Raspberry Vanilla Cake Recipe

Raspberry Vanilla Cake - made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top. A perfect summer treat.\r
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To print the recipe check the full recipe on my blog: \r
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Ingredients\r
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Makes about 16 servings\r
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Vanilla Cake Layers\r
3 cups (375g) all purpose flour\r
1/2 tsp (2g) salt\r
3 tsp (12g) baking powder\r
1 cup (226g) unsalted butter, room temperature\r
1 2/3 cups (335g) sugar\r
5 eggs\r
2 tsp (10g) vanilla extr\r
1 cup (240ml) milk\r
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Raspberry Sauce\r
25oz (700g) fresh or frozen raspberries\r
2/3 cup (135g) sugar\r
2 tbsp (30ml) water\r
1 tbsp (15ml) lemon juice\r
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Mascarpone Frosting\r
1 pound (500g) Mascarpone cheese, room temperature\r
2 1/2 cups (560g) heavy cream\r
3/4 cup (90g) powdered sugar\r
2 tsp (10g) vanilla extr\r
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1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.\r
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2. In a medium bowl sift the flour, baking powder and salt and whisk to combine.. Set aside until ready to use. \r
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3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extr. \r
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4. Gradually add flour mixture while alternating with milk. \r
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5. Pour the batter evenly into the prepared pans.\r
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6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.\r
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7. Let pans cool on a cooling rack for 10 minutes.\r
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8. Remove the cakes from the pan and let them cool completely.\r
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9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.\r
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10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extr until smooth.\r
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11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready \r
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to assemble the cake. \r
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12. Assemble the cake. Divide each cake layer in two to create 4 layers. \r
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13. Place 1 cake layer on your serving plate. Spread evenly ⅓ of raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.\r
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14. Add another cake layer and spread evenly ⅓ of raspberry sauce and ¼ of Mascarpone frosting. \r
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15. Add another cake layer and spread evenly the last ⅓ of raspberry sauce and ¼ of Mascarpone frosting. \r
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16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape. \r
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17. Refrigerate for at least 4-6 hours or overnight.\r
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Background music \r
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