Introduction

This Vanilla Raspberry Cake combines delicate marbled vanilla layers with a luscious raspberry sauce and dreamy buttercream frosting. It’s a visually stunning and delicious dessert perfect for celebrations or any special occasion.

A slice of layered cake sits on a white plate on a white marbled surface. The cake has three layers: the bottom and middle layers are light yellow sponge cake, separated by pink cream with bits of raspberry. The top layer is covered with a thick, glossy deep red raspberry sauce that drips slightly down the sides. The very top edge of the cake is decorated with pink piped cream swirls. Next to the cake slice on the plate are a few fresh red raspberries. A woman's hand holding a fork rests on the edge of the plate. In the background, a small white bowl full of red raspberries and a white cake stand with a pink cloth underneath complete the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe of Homemade Raspberry Sauce
3 and ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 and ¼ cups unsalted butter, softened to room temperature
2 cups granulated sugar
6 large egg whites, room temperature
1 tablespoon pure vanilla extract
1 and ¼ cups buttermilk, room temperature
Pink gel food colouring
1 recipe of Dreamy Raspberry Buttercream Frosting
For Vanilla Buttercream:
- ½ cup unsalted butter, slightly softened
- ½ cup hi-ratio shortening
- ⅛ teaspoon salt
- 4 cups powdered sugar, sifted
- ¼ cup heavy whipping cream
- 1 and ½ teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract

Instructions

Step 1: Prepare one recipe of Homemade Raspberry Sauce and chill completely, preferably overnight.
Step 2: Preheat oven to 350°F (177°C). Line three 8-inch round cake pans with parchment rounds and grease the sides. Set aside.
Step 3: In a large bowl, sift together cake flour, baking powder, and salt. Whisk to combine and set aside.
Step 4: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, about 4–6 minutes. Scrape down the bowl sides.
Step 5: Add egg whites one at a time, mixing after each addition until just combined. Add vanilla extract and mix until incorporated.
Step 6: Alternately add the dry ingredients in thirds and the buttermilk in two additions to the batter, beginning and ending with the dry ingredients. Beat after each addition just until combined.
Step 7: Divide the batter in half. Tint one half pink with gel food colouring and leave the other half white.
Step 8: Spoon a dollop of white batter into each pan, then spoon a dollop of pink batter. Repeat alternating colors until all batter is used. Swirl gently with a toothpick or butter knife to create a marbled effect.
Step 9: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
Step 10: Let the cakes cool in their pans for 10 minutes, then remove and cool completely on wire racks before frosting.
Step 11: Meanwhile, prepare the Dreamy Raspberry Buttercream Frosting:
1. In a stand mixer bowl fitted with the paddle attachment, beat the unsalted butter, shortening, and salt on medium-high speed until light and fluffy, about 5–6 minutes.
2. Reduce speed to low and gradually add powdered sugar one cup at a time until incorporated.
3. Add heavy cream, vanilla extract, and almond extract and beat until combined.
4. Increase speed to medium-high and whip until light and fluffy, about 5–7 minutes.

Tips & Variations

For extra vibrant marbling, use gel food coloring as it provides richer color without thinning the batter.
You can substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar for a homemade version.
To make the cake dairy-free, swap butter and cream for plant-based alternatives and ensure substitutions suit your dietary needs.
For a more intense raspberry flavor, swirl some of the chilled raspberry sauce into the batter before baking.

Storage

Store the cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 4 days. Once frosted, keep the cake refrigerated and bring to room temperature before serving. The assembled cake also freezes well for up to 2 months—wrap it securely in plastic and foil. Thaw overnight in the refrigerator.

How to Serve

A slice of layered cake sits on a white plate against a white marbled surface, with a few fresh red raspberries beside it. The cake has three layers: a yellow sponge layer at the bottom, a creamy light pink layer with raspberry pieces in the middle, and another yellow sponge layer above that. The whole cake slice is topped with a thick, glossy dark red berry sauce that drips slightly down the sides. The edge of the slice is decorated with three soft pink swirls of frosting. A rose gold fork rests on the plate in front of the cake, and a white bowl filled with raspberries is in the background, along with a pink cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work well for the homemade sauce. Just thaw them completely before cooking to ensure an even texture and flavor.

What if I don’t have hi-ratio shortening for the buttercream?

If hi-ratio shortening is unavailable, use standard vegetable shortening. The texture may be slightly different but it still creates a smooth, stable frosting.