Description
This Vanilla Raspberry Cake is a delightful dessert featuring tender marbled vanilla and pink sponge layers swirled with vibrant raspberry buttercream and sauce. The cake layers are baked to fluffy perfection and filled with luscious raspberry buttercream and homemade raspberry sauce, finished with a smooth buttercream frosting accented by a watercolor effect. Garnished with fresh raspberries, this elegant cake is perfect for celebrations and serves 12 generously.
Ingredients
Scale
Dry Ingredients
- 3 ¼ cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
Cake Batter
- 1 ¼ cup 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 (as needed)
Vanilla Buttercream
- 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
Other Components
- 1 batch raspberry buttercream
- 1 batch homemade raspberry sauce (chilled)
- Fresh raspberries, for garnish
Instructions
- Prepare Raspberry Sauce: Make the raspberry sauce ahead of time and chill overnight if possible to ensure it sets and flavors fully.
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line three 8-inch round cake pans with parchment paper and grease the sides to prevent sticking.
- Sift Dry Ingredients: In a mixing bowl, sift together the cake flour, baking powder, and salt, then set aside.
- Make Cake Batter: Using a stand mixer, beat the unsalted butter and granulated sugar together until the mixture is pale and fluffy, about 4 to 6 minutes. Add the egg whites gradually, one at a time, mixing to combine after each addition. Stir in the pure vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the sifted dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined to avoid overmixing.
- Create Marbled Batter: Divide the batter into two equal parts. Tint one bowl of batter with pink gel food coloring to your desired shade. Spoon dollops of vanilla and pink batter alternately into the prepared pans, then use a toothpick or skewer to gently swirl the batters together, creating a marbled effect.
- Bake: Bake the cake layers for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make Vanilla Buttercream: Beat together the softened butter, hi-ratio shortening, and salt until fluffy. Gradually add the sifted powdered sugar, followed by the heavy whipping cream, vanilla extract, and almond extract. Beat until the frosting is light and fluffy, about 5 to 7 minutes.
- Prepare Raspberry Buttercream: Prepare a separate batch of raspberry buttercream and fill a piping bag fitted with a large star tip with 1 ¼ cups of it for decorating and layering.
- Assemble Cake: Level the cooled cake layers so they are flat. Place the first cake layer on the cake board. Spread ½ cup of vanilla buttercream over the layer, pipe a dam around the edge using the vanilla buttercream, then fill the center with ½ cup of chilled raspberry sauce. Repeat this filling process with the second layer, then top with the third layer.
- Apply Crumb Coat: Spread a thin crumb coat of raspberry buttercream over the entire cake to trap crumbs. Chill the cake for 30 minutes to set the crumb coat.
- Final Frosting and Decoration: Frost the cake with the remaining raspberry buttercream. To create a watercolor effect, dab small amounts of vanilla buttercream over the frosting and smooth the surface using a bench scraper to blend the colors softly.
- Pipe Borders and Garnish: Pipe decorative borders on the top and bottom edges of the cake using reserved raspberry buttercream. Fill the center of the cake’s top with raspberry sauce and garnish with fresh raspberries for an elegant finish.
Notes
- Make the raspberry sauce a day ahead to allow flavors to develop and the sauce to chill properly.
- Ensure all ingredients are at room temperature for best mixing results, especially the butter, egg whites, and buttermilk.
- Use cake flour for a tender crumb; if unavailable, substitute by replacing 2 tablespoons of all-purpose flour per cup with cornstarch.
- When swirling the batter, be careful not to overmix; you want distinct marbling, not fully blended batter.
- Chilling the crumb coat is essential to prevent crumbs from mixing into the final frosting layer.
- The hi-ratio shortening helps stabilize the buttercream, giving it a lighter texture and better structure for piping.
- The almond extract in the buttercream adds a subtle depth of flavor but can be omitted if desired.
- Fresh raspberries are not only decorative but add a fresh fruity burst complementing the rich cake layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Vanilla raspberry cake, marbled cake, raspberry buttercream, homemade raspberry sauce, layered cake dessert, celebration cake
