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Raspberry Vanilla Cake Recipe

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Rating: 4.0; Vote: 1

Raspberry Vanilla Cake - made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top. A perfect summer treat. Ingredients Makes about 16 servings Vanilla Cake Layers 3 cups (375g) all purpose flour 1/2 tsp (2g) salt 3 tsp (12g) baking powder 1 cup (226g) unsalted butter, room temperature 1 2/3 cups (335g) sugar 5 eggs 2 tsp (10g) vanilla extract 1 cup (240ml) milk Raspberry Sauce 25oz (700g) fresh or frozen raspberries 2/3 cup (135g) sugar 2 tbsp (30ml) water 1 tbsp (15ml) lemon juice Mascarpone Frosting 1 pound (500g) Mascarpone cheese, room temperature 2 1/2 cups (560g) heavy cream 3/4 cup (90g) powdered sugar 2 tsp (10g) vanilla extract 1. Preheat oven to 350F (180C. Grease with butter and dust with flour two 9 inch (23 cm) round cake pans. 2. In a medium bowl sift the flour, baking powder and salt and whisk to combine. Set aside until ready to use. 3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract. 4. Gradually add flour mixture while alternating with milk. 5. Pour the batter evenly into the prepared pans. 6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean. 7. Let pans cool on a cooling rack for 10 minutes. 8. Remove the cakes from the pan and let them cool completely. 9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use. 10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extract until smooth. 11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready to assemble the cake. 12. Assemble the cake. Divide each cake layer in two to create 4 layers. 13. Place 1 cake layer on your serving plate. Spread evenly of raspberry sauce. Using a pastry bag fitted with a inch (13mm) plain tip spread of Mascarpone frosting. 14. Add another cake layer and spread evenly of raspberry sauce and of Mascarpone frosting. 15. Add another cake layer and spread evenly the last of raspberry sauce and of Mascarpone frosting. 16. Add the last cake layer on top and decorate with the last of Mascarpone mixture. Use a spoon to create a flower shape. 17. Refrigerate for at least 4-6 hours or overnight.
Date: 2019-07-03

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Comments and reviews: 10

Svetlana Vukolic
Hi dear I absolutely love your videos. No unnecessary talking, precise, great music. great recipes. This one I tried out for New Year and it came out fantastic. The cake is so moist, even without any frosting it is so tender, moist and soft, I just love it. But recently it started to gives me headache. Although I am doing everything as before it comes out like a nightmare: tough, dense, dry, almost grainy texture. And I don, t know why. How could this be if I put same ingredients as I did the first time. Please help me out if you have a clue what could I possibly do wrong I am really desperate, as it is not only with your recipe.
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The Custard Chrisader
tried making this as a birthday cake, it turned out ok, but nowhere near as good looking as yours. Also I didn't have a big enough tip for my piping bag, and given the piping bag I was using has a kind of plastic cloth rather than an airtight plastic the liquidy part of the icing would drip out and make my hands sticky. but hey, lessons learnt for next time
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Angelo Florio
I made this cake for a birthday party. The party is about 24 hours away. I had to make it a day ahead because I would not have had time tomorrow. Will it be all right in the fridge in a cake holder until tomorrow? It won't be stale, right?
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S R
Do you bake and cook like this a lot? And if so can i move in with you? i love all your recepies I have tried a few cakes and i have had to share them. Well forced to because i wanted to eat them all by myself
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jemayma newland
I can not wait to make this. Your chocolate strawberry cake been a success. and i've been baking and baking and baking over and over using different fruit version. And always comes out yummmmmmm
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Maria Murat
Hailoving your videos. they are easy to learn and doing it so all the way love from kenya. I have a question tho(I have a 23cm 9inch baking pan, how many eggs can i use while baking)Thank you.
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Vera Yan
Hi Question here Is it possible to skip sugar or do a quarter sugar, will the texture of the food change? I simply cannot take in too much sugar. :) Absolutely love your videos and recipes.
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Bablu Balu
Wonderful cake, i want to make this tomorrow for Birthday. Would like to cover this cake. Want to ask if I could frost this cake with this mascarpone filling? Is this firm enough?
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Parisa Nobakht
Hey Ella, I made this and it was absolutely divine The cake came out perfect, I just added grated lime zest to the cake batter and the taste was fantastic Thank you
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kkaterpilar
I made this cake today for our Greek orthodox easter and it was AMAZING I used strawberries instead of rusberries. Thank u very much
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