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 go perfectly in this refreshing dessert. As I wanted to reduce as much as possible the use of the oven on these hot days,  I used a refreshing Mascarpone frosting, so the only step that requires baking is the vanilla cake layers.

The cake features moist and tender vanilla cake 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.

How to make raspberry vanilla cake

Begin by preheating the oven to 350°F (180°C). Grease and dust with flour two 9-inch (23 cm) round cake pans.

How to prepare the vanilla cake layers

In a medium bowl, sift together flour, baking powder, and salt, then whisk to combine. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the pans to cool on a cooling rack for 10 minutes. Then, remove the cakes from the pans and let them cool completely.

How to prepare the raspberry sauce

In a saucepan, combine raspberries, sugar, water, and lemon juice. Bring to a boil while stirring constantly. Reduce the heat and simmer for 20-30 minutes, or until the mixture thickens. Remove from heat and strain through a sieve to remove the seeds. Set aside to cool.

How to prepare the mascarpone frosting

In a mixing bowl, beat the Mascarpone cheese with powdered sugar and vanilla extract until smooth. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. Refrigerate until ready to use.

How to assemble the raspberry vanilla cake

First divide each cake layer in half horizontally to create four layers.

Place one cake layer on your serving plate. Spread 1/3 of the raspberry sauce evenly over the layer. Using a pastry bag fitted with a ½ inch (13 mm) plain tip, pipe ¼ of the mascarpone frosting over the raspberry sauce.

Repeat the process with the next two cake layers, spreading 1/3 of the raspberry sauce and ¼ of the mascarpone frosting over each layer.

Place the final cake layer on top and spread the remaining mascarpone frosting over the top, creating a flower shape with a spoon.

Refrigerate the assembled cake for at least 4-6 hours, or overnight, to allow the flavors to meld and the cake to set.

I hope you will try this delicious Raspberry Vanilla Cake and enjoy it as much as we did. If you do, don’t forget to tag me on Instagram to see your amazing results.

For more layer cake ideas check our full collection of Layer Cake Recipes. For more raspberry treats check our full collection of Raspberry Desserts. If you are into vanilla treats check our full collection of Vanilla Desserts.

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

Ingredients
  

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: 1 serving out of 16Calories: 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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