Indulge in a truly special treat with this Vanilla Bean and Raspberry Preserve Layer Cake. This impressive yet approachable layered cake recipe brings together tender vanilla cake layers with bright, fruity raspberry preserve. You’ll love creating this beautiful and delicious dessert for any occasion.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a gluten-free baking blend for a gluten-free option.
- Granulated sugar: Other fine sugars like caster sugar work well.
- Unsalted butter: Margarine can be used, but butter offers superior flavor.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for a vegan option in the cake, but the frosting will need dairy-free alternatives.
- Vanilla bean paste: Pure vanilla extract is a good substitute if you don’t have paste.
- Raspberry preserve: Any good quality fruit preserve or jam works here.
Ingredients:
For the Vanilla Bean Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla bean paste
- 1 cup buttermilk, at room temperature
For the Raspberry Preserve Filling:
- 1 cup good quality raspberry preserve
For the Vanilla Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4-5 cups powdered sugar, sifted
- ¼ cup milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12 slices
- Tools Needed: Two 8-inch round cake pans, electric mixer, rubber spatula, wire cooling rack.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper circles. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar
In a large bowl with an electric mixer, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla bean paste until just combined.
4. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
5. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Make the Vanilla Buttercream
While the cakes cool, prepare your buttercream. In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk or cream and vanilla extract. Beat until smooth and fluffy.
7. Assemble Your Layered Cake
Once the cake layers are completely cool, level them with a serrated knife if needed. Place one cake layer on your serving plate. Spread an even layer of raspberry preserve over the top, leaving a small border. Spread a layer of buttercream over the preserve.
8. Stack and Frost
Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining vanilla buttercream. You can decorate with fresh raspberries if desired.
Variation Ideas:
- Lemon Raspberry: Add lemon zest to the cake batter and a few tablespoons of lemon juice to the buttercream for a zesty twist.
- Chocolate Chip: Fold in a cup of mini chocolate chips into the cake batter before baking.
- Almond Flour Cake: Substitute a portion of the all-purpose flour with almond flour for a slightly denser crumb and nutty flavor.
- Mixed Berry Preserve: Experiment with other berry preserves like strawberry or blackberry for different flavor profiles.
Storage Instructions:
Store your Vanilla Bean and Raspberry Preserve Layer Cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Frequently Asked Questions (FAQ):
- Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance and wrap them tightly in plastic wrap once completely cooled. Store at room temperature.
- Why is my buttercream not fluffy?
Ensure your butter is properly softened but not melted. Also, make sure to sift your powdered sugar to prevent lumps and beat the buttercream for several minutes.
- What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk to the 1-cup mark. Let it sit for 5 minutes before using.
- How do I level a cake?
Once your cake layers are completely cool, use a long, serrated knife to carefully slice off the domed top to create a flat surface.
- Can I use fresh raspberries in the filling?
While fresh raspberries are great for garnish, they can make the cake soggy if used excessively in the filling due to their high water content. Stick to preserve for the filling.
- My cake stuck to the pan, what went wrong?
This usually happens if the pans weren’t properly greased and floured, or if the cakes weren’t allowed to cool sufficiently before attempting to remove them.