Vanilla Cake with Raspberry Buttercream
Fluffy vanilla cake meets light, fruity raspberry frosting in this delicious cake. Recipe yields a 8-9" 2 layer cake, perfect for your next celebration!
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1 tsp vanilla extract
- 1 cup milk can substitute plant milk
- 2 large eggs
- Gel food coloring
Raspberry Buttercream Frosting
- 1 cup butter 2 sticks, unsalted, softened to room temperature
- 5 cups powdered sugar
- 4 tbsp heavy whipping cream
- 1/2 cup raspberry jam
- 1 1/2 tsp vanilla extract
Preheat oven to 350F
Beat together butter and sugar (cake) until creamed together, then add egg and milk and beat to combine
In a separate bowl, combine flour, salt, and baking soda and pour into the wet ingredients, stirring to combine (Optional) Divide batter into 2 parts, dye one blue (gel food dye works best). Then, create little blobs of alternating colors in your prepared (greased) cake pans. Lastly, swirl the colors together with a toothpick to create a fun tie-dye design! Pour into greased cake pans. Bake 25-30 minutes at 350F, until a toothpick comes out clean
Allow cake to cool while you work on your frosting.
Combine butter and powdered sugar in a stand mixer fitted with a whisk attachment and combine thoroughly
Add vanilla extract and heavy whipping cream and beat on medium speed until frosting is well combined. Note: you may need to scrape down the sides!
Add in raspberry jam, one tbsp at a time, until fully incorporated. Frosting should be pink and fluffy.
Let cake cool completely before frosting. Top with fresh raspberries and white chocolate chips and ENJOY!
Calories: 630kcalCarbohydrates: 96gProtein: 4gFat: 26gSaturated Fat: 16gCholesterol: 97mgSodium: 331mgPotassium: 81mgFiber: 1gSugar: 74gVitamin A: 855IUVitamin C: 1mgCalcium: 83mgIron: 1mg
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