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
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)
- 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
