Raspberry Cake
Mar 09, 2026 08:20 AM
Raspberry cake will always be one of my favorites—especially when it’s made with moist, fluffy vanilla cake layers, a tangy cream cheese frosting flavored with real raspberries, and a rich, homemade raspberry jam between each layer.
I wanted a version that stayed soft for days, had real raspberry flavor (not extract), and held its structure when sliced. This is the one I make now. It has fluffy vanilla cake layers, homemade raspberry jam between each layer, and a cream cheese frosting flavored with that same jam. It’s balanced, not overly sweet, and the texture is exactly what I look for in a layer cake.
I’ve tested raspberry cakes that were either too wet from fresh fruit in the batter or too artificial from flavoring. I prefer keeping the vanilla cake clean and building the raspberry flavor through a concentrated homemade jam and frosting. It gives you control, and the texture stays consistent every time!
Ingredients:
Vanilla Cake
- 2½ cups all-purpose flour 324g
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter room temperature (169g)
- ¼ cup vegetable oil 60ml
- 1½ cup granulated sugar 300g
- 4 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1¼ cup buttermilk 300ml
Raspberry Jam
- 6 cups fresh raspberries 720g
- 1 cup granulated sugar 200g
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 3 tbsp water
Sugar Syrup
- ½ cup granulated sugar
- ¾ cup water 100g
Raspberry Frosting
- 1½ cups unsalted butter room temperature (340g)
- 1 cup cream cheese room temperature (226g)
- 6 cups powdered sugar 750g
- ¼ cup raspberry jam from above
Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
210 minutes
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