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.

Raspberry Vanilla Cake Vertical

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Raspberry Vanilla Cake

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
Cook Time 1 hour
Total Time 2 hours


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


  • 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.



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

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Mansi Author says:

    Hi i wanted to make this cake for a friend’s birthday since she loves raspberries! Would a vanilla buttercream crumb coat go well with the mascarpone frosting?

  2. E G Author says:

    Hi! I just wanted to let you know that I made this for my son’s birthday, and it was a HUGE success!! Everyone loved it, the cake was so delicious!! I think it is one of the best I have ever made, both in terms of presentation and taste. It was not that complicated to make, either (well, putting on the frosting had a bit of a learning curve but it wasn’t that hard once I got the hang of it). I will definitely be making it again! Thanks so much for the great recipe!

  3. Dalila G. Author says:

    Hi Ella!
    I just wanted to let you know that your recipe for this cake is wonderful!! 🙂
    I’ve made it lots of times already for friends and of course, for me….LOL!
    It seems to get better each time I make it, thank you so much for taking the time to post your recipes and videos, they are FABULOUS!!!
    I wish you much joy and happiness in your “Cooking Adventures”.
    I am really looking forward to all of your recipes in 2017.
    Again, great video’s, keep up the wonderful and fun job you are having with your blog. 🙂
    Best wishes to you!!

  4. Ludovico Author says:

    Hi, con i cook all the batter in one tin and cut in 4 layers?

    1. Ella-HomeCookingAdventure Author says:

      Hi Ludovico.

      Yes, of course you can. Happy cooking.

  5. Jennifer Author says:

    I made this cake over the fourth of July week I was off, it was a huge hit. I am making it again this week as a sheet cake. Thank you for sharing.

  6. Jennifer Author says:

    I will make this cake again, a huge hit. Delicious!

  7. Haleh Author says:

    Hi Ella, can I substitute the raspberry sauce with raspberry jam?

    1. Ella-HomeCookingAdventure Author says:

      Hello Haleh.

      Yes, you can.

  8. Molly Author says:

    How long would you put in the cake for a 13”X9” baking pan?

  9. Mira Author says:

    How would I go about substituting butter with vegetable oil? We’re trying to cut down on butter. 🙂

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