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.
Ingredients
Scale
For the Cake:
- 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
For the Raspberry Jam Filling:
- 1 cup raspberry jam or preserves (smooth or chunky, depending on preference)
- Fresh raspberries for garnish (optional)
For the Frosting:
- 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
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
Nutrition
- Serving Size: 1 slice (approximately 1/10th of cake)
- Calories: 375
- Sugar: 40g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: vanilla layer cake, raspberry jam, vanilla buttercream, birthday cake, celebration cake, dessert
