Description
A delightful dessert combining soft, fluffy vanilla bean cake with sweet-tart raspberry compote. Perfect for special occasions or cozy afternoons.
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)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste and lemon extract.
- In another bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture.
- Pour the batter evenly into the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Prepare the frosting by whipping the heavy cream and powdered sugar until soft peaks form. Gently fold in the vanilla bean paste.
- 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.
- Frost the top and sides of the cake with the whipped vanilla bean frosting. Serve and enjoy!
Notes
For best results, ensure butter is at room temperature and avoid overmixing the batter. Additional raspberry compote can be used for richer flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American