Discover how to make this vanilla raspberry cake with this easy and delicious recipe. An incredibly soft and fluffy vanilla cake filled with rich vanilla cream, and fresh raspberries, and topped with a light mascarpone whipped cream frosting.
Indulge in the tangy raspberry flavor paired with the sweetness of a moist vanilla cake that's incredibly light and delicious. A perfect addition to any event, this cake will be the star of the show.
Why you'll love this cake
This raspberry vanilla cake recipe is the perfect union of the sweet and tangy flavor of fresh raspberries and the soft, rich fragrance of vanilla in an incredibly soft cake that will delight raspberry lovers.
Made up of three preparations, this raspberry cake features an incredibly soft vanilla molly cake, layered with a sweet vanilla mousseline cream, and topped with a light mascarpone whipped cream frosting.
This raspberry layer cake is an easy homemade delight, even for baking beginners, with my tips to ensure your success. It's a perfect cake for a birthday cake, a delightful dessert for family gatherings, as a wedding cake, Valentine's Day, or a baby shower.
- Easy and beginner-friendly recipe with expert tips for success.
- A luscious vanilla-rich filling complementing fresh raspberries, easily substitutable with raspberry filling.
- A super-light frosting, a refreshing alternative to vanilla buttercream, keeps the cake delightfully light
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Ingredients you need
*Scroll down to see quantities and full instructions in the recipe card at the end of the page.
- Eggs: Use medium to large eggs, preferably at room temperature, as this is crucial for the softness of the sponge.
- Sugar: Ideally, use extra-fine white granulated sugar.
- Flour: Opt for a cake flour blend for a lighter, less dense, and airier and tender cake texture, if you don't have any, use all-purpose flour and add a tablespoon of cornstarch.
- Baking Powder: Use baking powder, ensuring accurate measurement and freshness.
- Heavy Cream: Use only cold heavy cream with at least 30% fat content, whipped with an electric mixer.
- Vanilla and Salt: Essential for flavor; use pure vanilla extract and a pinch of salt for a balanced taste.
- Egg Yolks: Use only egg yolks for a rich and vibrant yellow filling.
- Sugar: Superfine white granulated sugar.
- Cornstarch: Or you can use flour to thicken the pastry cream.
- Milk: Whole or semi-skimmed milk.
- Vanilla: Vanilla extract or half a vanilla bean.
- Butter: Unsalted butter at room temperature.
- Mascarpone: Just a touch of mascarpone cheese for a smoother filling; you can replace it with whipped cream.
- Raspberries: Use fresh raspberries if possible to fill the inside of the cake. If you only have frozen raspberries, let them thaw thoroughly and remove excess water before using.
- Mascarpone: Use well-chilled mascarpone cheese.
- Heavy Cream: Preferably cold, full-fat heavy cream with 30-35% fat content.
- Powdered Sugar: Use only powdered sugar for a smooth glaze.
- Vanilla: Pure vanilla extract, vanilla bean paste or vanilla powder.
How to Make Raspberry Vanilla Cake
- Preheat the oven to 329°F/165°C and prepare three 6-inch/15 cm diameter x 2inch/7 cm deep cake pans by lining the bottoms with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, whisk the eggs with the sugar and vanilla for 10-15 minutes until the mixture triples in volume.
- Gently fold in the mixture of dry ingredients, previously combined and sifted: flour, cornstarch, baking powder, and salt, using a spatula.
- Then, carefully fold in the cold heavy cream, previously whipped into whipped cream using an electric mixer, until you have a homogeneous cake batter.
- Pour the batter into the prepared pans and bake in the oven for 40-45 minutes until they are golden and cooked in the center. (check the doneness by inserting a toothpick into the center of the cake; it should come out clean)
- Let the cakes cool slightly before removing them from the pans and placing them upside down on a cooling rack
Vanilla cream filling
- Heat the milk in a saucepan with the vanilla or the half vanilla bean, previously scraped, until it simmers.
- In a large mixing bowl, whisk the egg yolks with the sugar and cornstarch for a good minute.
- Pour the hot milk into the bowl with the egg yolks and whisk to obtain a homogeneous mixture.
- Transfer the mixture back to the saucepan and cook over medium heat while constantly whisking by hand until you get a thick pastry cream.
- Remove from heat, add the pieces of butter, and vigorously mix to melt them.
- Pour the hot pastry cream into a gratin dish, cover it with plastic wrap directly in contact with the surface, and refrigerate to cool.
- When the vanilla cream is completely cold, place it in a large bowl with the mascarpone cream and mix with an electric mixer for 1-2 minutes until you have a smooth cream.
Whipped mascarpone frosting
- Place all the ingredients in a large bowl, the cold mascarpone, the cold heavy cream, powdered sugar, and vanilla.
- Mix with an electric mixer at medium speed for 2-3 minutes until you get a smooth and firm frosting.
- Refrigerate until ready to assemble.
- Assemble the layer cake in an adjustable pastry ring with a diameter matching the cake's size or in a 4-inch deep cake pan.
- Trim any domed tops from the cake layers using a cake leveler or a large knife, if necessary.
- Place the first cake layer and create a border with the mascarpone frosting, fill the center with vanilla cream, and add fresh raspberries.
- Cover with the second cake layer and repeat the previous step until you reach the top cake layer.
- Chill the cake in the fridge for 30 minutes or in the freezer for 15 minutes.
Frosting and decoration
- Unmold the cake and cover it with a thin layer of mascarpone frosting, smoothing it with an offset spatula and a cake scraper.
- Decorate the top of the cake with the remaining frosting using a piping bag fitted with a star tip.
- Top it with raspberries and serve immediately with a drizzle of raspberry sauce
Storage and Preparation in Advance
In the fridge: Leftover cake should be stored in the fridge, covered with plastic wrap or in an airtight container, for 3-4 days.
Can it be frozen? Unfortunately, the frosted vanilla cake with raspberry inside cannot be frozen, as the fillings are too delicate to withstand freezing and may lose their texture upon thawing.
Preparation in advance: The molly cake sponge can be prepared 1-2 days in advance and should be stored wrapped in plastic wrap in the fridge. The pastry cream can be made the day before, and the frosting should be prepared on the day of assembly.
Tips for this cake
Cake: Use room temperature ingredients for the vanilla cake and whip the eggs for at least 10 minutes to achieve a fluffy texture.
Mascarpone Whipped Cream: Place the bowl with the ingredients in the freezer for 10 minutes before whipping. Always mix at low speed to medium speed and keep an eye on the texture, as it can quickly become grainy.
Assembly: Use an adjustable pastry ring or a deep cake mold for assembly to ensure a straight cake. Avoid using thick layers of filling between the sponge cakes, as the whipped cream is not as firm as buttercream or ganache and can cause the layer cake to sag under the weight.
Vanilla Buttercream Option: If you're more comfortable with buttercream frosting, you can replace the frosting with my vanilla whipped buttercream reicpe, Swiss meringue buttercream, or Italian meringue buttercream.
Raspberry filling: Make a vanilla cake with raspberry filling adding raspberry jam or homemade raspberry filling. Or replace the vanilla cream with my raspberry mascarpone frosting.
Chocolate Ganache: Use a white chocolate vanilla ganache, like in my raspberry white chocolate cupcakes, or a whipped chocolate ganache for a chocolate raspberry layer cake, as seen in this chocolate raspberry ganache cake recipe.
Replace raspberries with strawberries, blueberries, mango, and more.
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