Description
A delightful Raspberry Vanilla Layer Cake featuring layers of fluffy vanilla cake and vibrant raspberry filling topped with creamy Swiss meringue buttercream.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 1 cup (240 ml) milk, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh raspberries
- ½ cup granulated sugar (for raspberry filling)
- 1 cup (226 g) unsalted butter, room temperature (for buttercream)
- 4 cups (480 g) powdered sugar
- 4 large egg whites, room temperature
- 1 cup (200 g) granulated sugar (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
- Cream the softened butter with granulated sugar for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well, then stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, until just combined.
- Divide the batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the raspberry filling, mash raspberries with granulated sugar and let sit for 10 minutes.
- To make Swiss meringue buttercream, combine egg whites and sugar in a heatproof bowl over simmering water, whisking until it reaches 160°F (71°C).
- Transfer to a stand mixer and whip until glossy with stiff peaks. Gradually add the softened butter and vanilla until silky smooth.
- Assemble the cake by placing one layer on a serving plate. Spread buttercream, add raspberry filling, and top with second layer and frost as desired.
Notes
For best results, ensure eggs and milk are at room temperature. Use fresh raspberries for the best flavor.