Vanilla Bean Cake with Raspberry Compote
A delightful vanilla bean cake layered with tangy raspberry compote, perfect for any celebration.
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!
Notes
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can freeze slices of the cake wrapped tightly in plastic wrap.