Classic Vanilla Raspberry Cake

Here is my go-to vanilla raspberry cake recipe, with a moist, homemade vanilla cake base and layers of fresh raspberry filling, all covered in creamy buttercream frosting.

This cake has become a regular at our summer gatherings and birthday celebrations. I often make an extra one to keep in the fridge because everyone always asks for seconds. And let’s be honest – who doesn’t love having a slice of cake with their morning coffee?

What Kind of Raspberries Should I Use?

Both fresh and frozen raspberries work great in this cake, so you can use whichever is more convenient or in season. Fresh raspberries tend to hold their shape better during baking, but frozen ones are usually more affordable and available year-round. If you’re using fresh raspberries, look for berries that are bright red, firm, and free from mold or mushiness. When using frozen raspberries, don’t thaw them before adding to the batter – this helps prevent the juice from bleeding too much into the cake and keeps the color more distinct. Just remember to gently fold them into the batter to avoid breaking them up too much.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this cake recipe:

• Plain flour: You can use all-purpose flour or cake flour here. If using self-rising flour, skip the baking powder and salt in the recipe.
• Caster sugar: Regular granulated sugar works fine – just pulse it in a food processor for a few seconds to make it finer. Brown sugar isn’t recommended as it will change the cake’s texture and color.
• Whole milk: 2% milk will work, or try buttermilk for extra tenderness. For dairy-free options, use almond or soy milk, but the texture might be slightly different.
• Extra virgin olive oil: Any neutral-flavored oil like canola or vegetable oil can be used instead. Coconut oil (melted) is also an option, though it might add a slight coconut taste.
• Raspberries: Feel free to swap with other berries like blackberries or blueberries. Strawberries work too, but chop them into smaller pieces first.
• Vanilla essence: Vanilla extract is actually better if you have it. Use the same amount. In a pinch, vanilla bean paste works great too – use 1 teaspoon instead.

Watch Out for These Mistakes While Baking

The temperature of your ingredients plays a crucial role in this cake’s success – cold eggs and milk can cause the batter to curdle and result in an uneven texture, so make sure to let them come to room temperature for at least 30 minutes before starting. When mixing the batter, avoid overmixing once you’ve added the flour, as this can lead to a tough, dense cake instead of the light, tender crumb we’re after. Another common mistake is stirring the raspberries too aggressively into the batter – fold them in gently at the very end to prevent them from breaking down and turning your cake pink (unless that’s what you’re going for!). For the best results, toss your raspberries in a tablespoon of the measured flour before adding them to the batter – this helps prevent them from sinking to the bottom during baking, ensuring an even distribution throughout your cake.

What to Serve With Vanilla Raspberry Cake?

This sweet and fruity cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. If you’re serving it for dessert, try adding a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side – the cool, creamy texture goes so well with the cake’s berry flavors. For a morning or brunch setting, I like to serve it with some Greek yogurt and a drizzle of honey, plus maybe some extra fresh berries on the side. You could also add a small glass of prosecco or champagne if you’re feeling fancy!

Storage Instructions

Keep Fresh: This vanilla raspberry cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you live somewhere warm, it’s better to pop it in the fridge where it’ll stay good for up to 5 days. Just remember to wrap it well to keep those fresh raspberries from making things too wet!

Freeze: Want to save some for later? Cut the cake into portions, wrap each piece in plastic wrap and aluminum foil, then freeze for up to 3 months. This way, you can grab a slice whenever you’re craving something sweet!

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the fridge or for about 2-3 hours at room temperature. Give it a quick dusting of powdered sugar before serving to make it look fresh and pretty again. The raspberries might be a bit softer after freezing, but the cake will still taste great!

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-35 g
• Fat: 80-90 g
• Carbohydrates: 260-280 g

Ingredients

• 1 1/2 cups plain flour (225g/8 oz., scoop and level)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 125g unsalted butter (softened)
• 3/4 cup caster sugar
• 2 teaspoons vanilla essence
• 2 large eggs (at room temperature)
• 1/2 cup whole milk (at room temperature)
• 1/3 cup extra virgin olive oil
• 1 1/2 cups raspberries, fresh or frozen (no need to thaw)
• 3/4 cup raspberries, fresh or frozen (for garnish)
• 1 tablespoon powdered sugar (for dusting)

Step 1: Preheat Oven & Prepare the Baking Pan

Preheat your oven to 356ºF (180ºC) fan-forced.

Prepare an 8-inch round baking pan by greasing it with butter and lining the base with parchment paper.

For non-stick pans, line the base with parchment paper, grease just the sides with butter, and dust with flour to ensure smooth sides on your cake.

Set the prepared pan aside.

Step 2: Mix Dry Ingredients

In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt until well combined.

Set this dry mixture aside; you will incorporate it later into the batter.

Step 3: Cream Butter, Sugar & Vanilla

In a separate large mixing bowl, use either electric hand beaters or a stand mixer with the paddle attachment to cream together softened butter, sugar, and vanilla extract.

Beat the mixture for about 2 minutes until it becomes pale and creamy, making sure to scrape down the sides of the bowl as necessary to ensure even mixing.

Step 4: Incorporate Eggs & Liquids

Add the eggs one at a time to the creamed mixture, beating for approximately 15 seconds after each addition.

Scrape down the sides of the bowl as needed.

Next, pour in the milk and oil, and beat the mixture for about 20 seconds until everything is well combined.

Step 5: Combine Dry Ingredients & Fold in Raspberries

Gently add the whisked dry ingredients to the wet mixture, beating until just incorporated, taking about 10-15 seconds.

Be careful not to over-beat the batter; if you still see some excess flour, gently fold it in using a rubber spatula.

Add the raspberries and delicately fold them into the batter until evenly distributed, again taking care not to over-mix.

Step 6: Prepare Batter for Baking

Pour the finished batter into your prepared baking pan and smooth the top with a rubber spatula.

Press the remaining 1 cup of raspberries into the batter’s surface for an attractive finish.

Step 7: Bake & Cool the Cake

Bake the cake in the preheated oven for 45-50 minutes or until a skewer inserted into the center emerges with just a few moist crumbs—avoid seeing wet batter.

Some wet raspberry on the skewer is okay, as it indicates the fruit’s juiciness, not undercooked batter.

After baking, allow the cake to cool in the pan for about 15 minutes before transferring it carefully to a wire rack to cool completely.

Step 8: Serve Enjoyably

Before serving, dust the cake with powdered sugar or top it with a simple cream cheese frosting for added sweetness.

Slice, serve, and enjoy your delicious raspberry cake!