Vanilla Layer Cake with Raspberry Jam Recipe
If you’re craving a dessert that feels like a warm hug on a plate, look no further than this delightful Vanilla Layer Cake with Raspberry Jam. It’s the perfect harmony of moist, tender vanilla sponge layered with a luscious, tangy raspberry jam filling and enveloped in a silky vanilla buttercream frosting. Each bite bursts with a lovely balance of sweetness and fruitiness that’s simply irresistible. Whether you’re celebrating a special occasion or just treating yourself, this cake will quickly become your new favorite go-to recipe.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step on the journey to making your Vanilla Layer Cake with Raspberry Jam. These simple, familiar staples combine to create the perfect texture, flavor, and that gorgeous classic look that makes this cake such a showstopper.
- All-purpose flour: Provides structure to the cake, ensuring a soft yet sturdy crumb.
- Baking powder: Helps the cake rise beautifully for light, fluffy layers.
- Salt: Balances sweetness and enhances all the flavors in the cake.
- Unsalted butter: Adds richness and a tender crumb to both cake and frosting.
- Granulated sugar: Sweetens the cake and assists with moisture.
- Eggs: Bind the ingredients and contribute to the cake’s airy texture.
- Vanilla extract: Infuses the cake and frosting with a warm, fragrant aroma.
- Whole milk: Keeps the cake moist and lends a smooth consistency.
- Raspberry jam or preserves: The star filling bringing a bright, fruity punch.
- Powdered sugar: Sweetens and thickens the frosting for that perfect spreadable texture.
- Heavy cream: Lightens the frosting to a fluffy, dreamy finish.
- Fresh raspberries (optional): Adds a fresh, pretty garnish for an elegant touch.
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) and prepping two 9-inch cake pans with butter and flour or parchment. Mix your dry ingredients—flour, baking powder, and salt—in a bowl to make sure they’re evenly distributed. Separately, cream together softened butter and sugar for about 3 to 4 minutes until you have a fluffy, pale base. This step is key to a light cake. Next, add eggs one at a time, beating thoroughly after each addition to build volume, then stir in vanilla extract for that unmistakable vanilla aroma. Alternate adding your dry mixture and milk in three additions, starting and ending with the dry ingredients, and mix just until combined. Overmixing can make your cake tough, so keep it gentle!
Step 2: Bake the Cake Layers
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake in the center of your oven for about 25 to 30 minutes, or until a toothpick poked into the center comes out clean. This ensures your layers are perfectly cooked without being dry. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack and cool completely before assembling.
Step 3: Make the Vanilla Buttercream Frosting
While your cakes are cooling, prepare the frosting by beating softened butter until creamy and smooth. Gradually sift in powdered sugar, mixing well after each addition to avoid lumps. Stir in vanilla and a pinch of salt to enhance the sweetness. Add heavy cream one tablespoon at a time to get your frosting to the perfect spreadable and fluffy consistency. Continue beating for several minutes to incorporate air and make it irresistibly light.
Step 4: Assemble Your Vanilla Layer Cake with Raspberry Jam
Place one cooled cake layer on your serving plate. Spread a generous, even layer of raspberry jam all over, avoiding the edges so the jam doesn’t ooze out. This layer of fruitiness is what makes this cake truly special. Gently place the second cake layer on top and press lightly to set. Now, slather the vanilla buttercream all over the cake’s top and sides, smoothing or swirling to your heart’s content. For a final flourish, consider garnishing with fresh raspberries for that fresh and festive vibe.
How to Serve Vanilla Layer Cake with Raspberry Jam
Garnishes
Fresh raspberries are a natural pairing and visually stunning against the creamy frosting. You can also sprinkle a little powdered sugar or add finely chopped mint leaves for a bright contrast. Edible flowers can add an extra wow factor if you’re aiming for elegance.
Side Dishes
Because this cake is rich and flavorful, it pairs beautifully with something light like a simple green tea or a sparkling lemon water. For a more indulgent twist, serve it alongside a scoop of vanilla bean ice cream or lightly whipped cream to balance the tart raspberry notes.
Creative Ways to Present
Think outside the box by turning this Vanilla Layer Cake with Raspberry Jam into mini cupcakes or a layered parfait dessert with sticks of cake and dollops of jam and frosting in clear glasses. Another fun idea is to decorate the top with different berry varieties for a colorful harvest look.
Make Ahead and Storage
Storing Leftovers
You can keep your beautifully frosted Vanilla Layer Cake with Raspberry Jam covered at room temperature for up to two days or refrigerated for up to five days. Be sure to store it in an airtight container or cake dome to maintain moisture and keep the flavors fresh.
Freezing
This cake freezes wonderfully! Wrap the whole cake tightly in plastic wrap and then aluminum foil, or freeze individual slices in airtight containers. Frozen cake can last up to three months and simply needs to thaw overnight in the fridge before serving.
Reheating
If you prefer to enjoy your cake slightly warm, let slices come to room temperature first, then gently warm in the microwave for just 10-15 seconds. This warms the cake without melting the frosting or jam. It’s a lovely way to revive the flavors if your cake has been chilled.
FAQs
Can I use homemade raspberry jam for this Vanilla Layer Cake with Raspberry Jam?
Absolutely! Homemade raspberry jam adds a special touch and lets you control the sweetness and texture. Just ensure it’s thick enough to spread nicely without running.
What’s the best way to prevent the cake from drying out?
Don’t overbake! Check the cake around 25 minutes and remove it as soon as a toothpick comes out clean. Also, store leftover cake tightly wrapped to keep moisture locked in.
Can I substitute the buttercream frosting with something lighter?
Yes, a whipped cream frosting can be a lighter alternative. Just keep in mind it’s less stable and should be refrigerated and served within a day.
How do I make sure my raspberry jam layer doesn’t leak out?
Leaving a small border around the edges when spreading the jam helps prevent leaks. Also, chilling the jam layer briefly before assembling can make spreading cleaner and easier.
Is it possible to make this recipe gluten-free?
Definitely! Use a gluten-free all-purpose flour blend and ensure your baking powder is gluten-free as well. The texture may vary slightly but the flavor will still be fantastic.
Final Thoughts
I can’t wait for you to try this Vanilla Layer Cake with Raspberry Jam. It’s one of those recipes that feels like a labor of love and delivers every single time with its dreamy layers and perfect balance of sweet and tart. Whether you’re baking for friends, family, or simply indulging yourself, this cake is sure to bring smiles and requests for seconds. Go ahead and make this lovely classic your own!
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Vanilla Layer Cake with Raspberry Jam Recipe
- Total Time: 50 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
A classic Vanilla Layer Cake with Raspberry Jam combines moist, fluffy vanilla sponge layers with a sweet and tangy raspberry jam filling, finished with smooth, creamy vanilla buttercream frosting. Perfect for celebrations or any special occasion, this elegant cake delights with its harmonious balance of flavors and texture.
Ingredients
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)
- 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 3 to 4 minutes, which helps incorporate air for a light cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to create an even, smooth batter. Stir in the vanilla extract for aroma and flavor.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with three parts of milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing and ensure a tender crumb.
- Pour Batter into Pans: Divide the cake batter evenly between the prepared pans and smooth the tops using a spatula for even baking.
- Bake the Cakes: Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Prepare the Frosting: Beat the softened butter in a large bowl with an electric mixer until smooth and creamy. Gradually add powdered sugar, one cup at a time, blending well after each addition. Then mix in vanilla extract and a pinch of salt.
- Adjust Frosting Consistency: Add heavy cream one tablespoon at a time until the frosting reaches your preferred consistency, then beat for an additional 3 to 4 minutes until the frosting is light and fluffy.
- Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand and spread an even layer of raspberry jam over the top, leaving a small border around the edges to prevent overflow.
- Top with Second Layer: Place the second cake layer gently on top and press down slightly to secure.
- Frost the Cake: Use a spatula to evenly spread the frosting over the top and sides of the cake. Smooth the surface or create decorative swirls as desired.
- Garnish and Serve: Optionally garnish with fresh raspberries on top for added color and flavor. Serve chilled or at room temperature for best taste.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake light and fluffy.
- Raspberry jam can be substituted with other fruit preserves if desired.
- For a more intense vanilla flavor, use pure vanilla extract.
- Store the finished cake covered in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for optimal texture and taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 375
- Sugar: 34g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: vanilla layer cake, raspberry jam cake, vanilla cake recipe, layered cake with frosting, celebration cake, homemade vanilla cake, berry jam filling, buttercream frosting
