Vanilla Raspberry Swirl Birthday Cake with Cream Cheese Frosting

One summer afternoon I made this vanilla raspberry swirl birthday cake with cream cheese frosting for a garden party and the way the raspberry colors peeked through the layers had everyone gathering around before it was even sliced. I wanted something fruity and festive and something that would be light enough for the heat yet rich enough to feel like a true celebration and this cake checked every box with its soft vanilla layers and bursts of raspberry in every bite.

Since that day and because the tang of cream cheese frosting balances the sweet berries so perfectly and the bright pink hues make it feel joyful and elegant and this cake has become one of my go-tos for birthdays and brunches alike. It’s surprisingly simple to put together and always makes people think you’ve spent hours crafting it.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cake flour – Gives the cake a soft and delicate texture that melts in the mouth.
• Baking powder – Helps the layers rise evenly and stay fluffy.
• Baking soda – Works with the acidic ingredients to lighten the batter.
• Salt – Brings out the sweetness of the vanilla and raspberries.
• Unsalted butter – Adds richness and a tender crumb to the cake.
• Granulated sugar – Sweetens the batter and helps the cake brown.
• Eggs – Provide structure and richness to the layers.
• Vanilla extract – Gives the cake its warm and fragrant flavor.
• Buttermilk – Keeps the cake moist and slightly tangy.
• Fresh raspberries – Swirled into the batter and layered between for bursts of juicy flavor.
• Cream cheese – Forms the base of the tangy and creamy frosting.
• Powdered sugar – Smooths and sweetens the frosting without adding grit.
• Heavy cream – Helps lighten the frosting to a silky texture.

Tools You’ll Need

• Mixing bowls – For preparing batter and frosting in separate stages.
• Electric mixer – Helps beat the butter, eggs, and frosting until light and fluffy.
• Cake pans – I use three 8-inch pans to get evenly sized layers.
• Rubber spatula – Ideal for scraping bowls and folding in raspberries.
• Whisk – Ensures the dry ingredients are fully combined and lump-free.
• Cooling rack – Prevents steam from making the cakes soggy while they cool.
• Serrated knife – Useful for leveling layers if needed.
• Piping bag and star tip – For piping frosting swirls on the top.
• Cake stand – Makes decorating and serving easier and more elegant.

Instructions

Step 1: Preheat the Oven

I preheat the oven to 350°F and grease three 8-inch cake pans then I line the bottoms with parchment paper to make sure the cakes release perfectly.

Step 2: Whisk the Dry Ingredients

In a large bowl I whisk the cake flour, baking powder, baking soda, and salt together until well blended and then I set it aside.

Step 3: Cream Butter and Sugar

Using my mixer I beat the butter and sugar together until light and fluffy which usually takes about 3–4 minutes then I add in the eggs one by one.

Step 4: Add Buttermilk and Vanilla

I mix the vanilla extract into the buttermilk and then add it to the batter alternately with the dry ingredients while mixing gently to avoid overworking the batter.

Step 5: Swirl in Raspberries

Once the batter is ready I gently fold in the raspberries and swirl them slightly with a spatula to create beautiful streaks of pink throughout.

Step 6: Bake the Layers

I divide the batter between the prepared pans and bake for 25–30 minutes or until the tops spring back when touched then I let the cakes cool completely.

Step 7: Make the Cream Cheese Frosting

In a clean bowl I beat the cream cheese until smooth then I gradually add powdered sugar and whip it together with a splash of heavy cream until the texture is light and creamy.

Step 8: Layer the Cake

I stack the cooled cake layers with a thick layer of cream cheese frosting between each then I gently press in a few raspberries along the filling for extra pop.

Step 9: Frost the Top

I spread a thin layer of frosting over the top and use a piping bag to add little decorative swirls and I finish by topping each swirl with a fresh raspberry.

Step 10: Chill and Serve

I like to chill the cake for about 30 minutes before serving to let the layers set and then I slice it and serve while the frosting is soft but firm.

Tips

I always use room temperature ingredients for smoother mixing and to keep the batter from curdling. If your raspberries are especially juicy you can freeze them for 10 minutes first so they don’t bleed too much into the batter. I also sometimes add lemon zest to the frosting for a bright twist that pairs well with the berries.

Ways to Serve

As a centerpiece for spring and summer birthdays

Alongside a mimosa or sparkling rosé for brunch

With a scoop of vanilla bean ice cream on the side

Topped with edible flowers for a more elegant touch

Cut into mini slices for tea parties or showers

Frequently Asked Questions

Can I use frozen raspberries in the vanilla raspberry swirl birthday cake with cream cheese frosting?

Yes and I recommend tossing them in a bit of flour and folding them in while still frozen to avoid over-coloring the batter.

How do I store the vanilla raspberry swirl birthday cake with cream cheese frosting?

I store it covered in the refrigerator for up to three days and let it come to room temperature before serving for the best flavor.

Can I make the vanilla raspberry swirl birthday cake with cream cheese frosting a day ahead?

Yes and I often bake the layers the night before and assemble the cake the next day so everything stays fresh and vibrant.

See You in the Kitchen

I hope you give this vanilla raspberry swirl birthday cake with cream cheese frosting a try and share it with someone special because it’s light and rich and filled with summer joy in every bite. Let me know how yours turns out and don’t forget to save it for your next party!

Happy Cooking!

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