Vanilla Cake and Raspberry Filling

Name: Vanilla Cake and Raspberry Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 3 cups cake flour (Important for light, fluffy texture); 1 tablespoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened (Must be extremely soft for proper mixing); 2 cups granulated sugar (Enhances sweetness and structure); 1 cup milk; 4 large egg whites (At room temperature); 1 large egg (At room temperature); 1 teaspoon lemon extract; 2 teaspoons vanilla bean paste (Can substitute with pure vanilla extract); 2 cups fresh raspberries (Using fresh is preferred for flavor); ½ cup granulated sugar; 2 tablespoons lemon juice (Adds freshness); 1 tablespoon cornstarch mixed with 2 tablespoons of water (For thickening); 1 cup unsalted butter (Should be extremely soft); 4 cups powdered sugar; 2 teaspoons vanilla extract; 1 tablespoon milk; ½ cup raspberry compote (Use from the raspberry filling)

Vanilla Cake and Raspberry Filling is a heavenly combination that celebrates the delightful balance of soft, moist cake and the burst of tartness from fresh raspberries. Perfect for birthdays, weddings, or any festive occasion, this cake not only looks beautiful but also tastes divine. The luscious raspberry filling adds a refreshing touch that perfectly complements the sweet, buttery vanilla cake. In this article, you’ll discover the emotional joys and benefits of creating and savoring this dessert, along with a step-by-step guide to making it from scratch.

Why You’ll Love It

When it comes to desserts that steal the spotlight, Vanilla Cake and Raspberry Filling holds a special place in many hearts. The richness of vanilla combined with the vibrant flavor of raspberries creates a mouthwatering experience that evokes warm memories. First and foremost, vanilla has long been regarded as a comforting flavor, often associated with childhood treats and sweet moments shared with loved ones. Meanwhile, raspberries carry a sense of indulgence and decadence that lifts the spirit.

Moreover, baking this cake can be a therapeutic process. The simple act of mixing ingredients, watching them transform into a fluffy batter, and then baking those layers to perfection can be incredibly satisfying. It’s a delightful sensory journey—feeling the texture of the batter, inhaling the warm, sweet aromas wafting through your kitchen, and, ultimately, tasting your labor of love. It brings joy not only to the baker but also to those fortunate enough to enjoy a slice.

Additionally, this cake is versatile and can serve various occasions, from birthday parties to garden gatherings or even as a delightful end to a romantic dinner. It will undoubtedly leave your guests raving about the unique flavor combination. Not to mention, the visual appeal of layered vanilla cake adorned with a vibrant raspberry filling is a feast for the eyes.

Ultimately, Vanilla Cake and Raspberry Filling is not just a dessert; it’s an experience. It’s the perfect expression of celebrating life’s sweet moments and creating new memories. Why not invite your family and friends to join you in this delicious adventure?

Ingredients

To prepare the Vanilla Cake and Raspberry Filling, you will need the following ingredients:

For the Cake: 3 cups of cake flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, 1 cup of unsalted butter, softened, 2 cups of granulated sugar, 1 cup of milk, 4 large egg whites, 1 large egg, 1 teaspoon of lemon extract, and 2 teaspoons of vanilla bean paste.
For the Raspberry Filling: 2 cups of fresh raspberries, ½ cup of granulated sugar, 2 tablespoons of lemon juice, and 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
For the Frosting: 1 cup of unsalted butter, 4 cups of powdered sugar, 2 teaspoons of vanilla extract, 1 tablespoon of milk, and ½ cup of raspberry compote.

The butter for the cake and frosting must be extremely soft to ensure proper mixing and creaminess. Cake flour is crucial for achieving that light and fluffy texture that melts in your mouth. Granulated sugar enhances the sweetness while also providing the necessary structure to the cake. Fresh raspberries create a naturally bright and tart filling, while lemon juice adds a zingy freshness, intensifying the flavor, making your cake remarkably refreshing.

Here is a quick overview of the ingredients in table form for easy reference:

How to Make Vanilla Cake and Raspberry Filling

Step 1

Begin this delightful journey by preheating your oven to 350 degrees Fahrenheit. Next, you’ll need to prepare your baking pans. Greasing and lining two 8-inch round cake pans with parchment paper is essential to prevent the cake from sticking. Make sure to grease the parchment paper as well, so it smoothly releases after baking.

Now it’s time to create the delicious cake batter. In a small bowl, whisk together one-third cup of the milk, the egg whites, the whole egg, lemon extract, and vanilla bean paste. Let this mixture rest for a moment while you prepare the dry ingredients. In a separate bowl, sift together the cake flour, baking powder, baking soda, salt, and granulated sugar. This step will not only ensure that there are no lumps but will also introduce air into the mix, giving your cake that light and airy texture.

Step 2

In your electric mixer fitted with a paddle attachment, combine the sifted dry ingredients on low speed for about 30 seconds. Gradually add the softened butter one piece at a time, mixing for an additional 30 seconds. The aim is to combine these ingredients gently until the mixture resembles a coarse crumb. Once you’ve mixed in the butter, pour in the remaining milk. Mix on low speed until moistened.

Now, it’s time to increase the mixer speed to medium. Beat this mixture for about 1½ minutes, ensuring not to overmix—this is essential for a tender cake. After mixing, scrape the sides of the bowl as needed to incorporate everything properly. Following this, add in your milk, egg, and extract mixture in three separate additions, mixing on medium speed until fully combined after each addition.

Step 3

Once your batter is well mixed, pour it evenly into the prepared pans. Place them in the center of your preheated oven and bake for 20-25 minutes, or until you can insert a cake tester in the center and it comes out clean. Watching your cake rise is simply magical! After baking, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Now, let’s move on to the raspberry filling. In a medium saucepan, combine the fresh raspberries, granulated sugar, and lemon juice over medium heat. Stir often as the berries begin to break down, which will take about 10 minutes. As the mixture simmers, it will transform into a vibrant, thick compote. Once you achieve a consistency that coats the back of a spoon, lower the heat and let it cool. If you prefer a smoother filling without seeds, pass the compote through a fine sieve.

Step 4

While the raspberry filling cools, it’s time to prepare the frosting. In your electric mixer, whip the softened butter for about 8 minutes on medium speed. This step is crucial, as the butter will become pale and creamy, which creates a light, fluffy frosting. After that, gradually add the powdered sugar and mix on low speed for one minute before increasing to medium speed for another 6 minutes. The goal is to achieve a frosting that is very light, creamy, and fluffy.

Next, add in the raspberry compote to the frosting and gently beat until everything is well combined. Now it’s time for assembly! Place the first layer of cake on a serving plate and spread about half a cup of frosting over it evenly. Follow this layer with half of the raspberry compote, spreading it out to the edges of the cake. Repeat the process with the remaining layers, finishing with the last cake layer on top. Lastly, spread frosting over the top and sides of the cake, smoothing it out to achieve a professional finish. Feel free to decorate it as desired!

Directions

To make Vanilla Cake and Raspberry Filling, begin by preheating your oven to 350 degrees Fahrenheit. Grease and line two 8-inch round cake pans with parchment paper circles, ensuring to grease the parchment as well. Set these pans aside while you prepare the batter. In a small bowl, whisk together a third cup of milk, egg whites, an egg, lemon extract, and vanilla bean paste until well mixed. In the bowl of your electric mixer fitted with a paddle attachment, sift the cake flour, baking powder, baking soda, salt, and sugar together. Blend on low speed for about 30 seconds. Then, add the pieces of softened butter one at a time and blend on low for another 30 seconds. After that, pour in the remaining milk and mix until just moistened. Increase the speed to medium, mixing for approximately 1½ minutes, making sure not to overmix. Scrape down the sides of the bowl when necessary. Now, add the egg/milk/extract mixture in three separate additions, mixing on medium speed after each addition until everything is thoroughly combined. Pour the batter evenly into the prepared pans and bake in the center of the oven for about 20-25 minutes or until a cake tester comes out clean when inserted into the center of the cake. Once baked, allow the cakes to cool for about 10 minutes in their pans before moving them to wire racks to cool completely.

Meanwhile, for the raspberry filling, combine the fresh raspberries, sugar, and lemon juice in a medium saucepan. Heat this mixture over medium heat, stirring often until the berries start to break down—this will take approximately 10 minutes. Once broken down, reduce the heat and allow it to simmer until the mixture thickens enough to coat a spoon, which should take around 15 minutes. After cooking, let this compote cool. If you prefer, you can pass it through a fine sieve to remove seeds. For the frosting, whip the softened butter in a mixing bowl for about 8 minutes on medium speed. The butter should turn pale and creamy. Then add in the powdered sugar, vanilla extract, milk, and mix on low speed for 1 minute before switching to medium speed for about 6 minutes, until the frosting is airy and fluffy. Finally, gently fold in ½ cup of the raspberry compote until well combined.

To assemble the Vanilla Cake with Raspberry Filling, slice each cooled cake layer evenly to create four layers in total. Place the first layer on a cake plate, spread half a cup of the frosting over it, and add half of the raspberry compote, spreading it evenly. Repeat this process with the subsequent layers until you finish with the last layer on top. Spread frosting over the top and sides of the entire cake, smoothing it out with a spatula or knife. Decorate to your heart’s content and enjoy!

Helpful Notes

When making Vanilla Cake and Raspberry Filling, keep in mind that the quality of your ingredients can significantly affect the final result. For instance, using high-quality butter will result in a richer flavor. Additionally, consider using fresh raspberries when they are in season for the best flavor; frozen raspberries can work, but be mindful of additional moisture they might add to your filling.

Always ensure your eggs are at room temperature before mixing them with the batter. Room temperature eggs blend more seamlessly into batter, creating a fluffier cake. If you’re in a cooler climate and don’t have time to let them sit out, you can submerge the eggs in warm water for about 10 minutes.

Once the cake is baked and cooled, it’s best to frost it on the day you plan to serve it. However, if you need to bake it ahead, wrap the cooled cake layers tightly in plastic wrap and store them in the refrigerator for up to two days. When you’re ready to frost the cake, take the layers out and let them come to room temperature.

Storage & Reheating Tips

After delighting in your Vanilla Cake and Raspberry Filling, you may have some leftovers to store. To ensure the best preservation of flavor and texture, follow these storage tips. Store any uneaten cake in an airtight container at room temperature for up to two days. If you expect to keep it for longer, consider refrigerating it for up to a week. Make sure to wrap it tightly in plastic wrap or place it in a well-sealed container to prevent it from drying out.

In case you would like to freeze the cake, it’s best to freeze it before garnishing with frosting or filling. Wrap each layer in plastic wrap and store in a freezer-safe bag or container. Properly wrapped, the layers can last for up to three months in the freezer. When you’re ready to enjoy, thaw the layers in the refrigerator overnight before bringing them to room temperature and frosting.

If your cake seems to have lost a bit of moisture after storing, you can briefly microwave individual slices for about 10-15 seconds to rejuvenate the cake. This technique will warm it up and make it feel freshly made again.

FAQs

What’s the difference between cake flour and all-purpose flour?

Cake flour has a lower protein content than all-purpose flour, resulting in a softer and more tender cake. For the best texture, it’s recommended to use cake flour for this recipe.

Can I use frozen raspberries for the filling?

Yes, you can use frozen raspberries. However, they may release more moisture, affecting the filling’s consistency. Be sure to simmer them longer to achieve the right thickness.

How do I achieve a fluffier cake?

To create a fluffier vanilla cake, ensure that you mix ingredients just until combined, as over-mixing can lead to a denser texture. Also, incorporating air while creaming the butter and sugar creates a loftier cake.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers in advance and store them in the refrigerator for up to two days or freeze them for longer storage. Frosting should be done just before serving for the best results.

What can I substitute for vanilla bean paste?

If you don’t have vanilla bean paste, you can use pure vanilla extract as a substitute. The flavor may be slightly different, but it will still yield a delicious cake.

How can I make the frosting more colorful?

To boost the color of your frosting, consider adding a small amount of raspberry puree. It will enhance the raspberry flavor while giving your frosting a beautiful pink hue.

Is this cake suitable for special dietary restrictions?

This cake can be modified to fit various dietary needs. For a gluten-free option, substitute the cake flour with a gluten-free flour blend. For a dairy-free version, you can replace butter with a suitable dairy-free margarine and use non-dairy milk.

Conclusion + CTA

In conclusion, making a Vanilla Cake and Raspberry Filling is not just about baking; it’s about creating memories, evoking nostalgia, and sharing joy with friends and family. This cake elevates simple occasions into extraordinary experiences with its charming appearance and delightful taste. Don’t hesitate to gather your loved ones and bring this delicious masterpiece to life. So, roll up your sleeves, preheat that oven, and embark on the journey of crafting a culinary treasure that your family will cherish for years to come. Happy baking!