Raspberry Vanilla Bean Cake Recipe

This Raspberry Vanilla Bean Cake is a delightful dessert that combines the fresh taste of raspberries with the rich flavor of vanilla beans. Perfect for celebrations or as a sweet treat, this cake recipe is sure to impress your guests.

The recipe is straightforward and uses simple ingredients, making it accessible for bakers of all skill levels. Enjoy a slice of this delicious cake with a cup of tea or coffee.

Delicious Raspberry Vanilla Bean Cake

This cake features layers of moist vanilla bean cake filled with fresh raspberries and frosted with a creamy vanilla bean buttercream. The recipe takes about 1 hour and serves 8 people.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla bean paste
1 cup whole milk
2 cups fresh raspberries
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon vanilla bean paste (for frosting)
Fresh raspberries for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla bean paste.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare Frosting: In a mixing bowl, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar, heavy cream, and vanilla bean paste, mixing until smooth and fluffy.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Garnish: Decorate with fresh raspberries on top if desired. Slice and serve.