Raspberry Vanilla Cake Explosion

Name: Raspberry Vanilla Cake Explosion
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 2 ½ tsp baking powder; 1 tsp vanilla extract; ½ tsp salt; 2 cups fresh raspberries; ½ cup granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch; 1 ½ cups cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp heavy cream (as needed)

Highlighted under: Baking & Desserts

I absolutely love baking, and one of my favorite creations is the Raspberry Vanilla Cake Explosion. Its rich vanilla flavor blends perfectly with the tartness of fresh raspberries, resulting in an explosion of taste with every bite. I’ve spent countless hours perfecting this recipe, ensuring it’s not only delicious but also visually stunning. The combination of fluffy cake layers and luscious raspberry filling makes this a treat for any occasion, whether it’s a birthday party or just a sweet indulgence at home. I can’t wait to share this with you!

Created by

Emily

Last updated on 2026-02-09T15:33:27.296Z

Baking this Raspberry Vanilla Cake Explosion always brings me joy. The moment I mix the batter and pour it into the pans, I am filled with anticipation of the sweet aroma that soon fills my kitchen. When it comes out of the oven, it's important to let it cool completely before assembly, as this ensures that the layers hold together beautifully without sliding apart.

One lesson I learned early on is to use fresh raspberries for the filling rather than frozen ones; the fresh fruit really elevates the flavor and texture. A light frosting made with vanilla and cream cheese perfectly complements the tangy raspberries, creating a dessert that's not only a feast for the eyes but truly delightful to eat.

Why You'll Love This Cake
A delightful balance of sweet vanilla and tart raspberry flavors.
Moist and fluffy texture that makes each bite an indulgence.
Visually stunning and perfect for celebrations or special gatherings.

Mastering Cake Texture

The key to achieving a moist and fluffy cake lies in the proper creaming of butter and sugar. Beat them together until light and fluffy, which should take about 3-5 minutes. This aeration process is crucial for building the cake's structure. Instead of erring on the side of under-beating, ensure you see a pale color change in your mixture, indicating the incorporation of air.

Pay attention to the baking time and temperature as well. If you’re using glass cake pans, reduce the baking temperature by 25°F (about 15°C) to prevent over-browning. Check for doneness around the minimum baking time of 25 minutes; a toothpick inserted into the center should come out clean. Don’t forget that the cakes continue to cook slightly once removed from the oven.

About the Raspberry Filling

When preparing the raspberry filling, using fresh raspberries will yield the best flavor and texture. If fresh raspberries are out of season, you can substitute with frozen ones; just make sure to thaw and drain them to avoid excess moisture in the filling. The addition of cornstarch not only thickens the filling but also helps bind it together, preventing it from seeping into your cake layers.

After cooking the raspberry mixture, allow it to cool completely before spreading it on the cake. This helps maintain the integrity of the cake layers and prevents the frosting from melting. If the filling is too thick, you can whisk in a teaspoon of water, a little at a time, until you reach your desired consistency.

Frosting and Assembly Tips

Achieving the perfect cream cheese frosting involves ensuring that both the butter and cream cheese are at room temperature. This is important for achieving a smooth and creamy texture. If your frosting is too thick, think about adding a bit more heavy cream to make it easier to spread. Beat it until it's glossy and fluffy, which usually takes about 2-3 minutes.

When assembling the layers, use a serrated knife to level off the tops of your cake layers for a neat finish. This step ensures stability and a consistent height, which is especially important if you plan to add decorative piping or a fresh raspberry garnish. Once assembled, let the cake sit for at least 30 minutes to allow the frosting to set before cutting.

Ingredients

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 ½ tsp baking powder
1 tsp vanilla extract
½ tsp salt

For the Raspberry Filling:

2 cups fresh raspberries
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch

For the Frosting:

1 ½ cups cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp heavy cream (as needed)

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, then stir in the vanilla extract. In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until smooth.

Bake the Cake

Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted comes out clean. Let them cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

Make the Raspberry Filling

In a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Let it cool before using.

Prepare the Frosting

In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, continuing to beat until fluffy. Add vanilla extract and heavy cream as needed to achieve a spreadable consistency.

Assemble the Cake

Place one layer of the cooled cake on a serving plate. Spread half of the raspberry filling over the first layer, then top with a layer of frosting. Place the second cake layer on top and repeat the filling and frosting process. Finish by frosting the top and sides of the cake and garnish with fresh raspberries.

Pro Tips

For a more intense raspberry flavor, consider adding a splash of raspberry extract to the frosting.

Storing and Making Ahead

This Raspberry Vanilla Cake can be made ahead and stored for up to 3 days in an airtight container in the refrigerator. To prevent the frosting from hardening, consider placing a piece of wax paper between the cake and the lid of the container. If you're planning to serve the cake later, it's best to frost it just before serving to retain its freshness and visual appeal.

You can also freeze the cake layers individually for up to 3 months. Wrap each layer tightly in plastic wrap and then in foil. When you’re ready to use them, thaw in the refrigerator overnight. Frosting can be frozen as well; just beat it again before using to restore its smooth consistency.

Serving Suggestions

For a delightful presentation, serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream alongside. Fresh mint leaves can add an appealing touch and a hint of additional flavor. If you wish to elevate the cake, drizzle a raspberry coulis over the plate for a restaurant-style dessert experience.

Consider variations by adding a hint of almond extract to the frosting or including a layer of lemon curd beneath the raspberry filling for a zesty twist. Each modification can create a new flavor profile while maintaining the core of this rich and inviting cake.

Questions About Recipes

→ Can I use frozen raspberries for the filling?

While fresh raspberries yield the best flavor and texture, you can use frozen raspberries if necessary. Just ensure to thaw and drain them well to remove excess moisture.

→ How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor.

→ Can I make the cake ahead of time?

Yes! You can bake the cake layers a day ahead, cool them, and wrap them tightly in plastic wrap. Assemble the cake on the day you plan to serve it.

→ Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour for a gluten-free blend, and ensure that all other ingredients used are gluten-free.