Raspberry Vanilla Cake

I have received a lot of requests to share with you a vanilla layer cake, and I decided to make this vanilla raspberry layer cake with Mascarpone frosting, a perfect treat for summer. The raspberries are in season now and goes perfectly in this refreshing dessert. As I wanted to reduce as much as possible the use of the oven in these hot days,  I used a refreshing Mascarpone frosting, so the only step that requires baking is the vanilla cake layers.

The cake is made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top.

Though it appears as a difficult recipe with so many steps, it is very easy to put together and every step goes pretty fast. I really hope you will try this delicious recipe, you will love it.

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Raspberry Vanilla Cake

5 from 3 votes

Raspberry Vanilla Cake is made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top.

Servings 16 servings

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

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Ingredients

  

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Vanilla Cake Layers

• 3 cups (375g) all purpose flour
• 1/2 tsp (2g) salt
• 3 tsp (12g) baking powder
• 1 cup (226g) unsalted butter , room temperature
• 1 ⅔ cups (335g) sugar
• 5 eggs
• 2 tsp (10g) vanilla extract
• 1 cup (240ml) milk

Raspberry Sauce

• 25oz (700g) fresh or frozen raspberries
• 2/3 cup (135g) sugar
• 2 tbsp (30ml) water
• 1 tbsp (15ml) lemon juice

Mascarpone Frosting

• 1 pound (500g) Mascarpone cheese , room temperature
• 2 ½ cups (560g) heavy cream
• 3/4 cup (90g) powdered sugar
• 2 tsp (10g) vanilla extract

Instructions

 

• Prepare the vanilla cake layers. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
• In a medium bowl sift the flour, baking powder  and salt and whisk to combine.. Set aside until ready to use.
• In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
• Gradually add flour mixture while alternating with milk.
• Pour the batter evenly into the prepared pans.
• Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
• Let pans cool on a cooling rack for 10 minutes.
• Remove the cakes from the pan and let them cool completely.
• Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.
• Prepare the mascarpone frosting. Beat the Mascarpone cheese with powdered sugar and vanilla extract until smooth.
• In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready to assemble the cake.
• Assemble the cake. Divide each cake layer in two to create 4 layers.
• Place 1 cake layer on your serving plate. Spread evenly 1/3 of  raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.
• Add another cake layer and spread evenly 1/3 of  raspberry sauce and  ¼ of Mascarpone frosting.
• Add another cake layer and spread evenly the last  1/3 of  raspberry sauce and  ¼ of Mascarpone frosting.
• Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape.
• Refrigerate for at least 4-6 hours or overnight.

Video

Nutrition

Serving: 1gCalories: 510kcalCarbohydrates: 67.2gProtein: 8.7gFat: 24.1gSaturated Fat: 14.6gCholesterol: 123mgSugar: 45.5g

Calories: 510kcal

Course: Dessert

Cuisine: American

Keyword: layer cake, mascarpone frosting, Raspberry Vanilla Cake, raspberry vanilla layer cake, summer dessert