A classic vanilla cake with raspberry filling. This moist vanilla bean layer cake has a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

I’m a sucker for vanilla cake and you can never have too many favorites. Back when I was starting to teach myself to bake, I was on the hunt for the perfect vanilla cake.

This recipe from Sweetapolita caught my eye and I had to try it. I used her cake recipe here as it became one of my favorites. It’s tender, and rich in vanilla flavor thanks to using vanilla bean paste and it is paired with an equally whipped vanilla frosting.

For the touch of summer, the cake is filled with a raspberry compote. I used some of the compote in the frosting and as you can see I didn’t strain the seeds out. I love the look and touch of seeds. But feel free to strain your compote before filling your cake.

This cake is truly a classic and one that you must try. It’s perfect for birthdays and showers. Let me know when you try it as I would love to hear what you think.

Vanilla Cake with Raspberry Filling Ingredients

• whole milk
• whole egg & egg whites
• vanilla bean paste
• lemon extract
• cake flour
• granulated sugar
• baking powder
• salt
• unsalted butter
• fresh or frozen raspberries
• lemon juice
• sifted confectioners’ sugar

How to Make Vanilla Cake with Raspberry Filling

For the Cake:

Preheat oven to 350 degrees F. Grease and line two 8-inch round cake pans with parchment paper circles. Grease parchment and set aside.

Whisk together a third cup of the milk, egg whites, egg, lemon extract, and vanilla bean paste.

Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment. Combine the rest of the dry ingredients including the sugar and stir together on low speed for 30 seconds

Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to overmix. Scrape the sides of the bowl as needed.

Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.

Pour batter into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in the center of the cake.

Let cakes cool in pans for 10 minutes before removing and cooling completely on wire racks.

For Raspberry Compote:

Combine all the ingredients in a medium saucepan and heat over medium heat until the berries start to break down about 10 minutes. Stir often.

Lower heat and simmer until the compote thickens enough to coat a spoon, about 15 minutes. Let cool.

Pass through a fine seize if you dislike the seeds.

For the Whipped Vanilla Bean Frosting:

Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy

Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy. Add in 1/2 cup raspberry compote to frosting and beat until whipped.

Assemble:

To assemble the cake, slice each cake to have 4 layers.

On a cake plate, place the first layer of cake. Add about a half cup of frosting and evenly spread over the cake. Add half of the compote and spread. Repeat with the rest of the layers. Finally, top with the last cake layer.

Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired.

How to Store Vanilla Cake

 You can store this vanilla cake at room temperature in an airtight container for up to 2 days or in your refrigerator for up to 7 days. You can also freeze this cake for up to 3 months. 

More Cake Recipes

• Lemon Raspberry Cake
• Lemon Raspberry Layer Cake
• Blackberry Layer Cake
• Strawberry Cake
• Coconut Blueberry Layer Cake

What do you think of this amazing raspberry-layered cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Vanilla Cake with Raspberry Filling Recipe

Print

Yield: 1 8-inch cake

Vanilla Cake and Raspberry Filling

A classic vanilla cake with raspberry filling. This moist vanilla bean layer cake has a sweet raspberry filling and a fluffy whipped vanilla bean frosting!

Cook Time 25 minutes

Additional Time 1 hour 35 minutes

Total Time 2 hours

Ingredients

For Vanilla Bean Cake:

Toggle ingredient group

• 1 cup whole milk, room temperature
• 1 whole egg, room temperature
• 4 large egg whites, room temperature
• 1 tablespoons vanilla bean paste
• ¼ teaspoon lemon extract
• 2 ½ cups cake flour, twice sifted
• 1 ½ cups granulated sugar
• 1 ¼ tablespoons baking powder
• ¾ teaspoon salt
• 1 ½ sticks unsalted butter, room temperature and cut into cubes

For Raspberry Filling:

Toggle ingredient group

• 2 cups fresh or frozen raspberries
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons water
• Pinch of salt

For Whipped Vanilla Bean Frosting:

Toggle ingredient group

• 3 ½ sticks unsalted butter, softened
• 3 cups sifted confectioners’ sugar
• 3 tablespoons milk
• 1 tablespoon vanilla bean paste or 1 vanilla bean, scraped
• Pinch of salt

Instructions

For the Cake:

1. Preheat oven to 350 degrees F. Grease and line two 8-inch round cake pans with parchment paper circles. Grease parchment and set aside.
2. Whisk together a third cup of the milk, egg whites, egg, lemon extract and vanilla bean paste.
3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment. Combine the rest of the dry ingredients including the sugar and stir together on low speed for 30 seconds
4. Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to overmix. Scrape the sides of the bowl as needed.
5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.
6. Pour batter into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in center of cake.
7. Let cakes cool in pans for 10 minutes before removing and cooling completely on wire racks.

For Raspberry Compote:

1. Combine all the ingredients in a medium saucepan and heat over medium heat until the berries start to break down, about 10 minutes. Stir often.
2. Lower heat and simmer until the compote thickens enough to coat a spoon, about 15 minutes. Let cool.
3. Pass through a fine seize if you dislike the seeds.

For the Whipped Vanilla Bean Frosting:

1. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy
2. Add the rest of the ingredients and mix on low speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Add in 1/2 cup raspberry compote to frosting and beat until whipped.

Assemble:

1. To assembly the cake, slice each cake to have 4 layers.
2. On a cake plate, place the first layer of cake. Add about a half cup frosting and evenly spread over the cake. Add half of the compote and spread. Repeat with the rest of the layers. Finally top with the last cake layer. Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 1090Total Fat: 60gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 179mgSodium: 523mgCarbohydrates: 133gFiber: 4gSugar: 95gProtein: 8g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Vanilla Cake with Raspberry Filling appeared first on A Classic Twist.

Hi friends! How are you guys? How are we in the middle of September already?? I know we say this every year but summer flew by!! It was a great summer on my end (hope it was for you too!) and now it is time to embrace the next season. It’s officially baking season. This vanilla pound cake is the recipe I started my season with and a classic cake recipe that I think you will enjoy for years to come. It is simple, soft, crumbly and just a wonderful pound cake.

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The post Vanilla Pound Cake Recipe appeared first on A Classic Twist.

Hi friends! I have a simple and classic cake for you today. I’ve been meaning to share this chocolate cake with vanilla buttercream for a few months now and I am glad I finally got around to it.

Classic combinations such as a yellow cake with chocolate frosting, vanilla cupcakes with Nutella buttercream and this chocolate + vanilla are always great to have in your baking arsenal. I find myself making these recipes over and over for family celebrations and I’ve been trying to document them here. Even though they are nothing new, I still think they are worth sharing in case you need one of these in your back pocket.

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The post Chocolate Cake with Vanilla Buttercream appeared first on A Classic Twist.

I’ve been making these cupcakes in my head for a long time. Thanks to winter storm stella recently, I was home with the baby for two days and felt cooped up. I had to bake something new and these vanilla cupcakes with nutella frosting were it.

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The post Vanilla Cupcakes with Nutella Frosting appeared first on A Classic Twist.

Happy Friday everyone!! How was your week? I had a hectic one at work with readiness for auditors so I am beyond thrilled that it is Friday. After the week we’ve had, I need a cocktail this evening to unwind and relax for a long weekend. This blood orange vanilla martini is going to be on my list for the evening for sure. It should be on yours too even if your week was not bad.

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The post Blood Orange Vanilla Martini appeared first on A Classic Twist.

Hi guys! How are you all doing?? I hope you are having a great week and enjoying the season. The air just changed around here in Upstate NY and it is finally feeling like fall. In addition to making this apple cider cake last weekend, I broke out the scarves and long sweaters.  I LOVE fall fashion and colors!!

This year, I am in love with burgundy. Have you guys noticed burgundy is everywhere? Looks like it is the color of the fall and I am loving it. I got some burgundy pants, sweaters and a few scarves to mix and match with different classic pieces. I am excited for the season!!

Okay back to this fall cake! Apple cider cake with malted vanilla frosting.. doesn’t it sound amazing?? I just love the homey flavors at play here. A moist, fluffy and crumbly apple cake with fresh apples and apple cider. The warm cakes are drenched in apple cider syrup before being topped with malted vanilla frosting. I was a bit skeptical about the combination of apples and malted vanilla at first but then I tasted this cake and all doubt was put to rest. It is just a great combination that I can’t wait for you to try.

This lovely cake is from Cake Magic!: Mix & Match Your Way to 100 Amazing Combinations, one of my new favorite cookbooks. The principle is pretty simple and creative. You choose a batter, flavor it with exciting syrup, add a frosting to create cake magic! It is an easy way to bake luscious, flavorful cakes like this apple cider cake. If you are a cake fanatic like myself, this is the book for you. Check it out and I know you will love it!

Print

Yield: 1 two-layered 8-inch cake

Apple Cider Cake with Malted Vanilla Frosting

A moist apple cider cake is paired with a sweet malted vanilla frosting.

Prep Time 1 hour

Cook Time 50 minutes

Total Time 1 hour 50 minutes

Ingredients

For Cake:

Toggle ingredient group

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ½ cup full-fat plain yogurt
• 1 cup (2 sticks) unsalted butter, melted, browned, and cooled
• ¼ cup apple cider, at room temperature
• 4 large eggs, at room temperature
• 2 apples, peeled and coarsely grated

For Cider Syrup:

Toggle ingredient group

• ½ cup granulated sugar
• ½ cup apple cider
• 2 cinnamon sticks (or use 1 teaspoon ground cinnamon)

For Malted Vanilla Frosting

Toggle ingredient group

• 1 ½ cups (3 sticks) unsalted butter, at room temperature
• ¾ cup malted milk powder
• pinch of salt
• 4 cups confectioner’s sugar
• 2 tablespoons pure vanilla extract

Instructions

For Cake:

1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans with baking spray. Line with parchment circles and grease parchment.
2. In the bowl of a stand mixer, combine the flour, sugar, baking soda, baking powder and salt. In a medium bowl, whisk together the yogurt, browned butter, apple cider and eggs.
3. Add the wet ingredients to the flour mixture and mix on low speed until combined. Increase speed to medium and mix for 1 minute. Be careful not to overmix. Gently fold in the grated apples.
4. Divide the batter evenly into the prepared pans.
5. Bake cake layers until golden brown on top and a toothpick inserted into the center comes out clean, about 40-45 minutes.

For Syrup:

1. Make the syrup while cake is baking. Combine all the ingredients in a small saucepan. Bring to a boil over medium heat. Cook until syrup starts to thicken, stirring occasionally. Remove from heat and let cool.
2. Remove cakes from oven and let cool slightly in pans, 2-3 minutes. Poke holes in the cakes with a skewer. Brush the hot cake layers with the syrup. Let cake layers cool completely in pans.

For Frosting:

1. In a medium bowl, beat butter and malted milk powder on low speed until just combined. Increase speed to medium-high and beat for 2-3 minutes until light. Add in the powdered sugar and vanilla extract. Mix on low speed until incorporated about 1 minute. Increase speed to medium and beat until light and fluffy, about 2-3 minutes.

To Assemble:

1. Place on cake layer on a serving plate. Top with ½ cup frosting and spread evenly. Place another cake on top and repeat the process until the last layer. Frost the outside of the cake and decorate as desired. Here, I sifted cinnamon + powdered sugar on the top.

Notes

Adapted from Cake Magic with permission from publisher.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Regency Parchment Paper Liners for Round Cake Pans 8 inch diameter, 24 pack
• 
  Round Cake Pan, 8 Inches by 3 Inches

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Disclosure: This is not a sponsored post. I was gifted a copy of Cake Magic! but was under no obligation to bake from it or share it with you. I just loved the book and all the recipes I tried. That being said, there is an affiliate link to amazon for the book above. 

The post Apple Cider Cake with Malted Vanilla Frosting appeared first on A Classic Twist.