Why You’ll Love This Recipe

This cake offers the perfect balance of moist vanilla layers and vibrant raspberry frosting, making each bite refreshing and satisfying. The raspberry puree adds natural fruitiness without overwhelming the delicate cake, and the option to garnish with fresh raspberries and white chocolate shavings adds a stunning visual appeal. Plus, it’s simple enough to bake at home but impressive enough for special occasions.

this Recipe

Ingredients

For the Vanilla Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup whole milk

For the Raspberry Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• ½ cup raspberry puree (strained to remove seeds)

• 1 tsp vanilla extract

• A few drops pink or red food coloring (optional)

For Garnish (Optional):

• Fresh raspberries

• White chocolate shavings or dusting of powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

4. Alternately add dry ingredients and milk to the butter mixture, mixing just until combined. Don’t overmix!

5. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely on wire racks.

6. To make the frosting, beat butter until smooth and creamy. Gradually add powdered sugar, then mix in raspberry puree and vanilla. Add food coloring if desired.

7. Once cakes are cooled, spread frosting between the layers and over the top and sides.

8. Garnish with fresh raspberries and white chocolate shavings or a dusting of powdered sugar for a frosty look.

Servings and Timing

• Servings: 12 slices

• Prep Time: 20 minutes

• Baking Time: 30 minutes

• Cooling & Frosting Time: 35 minutes

• Total Time: 1 hour 25 minutes

Variations

• Substitute raspberry puree with strawberry or blueberry puree for different berry flavors.

• Add lemon zest to the cake batter for a citrus twist.

• Use cream cheese in the frosting for a tangier taste.

• Make mini cupcakes instead of a full cake for individual servings.

• Add a layer of raspberry jam between the cake layers for extra fruitiness.

Storage/Reheating

• Store the cake in an airtight container in the refrigerator for up to 3 days.

• Allow the cake to come to room temperature before serving for the best texture and flavor.

• For longer storage, freeze the cake (wrapped tightly) for up to 1 month. Thaw overnight in the refrigerator before serving.

• Avoid microwaving the cake for reheating as it can alter the texture of both cake and frosting.

FAQs

How do I make raspberry puree without seeds?

Strain fresh or thawed frozen raspberries through a fine mesh sieve or cheesecloth to remove the seeds.

Can I use frozen raspberries for the frosting?

Yes, thaw the frozen raspberries completely before pureeing and straining to remove seeds.

What if I don’t have whole milk?

You can substitute with 2% milk or even a non-dairy milk like almond or oat milk, though it may slightly alter the texture.

Can this cake be made gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend that can be used cup-for-cup.

How do I prevent the cake from drying out?

Be careful not to overbake and store it properly covered or wrapped to retain moisture.

Can I make the cake layers ahead of time?

Yes, bake the layers up to two days in advance and store wrapped in plastic wrap at room temperature.

Can I use a different fruit for the frosting?

Absolutely! Pureed strawberries, blueberries, or blackberries work well too.

How do I make the frosting thicker if it’s too runny?

Add more powdered sugar a little at a time until the desired consistency is reached.

What is the best way to frost the cake smoothly?

Chill the cake layers before frosting and use an offset spatula for an even finish.

Can I double the recipe for a larger cake?

Yes, simply double the ingredients and bake in larger or multiple pans, adjusting baking time as needed.

Conclusion

The Raspberry Frost Cake is a delightful dessert that combines the classic comfort of vanilla cake with the fresh brightness of raspberries. Its fluffy texture and creamy frosting make it a crowd-pleaser for any occasion, from casual get-togethers to special celebrations. With simple ingredients and straightforward steps, this cake is a fantastic way to bring a touch of elegance and freshness to your baking repertoire.