
To make the raspberry sauce
Combine raspberries, sugar, water and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil, about 8-10 minutes.
Remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.
To make the Wh̾i̾t ̾e Chocolate Cream Cheese Frosting
Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
Carefully melt the wh̾i̾t ̾e chocolate just until melted and smooth.
Pour the wh̾i̾t ̾e chocolate into the cream cheese/butter mixture and beat at a high speed. Beat in the vanilla and powdered sugar until well combined and smooth.
Assemble the cake
Place the first cake on a serving plate or a cardboard cake round.
Spread some frosting evenly over the cake layer.
Add ½ the raspberry sauce over the frosting and spread into an even layer.
Place the second cake on top and add another dam of frosting and the remaining raspberry sauce. Top the cake with the final cake layer and frost the cake with the remaining frosting.
Refrigerate the cake until ready to serve. You can garnish this cake with fresh raspberries and mint leaves if desired.
Cake is best when stored well covered for 3-4 days.