Moist Vanilla Cake with Raspberry Filling

This vanilla cake with raspberry filling is two tender, buttery layers with a bright raspberry jam spread between them. It’s the kind of cake that feels special but comes together with a few bowls and a whisk, no mixer stand-offs required.

The cake bakes up with a fine, moist crumb and holds up well to slicing, even with the filling tucked inside. You get a clean stripe of fruit that cuts the sweetness of the vanilla buttercream without taking over.

What Makes This Vanilla Cake So Good

The crumb stays soft for days, thanks to plenty of sour cream and butter worked into the batter. It’s vanilla forward, not cloying, and the raspberry filling brings a tart edge that balances every bite.

I keep coming back to this one because it’s reliable. The layers rise evenly and don’t dome much, and the filling thickens up on the stove without any fuss.

Ingredients

For the cake layers:

• 2 ½ cups all-purpose flour: spooned and leveled, not scooped
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened: leave it out for 30-40 minutes
• 1 ¾ cups granulated sugar
• 4 large eggs: room temperature
• 2 tsp vanilla extract
• 1 cup sour cream: full-fat works best
• ½ cup whole milk

For the raspberry filling:

• 12 oz raspberries, fresh or frozen: frozen work well here, no thawing needed
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch mixed with 2 tbsp cold water

For the vanilla buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2 to 3 tbsp milk or heavy cream

Variations / Substitutions

• Swap the fruit: blackberries, blueberries, or a mix of both make an equally good filling. Adjust sugar if the fruit is very tart.
• Use a different dairy: plain yogurt can replace the sour cream in the cake. The crumb will be a little tighter but still moist.
• Make it dairy-free: use a plant-based butter stick and unsweetened oat milk. Swap the sour cream for a dairy-free yogurt alternative.
• Add a subtle nut flavor: replace 1 tsp of the vanilla extract with almond extract in the cake batter.

A splash of this raspberry filling tastes great swirled into brownies, too.

How to Make Vanilla Cake with Raspberry Filling

Step 1: Cream the Butter and Sugar

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment. In a bowl, whisk the 2 ½ cups flour, baking powder, and salt.

Beat the 1 cup softened butter and 1 ¾ cups sugar with a hand mixer until pale and fluffy, about 3 minutes. Add the 4 eggs one at a time, beating well after each. Mix in the 2 tsp vanilla and the sour cream.

Add the flour mixture in three parts, alternating with the ½ cup milk, starting and ending with flour. Stop mixing as soon as no streaks of flour remain.

The batter should look smooth and thick, with a slight sheen from the butter. A few small lumps are fine, they’ll bake out. Don’t beat this stage any longer than you have to, or the cake can turn out tough.

Step 2: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

Bake for 25 to 30 minutes, until the tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs. The sides will start to pull away from the pan very slightly.

Cool the cakes in their pans on a wire rack for 10 minutes, then turn them out to cool completely. If the tops rounded a bit, you can trim them flat with a serrated knife before assembling.

Step 3: Simmer the Raspberry Filling

In a small saucepan, combine the 12 oz raspberries, ½ cup sugar, and lemon juice. Stir the cornstarch slurry into the fruit.

Bring to a boil over medium heat, then reduce the heat and simmer gently, stirring often, for 5 to 7 minutes. The filling will go from watery to glossy and thick enough to coat the back of a spoon.

Pour the hot filling into a heatproof bowl and press a piece of plastic wrap directly onto the surface so a skin doesn’t form. Let it cool completely at room temperature or speed it up in the fridge. You want it fully cold before you start stacking the cake.

Step 4: Whip the Vanilla Buttercream

Beat the 1 cup softened butter on its own for 2 to 3 minutes until it looks light and airy. Add the powdered sugar slowly, about a cup at a time, with the mixer on low so it doesn’t puff out of the bowl.

Pour in the 2 tsp vanilla and 2 tbsp of milk, then beat on high for a full 3 minutes. The buttercream should be soft and spreadable but still hold a peak.

If it feels too stiff, add the extra tablespoon of milk. If it’s too loose, add a little more powdered sugar. You want it easy to work with but sturdy enough to hold the layers together.

Step 5: Assemble and Frost the Cake

Place one completely cooled cake layer on a plate or cake stand. Spread the cooled raspberry filling over the top, leaving about a ½ inch border all around so it doesn’t squeeze out when you add the second layer.

Set the second layer gently on top. Apply a thin crumb coat of buttercream over the whole cake, just enough to trap any loose crumbs. Chill the cake for 20 minutes so that thin layer firms up.

Spread the remaining buttercream over the top and sides. Work in smooth, even strokes, and don’t worry if it isn’t perfect—some swoops and swirls look great. Decorate the top with a few fresh raspberries if you have them.

Step 6: Slice and Serve

Use a long serrated knife to cut the cake into slices, wiping the blade between cuts for clean edges. You’ll see the raspberry stripe through the crumb when you lift the first piece.

Serve at room temperature so the cake feels soft and the buttercream is creamy. A cup of coffee on the side is all you need.

Tips for a Layer Cake That Holds Together

• Cool the filling completely before assembling.: Warm filling will melt the buttercream and cause sliding.
• Grease your pans well and add parchment rounds.: The cakes release much more easily, and you won’t lose a chunk of the crust.
• Don’t overbeat once the flour goes in.: Mix just until combined, and your cake will stay tender instead of turning dense.
• Keep the crumb coat thin and chill it.: That little step makes frosting the final coat so much smoother.

Bake times by pan size:

Storing Leftover Cake

• Refrigerate: Cover leftover cake tightly and keep it in the fridge for up to 4 days. Let slices sit at room temperature for 20 to 30 minutes before serving so the cake softens and the buttercream relaxes.
• Serve cold: The cake is still good straight from the fridge, but the crumb will feel firmer and the filling stays slightly more set.

Frequently Asked Questions

Can I double this recipe for a larger crowd?

Yes, double all ingredients and divide the batter among three 9-inch round pans. The bake time will fall around 25 to 30 minutes, but start checking at the 22 minute mark.

Why did my raspberry filling leak out the sides?

The filling may have been too thin or still a little warm during assembly. Be sure it’s fully cooled and thick enough to hold its shape, and spread it within ½ inch of the edge of the cake layer.

My frosting is too stiff to spread. How can I fix it?

Add another tablespoon of milk and beat it in slowly. Let the buttercream rest for 5 minutes so the liquid absorbs fully, then test the consistency again.

Vanilla Cake with Raspberry Filling Recipe

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 748

Ingredients Method Notes

Ingredients

  

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• ½ cup whole milk
• 12 oz raspberries, fresh or frozen
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch mixed with 2 tbsp cold water
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2 to 3 tbsp milk or heavy cream

Method

 

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans. Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla and sour cream. Alternate adding flour mixture and milk, mixing just until smooth.
2. Divide batter between pans. Bake 25-30 minutes until golden and a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out to cool completely.
3. In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch slurry. Bring to a boil, then simmer 5-7 minutes until thick, stirring often. Cool completely, covering surface with plastic wrap.
4. Beat butter 2-3 minutes until light. Gradually add powdered sugar on low. Mix in vanilla and milk, then beat on high 3 minutes until fluffy and spreadable.
5. Place one cake layer on a plate. Spread cooled raspberry filling within ½ inch of the edge. Add second layer. Apply a thin crumb coat, chill 20 minutes, then frost with remaining buttercream.
6. Slice with a serrated knife and serve at room temperature.

Notes

The cake layers can be baked a day ahead. Wrap them well and keep at room temperature. The raspberry filling can also be made a day in advance and stored in the fridge; bring it to room temperature or stir gently before spreading.