This two-layer scrumptious vanilla cake marries perfectly with the most divine raspberry buttercream frosting. The cake is soft and light, the buttercream is rich, and the frosting is sweet and tart. Such a great cake to make this spring and summer!
I made this cake for my daughter’s 2nd birthday because she is obsessed with raspberries, and it was a huge hit with her. Spring and summer are the seasons for berries, so I love to make cakes that highlight seasonal produce! This cake is nice and sweet, and the frosting adds the perfect punch of raspberry flavor. The cakes feature olive oil and vanilla extract, and while your cakes cool, you make your frosting! The frosting is made of raspberry puree, butter, powdered sugar and lemon juice. It’s a great cake to make for any party, get-together or to have on hand to eat with morning coffee. I hope you love this cake as much as my family and I do!
Ingredients
For the cake you will need Whole Milk – or milk of your choice , Whole Eggs, Olive Oil – or any neutral oil, Vanilla Extract, White Sugar, All Purpose Flour, Baking Powder and Salt.
For the frosting you will need Fresh or Frozen Raspberries, Unsalted Butter, Powdered Sugar and Fresh Lemon Juice.
For Littles
I made this cake for my daughter’s 2nd birthday! If your little one has a spring or summer birthday, this is a great cake to make as the raspberries are so good right now! If you are giving a slice of cake to your littles under 1, I would recommend only little bites due to the high sugar content. I normally try to keep our day-to-day meals healthy, but for a birthday we must go all out!:)
However, if you want a healthier cake for your little one or are looking for a smash cake, try this one out I made for my daughter last year: Healthy Blueberry First Birthday Smash Cake.
How To
For the cake, combine all the wet ingredients. Add in the sugar and then the rest of the dry ingredients. Pour into cake pans and bake. Set aside to cool.
While the cake cool, make the buttercream. Make the puree in a blender and then strain!
Combine the puree and butter and beat with a handheld mixer until combined. Then add in the powdered sugar and mix and then the lemon juice and mix.
Assemble your cake! Add buttercream to the top of one of your cakes, then top that cake with the other cake. Add the rest of your buttercream on top of the two cakes and using a spatula, spread the frosting all around the cake.
Top with raspberries if you choose! Enjoy!:)
Vanilla Olive Oil Cake with Raspberry Buttercream
Ingredients
Vanilla Cake
- 1 1/2 cup whole milk
- 3 whole eggs
- 3/4 cup olive oil
- 1 tablespoon vanilla
- 1 1/2 cups white sugar
- 3 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Raspberry Buttercream
- 1/2 cup raspberries (this makes 1/4 cup raspberry puree)
- 1 cup softened unsalted butter
- 4 cups powdered sugar
- 1 tablespoons fresh lemon juice
Instructions
Make the cakes
- Preheat your oven to 350 and grease two 9 inch cake pans. I also like to line with parchment paper. You can trace the cake pans on the parchment paper with a pencil and then cut them out! Even if you use parchment paper, make sure you grease your pans well with olive oil spray or butter!
- In a big bowl, combine the milk, eggs, olive oil and vanilla extract. Whisk until combined.
- Add in the sugar and whisk again until combined.
- Then add in the flour, baking powder and salt. Whisk until combined.
- Evenly pour the cake batter into the two cake pans. Throw in the oven at 350 for 30 minutes or when a toothpick comes out mostly clean. Set aside to let cool!
Make the raspberry buttercream
- Take the 1/2 cup of raspberries and throw in a small blender or food processor and pulse until a puree is created.
- Take the puree and strain through a mesh strainer into a bowl. Pat the strainer with a rubber spatula making sure you get every little bit of raspberries you can get out!
- In a big bowl, beat the raspberry puree and butter with a handheld mixer. You can also use a stand mixer! Beat for 1-2 minutes, until combined.
- Add in the powdered sugar and beat until combined.
- Then add in your lemon juice and beat until combined.
Assemble your cake
- Take the cooled cakes out of the cake pans: you can do this by shaking the pans gently. You can also use a knife gently around the edge of the cake pans to help. Or you can grab the parchment paper and lift out of the pans.
- Scoop about 1/4 of the buttercream on top of one cake and spread evenly. This will act as the filling of the cake.
- Top the cake you just spread with the buttercream with the other cake. Now, scoop the rest of the buttercream on top of the two cakes and spread on top and all around the cake using a rubber or cake spatula.
- Top with more raspberries like I did if you would like! You can store this in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Enjoy!:)
