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Vanilla Raspberry Swirl Marbled Cake with Raspberry Buttercream Recipe

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★★★★★

4.6 from 534 reviews

This Vanilla Raspberry Cake features delicate marbled cake layers tinted with pink and white batter, paired with a luscious homemade raspberry sauce and dreamy raspberry buttercream frosting. Finished with a smooth vanilla buttercream, this elegant cake is perfect for special occasions or anytime you crave a moist, flavorful dessert with a burst of berry freshness.

Ingredients

Scale

Homemade Raspberry Sauce

  • 1 recipe of Homemade Raspberry Sauce (prepare and chill completely, preferably overnight)

Marbled Cake Layers

  • 3 and ¼ cups cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 and ¼ cup 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

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

  1. Prepare Raspberry Sauce: Make one recipe of the Homemade Raspberry Sauce and allow it to chill completely, preferably overnight, to enhance the flavors and thicken the sauce.
  2. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease the sides and line three 8-inch round cake pans with parchment paper rounds. Set aside.
  3. Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt. Whisk to combine and set aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until pale, fluffy, and light in texture, about 4 to 6 minutes. Scrape down the sides of the bowl to ensure even mixing.
  5. Add Egg Whites and Vanilla: Add the egg whites one at a time to the butter mixture, beating well after each addition until just combined. Add the vanilla extract and mix until incorporated.
  6. Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredient mixture in three parts alternated with two parts of buttermilk, starting and ending with the dry ingredients. Beat after each addition just until combined; avoid overmixing.
  7. Color and Marble Batter: Divide the batter evenly in half. Tint one half with pink gel food coloring, leaving the other half white. In each prepared pan, spoon alternating dollops of white and pink batter until all batter is used. Use a toothpick or butter knife to swirl the batters gently, creating a marbled effect.
  8. Bake the Cakes: Bake the pans for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean and the cakes spring back when lightly touched.
  9. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then carefully turn them out onto cooling racks to cool completely before frosting.
  10. Prepare Raspberry Buttercream Frosting: Meanwhile, make one recipe of the Dreamy Raspberry Buttercream Frosting to decorate the cake layers.
  11. Make Vanilla Buttercream: In the stand mixer bowl fitted with the paddle attachment, beat butter, shortening, and salt at medium-high speed until light and fluffy, about 5 to 6 minutes. Reduce speed to low and gradually add the powdered sugar one cup at a time. When incorporated, add heavy cream, vanilla extract, and almond extract. Beat until combined, then increase speed to medium-high and whip until the mixture is light and fluffy, about 5 to 7 minutes.
  12. Assemble the Cake: Layer the cooled marbled cake rounds with the raspberry sauce and raspberry buttercream between each layer. Finish by frosting the outside of the cake with the vanilla buttercream. Decorate as desired and serve.

Notes

  • Be sure to use room temperature ingredients for best batter consistency and cake texture.
  • Pink gel food coloring provides a vibrant color without affecting the batter’s texture; avoid liquid colors to keep batter consistency intact.
  • Chilling the raspberry sauce overnight enhances flavor and thickens it for easier layering.
  • Use parchment rounds in cake pans to prevent sticking and ensure an even bake.
  • Do not overmix the batter once dry and wet ingredients are combined to keep cake tender.
  • The hi-ratio shortening in the vanilla buttercream helps stabilize it and extend shelf life.
  • The almond extract adds a subtle complementary flavor; you can omit if allergic or undesired.
  • Store the cake refrigerated if not serving immediately, especially due to the buttercream and raspberry sauce.

Keywords: Vanilla Raspberry Cake, Marbled Cake, Raspberry Buttercream, Homemade Raspberry Sauce, Vanilla Buttercream, Layer Cake, Birthday Cake, Party Cake

Find it online: https://victoriablair.com/vanilla-raspberry-swirl-marbled-cake-with-raspberry-buttercream-recipe/