Vanilla Bean Cake with Raspberry Filling
A soft, moist vanilla bean cake layered with a bright raspberry compote and finished with creamy vanilla buttercream for an elegant, bakery-style dessert.
- Prep Time: 40 minutes
- Cook Time: 28 minutes
- Total Time: 4 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
233 grams (1 ¾ cups) all-purpose flour
2 tablespoons instant clearjel or 3 tablespoons instant vanilla pudding mix
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
¾ cup buttermilk
¼ cup + 2 tablespoons water
3 tablespoons vanilla bean paste
1 ½ teaspoons apple cider vinegar
200 grams (1 cup) sugar
1 stick (4 ounces) salted butter, room temperature
¼ cup + 2 tablespoons vegetable oil
¼ cup light corn syrup
1 large egg
2 egg whites
¼ teaspoon cream of tartar
1 batch raspberry compote filling
4 ounces cream cheese
1 ½ sticks (6 ounces) salted butter, room temperature
48 grams (¼ cup) shortening
455 grams (3 ½ cups) powdered sugar
1 tablespoon instant clearjel (optional)
2 tablespoons + 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 325°F and prepare a sheet pan with parchment paper and cooking spray.
- Sift and whisk together flour, clearjel or pudding mix, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, water, vanilla bean paste, and apple cider vinegar.
- Cream sugar and butter until just combined, then mix in oil and corn syrup. Add the egg and mix until smooth.
- Alternate adding dry and wet ingredients to the batter, mixing on low speed until smooth.
- In a clean bowl, whip egg whites with cream of tartar until stiff peaks form, then gently fold into the batter.
- Spread batter evenly into prepared pan and bake until a toothpick inserted comes out mostly clean.
- Cool completely, then wrap and freeze the cake for easier layering.
- Prepare raspberry compote and allow it to cool fully.
- Make buttercream by beating cream cheese, butter, and shortening until smooth. Gradually add powdered sugar and vanilla bean paste, then whip until fluffy.
- Cut cake into layers. Spread a thin layer of buttercream, pipe a border, and fill with raspberry compote. Repeat layers.
- Apply a crumb coat, chill briefly, then finish frosting and decorating. Let sit at room temperature before serving.
Notes
Frozen raspberries work well for the compote.
Substitute buttermilk with milk and a splash of vinegar if needed.
Pipe a buttercream border to prevent filling from leaking.
Freeze cake layers before assembling for cleaner cuts.
Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 45 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
