Vanilla Layer Cake with Raspberry Jam Recipe

If you’re craving a dessert that feels like a warm hug and tastes like a celebration, this Vanilla Layer Cake with Raspberry Jam is just what you need. Picture layers of light, fluffy vanilla cake perfectly paired with the bright, tangy sweetness of raspberry jam, all enveloped in a creamy, dreamy vanilla frosting. Whether you’re baking for a special occasion or simply to treat yourself, this recipe delivers comfort and elegance in every bite, making it a timeless favorite to share with loved ones.

Ingredients You’ll Need

Crafting the perfect Vanilla Layer Cake with Raspberry Jam means starting with simple, quality ingredients that each bring their own magic to the mix. From the buttery softness of the cake to the luscious fruit filling and the smooth frosting, every component is essential to create the ultimate layered delight.

• All-purpose flour: The foundation of the cake, providing structure and a tender crumb.
• Baking powder: Helps the cake rise beautifully, giving those light, fluffy layers.
• Salt: Enhances flavors and balances the sweetness for a rounded taste.
• Unsalted butter (for cake and frosting): Adds richness and moisture, crucial for that melt-in-your-mouth texture.
• Granulated sugar: Sweetens the cake perfectly without overpowering the vanilla.
• Large eggs: Bind ingredients together and contribute to the cake’s tender crumb.
• Vanilla extract: The star that infuses warmth and aromatic sweetness in every bite.
• Whole milk: Keeps the cake moist and soft.
• Raspberry jam or preserves: The fruity filling that adds tartness and vibrant color.
• Powdered sugar: Essential for smooth, sweet frosting that complements the cake layers.
• Heavy cream: Adjusts frosting consistency, making it luscious and easy to spread.
• Fresh raspberries (optional): A pretty, fresh garnish that signals the flavor inside.

How to Make Vanilla Layer Cake with Raspberry Jam

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and prepping two 9-inch round cake pans with butter and flour or parchment paper to ensure your cakes release easily after baking. Mixing the dry ingredients—flour, baking powder, and salt—in a bowl first makes blending everything smoother later. Next, cream your softened butter and sugar until the mixture is light and fluffy; this step is key for a tender cake. Add the eggs one at a time to ensure each is fully incorporated, then stir in the fragrant vanilla extract. Alternate adding your dry ingredients with the milk, starting and finishing with the dry mix; this careful folding will keep your batter airy and just right.

Step 2: Bake and Cool the Cake

Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Pop them into the oven and bake for 25 to 30 minutes. Keep an eye on them—a toothpick inserted in the center should come out clean when they’re perfectly done. Let the cakes rest in the pans for 10 minutes once out of the oven, then turn them out onto a wire rack to cool completely. Cooling fully is crucial before assembling, so the frosting doesn’t melt and your layers stay neat.

Step 3: Make the Vanilla Frosting

While your cakes cool, whip up the frosting. Beat the softened butter until velvety smooth, then gradually add powdered sugar one cup at a time to avoid a dusty cloud in your kitchen. Stir in vanilla and a pinch of salt to brighten and balance the sweetness. Adjust the texture with heavy cream, adding one tablespoon at a time until you reach a creamy, spreadable consistency. Beat a little longer for a light, fluffy finish that’s perfect for frosting those layers.

Step 4: Assemble Your Vanilla Layer Cake with Raspberry Jam

Here’s where the magic really happens. Place your first cake layer on a cake stand or plate, spread an even layer of raspberry jam—feel free to use smooth or a bit chunky for texture—but leave just a small border so it won’t ooze out. Gently place the second cake layer on top and press lightly to secure. Finish by frosting the top and sides with your luscious vanilla frosting, smoothing or swirling, whichever you prefer. For an extra touch, garnish with fresh raspberries that will brighten your creation visually and add fresh flavor notes.

How to Serve Vanilla Layer Cake with Raspberry Jam

Garnishes

Fresh raspberries crown this cake beautifully, adding a burst of color and a lightly tart contrast to the sweet frosting. For an elegant twist, consider a dusting of powdered sugar or a few edible flowers to enhance the presentation and impress your guests without extra effort.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of hot tea or coffee balances the sweetness and makes for a cozy, satisfying dessert experience.

Creative Ways to Present

Try serving individual slices with a drizzle of warm raspberry sauce for a decadent touch. Or plate alongside fresh berries and mint leaves for a vibrant, fresh display that’s perfect for brunch or special celebrations.

Make Ahead and Storage

Storing Leftovers

After enjoying your Vanilla Layer Cake with Raspberry Jam, wrap leftover slices tightly in plastic wrap or place them in an airtight container. Store them in the refrigerator to keep the frosting fresh and the cake moist; it will stay delicious for up to 4 days.

Freezing

You can freeze the cake layers (without frosting) by wrapping them incredibly well with plastic wrap and aluminum foil, then store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge before frosting and assembling for that just-baked experience.

Reheating

While cake is usually best served chilled or at room temperature, slightly warming a slice in the microwave for 10 to 15 seconds can bring softness and revive the flavors, especially if you serve it with a cold scoop of ice cream.

FAQs

Can I use frozen raspberries to make the raspberry jam filling?

Absolutely! If you don’t have store-bought jam, you can gently cook frozen raspberries with a little sugar until they break down to create a homemade filling. Just make sure it’s thick enough to hold between the layers without running.

How do I avoid a dry cake?

Key to keeping your Vanilla Layer Cake with Raspberry Jam moist is not overbaking and using whole milk along with butter. Also, allowing the cake to cool fully in the pans for about 10 minutes before transferring helps retain moisture.

Can I substitute the vanilla extract with something else?

While vanilla extract is classic for its warm, rich aroma, you can substitute with almond extract for a nutty twist or even lemon zest for a fresh citrus note. Just use sparingly to keep the balance right.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking mix that contains xanthan gum, and ensure your baking powder is gluten-free. The texture may vary slightly, but the flavor will still shine.

What’s the best way to slice the cake neatly?

Use a sharp serrated knife, and wipe it clean between slices to keep the edges tidy. Chilling the cake for 30 minutes before slicing also helps the frosting set, making cutting easier and cleaner.

Final Thoughts

There’s something truly special about a homemade Vanilla Layer Cake with Raspberry Jam: it’s a perfect blend of classic flavors and joyful simplicity that always steals the show. I encourage you to dive into this recipe, experience the excitement as the layers come together, and share the delicious results with friends or family. Every slice brings smiles and those sweet moments of togetherness that make baking so worthwhile.

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