Description
This Raspberry Vanilla Layer Cake is the ultimate celebration dessert. It features layers of moist, fluffy vanilla sponge filled with a tart homemade raspberry compote and silky pink buttercream. The entire cake is coated in golden toasted almonds for a satisfying crunch that perfectly balances the sweetness.
Ingredients
Scale
- For the Vanilla Sponge:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (mixed with 1 tbsp water)
- For the Frosting & Crunch:
- 1.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 drop pink food coloring (optional)
- 2 cups sliced almonds, toasted
Instructions
- Toast the Almonds: Heat sliced almonds in a dry pan over medium heat, stirring constantly for 3-5 minutes until golden and fragrant. Remove immediately to a cold plate.
- Bake the Cake: Preheat oven to 350°F. Cream butter and sugar, then add eggs, milk, and vanilla. Mix in dry ingredients until smooth. Divide between three 8-inch greased pans and bake for 25-30 minutes. Cool completely.
- Prepare Raspberry Compote: Simmer raspberries, sugar, and lemon juice in a pot. Stir in cornstarch slurry and boil for 1 minute until thickened. Let cool completely.
- Whip the Buttercream: Beat butter until fluffy, then gradually add powdered sugar, cream, and vanilla. Tint with pink food coloring if desired.
- Assemble the Layers: Place first cake layer on a plate. Spread a thin layer of buttercream and pipe a frosting ‘dam’ around the edge. Fill the center with raspberry compote. Repeat with the second layer.
- Finish and Decorate: Frost the top and sides of the cake with the remaining buttercream. While the frosting is still tacky, press toasted almonds firmly into the sides of the cake.
Notes
Ensure the raspberry filling and cake layers are completely cold before assembling to prevent the buttercream from melting. For the cleanest look, apply a thin ‘crumb coat’ of frosting and chill for 20 minutes before applying the final layer of buttercream and almonds.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 48g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 115mg