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.
Ingredients
Scale
For the Cake:
- 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
For the Raspberry Jam Filling:
- 1 cup raspberry jam or preserves (smooth or chunky, depending on preference)
- Fresh raspberries for garnish (optional)
For the Frosting:
- 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
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
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 375
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: vanilla layer cake, raspberry jam cake, vanilla buttercream, layered cake recipe, classic vanilla cake, homemade cake, dessert recipe
