Vanilla Bean Cake with Raspberry Compote

why make this recipe

Vanilla Bean Cake with Raspberry Compote is a delightful dessert that brings together the classic flavors of vanilla and raspberry. The soft and fluffy cake, combined with the sweet-tart raspberry compote, makes it perfect for special occasions or just a cozy afternoon treat. This recipe is not only simple to make but also visually stunning, making it an ideal choice for gatherings or celebrations.

how to make Vanilla Bean Cake with Raspberry Compote

Ingredients :

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla bean paste
• 1 teaspoon lemon extract
• 1 cup raspberry compote
• 1 cup heavy cream (for frosting)
• ¼ cup powdered sugar (for frosting)
• 1 teaspoon vanilla bean paste (for frosting)

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla bean paste and lemon extract.
4. In another bowl, combine the flour and baking powder.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture.
6. Pour the batter evenly into the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. While the cakes cool, prepare the frosting by whipping the heavy cream and powdered sugar until soft peaks form. Gently fold in the vanilla bean paste.
10. Once the cakes are completely cool, place one layer on a serving plate, spread a layer of raspberry compote on top, then place the second layer on top.
11. Frost the top and sides of the cake with the whipped vanilla bean frosting. Serve and enjoy!

how to serve Vanilla Bean Cake with Raspberry Compote

Serve this cake at room temperature, and feel free to add extra raspberry compote or fresh raspberries on the side for a pop of color and flavor. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

how to store Vanilla Bean Cake with Raspberry Compote

To store the cake, keep it in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for up to a week. Make sure to cover the cake well to prevent it from drying out.

tips to make Vanilla Bean Cake with Raspberry Compote

• Make sure your butter is softened to room temperature for the best mixing results.
• Don’t overmix the batter; mix just until combined to keep the cake fluffy.
• For a richer raspberry flavor, you can add more compote between the layers or drizzle it over the top before serving.

variation

You can switch up the flavor by using other fruit compotes, like strawberry or blueberry, instead of raspberry. For a chocolate version, add cocoa powder to the batter and use chocolate ganache as a frosting.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Just store it in an airtight container at room temperature until you’re ready to frost and serve.

2. What can I use instead of raspberry compote?
You can use any fruit compote or even jam as a filling. Just ensure it’s spreadable and complements the flavors of the cake.

3. Can I freeze Vanilla Bean Cake?
Absolutely! To freeze, wrap the cake layers tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator before frosting and serving.

Print