Layered Vanilla Raspberry Cake
I am someone that has always had a special adoration for cake. Not only do I love eating cake, I love making cake even more if it means bringing happy smiles and love to those that I’m around. There are so many variations of cake and flavors, but I’ve found that the best cakes don’t have to be complex. The best cakes are actually simple ones with familiar flavors that bring a sense of home with each bite. Many think that making cakes are hard and laborious, but it’s really the easiest thing to do and I’ve really come to think of making cake as therapy for the soul.
A good base for cake will always and forever be, a vanilla cake. From there, you can layer on flavors to create anything you want! Since there is an abundance of fresh berries for the season, I chose to add fresh rasberries to the batter for a fresh summer and seasonal feel. I must admit that I also love the Great British Baking Show and added a layer of rasberry jam between my cake layers inspired by a Victoria Sponge Cake that I saw Mary Berry create.
I believe that making a cake for yourself or a loved one is a beautiful act and gesture of love. Making a cake custom to the flavor profile of the recipient only makes it more special.
MAKING YOUR LAYERED VANILLA RASPBERRY CAKE
Makes: one 8x2” round cake pan (I doubled the recipe to make two layers, but this cake is perfectly wonderful as a single layer cake!)
Prep Time: ~35 minutes (not including cooling time)
INGREDIENTS
VANILLA CAKE WITH RASPBERRIES:
1 cup fresh raspberries
2 teaspoons freshly squeezed lemon juice
1/2 cup whole milk (I substituted with almond milk and it was just as delicious!)
2 eggs, at room temperature
2 tablespoons vanilla extract
3/4 cup granulated sugar
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3 tablespoons mild-flavored oil (I’ve used coconut oil or sunflower oil, both were great!)
WHIPPED CREAM FOR THE FILLING:
1 cup heavy cream, chilled
1 teaspoon of pure vanilla extract
3 tablespoons confectioners’ sugar
Raspberry Preserve
DECORATION:
rasberries
confectioners’ sugar
INSTRUCTIONS
MAKING THE CAKE
1. Preheat the oven to 350 degrees F. Grease your cake pan with butter and line the bottom and sides with parchment paper, and grease the parchment paper. *Optional: spray down your pan with baking spray (generously) if you choose not to line your pan with parchment paper.
2. Add the lemon juice to the milk to sour it. Set aside.
3. In a small bowl, whisk the eggs together. Set aside.
4. In a large mixing bowl, add the flour, baking powder, baking soda, salt and sift through.
5. Using an electric mixer with beaters or a paddle attachment, beat the butter for 30 seconds on medium speed and then gradually add the sugar. Scrape down the sides of the bowl. Continue beating on medium speed for another 4 minutes or until light in color and fluffy.
6. Add the vanilla extract and beat until combined.
7. Gradually add the eggs on medium speed.
8. On low speed, add the flour mixture and then the oil and milk; mix until just combined. Don’t overbeat. Scrape down the sides and bottom of the bowl.
9. Lightly dust the raspberries with flour and gently fold it into the batter with a spatula.
10. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 50-55 minutes. Cover the top of the cake with tinfoil after 30 minutes so the cake doesn’t take on too much color. When a wooden skewer inserted into the center comes out clean, and the cake bounces back when lightly pressed, remove the cake from the oven and let it stand for 10 minutes. Invert the cake onto a wiring rack and let it cool completely. If you lined your pan with parchment paper, you can peel the parchment paper off the cake now.
MAKING THE WHIPPED CREAM
1. Pour the cream into a large bowl, add the the vanilla extract and confectioners sugar.
2. With a mixer, beat the cream until it has doubled in volume, has smooth soft peaks and is light and fluffy.
ASSEMBLING THE CAKE
*Note: It is very important that the cake is completely cooled before you attempt to assemble and add the cream
1. Place the cake on a cake stand, inverted (bottom side up)
2. Spread a generous layer of Raspberry Preserve
3. Add 3/4 of your cream in dollops onto the cake. Spread even with a spatula
4. If you are creating a layered cake, add the top layer on top of the spread, inverted. If you are only making one layer, you’re almost done! Skip to #6.
5. Add the remaining whip cream to fill in the gap between your two cake layers and using the flat part of your spatula, spread along the edge of the cake to seal the filling in. To create a rustic look, allow an over fill between the layers and smooth out using the spatula.
6. Before serving, dust generously with confectioners sugar and top with fresh raspberries.
This is a great dusting tool I use for confectioners sugar, it gets the dusting perfect every time!
This cake is so perfectly moist, flavorful and bright for the summer season. I hope that you will try this cake, find that it’s approachable to do, and enjoy it with family and friends because it’s just that delicious!
