Print
Overhead view of vanilla raspberry cake

Vanilla Raspberry Cake

An easy Vanilla Raspberry Cake with simple cream cheese frosting that makes a perfect birthday cake, and is equally suitable for bridal or baby showers or any occasion that calls for a delicious layer cake.

Course Dessert
Cuisine American
Keyword vanilla raspberry cake
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 55 minutes
Servings 12 - 16
Author Regina

Ingredients

Vanilla Butter Cake Ingredients

  • 3 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter softened

Raspberry Cream Cheese Frosting

  • 3 cups powdered sugar
  • 1-1/2 cups unsalted butter room temperature
  • 8 oz cream cheese softened
  • 1/2 tsp salt
  • 2 cups fresh raspberries
  • 2 tablespoons fresh lime juice from 3 key limes

Instructions

  1. Preheat the oven to 350°F. Grease two 8 or 9-inch round cake pans, line bottoms with parchment or wax paper, grease again and dust with flour.
  2. Whisk together eggs, 1/4 cup milk and vanilla in a medium bowl. In the bowl of your mixer whisk the dry ingredients to blend. Add butter and remaining milk. Mix first on low speed, then increase to medium speed to combine everything. Scrape down the sides as needed.
  3. Add the egg mixture in 3 additions, beating for 20 seconds after each addition. Scrape down the sides. Fill batter into the prepared pans.
  4. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean. 

  5. Let cakes cool in the pans for 10 minutes. Then loosen the sides and invert onto wire racks. Cool completely before proceeding.

How to Make Raspberry Cream Cheese Frosting

  1. In a small saucepan simmer lime juice and 1 cup raspberries for 6-7 minutes or until berries are soft and can easily be mashed. Push the raspberries through a fine mesh strainer to separate the seeds. Set the puree aside to cool completely to room temperature.
  2. In the bowl of an electric stand mixer fitted with whisk attachment, beat together butter, powdered sugar and salt on low until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
  3. Add cream cheese in small additions and mix until combined, then continue to beat 2 minutes until fluffy, scraping down the bowl as needed.

  4. With the mixer on, drizzle in raspberry puree 1 tablespoon at a time, then beat another minute.

Assembly

  1. Using a long serrated knife cut each of the two cake layers in half horizontally.
  2. Cut the remaining 1 cup of raspberries in half. Reserve a few for decoration.
  3. Place the first cake layer down on a serving plate. Spread a thin layer of raspberry frosting on with a spatula and place 1/3 of the raspberries on top.
  4. Add the next cake layer and repeat the process.
  5. Use the remaining frosting to ice the top and sides of the assembled cake. To decorate, place frosting in a piping bag fitted with a large star tip and pipe rosettes and little stars on top. Place raspberries in between.