The Ultimate Beginner’s Guide to Vanilla Cake with Raspberry Filling

Baking a cake from scratch is one of the most rewarding experiences in the kitchen. There’s something special about mixing simple ingredients and transforming them into a delicious, homemade dessert. Whether you’re baking for a special occasion or just treating yourself, this vanilla bean cake with raspberry filling and whipped vanilla bean frosting is the perfect recipe to start with.

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This cake is moist, soft, and filled with rich vanilla flavor, balanced by a slightly tart yet sweet raspberry compote. The fluffy frosting ties everything together for an elegant and satisfying dessert. What makes this recipe ideal for beginners is its straightforward technique and use of common ingredients. With clear step-by-step instructions, tips for success, and flexible ingredient options, you’ll be well on your way to mastering homemade cakes.

Why This Recipe is Perfect for Beginners

1. Simple Ingredients – Everything used in this recipe can be found at your local grocery store. No special equipment or complicated techniques are required.
2. Easy-to-Follow Steps – Each part of the recipe is broken down into clear, manageable instructions.
3. Customizable – You can modify ingredients to suit your taste or dietary needs.
4. Great for Any Occasion – Whether it’s a birthday, holiday, or casual weekend treat, this cake will impress.
5. Hands-On Learning – This recipe teaches key baking skills like mixing, layering, and frosting.

Ingredients and Substitutions

Before getting started, make sure you have all the necessary ingredients.

For the Vanilla Bean Cake

• 1 cup whole milk, room temperature
• 1 whole egg, room temperature
• 4 large egg whites, room temperature
• 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
• ¼ teaspoon lemon extract (optional, for a subtle citrus note)
• 2 ½ cups cake flour, twice sifted
• 1 ½ cups granulated sugar
• 1 ¼ tablespoons baking powder
• ¾ teaspoon salt
• 1 ½ sticks (¾ cup) unsalted butter, room temperature, cut into cubes

Ingredient Substitutions:

• If you don’t have cake flour, replace it with all-purpose flour mixed with cornstarch (for every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons cornstarch).
• Whole milk can be replaced with buttermilk for extra moisture.
• If you don’t have vanilla bean paste, use pure vanilla extract.

For the Raspberry Filling

• 2 cups fresh or frozen raspberries
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons water
• Pinch of salt

Ingredient Substitutions:

• If raspberries aren’t available, use strawberries, blackberries, or a mix of berries.
• Adjust the sugar level to match your desired sweetness.

For the Whipped Vanilla Bean Frosting

• 3 ½ sticks (1 ¾ cups) unsalted butter, softened
• 3 cups sifted confectioners’ sugar
• 3 tablespoons milk
• 1 tablespoon vanilla bean paste (or 1 vanilla bean, scraped)
• Pinch of salt

Ingredient Substitutions:

• If you prefer a lighter frosting, substitute half of the butter with cream cheese.
• Dairy-free butter alternatives can be used for a non-dairy version.

Step-by-Step Instructions

Step 1: Preparing the Cake

1. Preheat the Oven – Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Grease the parchment as well.
2. Mix the Wet Ingredients – In a bowl, whisk together ⅓ cup of the milk, egg, egg whites, vanilla bean paste, and lemon extract. Set aside.
3. Prepare the Dry Ingredients – In the bowl of an electric mixer fitted with a paddle attachment, sift the cake flour. Add sugar, baking powder, and salt. Mix on low speed for 30 seconds.
4. Incorporate Butter – Add the butter one piece at a time while mixing on low speed. Continue until the mixture has a sandy texture.
5. Add the Milk – Pour in the remaining milk and mix until just combined. Increase the speed to medium and beat for 1 ½ minutes, making sure not to overmix.
6. Combine Wet and Dry Mixtures – Add the egg mixture in three parts, beating on medium speed after each addition until fully incorporated. Scrape down the sides as needed.
7. Bake the Cake – Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cakes – Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 2: Making the Raspberry Filling

1. Cook the Raspberries – In a medium saucepan over medium heat, combine the raspberries, sugar, lemon juice, water, and salt. Stir frequently.
2. Thicken the Compote – Reduce the heat and simmer for about 15 minutes, stirring occasionally, until the mixture thickens enough to coat a spoon.
3. Strain if Desired – If you prefer a smooth filling, strain the compote through a fine sieve to remove seeds.
4. Cool Completely – Let the compote cool to room temperature before using.

Step 3: Preparing the Whipped Vanilla Bean Frosting

1. Whip the Butter – Using an electric mixer with a paddle attachment, beat the butter on medium speed for 8 minutes until pale and creamy.
2. Add Sugar and Flavoring – Reduce speed to low and add sifted confectioners’ sugar, milk, vanilla bean paste, and salt. Mix for 1 minute.
3. Increase Speed and Whip – Beat on medium speed for 6 minutes until the frosting is light and fluffy.
4. Add Raspberry Compote – For a fruity twist, fold in ½ cup of the raspberry filling and mix until fully combined.

Step 4: Assembling the Cake

1. Slice Cake Layers – If desired, slice each cake in half horizontally to create four layers.
2. Layer the Cake – Place the first cake layer on a serving plate. Spread a thin layer of frosting, then add a generous amount of raspberry filling.
3. Repeat – Continue layering cake, frosting, and raspberry filling until all layers are stacked.
4. Frost the Cake – Use the remaining frosting to coat the top and sides of the cake, smoothing it with an offset spatula.
5. Decorate – Garnish with fresh raspberries, white chocolate shavings, or edible flowers for an elegant touch.

Beginner Tips and Notes

• Room Temperature Ingredients – Using room temperature butter, eggs, and milk helps the batter mix more evenly and ensures a tender cake.
• Don’t Overmix – Overmixing the batter can result in a dense cake. Mix just until combined.
• Use a Cake Tester – Insert a toothpick into the cake’s center. If it comes out clean or with a few crumbs, the cake is done.
• Cooling is Key – Allow cakes to cool completely before frosting to prevent melting.

Serving and Storage Suggestions

Serving Ideas

• Pair slices of cake with a cup of tea or coffee for an elegant treat.
• Serve with a scoop of vanilla or raspberry ice cream.

Storage Tips

• Store leftover cake in an airtight container at room temperature for up to two days.
• Refrigerate for longer storage, up to five days. Bring to room temperature before serving.
• Freeze individual slices wrapped in plastic wrap for up to three months.

Final Thoughts

Baking a homemade vanilla cake with raspberry filling may seem like a challenge at first, but with the right techniques and patience, anyone can master it. This recipe offers the perfect balance of flavors, textures, and visual appeal, making it a great addition to any baker’s repertoire.

Give it a try and let me know how it turns out. Share your baking experiences, tips, or variations in the comments. Happy baking!