Decedent Raspberry Vanilla Layer Cake

This Decedent Raspberry Vanilla Layer Cake is easy to make, moist and flavorful, and just perfect for anyone who loves a combination of sweetness.

The original recipe was in grams and milligrams, so I had to convert the measurements into ounces as best as I could. Must have done correctly because it turned out awesome. I also tripled the ingredients because I needed a cake that would serve at least 8 people.

This recipe also calls for preparing your own raspberry jelly. But seeing I preserve most of the fruit I grow, I had some raspberry jam left over from this past summers crop, so I used 1 1/2 (12 oz total) jars of my own raspberry jam. This is what I came up with, and just a little FYi – it was perfecto !! Definitely giving this a five star rating ⭐️⭐️⭐️⭐️⭐️

CLICK HERE FOR VIDEO ON HOW TO MAKE A DECEDENT RASPBERRY VANILLA CAKE

So check it out and see how simple it is to make this raspberry and vanilla cake – Ciao my friends 🙂

Raspberry Vanilla Layer Cake

Cake ingredients:
3 eggs
5 oz of sugar
3 tbsp honey
1 1/2 sticks of butter (6 oz)
1½ tsp baking soda
16 oz flour

Cream ingredients:
3 eggs
5 oz sugar
2 cups milk
2.1 oz cornstarch
5 oz butter
2 tsp vanilla extract

Jar of raspberry jam or jelly. You can make your own or buy from the store.

Prepare the cake:

Preheat the oven at 350 degrees.

Whisk the eggs and sugar until the mixture has risen and pale in color. Add soften butter and honey and beat until incorporated. Sift flour with baking soda and add to the mixture. Beat until smooth.

Grease and line a cookie sheet with parchment paper, pour the mixture, smooth the surface and bake it for around 7-9 minute.

Let it cool and cut the cake in three equal parts.

Prepare the cream.

Beat the eggs with sugar for one minute; add vanilla extract, cornstarch and one cup of cold milk and whisk all together.

Pour the rest of the milk in a pot and let it simmer. When it comes to a boil, add the eggs mixture and stir constantly so the eggs don’t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. Stir in the diced butter and mix until it is completely blended in. Let the cream cool completely.

Assemble the cake:

On a plate, place the one cake layer, smooth on the raspberry layer, and then spread one half of the cream. Continue by adding cake layer, raspberry layer and cream layer. Finish with cake and raspberry layer.

Leave the cake in refrigerator for at least 2 hours, cut slices of desired thickness and serve it with fresh raspberry and mint.