why make this recipe
This Vanilla Bean Cake with Raspberry Compote is perfect for any celebration or simply as a delightful dessert to enjoy at home. The combination of the sweet, moist vanilla cake with the tangy raspberry compote creates a wonderful balance of flavors. It’s elegant, yet simple enough for anyone to make. Plus, the stunning visuals of the cake layered with vibrant raspberry compote will impress your guests!
how to make Vanilla Bean Cake with Raspberry Compote
Ingredients:
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla bean paste
- 1 teaspoon lemon extract
- 1 cup milk
- 2 cups fresh raspberries
- 1/2 cup sugar (for compote)
- 1 cup heavy cream (for frosting)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste (for frosting)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix the flour, baking powder, and salt.
- In another large bowl, cream together the softened butter and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste and lemon extract.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.
- For the raspberry compote, cook the raspberries and sugar over medium heat until the raspberries break down. Let it cool.
- For the frosting, whip the heavy cream with powdered sugar and vanilla bean paste until soft peaks form.
- Once the cakes are cool, layer with raspberry compote between the cakes. Frost the top and sides with the whipped frosting.
- Serve and enjoy your elegant vanilla bean cake!
how to serve Vanilla Bean Cake with Raspberry Compote
Serve the Vanilla Bean Cake on a beautiful cake stand or platter. You can add a few fresh raspberries and mint leaves on top for decoration. Each slice will show the layers of cake and raspberry compote, making it even more appealing.
how to store Vanilla Bean Cake with Raspberry Compote
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you prefer, you can also freeze slices of the cake. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. Thaw in the fridge before serving.
tips to make Vanilla Bean Cake with Raspberry Compote
- Make sure your butter is softened at room temperature for easy creaming with sugar.
- Use fresh raspberries for the compote for the best flavor and texture.
- For an extra touch, you can add a bit of lemon zest to the frosting.
- Ensure the cakes are completely cool before frosting to avoid melting the whipped cream.
variation
You can switch up the fruit in the compote. Try strawberries, blueberries, or even a mix of berries for a different flavor. You might also consider adding a layer of lemon curd along with the raspberry compote for added zest.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Yes, you can use vanilla extract if you don’t have vanilla bean paste. Just use the same amount, but note that it may not have the same rich flavor.
Is it possible to make this cake without eggs?
Yes! You can use egg substitutes, like applesauce or a commercial egg replacer, to make this recipe egg-free.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there’s wet batter, it needs more time.
Vanilla Bean Cake with Raspberry Compote
Ingredients
For the cake
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened Make sure butter is at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla bean paste
- 1 teaspoon lemon extract
- 1 cup milk
For the raspberry compote
- 2 cups fresh raspberries Use fresh raspberries for best flavor
- 1/2 cup sugar For compote
For the frosting
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste For frosting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix the flour, baking powder, and salt.
- In another large bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste and lemon extract.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
Making the raspberry compote
- Cook the raspberries and sugar over medium heat until the raspberries break down. Let it cool.
Preparing the frosting
- Whip the heavy cream with powdered sugar and vanilla bean paste until soft peaks form.
Assembling the cake
- Once the cakes are cool, layer with raspberry compote between the cakes.
- Frost the top and sides with the whipped frosting.
- Serve and enjoy your elegant vanilla bean cake!