Perfect for birthdays, holidays, or any day that needs a little extra wow.
🍰✨ Raspberry-Vanilla Crunch Layer Cake
🧾 Components
1. Vanilla Cake Layers
Light, fluffy, and buttery — the perfect base.
2. Raspberry Filling
Tart and fruity, balancing the sweetness.
3. Vanilla Buttercream or Whipped Frosting
Smooth and lightly sweet, with real vanilla flavor.
4. Crunch Element
A crisp almond streusel, cookie crumble, or white chocolate crisp adds texture between layers and on top.
🥄 Step-by-Step Recipe
1️⃣ Vanilla Cake (Makes 2–3 8-inch layers)
Ingredients:
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2½ cups all-purpose flour
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2½ tsp baking powder
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½ tsp salt
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1 cup unsalted butter, room temp
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1¾ cups granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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1 cup buttermilk (or ½ cup yogurt + ½ cup milk)
Instructions:
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Preheat oven to 350°F (175°C). Grease and line 2 or 3 cake pans.
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Whisk flour, baking powder, and salt together.
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Cream butter and sugar until light and fluffy (3–4 minutes).
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Add eggs one at a time, mixing well. Stir in vanilla.
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Alternate adding dry ingredients and buttermilk. Mix just until smooth.
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Divide batter into pans and bake 25–30 minutes, or until a toothpick comes out clean.
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Cool completely before assembling.
2️⃣ Raspberry Filling
Quick Option:
Use seedless raspberry jam thinned with a splash of lemon juice or warm water.
From Scratch:
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2 cups frozen or fresh raspberries
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¼ cup sugar
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1 tbsp lemon juice
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1 tbsp cornstarch + 1 tbsp water (slurry)
Cook over medium heat until thickened (5–7 minutes). Cool completely before using.
3️⃣ Vanilla Buttercream or Whipped Frosting
Buttercream:
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1 cup butter, room temp
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3–4 cups powdered sugar
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2–3 tbsp heavy cream or milk
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1 tbsp vanilla extract
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Pinch of salt
Beat butter until fluffy. Add sugar gradually, then cream and vanilla. Whip until light and smooth.
Optional Lighter Frosting:
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Use stabilized whipped cream or Swiss meringue buttercream for a less sweet finish.
4️⃣ Crunch Element Options
Option 1: Almond Crunch Streusel
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¼ cup sugar
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¼ cup flour
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¼ cup sliced almonds
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2 tbsp butter, cold
Mix together into crumbs and bake at 350°F (175°C) for 10–12 mins until golden and crisp.
Option 2: White Chocolate Crunch
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Melt white chocolate, mix with puffed rice cereal or crushed vanilla wafers, spread thin, and chill. Break into shards.
Option 3: Crushed Meringue or Cookie Crumbs
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For a lighter, sweet crunch.
🎂 Assembly
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Level your cake layers if needed.
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Pipe a ring of frosting around the edge of the first cake layer.
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Spread raspberry filling inside the ring.
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Sprinkle a layer of your crunch topping over the filling.
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Repeat with remaining layers.
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Frost the top and sides with vanilla buttercream.
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Decorate with more crunch topping, fresh raspberries, and a dusting of powdered sugar or edible flowers.
✅ Tips:
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Chill the cake for 30–60 mins before slicing for cleaner layers.
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For extra flavor, brush cake layers with vanilla syrup or chambord before assembly.
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You can freeze the layers ahead of time for easier handling.
Would you like a gluten-free, mini cake, or sheet cake version? Or a step-by-step assembly graphic?
