30 Minute Vanilla Raspberry Cake

Picture this: fluffy vanilla cake layers bursting with juicy raspberries, creating the perfect harmony of sweet and tart flavors. This vanilla raspberry cake combines the comfort of classic vanilla with the bright pop of fresh berries. It’s surprisingly simple to make, requiring just basic pantry ingredients and fresh raspberries.

Much like our popular lemon blueberry cake, this recipe delivers bakery-quality results at home. Get ready to impress your family and friends with this showstopping dessert!

What is Vanilla Raspberry Cake?

Ever wondered why we call it vanilla raspberry cake? It’s quite simple, really! This delightful dessert features tender vanilla-scented cake studded with fresh raspberries throughout. The name tells the whole delicious story – vanilla for the warm, aromatic base and raspberry for those bursts of tart sweetness.

As they say, the way to a man’s heart is through his stomach, and this cake certainly paves that path beautifully! Ready to create some magic in your kitchen?

Why You’ll Love This Vanilla Raspberry Cake:

Irresistibly Moist and Flavorful

This cake delivers the perfect texture – tender, moist crumb that melts in your mouth. The vanilla creates a warm, comforting base while fresh raspberries add delightful bursts of tartness and natural sweetness. Each bite offers a beautiful contrast of flavors that dance on your palate.

Budget-Friendly Home Baking

Making this cake at home costs a fraction of what you’d pay at a bakery. With simple ingredients like flour, sugar, butter, and fresh raspberries, you can create an elegant dessert for special occasions or everyday treats. It’s amazing how affordable ingredients can produce such impressive results.

Versatile and Customizable

The beauty of this recipe lies in its adaptability. You can use frozen raspberries when fresh aren’t available, add a cream cheese frosting, or even incorporate other berries. Like our chocolate strawberry cake, this recipe welcomes creative variations while maintaining its delicious foundation.

Ready to transform your kitchen into a bakery? Let’s dive into this foolproof recipe that guarantees success every time!

How to Make Vanilla Raspberry Cake:

Quick Overview

This vanilla raspberry cake is wonderfully straightforward to make. The batter comes together in about 15 minutes, and the cake bakes to golden perfection in just 25-30 minutes.

Key features that make this recipe special:

• Simple one-bowl mixing method
• Fresh raspberries folded gently into vanilla batter
• Moist, tender crumb that stays soft for days
• Beautiful pink-speckled appearance
• Perfect for any occasion

Total Time: 45 minutes Prep Time: 15 minutes
Bake Time: 30 minutes Serves: 8-10 people

Key Ingredients for Vanilla Raspberry Cake:

For the Cake:

• 2 cups (250g) all-purpose flour
• 1½ cups (300g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• 3 large eggs, room temperature
• 1 cup (240ml) whole milk
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ cups fresh raspberries (or frozen, not thawed)

For Optional Vanilla Glaze:

• 1 cup powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions:

Step 1: Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or two 9-inch round pans with butter. Dust lightly with flour, tapping out excess. This prevents sticking and ensures easy removal.

Step 2: Mix Dry Ingredients In a large bowl, whisk together flour, baking powder, and salt. Set aside. This ensures even distribution of leavening agents throughout the batter.

Step 3: Cream Butter and Sugar Using an electric mixer, cream softened butter and sugar until light and fluffy, about 3-4 minutes. The mixture should be pale and doubled in volume. This creates the cake’s tender texture.

Step 4: Add Eggs and Vanilla Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined. The batter should be smooth and well-incorporated.

Step 5: Alternate Wet and Dry Ingredients Add flour mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture. Mix just until combined – don’t overmix, which can make the cake tough.

Step 6: Fold in Raspberries Gently fold fresh raspberries into the batter using a spatula. Toss raspberries in a tablespoon of flour first to prevent them from sinking during baking.

Step 7: Bake the Cake Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs. Don’t overbake.

Step 8: Cool and Serve Cool in pan for 10 minutes, then turn out onto wire rack to cool completely. If making glaze, whisk ingredients until smooth and drizzle over cooled cake.

What to Serve Vanilla Raspberry Cake With:

This delightful cake pairs beautifully with various accompaniments:

Beverages: Fresh coffee, Earl Grey tea, or cold milk complement the cake’s flavors perfectly. For special occasions, try champagne or moscato wine.

Sides: Vanilla ice cream or whipped cream enhance the cake’s richness. Fresh berries add extra color and nutrition.

Occasions: Perfect for birthday parties, brunch gatherings, afternoon tea, or casual family dinners. The elegant appearance makes it suitable for both casual and formal settings.

Top Tips for Perfecting Vanilla Raspberry Cake:

Use Room Temperature Ingredients

Bring eggs, milk, and butter to room temperature before mixing. This ensures smooth batter incorporation and even baking. Cold ingredients can cause the batter to curdle or mix unevenly.

Don’t Overmix the Batter

Once you add flour, mix just until combined. Overmixing develops gluten, resulting in a tough, dense cake. The batter should look just combined with no flour streaks visible.

Coat Raspberries in Flour

Toss raspberries in a tablespoon of flour before folding into batter. This prevents them from sinking to the bottom during baking and helps distribute them evenly throughout the cake.

Test for Doneness Properly

Insert a toothpick in the center – it should come out with just a few moist crumbs. Completely clean means overbaked, while wet batter means it needs more time.

Storing and Reheating Tips:

Room Temperature Storage: Store covered cake at room temperature for up to 3 days. Use a cake dome or cover tightly with plastic wrap to maintain moisture.

Refrigeration: For longer storage, refrigerate for up to 1 week. Bring to room temperature before serving for best flavor and texture.

Freezing: Wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.

Reheating: Microwave individual slices for 10-15 seconds to restore softness. For whole cake, warm in 300°F oven for 5-7 minutes.

Nutritional Information

Nutrient	Per Slice (1/10 of cake)
Calories	285
Total Fat	8g
Saturated Fat	5g
Cholesterol	70mg
Sodium	180mg
Total Carbs	50g
Dietary Fiber	2g
Sugars	35g
Protein	5g
Vitamin C	8mg

Nutritional values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes! Use frozen raspberries without thawing them first. This prevents excess moisture and color bleeding. Frozen berries work just as well and are often more affordable.

Why did my raspberries sink to the bottom?

This happens when raspberries aren’t coated in flour or when the batter is too thin. Always toss berries in flour before folding them in, and ensure your batter has the right consistency.

Can I make this cake ahead of time?

Absolutely! This cake actually improves in flavor after a day. Store covered at room temperature or refrigerate for longer storage. It’s perfect for meal prep and entertaining.

What’s the best way to prevent the cake from sticking?

Properly grease your pan with butter, then dust with flour. You can also use parchment paper for extra insurance. This ensures clean removal every time.

Can I substitute the all-purpose flour?

You can use cake flour for a more tender texture (use 2¼ cups). Avoid whole wheat flour as it will make the cake dense. Gluten-free flour blends work but may require slight adjustments.

How do I know when the cake is perfectly done?

The cake should spring back lightly when touched and pull slightly from pan sides. A toothpick inserted in center should have just a few moist crumbs – not wet batter or completely clean.

Creative Variations to Try

Lemon Raspberry Twist: Add 2 tablespoons lemon zest and 1 tablespoon lemon juice for bright citrus notes that complement the raspberries beautifully.

Cream Cheese Frosting: Top with tangy cream cheese frosting for extra richness and professional bakery appearance.

Mixed Berry Version: Combine raspberries with blueberries and blackberries for a mixed berry explosion of flavors and colors.

Almond Extract Addition: Replace half the vanilla with almond extract for a sophisticated flavor profile that pairs wonderfully with raspberries.

This vanilla raspberry cake proves that simple ingredients can create extraordinary results. The combination of tender vanilla cake with bright, tart raspberries creates a dessert that’s both comforting and elegant. Whether you’re baking for a special celebration or just because, this recipe delivers consistent, delicious results every time.

The beauty of home baking lies in these moments – the anticipation as the cake rises in the oven, the incredible aroma filling your kitchen, and the joy on faces when you serve that first perfect slice. This vanilla raspberry cake embodies all of that and more.

So gather your ingredients, preheat that oven, and get ready to create something truly special. Your family and friends will be asking for this recipe, and you’ll love how easy it is to deliver bakery-quality results right from your own kitchen. Happy baking!