🍰 Raspberry Vanilla Layer Cake with Vanilla Buttercream

Soft vanilla sponge layers filled with fresh raspberry compote and frosted with silky vanilla buttercream.

Yield

8-inch (20cm) 3-layer cake
Serves 10–12

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🛒 INGREDIENTS

1️⃣ Vanilla Cake Layers

• 2 ½ cups (315g) all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• ¾ cup (170g) unsalted butter, room temperature

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• 1 cup (240ml) whole milk, room temperature

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2️⃣ Raspberry Filling (Homemade Compote)

• 2 cups (250g) fresh or frozen raspberries

• ½ cup (100g) sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch + 2 tablespoons water (slurry)

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3️⃣ Vanilla Buttercream Frosting

• 1 ½ cups (340g) unsalted butter, softened

• 4–5 cups (480–600g) powdered sugar

• 2 teaspoons vanilla extract

• 2–3 tablespoons heavy cream

• Pinch of salt

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4️⃣ Decoration

• 1–1 ½ cups fresh raspberries

• Mint leaves (optional)

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🔥 INSTRUCTIONS

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Step 1: Make the Raspberry Filling

1. Combine raspberries, sugar, and lemon juice in a saucepan.

2. Cook over medium heat for 5–7 minutes until berries break down.

3. Stir in cornstarch slurry.

4. Simmer 1–2 minutes until thick.

5. Cool completely before using (very important).

Tip: Chill in fridge to thicken faster.

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Step 2: Bake the Cake Layers

1. Preheat oven to 350°F (175°C).

2. Grease and line three 8-inch cake pans.

3. Whisk flour, baking powder, and salt together.

4. Beat butter and sugar until light and fluffy (3–4 minutes).

5. Add eggs one at a time.

6. Mix in vanilla.

7. Alternate adding flour mixture and milk (begin and end with flour).

8. Divide evenly into pans.

9. Bake 22–28 minutes until a toothpick comes out clean.

10. Cool completely before frosting.

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Step 3: Make the Buttercream

1. Beat butter 3–4 minutes until creamy.

2. Gradually add powdered sugar.

3. Add vanilla and salt.

4. Add cream 1 tablespoon at a time until smooth and fluffy.

5. Beat 2–3 more minutes for extra light texture.

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🏗 ASSEMBLY

1. Place first cake layer on serving plate.

2. Spread thin layer of buttercream (acts as barrier).

3. Pipe a buttercream border around edge (to hold filling).

4. Spread raspberry filling inside the border.

5. Repeat with second layer.

6. Place final layer on top.

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Crumb Coat

1. Apply thin layer of frosting around entire cake.

2. Chill 20–30 minutes.

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Final Frosting

1. Frost smoothly or create textured sides like in image.

2. Pipe swirls on top using a star tip.

3. Decorate with fresh raspberries.

4. Light dusting of powdered sugar optional.

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🌟 Pro Tips for Perfect Layers

• Use room temperature ingredients.

• Do not overmix after adding flour.

• Chill cake before slicing for clean cuts.

• For sharper layers, freeze cake 20 minutes before assembling.

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🍓 Optional Variations

• Add white chocolate ganache layer
• Add raspberry jam + fresh berries mix
• Use cream cheese frosting instead
• Add almond extract for bakery flavor

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⏳ Storage

Refrigerate up to 3 days.
Bring to room temperature 30–45 minutes before serving.

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⚖️ Estimated Nutrition (per slice)

~450–550 calories depending on frosting thickness.