Moist and flavourful, classic vanilla cake paired with raspberry buttercream frosting and homemade raspberry jam. Perfect combination of sweet and tangy!
Honest to God, I wrote this recipe like two weeks ago, BUT - I'm always struggling to find time to write the text above the recipe - aka this part.
I started this blog in order to provide helpful resources and advice in cake making and baking (guess I'm a rhyme maker, lol), alongside a recipe, of course.
So, when I feel like I'm not accomplishing my goal I tend to become desperate, give up and postpone it until it's "good enough". And at the same time I'm not realizing that I deprive you of a perfectly good recipe.
So I need to chillax. (Kinda hate that word, but can't find a better one for this situation, sorry xD). I'm not even sure who reads my posts, except my mom and my sister - which she must do in order to warn me about possible typos and mistakes in writing. Haha.
Nevertheless, I just want to apologize to anyone who patiently waited for this recipe. I know for a fact there were a few of you because you contacted me on Instagram.
But here it is, peeps! Isn't it just so pretty? I'm trying to be objective and modest, but I just can't, lol. Also, it's just as tasty as is pretty! So let's get on to cake talk.
My latest videos
How to make this gorgeous vanilla cake with raspberry filling?
Well, glad you asked... 😉 It's definitely easier than it looks! There are, however, a couple of steps you need to make, but it's all worth it. Like making your own raspberry jam.
It's not really a jam, though. More like a thick sauce or 'goo' as Cupcake Jemma calls it. 😉
Alternatively, you CAN use storebought jam. The only thing you should be aware of is its consistency.
Namely, when you add liquid flavourings to your frosting, in this case Ermine/Flour Buttercream, you are in fact emulsifying fat with liquid. And they are not besties. There's only so much liquid you can add to buttercream before it splits or curdles.
So, in case you're making your own raspberry jam, like I did, make sure to cook it long enough for the majority of the water content to evaporate.
And definitely strain the jam through a fine mesh sieve to get rid of raspberry seeds! Nobody wants to deal with those little pits between your teeth, am I right?
On the other hand, if you're choosing the quicker solution of using storebought jam, just make sure it's not soupy. In addition, it can't be too stiff either.
If it seems solid as a rock, try to loosen it up using a small whisk or lightly heat it up over a pan of simmering water. But let it cool before adding it to buttercream so it doesn't melt it!
Tips for making the best vanilla cake
As for vanilla cake - this is my go-to recipe and a base for other recipes. Good vanilla cake recipe is something that is a MUST when it comes to baking. So I'm sharing with you my favourite. 🙂
There are two things that are imperative when it comes to vanilla cake.
First one - use REAL vanilla extract or vanilla bean. Fake ones just won't cut it because you WILL feel that artificial flavour.
Second, don't overbake your cake.
Often, the main reason for a dry cake is not the recipe, but the fact that you overbaked it.
Don't wait for the skewer inserted in the middle of your cake to be dry - that means that your cake is probably overbaked and thus drier, if not completely dry.
Why? Because your cake continues to bake while cooling in the pan. Cakes are really tender and soft once they are out of the oven, so you can't flip them to the cooling rack right away because they will crack/split/collapse.
Basically, get ruined. You get the point. So you want your cakes to be slightly underdone, that is - for that skewer to come out with a few moist crumbs.
How will you know when your cakes are at that stage? Well, this is a game of trial and error. Or lucky guesses. 🙂 At the end of every one of my recipes, I always tell you that not ovens are the same. And that's completely true.
Baking time and temperature stated in my recipe is what works best for me and my oven. I urge you to get to know your oven and bake according to her rules (which are really - flaws).
Also, one other tip.
When experimenting with baking time, you can't open the oven door TOO SOON. Otherwise your cake will sunk.
That happens when baking powder reacts with heat, puffs up, but doesn't have enough support from cake - because it's still too liquidy. I think that 18 minutes is enough time to get that support and be able to test your cake for doneness.
if you're a cake lover, then check out these:
Chocolate Cake with Pistachio Buttercream and Raspberry filling
Dulce de Leche Banana Cake
Earl Grey Tea Cake
Caramel Popcorn Chocolate Cake
Chocolate Hazelnut Cake
If you make this delicious vanilla cake, let me know by tagging me on Instagram @anasbakingchronicles or tell me all about it in the comments section down below! If you have any questions, don’t hesitate to ask! Happy baking!
Love,
Ana
📖 Recipe
Raspberry Vanilla Cake
Description
ingredients
Vanilla Cake
- 3 large eggs (room temperature)
- 140 g unsalted butter
- 240 g white granulated sugar
- 240 g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 180 g full-fat sour cream (room temperature)
- 50 g whole milk (room temperature)
- 1 tablespoon vanilla extract
Raspberry jam
- 450 g frozen raspberries
- 120 g granulated white sugar
Raspberry Buttercream
- 55 g all-purpose flour
- 225 g granulated white sugar
- ½ teaspoon salt
- 380 g whole milk
- 350 g unsalted butter
- 4-6 tablespoons raspberry jam
- 2 teaspoons vanilla extract
Instructions
For Vanilla Cake
- Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you're not using a fan oven. Grease and line with parchment paper three 6-inch (15-cm) round cake tins. Alternatively, you can use two 8-inch (20-cm) cake tins.
- In a medium bowl sift together flour, baking powder and salt. Whisk until combined and set aside.
- In a measuring jug combine sour cream, whole milk and vanilla extract. These are your wet ingredients.
- In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on a medium-high speed until pale and fluffy. (approx. 3 min) Stop the mixer and scrape down the bowl.
- Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.
- Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)
- Divide the batter evenly among the 3 tins and bake for 20-25 minutes or until skewer inserted in the middle comes out with few moist crumbs. Do not overbake it.
- Once they're done, let the cakes cool for 10-15 minutes on a wire rack before removing them from the pans to cool completely. They will continue to cook in the pan, so it's important that the skewer is not entirely clean. Otherwise, your cake will overbake and that will cause dryness.
For the Raspberry Jam
- Cook frozen raspberries with sugar over a medium-high heat until it reaches boiling. Turn the heat down and let it simmer for approx. 15 minutes or until it thickens. It's better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour.
- Strain the jam through a sieve to get rid of raspberry seeds and make it smooth and beautiful. Cover it with cling film and leave it to cool in the fridge.
Raspberry Buttercream
- In a small saucepan (I always use heavy-bottomed one to prevent burning) combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. This can take about 15 minutes. The moment you realize it's thicker, cook for another 3-4 minutes.
- Once it's done, strain it through a sieve into a plate, put a cling film over it touching the surface to prevent "skin" forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.
- Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it's pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it's all nicely incorporated and with no lumps. Add vanilla extract with berry jam and mix until everything is combined. Be careful not to add too much jam, otherwise your buttercream might curdle.
- Note: If you want to decorate a cake in an ombre effect, before adding raspberry jam, take out some of vanilla buttercream and leave it aside for decorating.
Assembly
- Using a cake leveler or a long serrated knife level the tops of your cakes if needed.
- In the middle of your cake board or a serving plate put some buttercream to stop the cake from moving around.
- Place one cake layer on a cake board or a serving plate. Using a small offset palette knife or a piping bag, spread the frosting over the cake and drizzle some berry jam over the frosting. Top it with the next cake layer and repeat the process.
- Place final layer on top, upside down, and do a thin crumb coat on the cake. Chill for 20-30 minutes in the fridge before final decorating.
- Once cooled, frost and smooth the top and sides of the cake with remaining frosting. Divide the raspberry one in two so you can add some burgundy gel food colouring into one and get a darker shade. Including the vanilla buttercream you separated before adding raspberry jam, you should have three colours in front of you.
- Using a small offset palette knife or a piping bag, place the frosting all over the cake, creating three ombre stripes. Smooth and even everything out using a cake scraper, then use the back of a small or a big offset palette knife to create a rustic swirling effect.
- Pile up some raspberries and your cake is ready! 🙂
Notes
- If you don't have a stand mixer, you can use a hand mixer.
- Not all ovens are the same. I suggest checking the cakes at 18 min mark and then adjust the baking time accordingly. Get to know your oven!
- If you still don't own one, I advise you to buy a kitchen scale - they're cheap and easy to use, and always guarantee the same results in baking!
- The cake is best eaten at room temperature. You can keep it in a fridge, wrapped in cling film, but take it out of it at least half an hour before serving.
IMPORTANT
All the recipes are developed and tested using only metric measurements and a kitchen scale. The U.S. cup and spoon measurements are provided for your convenience, but I highly recommend getting a digital kitchen scale and measuring in metrics. It's easy and always guarantee the same results in baking!
Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Sammie says
Love the look of this cake and was enjoying reading the post until, without warning you curse about pips in the raspberry jam. I have to say it completely turned me off. I am not a prude and believe in writing things in context - your use of language was most definitely not in context. I love supporting food bloggers and hope that you will have a rethink about your approach to writing and your reader base.
Ana says
Hi Sammie! Thanks for your feedback and I'm sorry you feel this way. I was rereading the post right now and didn't find anything that resembles to cursing. However, English is not my mother tongue and I learnt a lot by watching TV shows and movies, in order to get a more natural tone and catch up some slang. That being said, I might have understood some things differently. Regarding my approach to writing, I try to be myself, knowing that not everyone will like me - that's just life. 🙂
Hope you understand and I wish you all the best!
Dave says
I think your style is great - sometimes you can't please everyone I ghuess.
Keep up the good work.
Dave
Jessica says
Ava,
Your English is very good and there isn’t any indication of any appropriate language. Your recipe is delicious and I’m using for my daughters birthday. Love from Canada.
Lisa says
Ana, this recipe is fantastic! I've made it twice in a month now and it's been an absolute hit! Each of the components don't taste overly sweet (which I LOVE!) and the jam perfectly balances out the cake and frosting!
Also, to my knowledge, "pits" in NZ isn't cursing...we say things like "in the pits" meaning something's unpleasant but nothing in the league of saying the f bomb and the likes...Cheers! This recipe is definitely NOT the pits. xx
Ana Zelić says
I'm so glad you think that, this cake is always a hit with my family and friends, too! 🙂 Thank you for choosing it!
There was another word before (not f) and then I've changed it, because I didn't want anyone to feel uncomfortable. Live and learn, I guess. 🙂
Thanks! xx
Tabitha says
Lol
Taylor Harvey says
How think should the jam be?
Ana Zelić says
Hi Taylor,
it should be really gloopy, and almost spreadable consistency after being chilled in the fridge. The thicker the better, because the higher water content would ruin the buttercream, that is - you wouldn't be able to add as much jam to get the best flavour, because the buttercream would split. The whole cooking process lasts for about 15-20 minutes and raspberries contain a lot of pectin which helps thicken the jam later on. Hope this clarifies a little bit!
Jeff says
What an amazing cake. Great instructions and pictures and definitely didn’t see any problem with the so called cursing of the pips. People need to chill out. Relax, there’s more important things in life than being prudish about petty things. Thanks again for the great recipe.
Ana Zelić says
Hi Jeff!
Thank you so much for your feedback! I'm glad you didn't find my language offensive, although I understand that not all of us are the same. Either way, I didn't mean to be rude in any way and I'm so happy you liked the recipe!
Have a great day! 🙂
Anisa says
Hey! I am currently attempting to make this cake as I am typing this comment out lol. I tried to make the buttercream and followed the first part of the instructions which was to put in the sugar, salt, flour and milk in saucepan and let it thicken. I was stirring it every couple of seconds but it turned really thick really fast. It’s consistency was like slight sticky dough. How can I prevent this?
Ana Zelić says
Hm.. it seems like your measurements might be off. Did you use a kitchen scale? The consistency should be like a pastry cream, maybe even less thick than that, kind of gloopy. It seems like you either put too much flour or not enough milk?
Anisa says
I used the internet to convert everything into cups and tablespoons since I don’t have a kitchen scale. Probably put too much of something or too less ? I’ll try again and see what happens
Ana Zelić says
I don't own cups, so I can't really help. I know that when I try a recipe that has cups measurements, 1 cup = 125 g generally works really well. So 55g would be a little less than 1/2 cup? And they say granulated sugar is 1cup=200g, but again, I don't know because I've never tried it myself. Milk is essentially the same as ml, I just write everything in grams because it's easier to weigh it, than to measure in a jug. So 380 g(ml) should be 1 + 1/2 cups + 1 tbsp + 1 teaspoon (240ml + 120 + 15 + 5). With cups you can never really be sure how much you're putting in. I have a kitchen scale that was less than 10$, so there are really inexpensive choices out there that will make your baking so much easier. :)) But good luck trying to convert it, keeping my fingers crossed!
Laura says
I’ve had this happen to me in the past when I’ve had the heat up too high? Sometimes I’m in such a rush!
Great cake, raspberries are wonderful - I quite often turn to them for my daughter’s winter birthday cake as they freeze so beautifully. And they turn frosting pink! Winner!
Also, English is my first language and I have no idea why that person thinks you were cursing about the raspberry seeds. Maybe they don’t know “pits” is another word for the seeds/stones/pips in fruits? Anyway, not your fault lol.
Sara says
Could this cake be made with strawberries instead of raspberries?
Ana Zelić says
Hi Sara,
yes, sure! 🙂
Just make sure to cook down the strawberries quite a bit, so the jam is thick and concentrated because strawberries are more watery than raspberries and have less natural pectin (thickening agent). Check out my post about ermine buttercream for step-by-step instructions! 🙂
Sretno! x
Nicole says
I made this cake for Mother's Day yesterday and it turned out amazingly! The cake was so moist and perfect. I made sure to not over-bake it, and stuck to the 20 minutes. I only had an 8 inch pan, but I wanted to make it three layers. It ended up working out well, the layers were thinner but worked out perfectly. The buttercream was UNREAL.? The best I’ve ever tasted. This is an absolutely fabulous recipe and I cannot wait to make it again.
Ana Zelić says
Dear Nicole, thank you so much for your lovely words! I'm so happy to hear you loved the cake and that you were able to successfully make it in an 8 inch pan 🙂 I usually double the ingredients of my 6 inch cake to make a three layer 8 inch cake, but I'm glad to hear everything went well without changing the measurements - it might come in handy for other people. This is my favourite buttercream and I can't wait for more people to try it out! Have a great day!
Nancy says
Hi Ana,
Thank you so much for this cake receipe. Do you make videos to follow along? I am a visual learner and it would be wonderful to have a video alongside the written instructions.
Thank you
Nancy.
Ana Zelić says
Hi Nancy,
I'd LOVE to make videos and I definitely plan on doing that in the future, but unfortunately at the moment I don't have all the means to do so (finance, time, knowledge, equipment). Thank you so much for your feedback, I love hearing how I can be of more help. I'm doing the best I can and can't wait to be more resourceful for my readers.
Cheers,
Ana
Anna says
Hi there - I'm attempting this tomorrow and can't wait!
Could I pre make the butter cream tonight and store it in the fridge tomorrow, taking it out a little before so it's room temp before using, or will it curdle/go strange?
Thank you,
Ana Zelić says
Hi, Anna!
You can make the buttercream in advance, it shouldn't go strange or curdle as long as you let it come to room temperature before using. I've never refrigerated the whole batch of buttercream, only the leftovers. I would let it come to room temperature and then beat it using a mixer, to fluff up a little bit.
That said, I usually make the pudding base the night before, so it gradually comes to room temperature overnight and then make the buttercream the next day, just before assembling, or even a little bit ahead - of it's not too hot.
Hope this helps!
Ana x
Mariya says
Hi I'm intending on making this cake in a couple of weeks. If I use 9" cake pans would that still make 3 layers or would it be best if I doubled the recipe?
Ana Zelić says
Hi, Mariya!
No, this amount of batter is not enough for three 9-inch layer cake. For the best result, I'd triple the recipe - so, the amount listed is enough for 1 9" cake layer. If you like your cakes on the thinner side though, you can double the recipe, but I usually recommend that for a 3 8-inch layer cake.
Hope this helps!
Jamyang says
Hey Ana, I've been following a few of your recipes and have been inspired to try this cake. However, I do not have sour cream so what can I use instead of sour cream? Does heavy whipping cream work?
Ana Zelić says
Hi Jamyang!
This one has always been a crowd pleaser, I made it for numerous birthdays and celebrations, hope you'll like it! You can use greek yogurt instead of sour cream if you have any, aside from that buttermilk would also work, but in that case I would also substitute milk, so it's all buttermilk, due to the consistency. You can also make your own buttermilk by mixing 1-2 tablespoons of fresh lemon juice with 250g of milk and leave it a little bit to thicken.
Hope this helps!
Alannah says
I made this cake for my daughters 1st birthday and LOVED IT! I’ve never made a layer cake before as I’ve always chickened out incase I messed it up but this was honestly so easy to follow. I love the fact the buttercream frosting wasn’t as sweet as other, more traditional icing that I’ve made. It was perfect for the kids. I only had smaller tins so made more layers (5 in total) and it worked perfectly!! Ana was so helpful when I contacted her about making different bits in advance.
Honestly the best cake I’ve ever made, I’m looking for reasons to make it again.
Kat says
I made this cake for a small birthday celebration with my family and it was perfect! I doubled the recipe for three 9inch pans and it worked well. The cake and frosting were both delicious. I love baking, but am not a pro baker and this recipe was easy to follow. Will definitely be using this recipe again!
jen says
Hello,
I see 3 measurement options (1x, 2x, 3x), which one should I use to create the same recipe as the picture?
Thanks,
jen
Ana Zelić says
Hi Jen,
the original measurements (1x or 12 servings) are for the 6-inch cake on the images. The other are options for readers if you need to double or triple the recipe. I suggest doubling for a little thicker 8 inch layer cake (or a bit thinner 9 inch layer cake) and tripling for 10 inch layer cake.
Hope this helps! x
Kim says
Hi Ana,
I only have 2 8" cake pans. Which amount would you recommend for this recipe?
Thanks!
Ana Zelić says
Hi Kim,
my apologies for the late reply, I was absent from the blog due to some personal stuff, but hopefully making a full-time comeback now. The measurements in the recipe are good for either 3 6" (15cm) pans or 2 8" (20cm) pans! You might end up with some leftover buttercream though.
Hope this helps x
Diana says
Hello,
I attempted this yesterday. The cake turned out amazing! The frosting on the other hand did not. It looked speckled once I added the pudding mix and was not able to beat them into a creamy smooth texture. It separated even more when I added the vanilla and jam. I hand beat everything, could that have been the problem? It tasted great but looked like ground meat lol. Want to try again.
Ana Zelić says
Hi Diana!
It looks like the measurements or temperature of the ingredients might have been off. I have a detailed post on making flour/ermine buttercream, with step-by-step images and answers to FAQ --> https://www.anasbakingchronicles.com/ermine-frosting/
If this doesn't help you, I'm all ears to hear the details! 🙂
Ana x
Beth says
I am decorating a wedding cake in two weeks (in Hungary, where I live). I really want to use this frosting recipe, because my Hungarian friends asked for the frosting not to be too sweet. I have never made this kind of frosting, and I have a few questions:
1) I am planning to make the frosting ahead of time, or at least the pudding part. I will need to decorate the cake on a Friday, take it to the reception location, and leave it there until the Saturday evening. I don't know for sure yet, but I am assuming it will not be possible to refrigerate it. (And maybe not even preferable, if it will make it too stiff?) Will the frosting be okay at room temperature from Friday afternoon to Saturday afternoon/evening. (It's the first weekend of November, so I am assuming it will not be hot, unless the restaurant starts running their furnace.)
2) Have you ever used sugar lace on ermine frosting? Since this recipe doesn't have egg white or meringue powder, I assume it will not get the dry-ish surface of buttercream made with meringue powder. Will the sugar lace stick to this frosting on it's own? Would the sugar lace dissolve on this type of icing? Should I put the lace on on Friday, or wait until Saturday?
3) How many cups of finished frosting does this recipe make? I need to cover a 2-layer 14" cake, a 2-layer 10" cake, and a 2-layer 7" cake. (I found a website that provided estimates on how much frosting is needed for different sizes, and it added up to 29 cups.) I don't plan to do much extra piping, probably just some kind of small border around the top and bottom edge of each cake, with the sugar lace applied on the sides.
I'm a hobby cake baker/decorator, with many years of experience, but this is only my second actual wedding cake, (besides two other wedding-style cakes for 25th anniversaries), so I'm trying to make sure I get as much info as possible. Also, I have pretty limited time right now, so I can't afford to make mistakes or have to re-do anything. Haha! 🙂 I do plan to make a sample batch of the icing this week, so that I learn what it's like, and can see how it reacts to being left out vs. refrigerated.
Thank you for any help you can give!
Ana Zelić says
Dear Beth,
congrats on making the wedding cake, that's a tough job! 🙂
To answer your questions:
1. I've never made a cake that big, so I'm a little out of my depth here.
Refrigerating is always an option, I often do that to keep my cakes and design intact. As every frosting that has butter in it, it stiffens in the fridge, but that's a good thing if you're transporting a cake - makes it sturdier. Depending on the size of your cake, 2-3 hours at room temperature would probably be just fine for buttercream to become soft again.
I *assume* that the assembled cake would be alright for 24hrs if the room temperature is between 15-20C. Anything higher, and the buttercream will become pretty soft and glossy (given it's standing at room temp for so long).
I have a post dedicated to this frosting if you need some more information.You can certainly make the pudding base ahead, just keep it in the fridge if it's more than a day, since it's dairy based.
2.That's correct, this buttercream doesn't crust, but it can become very firm after a couple of hours in the fridge which can maybe help you with your decorating.
I've never used sugar lace or fondant, so I can't help you there because I don't know how those products act in different situtations.
3. I don't own cups, so I can't really tell. All I can say is that I always make frosting to have a little extra, because I'm always scared to not have enough for decorating. With the quantities in this recipe (1.5 batch) you can definitely fill and frost a 2-layer 7" cake, even a 2-layer 8inch cake, especially if you're not making any special decorating outside. It also depends how much frosting you like between layers. But I recommend not just doubling the recipe when you make it, it's better to make it one at the time to keep all the ratios good.
The quantities in the recipe for 1 batch are more than enough to generously (tall) frost 14 cupcakes.
Hope this helps you a little bit. I definitely agree that it would be best if you could make a small test cake and see it for yourself.
Cheers,
Ana x
Katie says
For the raspberry jam recipe you provide, Is that going to be enough for the filling and frosting? Thank you in advance! I’m making this for my birthday next week! 🙂
Ana Zelić says
Oh yes, you might even have some leftover! 🙂 Don't overfill the middle because it might slide. If that happens, put a skewer through the middle of the cake to keep it from sliding. Hope you'll like it! xx
Emma says
Can the cake be made ahead of time and frozen? I want to make it ahead of time for a party so I’m not stressing about making the cake the day before. I’m thinking I can freeze the cake and then take it out of the freezer the day before and decorate it then. Would that work? Should I take it out of the freezer sooner? If i decorate the cake the day before will it hold up well in the fridge and be okay the next day still? I’m a beginner baker thanks for the advice! This recipe looks delicious!
Ana Zelić says
Hi Emma,
sorry I haven't seen your comment earlier. You can make the cake layers ahead and freeze them. But if you're baking it a day or two before the assembly, there's no need to freeze it. You can just double wrap it in cling film and place in the fridge. Yes, you can certainly decorate the cake and keep it in the fridge. The longer it stays in the fridge though, it will start to get a little dry, especially if you accidentally overbaked the layers. But I've had my cakes in the fridge for 3-5 days with no problem, the most important thing is to let it come to room temperature before serving - usually it takes an hour or two.
Hope this helps x
Emily says
I have looked at this recipe soooooo many times and feel a bit intimidated but I'm finally going to go for it. Looks beautiful and delicious! I'm at 4,500 ft - any tips for high altitude baking? I've had a few baking mishaps with the elevation and really don't want to mess this one up.
Ana Zelić says
Hi Emily,
just go step-by-step and be easy on yourself if you don't have a lot of experience with layer cakes. Baking has to be fun, I'm rooting for you! 🙂
As for high altitude baking, I'm not familiar with it because I haven't had the chance to explore it. But I found this article from Amanda of I am Baker blog that you might find helpful.
Fingers crossed everything turns out right! 🙂
Ana x
Alexandra says
Hi! If I am using fresh raspberries does that change anything about the ingredient amounts or cooking instructions for jam?
Ana Zelić says
Hi Alexandra,
it's essentially the same, you can just add 1-2 tablespoons of water to help dissolve the sugar in the beginning, so it doesn't burn. 🙂 And you might end up needing less time to cook it, so keep an eye on it 🙂
Good luck! x
Meesh says
Hi Ana,
Could I make this cake with American buttercream instead? If so, how much butter & sugar would I need for both a 6 & 8 inch 3 layer cake?
Thanks!
Ana Zelić says
Hi,
I don't make American buttercream because it's too sweet for my taste, so I can't help you. It would be best if you can find someone that does, so they can help you. Apart from that, you're most welcome to pair the cake with whatever you like the best. For me that's ermine frosting. 🙂
Colette says
So excited to bake this! But just a quick question, when you say all-purpose flour do you mean plain or self-raising? x
Ana Zelić says
Hi, Colette!
It's a US term for plain flour 🙂 I don't have access to self-raising flour, so I couldn't tell you how to substitute x
Emily says
Just made this for my little girls 1st birthday. Raspberries are her favourite thing do I thought I’d give this a go. She absolutely loved it, so did we!!
Thank you for sharing such a lovely recipe.
Ana Zelić says
Oh, I'm so honored that my recipe got to be a part of a big 1st birthday and that the birthday girl loved it! 🙂 Makes me so happy, thank you so much!
Ana x
Dave says
HI Ana
Thanks for the recipe - I kind of merged this with another as I wanted raspberries in the cake itself but I found your frosting recipe really interesting - I have not done something like this before but from memory of reading other recipes maybe this is very similar to Ermine? Which I have been meaning to try so thats that one ticked off!
A couple questions please? My frosting went a bit greasy but I was running so late I put it on the cake and then used a warm offset spatula to smooth it over - worked like a charm. Its quite cold here but I had a fan heater near the mixer to keep it room temp - is greasiness cause by being too warm or maybe the butter was the wrong temp...any thoughts?
Also am a newbie at decorating and wanted to ask what the technique was you used - not the ombre but the ridges around the cake in the frosting. I wanted to do this but couldn't because it would have bought back the greasiness..
It looks like maybe just the back of a dessert spoon run around the cake to create the ridges - or am I totally off base?
Sorry for the long comment - I'm definitely putting this one in my paprika app with a few tweaks so would be great to hear your thoughts/comments?
Cheers
Dave
P.S. My insta is @davebakesyouhappy
Ana Zelić says
Hi Dave,
I'm so sorry for the late reply, I was a bit absent from the blog due to some personal stuff.
Yes, you're right, this is Ermine buttercream—my absolute favorite! I actually have a full, step-by-step post+images about this frosting, so you can check it out for some tips!
Was the greasiness also accompanied by the heavy, dense texture? From my experience, the greasy look either comes from under-beating the butter (possibly it was too cold so it couldn't have "fluffed up" properly) or from using ingredients that are too warm; but the člatter would have affected the overall consistency and make it too soft.
For the decorating technique, I just used the back of a palette knife, but you can use a spoon as well! 🙂 I will for sure update this post with more helpful information.
P.S. Love your IG handle! 🙂
Greta R Heller says
Hi! I’m making this cake tonight or tomorrow morning. I noticed there is 1, 2, 3 at the top of the recipe. Is 1 for a 3 layer cake? Or 3? Seems like a lot eggs so I’m inclined to think its 1.
Ana Zelić says
Hi Greta!
The 1x, 2x and 3x icons are there for your convenience if you’re in need to quickly double or triple the ingredients. 🙂
So yes, the 1x is for a 6-inch 3-layer cake that is in the original recipe.
Hope you like the cake! xx
Meera says
Hi Ana,
I'm hoping to make this cake for a work charity bake sale. This will be my first time making buttercream like this, is it possible to make the pudding a few days ahead? Would you suggest to store in the fridge for 2 days or leave out at room temperature? I can't wait to bake this cake, hopefully I can get it to look as amazing as yours does! Thanks 🙂
Ana Zelić says
Hi Meera,
it's possible to make the pudding base ahead, but I wouldn't do it more than 2 days in advance. I often make it before going to bed and leave it on the counter at room temperature, so it's perfect to use in the morning. Any longer than that, I would store it in the fridge, but bring it back to room temperature before mixing with butter.
I have a separate post on how to make ermine frosting with step-by-step images and tips! Check it out if this is your first time making it. 🙂
Hope you'll love the cake as much as we do! Let me know how it goes! x
Meera says
Hi Ana! The cake was a hit!! Absolutely the best sponge recipe I have made and the buttercream was delicious. This will now be my go too cake and buttercream recipe!! Thank you for sharing such an amazing cake recipe!! Xx
Nina says
Made this one for my sisters birthday and everyone love it. It was soo good omg so fluffy and the cake was delics not dry at all. Will def make again. Hvala ti☺️
Ana Zelić says
Baš mi je drago! Puno hvala tebi na isprobavanju i sretan rođendan sestri 🙂 xx
Susan says
Hi - I only have light sour cream. Will that work? Should I change anything?
Ana Zelić says
Hi Susan,
that should be fine as well! No changes are needed. 🙂
Nicole says
Hi Ana,
How far in advance could I make the cakes layers, is 2 days too much?
Many thanks,
Nicole
Ana Zelić says
Hi Nicole!
2 days should be okay, make sure to wrap them good, so they don't get dry in the fridge 🙂
Good luck and enjoy your weekend! x
Nicole says
This is probably the best cake I've ever made, not only was it unbelievably moist, the flavours were amazing!! The vanilla and raspberry go so well together and I got so many compliments on how amazing it tasted. Definitely one of my go to recipes - thank you so much for sharing this little beauty Ana! X
BunchesOfFun says
Thank you for this wonderful recipe and for the directions with photos. Cake was delicious and looked beautiful. This was my first time making ermine frosting and raspberry jam. Everything - vanilla cake, frosting and jam, tasted very good, although I am not sure that I got all the textures correct. My frosting was not very fluffy, even though it had air bubbles in it.. next time I might use the whisk attachment instead of the paddle and see how it turns out. As for the jam, I boiled it for 20 mins and cooled in the fridge but it was still runny enough to drip down the side of the cake a little. I just worked the drips into the crumb coat so the finished cake looked lovely regardless. The vanilla cake is very moist, both frosting and cake mildly sweet so the sweetness and tartness of the jam in the middle made the whole thing taste SO GOOD. It was a treat and everyone enjoyed it. Thanks again!
PS. I have a lot of jam left over. What do you usually do with it?
Ana Zelić says
Thank you so much for your feedback! I'm glad you overall enjoyed the cake 🙂
As for the leftover jam, I usually make some cookies or we just finish it for breakfast on toast with some butter or something similar. However, I don't end up with a lot of leftover jam if it's boiled down enough to really get jammy and sticky.
I just filmed my first recipe video the other day and hopefully, I'll do one for this cake soon, so everything is transparent and you have visual cues of doneness 🙂
Thanks for trying out the recipe! x
Elli says
Hi! I've just discovered your blog while looking up a different frosting recipe (which I am beyond excited to try), and this recipe caught my eye! It looks beautiful and reading the comments and notes from you and others. I think it's quite doable. My one question is can I substitute a different berry for the raspberries? My oldest child dislikes them immensely (even though we have an entire hedge in our garden), and I was thinking of using strawberries or blackberries instead. Any advice? Thanks in advance for any response!
Ana Zelić says
Hi Elli!
I'm so happy you like the recipe, this buttercream was a revelation for me, so I really hope you'll like it. Make sure to check my step-by-step blog post about ermine buttercream to feel even more confident! 🙂
To answer your question, yes you can most certainly use different berries. I also have a Chocolate Berry Cake recipe which uses the wild forest berries mixture. 🙂
The most important thing is to really cook down the jam. If it's too loose and liquidy, then you won't be able to add much of it to the buttercream because it will split. I usually cook it for about 15-20 minutes, but it all depends on how much heat your saucepan conducts. Since strawberries are more liquidy than raspberries and lack the amount of natural pectin(thickener), then they might need a bit longer to cook down.
You can use the storebought jam as well, but I often find them too sweet, so this way I basically make a fruit concentrate that is on the tart side, but then flavors the buttercream wonderfully.
Hope this helps! x
Shailaja says
Hi Ana, I absolutely love this recipe and I've made it many times.
I plan to double the recipe and bake it in 3 8" pans but was wondering how many mins would it take? The same 20 -25 mins?
Or longer? Hope yo hear from you soon. Tq!
Ana Zelić says
Hi Shailaja,
thank you so much, I'm so happy you enjoy it! <3
Sorry if I'm replying too late. In general, if you double the recipe and use the correct pan so it's the same thickness as the original, it should take about the same time in the oven, maybe just a couple of minutes longer. I would start checking at 22 minutes!
Hope this helps you x
Claire says
After I made this for a family dinner my picky mother-in-law told me not once but twice that the recipe was ‘a keeper’. I made the cakes the night before, cooled and wrapped them in Saran Wrap to keep them moist, and the next day did the buttercream and raspberry jam, decorated and topped with fresh raspberries. We served the cake to a party of 9 and folks fought for seconds…there were no leftovers. Amazing recipe!!
Chef Negin says
This Cake, was the best cake i have ever made! WOW. MOIST AND FLAVORFUL! Thank yoU!
Suzy says
Frosting did not work more like pudding not sure if I did something wrong I had to convert grams to cups
Ana Zelić says
Hi Suzy,
I'm not sure what went wrong, the automatic conversion to cups might have played a big role there.
I have a detailed, step-by-step article explaining how to make this frosting, so maybe you can reference it to see for yourself where it might have gone wrong. Essentially, we are making a milk/flour pudding, which, once cooled, we are adding to beaten butter to create a fluffy buttercream.
Hope this helps x
Lina says
Hi, if I need the cake for tomorrow and will be short on time tomorrow, should I make the complete cake today and put in the fridge or should I just bake the cake and do the cream separately and assemble tomorrow what would you say?
Ana Zelić says
Hi Lina,
I would make the cake layers today, double wrap in cling film once they’re cool and put in the fridge. If it’s not hot where you are, I would also make the pudding base for the buttercream in the evening and leave it on the counter over night (covered tightly with cling film). Raspberry jam as well, so it has time to cool. Make sure to cook it long enough so it’s not too runny.
Then when you’re ready to assemble the cake tomorrow, you have everything ready and only need to finish the buttercream and trim the cake! 🙂
Hope this helps x
Reno Rae says
I just poured out my batter into my pan. It is exactly enough for one 8 inch pan. At the 18 minute mark, the center of my cake is still liquid. What errors have I made?
Ana Zelić says
Hey, the baking time instructions are valid for 3 6-inch pans that are barely 2 inches tall, so if you were able to pour all the batter into just one 8-inch pan, it's likely that it's a very thick layer, which needs more time in the oven.
Hope this helps x
Serena says
Hi there,
I just wanted to check that the icing recipe calls for granulated sugar and not icing sugar? Making this cake for the birthday of a raspberry-lover this weekend! I've made the jam already, it was quite liquidy when I started to strain it but then a good puree came through as I worked it through the sieve, does that sound right?
Ana Zelić says
Hi Serena, so sorry for my late reply. I wasn't active as much due to health issues. But yes, you are right, it's granulated sugar! 🙂
The jam sometimes needs longer on the stove, it really depends on the type of saucepan used and the level of heat. However, yes, when I strain it, firstly the liquid comes out and then the puree part. Once cooled the pectin works wonders and it thickens up.
Serena says
Leaving a comment now that I’ve made the cake. So delicious, fantastic flavour, the icing took a lot of work, but was so worth it. Same with the jam, was a labour of love, but totally worth it for the flavour and texture. My cake turned out quite dense, I’m not sure if I did something wrong or if it’s just the recipe but it looked so impressive once assembled. Got loads of compliments!
Emily says
Thank you so much for this recipe that doesn't include powdered sugar or an absurd amount of egg whites.
Ana Zelić says
That was my goal, less sweet and no eggs! So happy you like it 🙂
Jamie says
I made this and it was wonderful! Mine didn't turn out quite a pretty on the eyes but it tasted amazing!
Ana Zelić says
I'm so happy to hear that, thank you! I'm sure it looked pretty, but I'm always for a tasty cake rather than a pretty one 😉 <3