Name: Vanilla Layer Cake with Raspberry Jam Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk; 1 cup raspberry jam or preserves (smooth or chunky, depending on preference); Fresh raspberries for garnish (optional); 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 1–2 tablespoons heavy cream (adjust for desired consistency); A pinch of salt

Jump to Recipe

If you have a sweet tooth and love a classic dessert with a fruity twist, then this Vanilla Layer Cake with Raspberry Jam is going to steal your heart. Imagine tender, moist vanilla cake layers stacked high and sandwiched with luscious raspberry jam, all wrapped in a cloud of creamy vanilla frosting. Every bite offers a perfect balance of buttery richness, bright tartness from the raspberry filling, and silky sweetness from the frosting. It’s a showstopper for birthdays, gatherings, or any day you want to treat yourself like royalty.

Vanilla Layer Cake with Raspberry Jam Recipe - Recipe Image

Ingredients You’ll Need

These simple yet essential ingredients come together to create the magic behind the Vanilla Layer Cake with Raspberry Jam. Each one plays a role in delivering the perfect taste, texture, and beautiful color that make this cake unforgettable.

All-purpose flour: Provides the structure and tenderness to the cake layers for that perfect crumb.
Baking powder: A leavening agent that ensures the cake rises light and fluffy.
Salt: Balances sweetness and enhances all the flavors in the cake.
Unsalted butter: Adds rich, creamy flavor and moistness to both the cake and frosting.
Granulated sugar: Sweetens the cake and helps create a delicate crumb texture.
Large eggs: Bind the ingredients together and add moisture and structure.
Vanilla extract: Infuses the cake and frosting with warm, aromatic flavor.
Whole milk: Adds moisture and richness to the batter for a tender cake.
Raspberry jam or preserves: The star of the filling, bringing a burst of fruity tartness between layers.
Powdered sugar: Sweetens and thickens the frosting for that creamy finish.
Heavy cream: Adjusts frosting consistency and adds luscious smoothness.
A pinch of salt: Enhances the flavor of the frosting and balances sweetness.
Fresh raspberries (optional): A pretty and fresh garnish that adds a natural pop of color and taste.

How to Make Vanilla Layer Cake with Raspberry Jam

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them, or line with parchment paper to ensure your cakes come out perfectly. Next, whisk together the flour, baking powder, and salt in a bowl. In a separate large bowl, beat the softened butter and granulated sugar until it’s light and fluffy—this aerates the batter, giving you that tender crumb you love. Add the eggs one by one, making sure each is fully incorporated before adding the next, then stir in the vanilla. To build a smooth batter, alternate adding your dry ingredients and milk, starting and finishing with the dry. Mix until just combined for a tender cake that isn’t overworked.

Step 2: Bake and Cool the Cake Layers

Divide the batter evenly between your two prepared pans and smooth the tops with a spatula. Pop them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean—this is your green light that the cakes are perfectly done. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely, which prevents sogginess and ensures your cake layers will stack beautifully.

Step 3: Make the Vanilla Buttercream Frosting

While the cakes cool, whip up the frosting by beating softened butter until creamy and smooth. Gradually add powdered sugar, one cup at a time, blending well after each addition. Stir in vanilla extract and a pinch of salt to heighten the flavor. Adjust the consistency by mixing in heavy cream, one tablespoon at a time, until your frosting is silky and spreadable but still fluffy enough to hold peaks—this frosting will be the perfect finish for your cake.

Step 4: Assemble Your Vanilla Layer Cake with Raspberry Jam

Place one cooled cake layer on your serving plate or cake stand. Spread a generous, even layer of raspberry jam on top, leaving a little border near the edges to prevent overflow. Place the second cake layer gently on top, pressing down just a touch to help the layers stick together. Finish by spreading the luscious vanilla frosting over the entire cake, covering the top and sides with smooth strokes or pretty swirls depending on your style. Garnish with fresh raspberries if you want an extra burst of color and fruitiness.

How to Serve Vanilla Layer Cake with Raspberry Jam

Garnishes

Adding fresh raspberries on top not only elevates the look of your Vanilla Layer Cake with Raspberry Jam but also adds a refreshing burst of natural tartness that complements the sweet frosting and fruity filling beautifully. A light dusting of powdered sugar can also make it feel special and festive.

Side Dishes

Serve this cake alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat. For a lighter contrast, a side of mixed berries or a fresh herb salad with mint and basil works surprisingly well, balancing rich flavors with freshness.

Creative Ways to Present

Try cutting the cake into neat squares and stacking mini versions layered with raspberry jam in between for an elegant dessert display. Another fun idea is serving it as individual trifles using cake crumbs, jam, and frosting layered in pretty glasses—perfect for a crowd or a fancy brunch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vanilla Layer Cake with Raspberry Jam wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. This ensures the cake stays moist and the frosting firm, keeping it delicious for up to 3 days.

Freezing

You can freeze the cake layers separately, wrapped well in plastic and foil, for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight, then assemble and frost your cake fresh for best results. This is a great trick for planning ahead without losing any flavor or texture.

Reheating

Because this cake is best enjoyed chilled or at room temperature, reheating isn’t necessary. If you prefer a slightly warmer slice, allow the cake to sit at room temperature for about 30 minutes before serving for a soft and tender bite that highlights all the lovely flavors.

FAQs

Can I use fresh raspberries instead of raspberry jam?

Fresh raspberries are wonderful as a garnish but might not hold together as nicely between the cake layers. Raspberry jam provides that perfect spreadable texture and concentrated flavor, which keeps the layers moist and intact without making the cake soggy.

What kind of frosting works best for this cake?

A classic vanilla buttercream frosting is ideal because it complements both the cake’s delicate vanilla flavor and the tangy raspberry jam wonderfully. Its creamy texture also makes it easy to spread and decorate the cake beautifully.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a good-quality gluten-free flour blend that’s designed for baking. Just be sure to check that your baking powder is gluten-free as well, and expect a slightly different texture but still delicious results.

How do I prevent the cake layers from drying out?

The key is not to overbake and to cool the layers properly before wrapping or frosting. Storing the finished cake in an airtight container or tightly wrapped also helps lock in moisture, making every bite soft and tender.

Is it possible to prepare this cake ahead of time for a party?

Absolutely! You can bake the layers a day or two in advance and store them wrapped tightly. Make the frosting and assemble the cake on the day of your event for the freshest presentation. Alternatively, you can assemble and frost the cake the night before and keep it refrigerated, which actually allows the flavors to meld beautifully.

Final Thoughts

Nothing quite beats the joy of sharing a homemade Vanilla Layer Cake with Raspberry Jam with friends and family. It’s a celebration of simple ingredients transformed into something truly special, full of soul and sweetness. Whether you’re an experienced baker or just looking for a delightful project, this recipe will bring you so much satisfaction—and you simply must try it soon!

Vanilla Layer Cake with Raspberry Jam Recipe

★★★★★

5.2 from 24 reviews

Author: Victor
Total Time: 55 minutes
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

This Vanilla Layer Cake with Raspberry Jam is a classic dessert featuring light, fluffy vanilla sponge layers filled with sweet and tangy raspberry jam, all coated in a smooth, creamy vanilla buttercream frosting. Perfect for celebrations or a delightful treat anytime, its balanced sweetness and fresh raspberry garnish make it irresistible.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure easy removal of the cakes.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside as it will be added later in the batter.
Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which takes about 3 to 4 minutes. This step incorporates air, helping the cake rise beautifully.
Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to maintain emulsification. Then stir in the vanilla extract evenly for a fragrant base flavor.
Alternate Adding Dry Ingredients and Milk: Gradually incorporate the dry ingredients into the batter in three parts, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter and creating a dense cake.
Pour the Batter into Pans: Divide the prepared batter evenly between the two cake pans. Use a spatula to smooth the tops, ensuring even baking.
Bake the Cakes: Bake the cakes in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Prepare the Frosting: In a large mixing bowl, beat the softened unsalted butter until smooth and creamy using an electric mixer. Gradually add powdered sugar, about one cup at a time, mixing well after each addition. Add vanilla extract and a pinch of salt for flavor balance. Adjust the frosting’s consistency by adding 1 to 2 tablespoons of heavy cream, beating continuously for 3 to 4 minutes until the frosting is light, airy, and spreadable.
Assemble the Cake: Once completely cooled, place one cake layer on your serving plate or cake stand. Spread a generous, even layer of raspberry jam over the top, leaving a small border around the edges to prevent overflow when stacked.
Top with the Second Layer: Gently position the second cake layer on top of the jam-covered first layer, pressing down lightly to set.
Frost the Cake: Using a spatula, apply the prepared vanilla buttercream frosting evenly over the top and sides of the assembled cake. Smooth the surface or decorate with swirls or patterns as desired.
Garnish and Serve: Optionally garnish the top with fresh raspberries for an elegant, fresh touch. Slice the cake and serve chilled or at room temperature to enjoy the full flavor and texture.

Notes

Ensure the butter and eggs are at room temperature for the best batter texture and volume.
Do not overmix after adding the flour to keep the cake tender and light.
If raspberry jam is too thick, warm it slightly for easier spreading.
For a rich twist, you can substitute half the milk with buttermilk.
This cake is best consumed within 2-3 days when stored in the refrigerator.
Bring the cake to room temperature before serving for optimal taste and texture.
Use parchment paper in pans for easier cake removal and cleaner edges.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American