Description
This vibrant vanilla raspberry cake swirls in fresh berries and is topped with creamy frosting—perfect for birthdays and brunches.
Ingredients
Scale
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 1/2 cups fresh raspberries
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/3 cup heavy cream
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch pans with parchment paper.
- Whisk cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Mix vanilla into buttermilk. Add to batter alternately with dry ingredients, mixing gently.
- Fold in raspberries and swirl gently with a spatula.
- Divide batter among pans and bake 25–30 minutes. Cool completely on wire racks.
- For frosting, beat cream cheese until smooth. Add powdered sugar and heavy cream. Whip until fluffy.
- Layer cakes with frosting and some raspberries pressed into the filling.
- Spread frosting on top. Pipe decorative swirls and top each with a raspberry.
- Chill cake for 30 minutes before serving for clean slices.
Notes
- Use room temperature ingredients for best results.
- Freeze raspberries briefly if very juicy to prevent bleeding.
- Add lemon zest to frosting for a fresh twist.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg