Print

Vanilla Layer Cake with Raspberry Jam Recipe

Vanilla Layer Cake with Raspberry Jam Recipe
Print Recipe

★★★★★

5.2 from 17 reviews

This Vanilla Layer Cake with Raspberry Jam is a classic dessert featuring light and fluffy vanilla cake layers filled with a sweet and tangy raspberry jam, topped with smooth vanilla buttercream frosting. Perfect for celebrations, it offers a delightful balance of rich vanilla flavor and fresh fruitiness, garnished with fresh raspberries for an elegant finish.

Ingredients

Scale

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

  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 to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later incorporation.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes.
  4. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract to infuse the batter with rich flavor.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture in three parts, alternating with the milk in two parts—starting and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix the batter.
  6. Pour the Batter into Pans: Divide the batter evenly between the two prepared cake pans. Smooth the batter with a spatula for an even surface to promote uniform baking.
  7. Bake the Cakes: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them onto a wire rack to cool completely.
  8. Prepare the Frosting: In a large mixing bowl, beat the softened butter until smooth and creamy using an electric mixer. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt.
  9. 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 it is light and fluffy.
  10. Layer the Cake: Once the cakes are fully cooled, place one cake layer onto a serving plate or cake stand. Spread an even layer of raspberry jam over the top, leaving a small border around the edges to prevent the jam from spilling out.
  11. Top with the Second Layer: Gently place the second cake layer on top of the jam layer and press down lightly to adhere.
  12. Frost the Cake: Use a spatula to spread the prepared frosting evenly over the top and sides of the cake. Smooth the surface or create decorative swirls as desired.
  13. Garnish and Serve: Garnish the top of the cake with fresh raspberries if you like. Slice the cake and serve chilled or at room temperature for best flavor.

Notes

  • Ensure all ingredients are at room temperature before starting for the best texture and mixability.
  • For a smoother jam filling, you can warm the raspberry jam slightly to spread more easily.
  • You can substitute the raspberry jam with other fruit preserves like strawberry or apricot based on preference.
  • To store, cover the cake loosely with plastic wrap and refrigerate for up to 3 days.
  • Bring the refrigerated cake to room temperature before serving to enhance the flavor and tenderness.
  • If you want a taller cake, use three 8-inch pans and adjust baking times accordingly.

Nutrition

Keywords: vanilla layer cake, raspberry jam cake, vanilla cake with jam filling, buttercream frosting cake, classic dessert, layered cake recipe

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