Raspberry Cake

This Raspberry Cake is a soft, fluffy vanilla layer cake filled with juicy fresh raspberries and frosted with a light, creamy vanilla frosting. Every bite is packed with sweet vanilla flavor and bursts of tart raspberries, making it the perfect cake for spring and summer celebrations.

Prep Time30

Cook Time40

Total Time1 10

Servings: slices

Author: Miranda Couse

Ingredients

Cake

½ cup unsalted butter room temperature
¾ cup granulated sugar
2 large eggs
½ cup full-fat sour cream
2 teaspoons vanilla extract
½ cup whole milk
2 ½ cups all-purpose flour plus 2 tablespoons all-purpose flour divided
1 ½ teaspoon baking powder
½ teaspoon salt
2 cups raspberries divided

Frosting

1 cup unsalted butter room temperature
4 cups powdered sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 - 4 tablespoons whole milk

Instructions

Cake

Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans with nonstick cooking spray and line the bottoms of both pans with parchment paper rounds. Set aside.
In the bowl of a stand mixer or a large mixing bowl, add the ½ cup unsalted butter and ¾ cup granulated sugar. Beat with a hand mixer or stand mixer fitted with a paddle attachment on medium speed until light and creamy.
Add the 2 large eggs, ½ cup full-fat sour cream, 2 teaspoons vanilla extract and ½ cup whole milk. Mix until the eggs are fully combined. The batter will look lumpy.
Add in the 2 ½ cups of flour, 1 ½ teaspoon baking powder and ½ teaspoon salt. Mix on low speed until most of the flour is incorporated and then bump up the speed to medium to mix for an additional minute until thoroughly combined. Scrape down the sides and mix again.
In a medium bowl, combine 1 ½ cups raspberries with the 2 tablespoons of flour. Toss until the raspberries are well coated.
Gently fold the raspberries into the cake batter.
Divide the batter equally between the two prepared cake pans.
Place in the preheated oven for 30-40 minutes or until golden brown and the center is set. You can insert a toothpick/skewer in the center of the cake and if it comes out clean or with moist crumbs, it’s done. Allow the cakes to cool completely before decorating.

Frosting

In the bowl of the stand mixer or a large mixing bowl, add the 1 cup unsalted butter, 4 cups powdered sugar, 1 teaspoon salt 1 teaspoon vanilla extract., and 1 tablespoons of milk. Mix on low until the powdered sugar is combined. Bump up the speed to medium and mix for an additional minute until the frosting is light, fluffy and smooth. Add 2 - 3 additional tablespoons of milk, adding 1 tablespoon at a time until you reach the desired spreadable consistency.
Once the cake is cooled, you can assemble it.

Assembling the Cake

If the cake is domed, even it out using a cake leveler or a serrated knife. Flip the cut side down onto a cake board or cake plate.
Add a dollop of frosting on the first layer. Spread it evenly across the top and to the edges of the first cake.
Invert the second cake layer so the cut side is down and the bottom is facing upward. Set the cake on top and gently press down.
Add several dollops of frosting on the top of the cake and begin working it around the top in a even layer and working the remaining frosting down the sides with an angled spatula. Grab more frosting if needed and work it into an even layer on the sides of the cake.
Place the remaining raspberries in the center of the top of the cake. Sprinkle with a light dusting of powdered sugar, if desired.

Notes

Storage: Cake can be stored in an airtight container in the fridge for up to 2 days.

Nutrition