Raspberry Vanilla Cake

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I have received a lot of requests to share with you a vanilla layer cake, and I decided to make this vanilla raspberry layer cake with Mascarpone frosting, a perfect treat for summer. The raspberries are in season now and goes perfectly in this refreshing dessert. As I wanted to reduce as much as possible the use of the oven in these hot days,  I used a refreshing Mascarpone frosting, so the only step that requires baking is the vanilla cake layers.


The cake is made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top.


Though it appears as a difficult recipe with so many steps, it is very easy to put together and every step goes pretty fast. I really hope you will try this delicious recipe, you will love it.


Related Posts:
Red Velvet Cake
Cherry Chocolate Layer Cake
Chocolate Rose Cake



Prep time clock

1 hr+chilling time

Cook time clock

1 hr

Total time clock

2 hrs+chilling time


  • Makes about 16 servings
  • Vanilla Cake Layers
  • 3 cups (375g) all purpose flour
  • 1/2 tsp (2g) salt
  • 3 tsp (12g) baking powder
  • 1 cup (226g) unsalted butter, room temperature
  • 1 2/3 cups (335g) sugar
  • 5 eggs
  • 2 tsp (10g) vanilla extract
  • 1 cup (240ml) milk
  • Raspberry Sauce
  • 25oz (700g) fresh or frozen raspberries
  • 2/3 cup (135g) sugar
  • 2 tbsp (30ml) water
  • 1 tbsp (15ml) lemon juice
  • Mascarpone Frosting
  • 1 pound (500g) Mascarpone cheese, room temperature
  • 2 1/2 cups (560g) heavy cream
  • 3/4 cup (90g) powdered sugar
  • 2 tsp (10g) vanilla extract


  1. Prepare the vanilla cake layers. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
  2. In a medium bowl sift the flour, baking powder  and salt and whisk to combine.. Set aside until ready to use.
  3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
  4. Gradually add flour mixture while alternating with milk.
  5. Pour the batter evenly into the prepared pans.
  6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
  7. Let pans cool on a cooling rack for 10 minutes.
  8. Remove the cakes from the pan and let them cool completely.
  9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.
  10. Prepare the mascarpone frosting. Beat the Mascarpone cheese with powdered sugar and vanilla extract until smooth.
  11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready to assemble the cake.
  12. Assemble the cake. Divide each cake layer in two to create 4 layers.
  13. Place 1 cake layer on your serving plate. Spread evenly 1/3 of  raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.
  14. Add another cake layer and spread evenly 1/3 of  raspberry sauce and  ¼ of Mascarpone frosting.
  15. Add another cake layer and spread evenly the last  1/3 of  raspberry sauce and  ¼ of Mascarpone frosting.
  16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape.
  17. Refrigerate for at least 4-6 hours or overnight.
Raspberry Vanilla Cake-1
Raspberry Vanilla Cake-2

Nutrition facts 1 Serving ( 198g) – Calories:510, Fat:24.1g, Saturated Fat:14.6g, Carbohydrates:67.2g, Sugar:45.5g, Fiber:2.6g, Protein:8.7g, Cholesterol:123mg, Calories from Fat 217, Sodium 215mg, Potassium 248mg, Vitamin A 17%, Vitamin C 13%, Calcium 15%, Iron 10%, Nutrition Grade D, daily percent values are based on a 2000 calorie diet

Source: http://www.homecookingadventure.com/recipes/raspberry-vanilla-cake

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