Classic Vanilla Cake with Fresh Raspberries

Classic Vanilla Cake with Fresh Raspberries

Who's hosting Easter this year or in charge of bringing dessert?? I think dessert could be my absolute favorite thing to bring to a gathering. If you're looking for the perfect dessert, look no further. This classic vanilla cake is not only delicious, it's also quite easy to make! 

I chose to do a naked look on this cake which makes it super easy to do. I simply piped little dollops of icing all over the first layer and plopped the second layer on top and piped some dollops around the top. Place some fresh raspberries on top and boom. It's a lovely cake that took you about 5 minutes to decorate. I also chose to make it a bit small. It's only 2 6" layers which means it's great for a smaller gathering or will pair nicely with other desserts that someone else may bring. The vanilla flavors with the raspberries is the perfect mixture of sweet and tart and it's *chef's kiss* perfection.

Scroll down for the full recipe!






  • 1/2 cup unsalted butter, room temperature
  • 3/4 + 1/8 cup granulated sugar
  • large egg whites room temperature
  • 1/2 tbsp vanilla bean paste or pure vanilla extract
  • 1/4 cup sour cream, room temperature
  • 1 1/2 cups cake flour
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk room temperature


  • cup unsalted butter, slightly cold
  • cups powdered sugar
  • 1/8 cup heavy cream cold
  • 1/2 tsp vanilla bean paste
  • pinch of salt
  • raspberries for garnish/serving



  1. Preheat your oven to 325°F. Spray two 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
  2. In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy.
  4. Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
  5. Add the vanilla bean paste or extract and beat until incorporate
  6. With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/4 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/4 cup buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
  7. Pour the batter evenly into the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely.


  1. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
  2. With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, vanilla, and pinch of salt.
  3. Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
  4. Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.


  1. Place the first cake layer top side up, in the center of your cake stand.
  2. Using a piping bag with the tip cut off, pipe dollops of buttercream around the edge and then continue the circles in the middle until you reach the center.
  3. Place the second cake layer on top (top side down) and pipe dollops around the edge
  4. Place fresh raspberries on top of the buttercream dollops. You can also place a few more on the plate when serving for an extra bit of tartness!

*recipe adapted from Cake by Courtney

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