Introduction

This Vanilla Layer Cake with Raspberry Jam offers a deliciously moist and tender crumb paired with a sweet-tart raspberry filling. Finished with a creamy vanilla frosting, it’s perfect for celebrations or a special treat any day.

A slice of layered cake is shown on a white plate with a simple silver edge, placed on a white marbled surface. The cake has five distinct layers: three light golden sponge cake layers alternate with two cream layers that are pale beige and smooth in texture. Between the second sponge layer and the third cream layer, there is a bright red raspberry jam layer that looks slightly thick and glossy. The top surface is covered with a smooth layer of cream that is pale beige and decorated with fresh red raspberries arranged neatly in a group. Some raspberries are also placed on the plate beside the cake. A woman's hand is holding the white plate gently from the side. Photo taken with an iphone --ar 4:5 --v 7

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
Fresh raspberries for garnish (optional)
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2 teaspoons vanilla extract (for frosting)
1–2 tablespoons heavy cream
A pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Step 6: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 8: For the frosting, beat the softened butter until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Add vanilla extract and a pinch of salt.
Step 9: Add heavy cream one tablespoon at a time until desired consistency is reached. Beat for 3-4 minutes until light and fluffy.
Step 10: Place one cooled cake layer on a serving plate. Spread an even layer of raspberry jam over the top, leaving a small border around the edges.
Step 11: Top with the second cake layer, pressing gently to set.
Step 12: Frost the top and sides of the cake evenly with the vanilla frosting. Smooth or create decorative swirls as desired.
Step 13: Garnish with fresh raspberries if using. Slice and serve chilled or at room temperature.

Tips & Variations

For a richer flavor, try substituting buttermilk for whole milk in the cake batter.
If raspberry jam is too sweet or thick, lightly warm it for easier spreading.
Try swapping out raspberry jam for strawberry or apricot preserves for a different fruit twist.
Use room temperature ingredients to ensure smooth batter and frosting.
Chilling the cake for 30 minutes before frosting helps prevent crumbs from getting mixed into the frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for best texture and flavor. Leftover cake can also be frozen wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A slice of layered cake on a white plate with a shiny silver rim sits on a white marbled surface. The cake has five layers: three light golden yellow sponge layers, each separated by two layers of pink cream filling with visible raspberry pieces. The top of the cake is covered with smooth white frosting and decorated with several bright red raspberries, some sitting on top and a few scattered on the plate near the slice. The texture of the sponge looks soft and moist, while the cream appears light and fluffy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures like regular flour. Make sure it contains xanthan gum or add it separately for structure.

How far in advance can I assemble the cake?

You can assemble and frost the cake up to a day ahead. Keep it covered and refrigerated, then bring it to room temperature before serving.