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Ultimate Vanilla Raspberry Layer Cake with Swiss Meringue Buttercream

Close-up of a moist slice of vanilla raspberry layer cake showing three layers of vanilla sponge, raspberry filling, and white frosting.
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A detailed recipe for a moist, flavorful vanilla bean cake layered with intense fresh raspberry filling and frosted with smooth Swiss meringue buttercream. This guide covers baking, filling preparation, and professional assembly for an impressive celebration cake.

Ingredients

Scale
  • For the Vanilla Cake Layers: 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon vanilla bean paste
  • For the Fresh Raspberry Filling: 3 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • For the Swiss Meringue Buttercream: 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter, cubed and softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. Make the Cake Layers: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, vanilla extract, and vanilla bean paste.
  5. Gradually add the wet ingredients to the dry ingredients in three additions, mixing well after each addition until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Make the Raspberry Filling: Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries break down, about 5 minutes.
  8. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering raspberries, stirring constantly until the mixture thickens significantly. Remove from heat and let it cool completely.
  9. Make the Swiss Meringue Buttercream: Combine egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (a double boiler). Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C).
  10. Transfer the mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form and the meringue is cool to the touch, about 10 to 15 minutes.
  11. Switch to the paddle attachment. Add the softened butter, one cube at a time, mixing well after each addition. If the frosting looks curdled, continue mixing; it will come together into a smooth buttercream. Beat in the vanilla and salt.
  12. Assemble the Cake: Place the first cake layer on your serving plate or cake stand.
  13. Pipe a dam of buttercream around the outer edge of the layer to contain the filling. Spread half of the cooled raspberry filling inside the dam.
  14. Top with the second cake layer, repeat the buttercream dam and filling process. Place the final layer on top.
  15. Apply a thin layer of buttercream over the entire cake to create a crumb coat. Chill the cake for 20 minutes until the coat is firm.
  16. Apply the final layer of buttercream smoothly around the sides and top of the cake. Decorate as desired.

Notes

  • For the most moist vanilla sponge layers, ensure your butter, eggs, and milk are at true room temperature before mixing.
  • To achieve an intense raspberry flavor, use high-quality vanilla bean paste in the cake batter.
  • When assembling, use a turntable and an offset spatula for the easiest application of the final coat of frosting.
  • If your Swiss Meringue Buttercream becomes too soft, chill the bowl for 10 minutes and then re-whip.

Nutrition

Find it online: https://juliameal.com/vanilla-raspberry-layer-cake-recipe/