Celebration Vanilla Bean Cake with Raspberry Filling
This impressive Celebration Vanilla Bean Cake features moist vanilla cake layers, a vibrant raspberry filling, and a luscious vanilla buttercream frosting, perfect for any special occasion.
Equipment
- Round cake pans (8-inch)
- Medium bowl
- Large bowl
- Small saucepan
- Electric mixer
- Wire rack
- Serrated knife
- Piping bag (optional)
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla bean paste
- 1 cup buttermilk room temperature
Raspberry Filling
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Vanilla Buttercream
- 2 cups unsalted butter softened
- 6-8 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- ¼ cup milk or cream
- salt Pinch
Instructions
Cake Preparation
- Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next, then stir in the vanilla bean paste.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with dry, mixing until just combined to avoid overmixing.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then invert them onto a wire rack to cool completely.
Raspberry Filling Preparation
- In a small saucepan, combine raspberries, sugar, and lemon juice, then simmer over medium heat until the berries break down.
- Stir in the cornstarch slurry and cook, stirring constantly, until the mixture thickens; remove from heat and cool completely.
Vanilla Buttercream Preparation
- In a large bowl, beat softened butter with an electric mixer until creamy.
- Gradually add sifted powdered sugar, one cup at a time, beating until smooth and incorporated.
- Beat in vanilla extract, milk or cream, and a pinch of salt until the frosting is light and fluffy; adjust consistency with more sugar or milk as needed.
Assembly
- Once the cake layers are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate and pipe a dam of buttercream around its edge.
- Fill the center of the cake layer with the cooled raspberry filling.
- Carefully place the second cake layer on top, then frost the entire cake with the remaining vanilla buttercream and decorate as desired.
- Serve the cake at cool room temperature and enjoy!
Notes
Ensure all cold ingredients like eggs and buttermilk are at room temperature for a smoother batter. Do not overmix the cake batter to keep the cake tender. For a professional finish, chill the cake briefly after applying a crumb coat before the final frosting layer.