Vanilla Layer Cake with Raspberry Jam Recipe

If you’re craving a dessert that tastes like a warm hug and looks like a showstopper, the Vanilla Layer Cake with Raspberry Jam is your new best friend. This cake combines fluffy, tender vanilla layers with a luscious raspberry jam filling that tingles your taste buds with just the right amount of sweet and tart. Topped with silky vanilla frosting and a handful of fresh raspberries, this cake not only delights the eye but bursts with flavor in every bite. It’s the perfect dessert for birthdays, celebrations, or anytime you want to treat yourself—and I promise, once you try this Vanilla Layer Cake with Raspberry Jam, it will become a treasured classic in your kitchen.

Ingredients You’ll Need

Simple, staple ingredients work their magic to create the perfect balance of light texture, rich flavor, and beautiful color in this Vanilla Layer Cake with Raspberry Jam. Quality matters, so fresh, room-temperature butter and eggs will enhance the cake’s tender crumb, while the vanilla extract and raspberry jam bring that signature aroma and flavor to the forefront.

• 2 ½ cups all-purpose flour: Provides the sturdy base that holds all the layers together.
• 1 ½ teaspoons baking powder: Helps the cake rise to fluffy perfection.
• ½ teaspoon salt: Enhances all the sweet flavors and balances the batter.
• 1 cup unsalted butter, softened: Adds richness and tenderness to the cake crumb.
• 1 ½ cups granulated sugar: Sweetens without overpowering, giving the cake its light sweetness.
• 4 large eggs: Bind everything together and add moisture and structure.
• 1 tablespoon vanilla extract: Infuses the cake with a warm, inviting aroma.
• 1 cup whole milk: Contributes to a moist and tender crumb.
• 1 cup raspberry jam: The star filling – choose smooth or chunky based on your personal preference.
• Fresh raspberries (optional): For a beautiful, fresh garnish that also adds natural tartness.
• For the Frosting: 1 cup unsalted butter, softened.
• 4 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
• 2 teaspoons vanilla extract: Adds depth and complements the cake’s vanilla notes.
• 1–2 tablespoons heavy cream: Adjusts frosting texture for smooth spreading.
• A pinch of salt: Balances the sweetness for a more complex flavor.

How to Make Vanilla Layer Cake with Raspberry Jam

Step 1: Preheat and Prepare Your Pans

Start by heating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking and help you get those perfectly smooth cake layers. This preparation step is key for easy cake removal later on.

Step 2: Whisk Dry Ingredients

In a medium bowl, combine the flour, baking powder, and salt. Whisking them together ensures even distribution of the leavening agent and salt, so your cake rises evenly and tastes balanced throughout.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color—about 3 to 4 minutes. This creaming step traps air, which helps create that tender, cloud-like texture in your cake.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Then stir in the vanilla extract to infuse the batter with inviting aroma and flavor.

Step 5: Alternate Dry Ingredients and Milk

Now, gently fold in the dry ingredients and milk alternately, starting and ending with the dry mixture. This method prevents overmixing, which can make the cake dense instead of light and airy. Mix just until combined for a tender crumb.

Step 6: Bake the Cake Layers

Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in their pans for 10 minutes, then remove and set on a wire rack to cool completely before assembling.

Step 7: Prepare the Frosting

Beat the softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing thoroughly after each addition. Stir in vanilla extract and a pinch of salt. Then, add heavy cream one tablespoon at a time until you reach a spreadable, fluffy consistency. Keep beating for a few minutes to get that perfectly light and airy frosting.

Step 8: Assemble Your Vanilla Layer Cake with Raspberry Jam

With your cakes fully cooled, place one layer on your serving plate or cake stand. Spread an even layer of raspberry jam over the top, leaving a small border around the edges so it doesn’t ooze out when you stack the next layer. Gently place the second cake layer on top and press lightly. Finish by generously frosting the entire cake, smoothing out the top and sides or swirling the frosting with a spatula for a more decorative look.

Step 9: Garnish and Enjoy!

Add fresh raspberries on top if desired—they look stunning and add a refreshing burst of tartness that complements the rich vanilla and sweet jam perfectly. Chill or serve at room temperature for a show-stopping treat.

How to Serve Vanilla Layer Cake with Raspberry Jam

Garnishes

Fresh raspberries aren’t just pretty—they add a bright, juicy contrast that elevates each bite. You can also sprinkle edible flowers, a dusting of powdered sugar, or even some toasted almond slivers for an extra touch of elegance and texture.

Side Dishes

Pair your Vanilla Layer Cake with Raspberry Jam with light, refreshing sides like a scoop of vanilla bean ice cream or a dollop of whipped cream. A simple mixed berry salad or a citrus sorbet complements the fruity jam and balances the cake’s sweetness wonderfully.

Creative Ways to Present

For a personal touch, serve individual slices on pretty dessert plates with a drizzle of raspberry coulis or a sprig of fresh mint. You can also turn this cake into mini layered cupcakes using the same components for parties or teatime. The contrast of smooth vanilla, tangy raspberry, and luscious frosting will impress every guest.

Make Ahead and Storage

Storing Leftovers

To keep your Vanilla Layer Cake with Raspberry Jam fresh, store it in an airtight container or cover it well with plastic wrap. It will stay moist and delicious at room temperature for 1 to 2 days, or you can refrigerate it to extend its life up to 4 days. Just bring to room temperature before serving for the best flavor and texture.

Freezing

If you want to make this cake in advance, freeze it whole or in slices. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw slowly overnight in the refrigerator before serving to maintain the texture of the cake and frosting.

Reheating

This cake is best enjoyed cold or room temperature, but if you prefer it a bit warm, let slices sit out a little to soften naturally. Avoid microwaving as it can melt the frosting and alter the texture. A gentle 10-minute warm-up in a low oven (around 250°F) with foil loosely covering the cake preserves its moistness without melting the frosting.

FAQs

Can I use frozen raspberries for the jam filling?

Absolutely! If you have homemade raspberry jam made from frozen raspberries or store-bought jam with frozen berries, they’ll work just fine. Just make sure the jam is well-thawed and at room temperature so it spreads easily without breaking the cake layers.

What can I substitute for whole milk?

You can use buttermilk or a blend of milk and a tablespoon of lemon juice or vinegar to add acidity, which tenderizes the crumb even more. Alternatively, non-dairy milk like almond or oat milk will also work if you need a dairy-free option.

How do I avoid the frosting being too runny or stiff?

Adjust the frosting consistency by adding the heavy cream a little at a time. If it’s too runny, add powdered sugar gradually until firm enough to spread; if too stiff, add more cream slowly until you reach the desired texture.

Can I make this Vanilla Layer Cake with Raspberry Jam gluten-free?

Yes, swapping in a gluten-free all-purpose blend designed for baking usually works well. Make sure it contains xanthan gum or a similar binder for the best texture, and measure carefully. The flavor and structure should remain deliciously close to the original.

What’s the best way to get even cake layers?

Use a kitchen scale to weigh the batter evenly between pans or spread carefully with a spatula for level surfaces. You can also trim the tops gently with a serrated knife once cooled to ensure flat, even layers for stacking.

Final Thoughts

The Vanilla Layer Cake with Raspberry Jam is truly a dessert that brings joy from the first bite to the last crumb. Its delicate balance of flavors, straightforward preparation, and stunning presentation make it a beloved recipe worth keeping in your baking repertoire. I can’t wait for you to try this cake and enjoy every luscious, fruity, creamy layer as much as I do. Get your mixing bowls ready—this delicious adventure awaits!

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