Raspberry Vanilla Cake Explosion

Name: Raspberry Vanilla Cake Explosion
Prep time: 25 min
Cook time: 30 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 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 ½ cups fresh raspberries; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 2-3 tablespoons heavy cream; ½ cup fresh raspberries for garnish

Highlighted under: Artisanal Baking Recipes

I absolutely adore baking, and nothing brings me more joy than whipping up a delightful cake. This Raspberry Vanilla Cake Explosion is my go-to recipe for celebrations and gatherings. The combination of fresh raspberries, fluffy vanilla cake, and creamy frosting creates a symphony of flavors that leaves everyone craving more. I've perfected this recipe over time to ensure the cake is moist with the right balance of sweetness, making it an irresistible treat for any occasion.

Created by

Anna

Last updated on 2026-02-09T16:57:27.785Z

When I first made this cake, I was amazed by how well the tartness of raspberries paired with the sweet vanilla sponge. I experimented with different measurements and techniques, finally settling on a method where I add the berries just before baking. This ensures they retain their shape and flavor within the cake, creating a delightful surprise in every slice.

Each time I bake this cake, it feels special—like an explosion of flavors! The fluffy frosting adds an extra layer of comfort. I recommend using high-quality vanilla and fresh raspberries because they truly elevate the experience. Trust me, once you try this, it will become a staple at your gatherings!

Why You'll Love This Cake
Juicy raspberries burst with flavor in every bite
Fluffy vanilla cake provides a perfect base
Creamy frosting ties everything together beautifully

The Importance of Fresh Raspberries

Using fresh raspberries in this cake not only enhances the flavor, but they also add a beautiful pop of color. When selecting raspberries, look for firm, plump berries that are deep in color—this indicates ripeness and flavor. If fresh raspberries are unavailable, you can substitute with frozen raspberries, but be mindful that they may release more moisture. Gently fold them in while still frozen to maintain their structural integrity.

Adding fresh raspberries to the batter is not just for aesthetics. The juicy bursts of fruit contribute moisture and a natural sweetness that balances the cake's fluffy texture. Be careful not to overmix the batter after adding the raspberries; this can break them apart and turn the cake pink, which might affect the appearance. A gentle folding motion is key for a beautiful result.

Frosting Techniques and Variations

Achieving the perfect frosting for your Raspberry Vanilla Cake Explosion is crucial for both flavor and presentation. Start by ensuring your butter is at room temperature; this allows for easier mixing and results in a light, creamy consistency. If the frosting feels too thick, gradually add more heavy cream—1 tablespoon at a time—until you reach your desired smoothness.

For an added twist, consider infusing the frosting with a hint of berry flavor. You can mash a few more fresh raspberries into the frosting for a bright, tangy kick. This not only enhances the overall berry flavor but also creates a lovely marbled effect. Remember to balance the sweetness of the frosting with these tangy additions to ensure an exquisite taste profile.

Perfecting Your Cake Assembly

When assembling your cake, it’s important to ensure that each layer is completely cooled to avoid melting the frosting. If you're pressed for time, pop the layers in the fridge for about 20 minutes after cooling in the pan. This will not only speed up your assembly process but also help to set the structure. Don’t rush; a well-cooled cake provides a sturdy base for decoration.

To elevate your presentation, consider using a cake turntable when frosting. This tool allows for smoother and more even layers of frosting, creating a professional finish. When you frost, apply a thin layer of frosting first to seal in any crumbs (known as a crumb coat) and allow it to chill briefly before adding a thick layer on top. This simple technique makes a world of difference in achieving that flawless look...

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 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups fresh raspberries

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons heavy cream
½ cup fresh raspberries for garnish

Preparation

Instructions

Preheat the oven and prepare pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix cake batter

In a bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in milk and vanilla. In another bowl, mix flour, baking powder, and salt, then gradually add to the butter mixture until fully combined.

Add raspberries

Gently fold in the fresh raspberries into the batter, making sure they are evenly distributed.

Bake the cakes

Divide the batter between the prepared cake pans and bake for 30 minutes or until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Make the frosting

Beat the softened butter until creamy. Gradually add powdered sugar and mix until incorporated. Add vanilla and enough heavy cream to achieve a smooth consistency.

Assemble the cake

Once the cakes are cooled, place one layer on a serving plate. Spread frosting on top, then add the second cake layer. Frost the top and sides of the cake.

Garnish and serve

Decorate the cake with additional raspberries on top. Slice and enjoy the explosion of flavors!

Enjoy!

Pro Tips

To elevate the flavor, consider adding a splash of lemon juice to the frosting mix, enhancing the cake's overall freshness.

Storing and Enjoying Your Cake

Once your Raspberry Vanilla Cake Explosion is baked and assembled, you'll want to store it properly to maintain freshness. The cake can be kept at room temperature for 2-3 days, but I recommend refrigerating it if you live in a warmer environment due to the perishable nature of the frosting. If you’re planning to savor it later, tightly cover it with plastic wrap or store it in an airtight container to prevent it from drying out.

For longer storage, this cake can be frozen! Make sure it's completely cooled and frosted before wrapping it tightly in plastic wrap and aluminum foil. Frozen, it can last up to three months. When you're ready to enjoy your cake, allow it to thaw overnight in the refrigerator, then bring it back to room temperature for the best texture.

Scaling the Recipe

If you’re anticipating a larger gathering or want to spread the joy even further, scaling up this recipe is straightforward. To double the recipe for a larger cake, simply multiply all ingredients by two, and consider using three 9-inch round pans for better layering. Keep an eye on your baking time—instead of the typical 30 minutes, it may take an extra 5-10 minutes to bake through fully.

Conversely, if you're looking to make a smaller version, you can easily halve the ingredients and bake the cake in a single 9-inch round pan, adjusting the baking time as needed. Bake until a toothpick inserted comes out clean, usually around 20-25 minutes. This flexibility makes the Raspberry Vanilla Cake Explosion perfect for any occasion, big or small!

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but make sure to thaw and drain them first to avoid excess moisture in the cake.

→ How can I make this cake gluten-free?

You can replace the all-purpose flour with a gluten-free blend, ensuring to check for any additional binding agents if necessary.

→ How do I store leftover cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make the cake ahead of time?

Yes, the cake layers can be made a day in advance. Just wrap them tightly in plastic wrap before refrigerating.