Irresistible Raspberry Vanilla Cake Recipe

Home Cooking Irresistible Raspberry Vanilla Cake Recipe
Published on July 18, 2016

Raspberry Vanilla Cake – made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top. A perfect summer treat.


Makes about 16 servings

Vanilla Cake Layers

  • 3 cups (375g) all purpose flour
  • 1/2 tsp (2g) salt
  • 3 tsp (12g) baking powder
  • 1 cup (226g) unsalted butter, room temperature
  • 1 2/3 cups (335g) sugar
  • 5 eggs
  • 2 tsp (10g) vanilla extract
  • 1 cup (240ml) milk

Raspberry Sauce

  • 25oz (700g) fresh or frozen raspberries
  • 2/3 cup (135g) sugar
  • 2 tbsp (30ml) water
  • 1 tbsp (15ml) lemon juice

Mascarpone Frosting

  • 1 pound (500g) Mascarpone cheese, room temperature
  • 2 1/2 cups (560g) heavy cream
  • 3/4 cup (90g) powdered sugar
  • 2 tsp (10g) vanilla extract

1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans. 2. In a medium bowl sift the flour, baking powder and salt and whisk to combine.. Set aside until ready to use. 3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract. 4. Gradually add flour mixture while alternating with milk. 5. Pour the batter evenly into the prepared pans. 6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean. 7. Let pans cool on a cooling rack for 10 minutes. 8. Remove the cakes from the pan and let them cool completely. 9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use. 10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extract until smooth. 11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready to assemble the cake. 12. Assemble the cake. Divide each cake layer in two to create 4 layers. 13. Place 1 cake layer on your serving plate. Spread evenly ⅓ of raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting. 14. Add another cake layer and spread evenly ⅓ of raspberry sauce and ¼ of Mascarpone frosting. 15. Add another cake layer and spread evenly the last ⅓ of raspberry sauce and ¼ of Mascarpone frosting. 16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape. 17. Refrigerate for at least 4-6 hours or overnight. Background music Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

Category :  Cooking
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  1. Nicole Goebel

    I`ve made something like this before, except that we used buttercream instead of that lovely Mascarpone frosting. Absolutely going to try this recipe.

  2. oportosanto

    My my my, what a delicious cake you have just made here and what a great video that goes along with it! Thank you so much for sharing it, I am trying to make it real soon. I love raspberries!

  3. Cameron Moore

    That looks incredible! I have never been able to find a decent recipe for any kind of vanilla cake. Thank you for sharing, can’t wait to start baking!

  4. Lisa Davis

    This recipe seems like a winner. I love that is contains Marscapone, one of my favorite cheeses and that it’s not a cake that requires icing that completely covers the cake. It really looks impressive when assembled, too, so I”m sure it would be a great addition to a dinner party or a potluck. Will be making this soon!

  5. ashley0323

    Oh wow, this cake looks amazing! Most cakes are covered in frosting, which is something I don’t like. This is has real fruits in it. I have this recipe printed out and bookmarked. I will be making it tomorrow afternoon, since we will have guests tomorrow night!

  6. rldonah

    That looks sooo good. I may have to try to make a gluten-free version of that. I’m a bigger fan of strawberries, so I may have to substitute. Yum!

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