Vanilla Layer Cake with Raspberry Jam Recipe
This Vanilla Layer Cake with Raspberry Jam is a classic, moist, and fluffy vanilla cake layered with sweet raspberry jam and finished with a smooth, creamy vanilla buttercream frosting. It’s a perfect dessert for celebrations or any special occasion, combining the delicate flavor of vanilla with the tangy sweetness of raspberry jam.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract. Gradually add the dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients; mix until just combined.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Prepare the Frosting: Beat 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. Add heavy cream one tablespoon at a time until frosting reaches desired consistency. Continue beating for 3-4 minutes until light and fluffy.
- Assemble the Cake: On a serving plate, place one cooled cake layer. Spread an even layer of raspberry jam over the top, leaving a small border around the edges. Place the second cake layer on top and gently press down.
- Frost the Cake: Spread frosting evenly over the top and sides using a spatula. Smooth or create decorative swirls as desired.
- Garnish and Serve: Garnish the top with fresh raspberries if desired. Slice and serve the cake chilled or at room temperature.
Notes
- Use room temperature ingredients for best mixing results.
- Measure flour properly by spooning it into the measuring cup and leveling it off for accuracy.
- You can substitute heavy cream with whole milk for the frosting for a lighter version.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Allow cakes to cool completely before frosting to prevent melting.
Keywords: vanilla layer cake, raspberry jam cake, vanilla cake with frosting, homemade layer cake, classic vanilla cake
