Raspberry Vanilla Cake

Raspberry Vanilla Cake

Watch the video for this recipe:

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.


Related Posts:
Red Velvet Cake
Cherry Chocolate Layer Cake
Chocolate Rose Cake



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  • Makes about 16 servings
  • 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 2/3 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 1/2 cups (560g) heavy cream
  • 3/4 cup (90g) powdered sugar
  • 2 tsp (10g) vanilla extract
  1. 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.
  2. In a medium bowl sift the flour, baking powder  and salt and whisk to combine.. Set aside until ready to use.
  3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
  4. Gradually add flour mixture while alternating with milk.
  5. Pour the batter evenly into the prepared pans.
  6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
  7. Let pans cool on a cooling rack for 10 minutes.
  8. Remove the cakes from the pan and let them cool completely.
  9. 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.
  10. Prepare the mascarpone frosting. Beat the Mascarpone cheese with powdered sugar and vanilla extract until smooth.
  11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready to assemble the cake.
  12. Assemble the cake. Divide each cake layer in two to create 4 layers.
  13. 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.
  14. Add another cake layer and spread evenly 1/3 of  raspberry sauce and  ¼ of Mascarpone frosting.
  15. Add another cake layer and spread evenly the last  1/3 of  raspberry sauce and  ¼ of Mascarpone frosting.
  16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape.
  17. Refrigerate for at least 4-6 hours or overnight.
Raspberry Vanilla Cake-1
Raspberry Vanilla Cake-2
Nutrition facts 1 Serving ( 198g) - Calories:510, Fat:24.1g, Saturated Fat:14.6g, Carbohydrates:67.2g, Sugar:45.5g, Fiber:2.6g, Protein:8.7g, Cholesterol:123mg, Calories from Fat 217, Sodium 215mg, Potassium 248mg, Vitamin A 17%, Vitamin C 13%, Calcium 15%, Iron 10%, Nutrition Grade D, daily percent values are based on a 2000 calorie diet
On August 07, 2016 at 02:17 am, Mansi said...
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?
On January 05, 2017 at 10:08 am, E G said...
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!
On January 09, 2017 at 04:29 pm, Dalila G. said...
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!!
On November 17, 2017 at 03:55 am, Ludovico said...
Hi, con i cook all the batter in one tin and cut in 4 layers?

Hi Ludovico.

Yes, of course you can. Happy cooking.

On January 18, 2018 at 07:24 am, Jennifer said...
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.
On April 17, 2018 at 09:55 am, Jennifer said...
I will make this cake again, a huge hit. Delicious!
On June 04, 2018 at 03:22 am, Haleh said...
Hi Ella, can I substitute the raspberry sauce with raspberry jam?

Hello Haleh.

Yes, you can.

On August 06, 2020 at 07:37 pm, Mira said...
How would I go about substituting butter with vegetable oil? We're trying to cut down on butter. :)

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