Introduction

This Vanilla Raspberry Cake is a delightful blend of light, fluffy vanilla layers swirled with pink hues and filled with luscious raspberry sauce and buttercream. Perfect for special occasions, it’s both visually stunning and deliciously moist, offering a balance of sweet and tart flavors.

A slice of three-layer yellow cake with creamy white frosting between each layer and a thick, glossy red raspberry sauce spread on top and between the layers. The cake slice sits on a white plate, with fresh raspberries placed around it. The top edge of the slice is decorated with pink piped frosting swirls. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups cake flour
1 tbsp baking powder
½ tsp salt
1 ¼ cups unsalted butter, room temperature
2 cups granulated sugar
6 large egg whites, room temperature
1 tbsp pure vanilla extract
1 ¼ cups buttermilk, room temperature
Pink gel food coloring
½ cup unsalted butter, slightly softened
½ cup hi-ratio shortening
⅛ tsp salt
4 cups powdered sugar, sifted
¼ cup heavy whipping cream
1 ½ tsp pure vanilla extract
¼ tsp pure almond extract
1 batch raspberry buttercream
1 batch homemade raspberry sauce (chilled)
Fresh raspberries, for garnish

Instructions

Step 1: Make the raspberry sauce ahead of time and chill overnight if possible to enhance the flavor.
Step 2: Preheat your oven to 350°F (177°C). Line three 8-inch round cake pans with parchment paper and grease the sides.
Step 3: In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
Step 4: Using a stand mixer, beat the room temperature butter and granulated sugar until pale and fluffy, about 4 to 6 minutes. Add egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Alternately add the sifted dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
Step 6: Divide the batter into two bowls. Tint one portion with pink gel food coloring. Spoon alternating dollops of the plain and pink batter into the prepared pans and swirl gently with a toothpick to create a marbled effect.
Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: To make the vanilla buttercream, beat together the softened butter, hi-ratio shortening, and salt until fluffy. Gradually add the powdered sugar, then mix in heavy cream, vanilla, and almond extracts. Beat for 5 to 7 minutes until light and fluffy.
Step 9: Prepare the raspberry buttercream and fill a piping bag fitted with a large star tip with about 1 ¼ cups of it.
Step 10: Level the cake layers if needed. Place the first layer on a cake board. Spread ½ cup vanilla buttercream over it, pipe a dam around the edge, and fill the center with ½ cup chilled raspberry sauce. Repeat with the second layer and top with the third layer.
Step 11: Apply a thin crumb coat using the raspberry buttercream over the entire cake. Chill for 30 minutes to set.
Step 12: Frost the cake with the remaining raspberry buttercream. For a pretty watercolor effect, dab vanilla buttercream in patches and smooth with a bench scraper.
Step 13: Pipe a decorative border along the top and bottom edges using the reserved raspberry buttercream. Fill the center of the top layer with raspberry sauce and garnish with fresh raspberries.

Tips & Variations

For best results, make the raspberry sauce a day ahead to let the flavors develop fully.
Use room temperature ingredients to ensure the batter mixes evenly and results in a tender crumb.
Hi-ratio shortening helps achieve a silky smooth buttercream; substitute with more butter if unavailable but expect a slightly different texture.
Add a few drops of lemon juice to the raspberry sauce for added brightness.
Try decorating with other fresh berries or edible flowers for a unique look.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows a slice of three-layer yellow cake with creamy white frosting and raspberry jam spread between the layers. The top of the cake is covered with a smooth, shiny red raspberry glaze, with pink piped frosting swirls along the edge. Fresh raspberries are placed around the base of the cake slice, all sitting on a white plate on a white marbled surface. The textures show soft cake, smooth creamy frosting, and glossy raspberry topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the cake flour with a gluten-free cake flour blend, but be sure it contains xanthan gum or another binder to maintain texture. Baking times might vary slightly.

How do I prevent the cake layers from drying out?

Ensure not to overbake the layers and cool them properly before frosting. Applying a generous layer of buttercream between layers also helps keep the cake moist.