Name: Vanilla Layer Cake with Raspberry Jam Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk; 1 cup raspberry jam or preserves (smooth or chunky, depending on preference); Fresh raspberries for garnish (optional); 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 1–2 tablespoons heavy cream (adjust for desired consistency); A pinch of salt

Jump to Recipe

If you’ve ever dreamed of a dessert that feels like a warm hug and a vibrant celebration all in one, then this Vanilla Layer Cake with Raspberry Jam is exactly what you need. Imagine tender, moist vanilla cake layers stacked high and generously slathered with tangy, luscious raspberry jam, all enveloped in a cloud of creamy vanilla frosting. Every bite dances with just the right balance of sweet and tart, making it a guaranteed crowd-pleaser for birthdays, tea parties, or any moment you want to feel special.

Vanilla Layer Cake with Raspberry Jam Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to this Vanilla Layer Cake with Raspberry Jam’s irresistible flavor and texture. Each component plays its part, from the creamy butter that enriches the cake, to the fresh raspberry jam that adds a pop of fruity brightness, creating a perfect harmony in every bite.

2 ½ cups all-purpose flour: The backbone of the cake providing structure and tenderness.
1 ½ teaspoons baking powder: Helps the cake rise beautifully, making it light and fluffy.
½ teaspoon salt: Balances and enhances all the sweet flavors.
1 cup unsalted butter, softened: Adds richness and moisture, creating that melt-in-your-mouth texture.
1 ½ cups granulated sugar: Sweetens the cake perfectly without overpowering.
4 large eggs: Binds ingredients together and adds structure and richness.
1 tablespoon vanilla extract: Infuses deep, warm vanilla flavor that defines the cake.
1 cup whole milk: Moistens the batter, making each crumb soft and tender.
1 cup raspberry jam or preserves: Bursting with flavor, this fills the layers with bright, tangy notes.
Fresh raspberries (optional): A pretty, fresh garnish that hints at the jam inside.
For the frosting: 1 cup unsalted butter, softened — the creamy base.
4 cups powdered sugar: Sweetens and thickens the frosting perfectly.
2 teaspoons vanilla extract: Ensures the frosting complements the cake seamlessly.
1–2 tablespoons heavy cream: Adjusts texture so frosting is smooth and spreadable.
A pinch of salt: Balances the sweetness in the frosting to keep it from being cloying.

How to Make Vanilla Layer Cake with Raspberry Jam

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C), and prepare two 9-inch round cake pans with a light greasing and dusting of flour or parchment paper for easy release. In a bowl, whisk together the flour, baking powder, and salt — this dry mix ensures your cake rises evenly. Cream the softened butter and granulated sugar in a large bowl until the mixture turns pale and fluffy; this step is key for texture. Next, incorporate the eggs one by one, mixing thoroughly after each addition to build structure beautifully. Stir in the vanilla extract for that unmistakable aroma and flavor. Alternate adding the dry ingredients with milk, starting and ending with the dry to keep the batter smooth and well-blended without overmixing.

Step 2: Bake the Cake Layers

Pour the batter evenly into your prepared pans, smoothing the tops gently with a spatula. Slide them into the oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Afterward, allow the cakes to cool in their pans for about 10 minutes before carefully turning them out onto a wire rack to cool completely. This prevents them from becoming soggy and keeps the texture just right.

Step 3: Make the Vanilla Frosting

While the cakes cool, begin your frosting by beating the softened butter until it’s smooth and creamy. Gradually add powdered sugar, mixing well after each addition to keep it fluffy rather than gritty. Blend in vanilla extract and a pinch of salt to balance the sweetness, then slowly add heavy cream a tablespoon at a time until your frosting reaches that perfect spreadable consistency. Beat it a little longer for lightness that will make spreading a joy.

Step 4: Assemble Your Vanilla Layer Cake with Raspberry Jam

Place one cooled cake layer on your serving plate or cake stand and dollop an even layer of raspberry jam right on top. Be sure to leave a little space around the edges so it doesn’t squeeze out when you sandwich the layers. Gently place the second cake layer over the jam, pressing lightly to secure them together. Now, liberally frost the entire cake, smoothing or swirling the top and sides with a spatula. Garnish with fresh raspberries if you like a pop of color and a hint of berry freshness.

How to Serve Vanilla Layer Cake with Raspberry Jam

Garnishes

Fresh raspberries are the classic choice for decorating this cake — their vibrant color and natural tartness enhance the raspberry jam’s flavor. For extra sparkle, consider dusting a little powdered sugar or adding edible flowers for a garden-fresh look that will wow your guests.

Side Dishes

This cake pairs wonderfully with a light accompaniment like a dollop of whipped cream or a scoop of vanilla bean ice cream. If you’re serving it alongside beverages, a late harvest Riesling or a cup of freshly brewed Earl Grey tea beautifully complements the vanilla and raspberry notes.

Creative Ways to Present

For a fun twist on the traditional slice, try cutting the cake into smaller squares for a tea party platter, or even stack mini versions of the cake as individual servings. You could also create a naked cake style by applying a thin layer of frosting so the layers and jam peek through, giving a rustic, elegant charm.

Make Ahead and Storage

Storing Leftovers

Your Vanilla Layer Cake with Raspberry Jam keeps wonderfully in the refrigerator, covered loosely with plastic wrap to prevent drying out. It will stay fresh for up to 3 days, maintaining both flavor and texture.

Freezing

If you want to make the cake in advance, it freezes beautifully. Wrap each cooled layer tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before assembling and frosting to keep everything perfect.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is not necessary and can affect texture. If you prefer slightly softer frosting, leave the cake out for 30 minutes before slicing and serving.

FAQs

Can I use different jams instead of raspberry jam?

Absolutely! While raspberry jam provides a lovely tart balance to the vanilla, you can substitute strawberry, blackberry, or even apricot jam for a delicious variation that keeps the same delightful vibe.

Is this cake suitable for beginners?

Yes, this Vanilla Layer Cake with Raspberry Jam is straightforward enough for novice bakers. The steps are clear, and the ingredients common, making it a fantastic recipe to build your baking confidence.

How can I make this cake gluten-free?

You can swap the all-purpose flour with a gluten-free baking flour blend in equal amounts. Just make sure it contains xanthan gum or add a binding agent to keep the layers moist and tender.

Can I make this cake vegan or dairy-free?

With a few substitutions like plant-based butter, a non-dairy milk alternative, and egg replacers, you can adapt this Vanilla Layer Cake with Raspberry Jam to be vegan or dairy-free. Just expect slight texture differences.

What is the best way to get smooth frosting?

Use softened butter and sift powdered sugar before adding it gradually. Beat well with an electric mixer for several minutes, and add cream bit by bit until achieving a creamy, spreadable consistency.

Final Thoughts

This Vanilla Layer Cake with Raspberry Jam isn’t just a treat; it’s a celebration in every slice that brings warmth, joy, and a touch of elegance to any occasion. Baking it yourself means you’re creating a sweet moment to savor and share, and that feeling is truly priceless. I can’t wait for you to try this recipe and see how it brightens your table and your day!

Vanilla Layer Cake with Raspberry Jam Recipe

★★★★★

5 from 9 reviews

Author: Olivia
Total Time: 50 minutes
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

A classic Vanilla Layer Cake with Raspberry Jam, featuring light and fluffy vanilla cake layers filled with tangy raspberry jam and covered in smooth vanilla buttercream frosting. Perfect for celebrations or a special treat, this cake combines the delicate sweetness of vanilla with the fresh tartness of raspberries for a delightful dessert experience.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer until the mixture becomes light and fluffy, which usually takes about 3 to 4 minutes.
Add the Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure proper mixing. Then stir in the vanilla extract evenly.
Alternate Adding Dry Ingredients and Milk: Gradually add the dry flour mixture in three parts, alternating with the whole milk, beginning and ending with the dry ingredients. Mix gently just until all ingredients are combined to avoid over-mixing.
Pour the Batter into Pans: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula to promote even baking.
Bake the Cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Prepare the Frosting: Beat the softened unsalted butter in a large bowl until smooth and creamy. Gradually add the powdered sugar one cup at a time, mixing well after each addition. Stir in vanilla extract and a pinch of salt.
Adjust the Consistency: Add heavy cream one tablespoon at a time until the frosting achieves your preferred consistency. Continue to beat the frosting for 3 to 4 minutes until it is light and fluffy.
Layer the Cake: Once the cake layers are fully cooled, place one layer onto a serving plate or cake stand. Spread an even layer of raspberry jam over the top of this layer, leaving a small border around the edges to prevent overflow.
Top with the Second Layer: Place the second cake layer on top of the jam-covered layer and gently press down to set.
Frost the Cake: Use a spatula to evenly spread the prepared vanilla buttercream frosting over the top and sides of the cake. Smooth the surface or create decorative swirls as desired.
Garnish and Serve: Optionally garnish the top of the cake with fresh raspberries. Slice the cake and serve chilled or at room temperature, depending on preference.

Notes

Ensure all ingredients are at room temperature for best mixing results.
Do not overmix the batter to maintain a light and fluffy texture.
Use fresh raspberries as garnish for added freshness and visual appeal.
The cake can be made a day ahead and stored in the refrigerator, bringing it to room temperature before serving for best flavor.
For a dairy-free version, substitute the butter with a vegan butter alternative and use a plant-based milk.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American