Raspberry Vanilla Celebration Cake
Introduction
Experience sheer joy with every bite of the Raspberry Vanilla Celebration Cake. Its heavenly layers of fluffy vanilla sponge and tangy raspberry filling create the perfect symphony of flavors. Ideal for birthdays, anniversaries, or any festive gathering, this cake is sure to elevate any special moment. Subscribe to our newsletter to receive this delightful recipe straight to your inbox!
Why You’ll Love This Recipe
Dive into bliss with this scrumptious Raspberry Vanilla Celebration Cake! The fusion of soft vanilla sponge and vibrant raspberry filling is nothing short of spectacular. It’s easy to prepare and guarantees a crowd-pleasing dessert. Plus, it’s customizable and suits various diets and occasions. Whether under the sun of a summer barbecue or the cozy confines of a winter celebration, this cake stands as a testament to effortless elegance.
Ingredients
– 2 1/2 cups all-purpose flour
– 2 1/2 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 1 tbsp vanilla extract
– 1 cup whole milk, at room temperature
– 2 cups fresh raspberries
– 1/4 cup granulated sugar (for raspberry filling)
– 2 tbsp cornstarch
– 1 tbsp lemon juice
– 1/2 cup cold water
– Raspberry jam (optional)
– Whipped cream or buttercream frosting
Necessary Tools
– Three 8-inch round cake pans
– Parchment paper
– Medium and large mixing bowls
– Whisk
– Electric mixer
– Saucepan
– Wire racks
Ingredient Swaps and Additions
Feel free to substitute frozen raspberries if fresh ones aren’t available. Swap whole milk with almond or oat milk for a dairy-free version. Consider adding a layer of chocolate ganache for a luxurious touch or crushed almonds for added texture.
Step-by-Step Instructions
Preheat the oven to 350°F (175°C) and prepare your cake pans with parchment paper. Whisk your dry ingredients: flour, baking powder, and salt. Cream butter and sugar, adding eggs one by one, then vanilla extract. Gradually integrate the dry mix and milk into the wet ingredients, alternating to keep texture airy.
Divide the cake batter across the pans. Bake for 20-25 minutes until golden, then allow to cool on wire racks. For the raspberry filling, combine raspberries, sugar, cornstarch, lemon juice, and water in a saucepan. Allow it to thicken and cool fully.
Layer your cooled cakes, spreading raspberry jam and filling between each layer. Apply a frosting of your choice and decorate with fresh raspberries. Chill briefly to let the flavors meld.
Serving Suggestions
Serve your Raspberry Vanilla Celebration Cake with a scoop of vanilla ice cream or a light fruit salad. Pair it with a glass of Prosecco for an extra celebratory touch.
Pro Tips for Success
Ensure all ingredients are at room temperature for optimal texture. Don’t overmix the batter—it’s crucial for the cake’s lightness. And always let the cake layers cool thoroughly before assembling to avoid a slipping and sliding disaster.
Storing and Reheating
Keep leftovers in an airtight container in the refrigerator for up to three days. Before serving again, bring the cake to room temperature to enjoy its full flavor.
FAQ Section
Can frozen raspberries be used? Yes, just thaw and drain them first. What if I don’t have three cake pans? You may bake in batches using a springform pan, adjusting baking times as necessary.
Conclusion
The Raspberry Vanilla Celebration Cake promises to be a highlight of your special day with its delightful balance of delicate vanilla and zesty raspberry flavors. Quick and simple to prepare, it’s a recipe that garners rave reviews. Share your creation on Instagram or Pinterest, and let us know how it turned out!
Nutritional Information
Approximately 500 calories per serving, based on 12 servings per recipe.
Raspberry Vanilla Celebration Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare your cake pans with parchment paper.
- Whisk the dry ingredients: flour, baking powder, and salt.
- Cream together the butter and sugar, then add eggs one by one, followed by the vanilla extract.
- Gradually combine the dry mixture and the milk into the wet ingredients, alternating to maintain an airy texture.
- Divide the batter evenly into the prepared cake pans.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Allow cakes to cool on wire racks.
- In a saucepan, combine raspberries, sugar, cornstarch, lemon juice, and water.
- Cook until the mixture thickens, then allow it to cool completely.
- Layer the cooled cakes, spreading raspberry jam and filling between each layer.
- Frost with your choice of frosting and decorate with fresh raspberries.
- Chill briefly to let the flavors meld.
