Print

Vanilla Layer Cake with Raspberry Jam

Print Recipe

Ingredients

Scale

Gather these ingredients to make your Vanilla Layer Cake with Raspberry Jam:

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk

For the Raspberry Jam Filling:

  • 1 cup raspberry jam or preserves (smooth or chunky, depending on preference)
  • Fresh raspberries for garnish (optional)

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1–2 tablespoons heavy cream (adjust for desired consistency)
  • A pinch of salt

Instructions

Here’s how to make Vanilla Layer Cake with Raspberry Jam:

Prepare the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Pour the Batter into Pans: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
  7. Bake the Cakes: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Frosting:

  1. Beat the Butter: In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
  2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt.
  3. Adjust the Consistency: Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. Continue beating for 3-4 minutes until the frosting is light and fluffy.

Assemble the Cake:

  1. Layer the Cake: Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread an even layer of raspberry jam over the top, making sure to leave a small border around the edges.
  2. Top with the Second Layer: Place the second cake layer on top, gently pressing it down.
  3. Frost the Cake: Use a spatula to spread the frosting evenly over the top and sides of the cake. Smooth the surface or create decorative swirls.
  4. Garnish and Serve: Garnish with fresh raspberries on top, if desired. Slice and serve chilled or at room temperature.

Nutrition

Find it online: https://goodeatshome.com/vanilla-layer-cake-with-raspberry-jam/