Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Whole Raspberry Vanilla Cream Layer Cake with raspberries and piped vanilla cream

Raspberry Vanilla Cream Layer Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A soft three-layer vanilla sponge filled with silky vanilla cream and fresh raspberry swirls, then topped with piped cream, juicy raspberries, and a light dusting of chocolate.

  • Total Time: 5 hours 8 minutes
  • Yield: 12 servings

Ingredients

Scale

Vanilla Sponge

  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 4 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/2 cup (113 g) unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract

Vanilla Cream

  • 8 oz (226 g) full-fat cream cheese, softened
  • 2 cups (480 ml) cold heavy whipping cream
  • 1/2 cup (60 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of fine salt

Raspberry Filling

  • 1 1/2 cups fresh raspberries, divided
  • 1/3 cup raspberry preserves
  • 1 tablespoon fresh lemon juice

Decoration

 

  • Reserved fresh raspberries
  • Reserved vanilla cream, for piping
  • 1–2 tablespoons finely grated semisweet or dark chocolate

Instructions

  • Prepare the oven and pan. Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch (23 × 33 cm) metal baking pan and line the bottom with parchment paper.
  • Combine the dry ingredients. Whisk the flour, baking powder, and salt together. Set aside.
  • Beat the eggs and sugar. Beat the eggs and granulated sugar on medium-high speed for 4–5 minutes, until pale, thick, and fluffy.
  • Add the liquids. Combine the room-temperature milk, cooled melted butter, and vanilla. Slowly mix them into the egg mixture on low speed.
  • Fold in the flour. Add the dry ingredients in 2–3 additions. Fold gently with a spatula just until no dry flour remains. Do not overmix.
  • Bake the cake. Spread the batter evenly in the prepared pan. Bake for 22–28 minutes, or until the top is lightly golden, the center springs back gently, and a toothpick comes out clean or with a few soft crumbs.
  • Cool completely. Let the cake cool in the pan for 10 minutes. Transfer it to a wire rack and cool completely before cutting or filling.
  • Make the raspberry filling. Reserve the best whole raspberries for decorating. Lightly crush about 1/2 cup raspberries with a fork. Mix with the raspberry preserves and lemon juice. Keep the mixture chunky rather than turning it into a puree.
  • Make the vanilla cream. Beat the softened cream cheese, powdered sugar, vanilla, and salt until smooth. Slowly pour in the cold heavy cream. Whip on medium-high until the cream forms firm peaks and holds its shape. Do not overwhip.
  • Cut three layers. Using a long serrated knife, carefully cut the completely cooled cake horizontally into three even rectangular layers.
  • Fill the cake. Place the bottom sponge on a serving plate. Spread with vanilla cream, then add a thin ripple of raspberry mixture, leaving about 1/2 inch around the edges. Add the second sponge and repeat. Keep visible raspberry pieces and streaks rather than mixing the filling completely pink.
  • Add the final layer. Place the third sponge on top and press very gently to settle the layers.
  • Decorate. Spread a generous layer of vanilla cream over the top while leaving the sides exposed. Pipe large cream rosettes over the surface. Add fresh raspberries and finish with a very light dusting of finely grated chocolate.
  • Chill. Refrigerate the assembled cake for at least 4 hours, preferably overnight, before slicing.

 

  • Serve. Cut with a clean, sharp knife. For especially neat layers, warm the blade under hot water, dry it, and wipe it clean between slices.

Notes

  • Use a 9 × 13-inch light-colored metal pan for predictable baking and a rectangular presentation close to the reference cake.
  • The cake must be completely cool before adding cream.
  • Heavy whipping cream must be cold.
  • Do not puree the raspberries. Visible berry pieces and red streaks create the intended filling.
  • If the crushed raspberries are very watery, drain excess liquid before mixing them with the preserves.
  • Keep the raspberry mixture away from the outer edge to prevent the layers from sliding.
  • Do not cover the sides with cream. The three sponge layers and two cream layers should remain visible.
  • Chill for at least four hours before slicing.

 

  • Keep the finished cake refrigerated at 40°F (4°C) or below. FDA guidance also says foods requiring refrigeration should not remain at room temperature for more than two hours, or one hour when the temperature is above 90°F (32°C).
  • Author: Elian Cove
  • Prep Time: 40 minutes
  • Chilling Time: 4 hours
  • Cook Time: 22–28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American-inspired

Find it online: https://recipesmind.com/raspberry-vanilla-cream-layer-cake/