The Best Vanilla Cake with Raspberry Filling
Ingredients
Vanilla Cake
- 1/2 cup butter room temperature
- 1/2 cup olive oil
- 1 1/2 cups sugar
- 4 eggs room temperature
- 2 tbsp vanilla extract
- 3 cups cake flour
- 1 tsp salt
- 2 tsp baking powder
- 1 1/2 cups whole milk
Raspberry Filling
- 3 cups raspberries
- 1 cup sugar
- 1 tbsp lemon juice
Vanilla Buttercream
- 1 cup butter room temperature
- 1 1/2 lbs powdered sugar sifted
- 1 tbsp vanilla extract
- 4 tbsp heavy cream room temperature
Instructions
Vanilla Cake
- Preheat the oven to 325°F and grease and flour three 6 inch cake pans or two 8 inch cake pans. Set aside.
- In a large mixing bowl combine softened butter and oil together until combined.
- Add in sugar to the oil and butter, mix on high until pale yellow and fluffy.
- Add the eggs mix to combine. Add the vanilla extract. Beat the mixture on high incorporate as much air as possible.
- In separate bowl combine cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the milk in 2 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.
- Split the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden brown. This will depend on your oven. Take out of the oven and transfer to a cooling rack.
Raspberry Filling
- Add all filling ingredients to a sauce pan and cook over medium heat. Stirring frequently until reduced and thick.
- Remove from stove and allow to cool.
Vanilla Buttercream
- Switch to the beater attachment and add heavy cream and vanilla extract. Beat for 5 full minutes until light and fluffy.
Notes
TIP: Cake layers are easiest to decorate when cool. I prefer to wrap in plastic wrap and freeze for an hour prior to decorating.
