a vanilla layer cake with raspberry filling, whipped cream frosting, and chocolate ganache drip, topped with fresh fruit and chocolate curls. Here’s a recipe to recreate it:
🎂 Vanilla Raspberry Layer Cake with Chocolate Drip
🧁 Ingredients
Vanilla Cake (3 x 8-inch layers)
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2½ cups (315g) all-purpose flour
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2½ tsp baking powder
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½ tsp salt
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1 cup (225g) unsalted butter, softened
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1¾ cups (350g) sugar
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4 large eggs, room temperature
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1 tbsp vanilla extract
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1 cup (240ml) whole milk
Raspberry Filling
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2 cups fresh or frozen raspberries
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½ cup (100g) sugar
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1 tbsp lemon juice
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1 tbsp cornstarch + 1 tbsp water (slurry)
Whipped Cream Frosting
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2 cups (480ml) heavy whipping cream (cold)
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½ cup (60g) powdered sugar
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1 tsp vanilla extract
(For a more stable frosting, add 8 oz mascarpone or cream cheese.)
Chocolate Ganache Drip
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½ cup (120ml) heavy cream
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4 oz (115g) semi-sweet chocolate, chopped
Topping (Optional but Beautiful)
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Fresh raspberries
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Cubed dragon fruit
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Mint leaves
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White & dark chocolate curls/shards
👩🍳 Instructions
1️⃣ Bake the Cake
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Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.
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Whisk flour, baking powder, and salt.
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Cream butter and sugar until light and fluffy (3–4 minutes).
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Add eggs one at a time, then vanilla.
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Alternate adding dry ingredients and milk. Mix just until combined.
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Divide into pans and bake 22–25 minutes.
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Cool completely before assembling.
2️⃣ Make Raspberry Filling
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Heat raspberries, sugar, and lemon juice in a saucepan.
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Simmer 5–7 minutes.
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Stir in cornstarch slurry. Cook until thickened.
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Cool completely before using.
3️⃣ Prepare Whipped Cream Frosting
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
(If using mascarpone/cream cheese, whip it first, then add cream.)
4️⃣ Make Ganache
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Heat cream until just simmering.
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Pour over chopped chocolate.
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Let sit 2 minutes, then stir smooth.
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Cool slightly until thick but pourable.
🎂 Assemble the Cake
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Place first layer on serving plate.
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Spread whipped cream, then raspberry filling.
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Repeat with second layer.
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Add final layer and frost top and sides lightly (semi-naked look).
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Chill 20–30 minutes.
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Pour ganache over top, letting it drip down sides.
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Decorate with fruit, chocolate curls, and mint.
❄️ Storage
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Refrigerate up to 3 days.
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Bring to room temp before serving for best flavor.
If you’d like, I can also give you:
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A simpler version
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A boxed cake mix shortcut
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Or a professional bakery-style version with precise weight measurements only 🍰