Description
A delightful vanilla cake made with real vanilla bean paste and topped with raspberry compote and whipped cream frosting, perfect for special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon extract
- 1 cup raspberry compote
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla bean paste (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in milk, vanilla bean paste, and lemon extract.
- In a separate bowl, combine flour and baking powder. Gradually add to the wet mixture until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, whip heavy cream with powdered sugar and vanilla bean paste until stiff peaks form.
- Once the cakes are completely cooled, spread raspberry compote on top of one layer, add the second layer, and frost the whole cake with whipped cream frosting.
- Serve and enjoy!
Notes
Make sure all your ingredients are at room temperature for better mixing and texture. Don’t overmix the batter to avoid a dense cake. Can substitute raspberry compote with other fruit compotes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American