Raspberry-Vanilla Crunch Layer Cake

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:

• 2½ cups all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, room temp

• 1¾ cups granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup buttermilk (or ½ cup yogurt + ½ cup milk)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line 2 or 3 cake pans.

2. Whisk flour, baking powder, and salt together.

3. Cream butter and sugar until light and fluffy (3–4 minutes).

4. Add eggs one at a time, mixing well. Stir in vanilla.

5. Alternate adding dry ingredients and buttermilk. Mix just until smooth.

6. Divide batter into pans and bake 25–30 minutes, or until a toothpick comes out clean.

7. 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:

• 2 cups frozen or fresh raspberries

• ¼ cup sugar

• 1 tbsp lemon juice

• 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:

• 1 cup butter, room temp

• 3–4 cups powdered sugar

• 2–3 tbsp heavy cream or milk

• 1 tbsp vanilla extract

• Pinch of salt

Beat butter until fluffy. Add sugar gradually, then cream and vanilla. Whip until light and smooth.

Optional Lighter Frosting:

• Use stabilized whipped cream or Swiss meringue buttercream for a less sweet finish.

4️⃣ Crunch Element Options

Option 1: Almond Crunch Streusel

• ¼ cup sugar

• ¼ cup flour

• ¼ cup sliced almonds

• 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

• 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

• For a lighter, sweet crunch.

🎂 Assembly

1. Level your cake layers if needed.

2. Pipe a ring of frosting around the edge of the first cake layer.

3. Spread raspberry filling inside the ring.

4. Sprinkle a layer of your crunch topping over the filling.

5. Repeat with remaining layers.

6. Frost the top and sides with vanilla buttercream.

7. Decorate with more crunch topping, fresh raspberries, and a dusting of powdered sugar or edible flowers.

✅ Tips:

• Chill the cake for 30–60 mins before slicing for cleaner layers.

• For extra flavor, brush cake layers with vanilla syrup or chambord before assembly.

• 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?