Ingredients
Vanilla Cake Layers
- 1¼ cups (300 ml) milk
- 4 large eggs
- ¼ cup vegetable oil
- 1 Tbsp vanilla extract
- 2½ cups (325 g) cake flour
- 1½ cups (310 g) sugar
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (168 g) unsalted butter, room temperature
Raspberry Filling
- 2 cups (320 g) raspberries
- 4 Tbsp (60 ml) water
- 1 cup (207 g) sugar
- 3 Tbsp + ½ tsp cornstarch
Cream Cheese Frosting
- 16 oz (452 g) cream cheese, room temperature
- ¾ cup (172 g) butter, room temperature
- 10 cups (1150 g) powdered sugar
- 2 tsp vanilla extract
- Pinch or two of salt
Directions
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment on the bottom and baking spray on the sides.
- Combine the milk, eggs, oil, and vanilla in a large bowl. Separate out about ¾ cup of the mixture into another container; set both aside.
- In a large mixer bowl, combine the flour, sugar, baking powder, and salt. On lowest speed, add the butter a tablespoon at a time, letting each incorporate — the mixture should resemble wet sand.
- Add the larger portion (about 1¼ cups) of the egg mixture and stir on lowest speed until incorporated; scrape the bowl. Beat on medium-high until light and fluffy, 45–60 seconds. Scrape again.
- On low, slowly stream in the remaining egg mixture. Scrape, then mix on higher speed until well combined, 10–15 seconds.
- Divide the batter among the pans and bake 20–25 minutes, until a toothpick comes out clean. Cool 2–3 minutes in the pans, then turn out onto racks to cool completely.
- Filling: Purée the raspberries and water (strain the seeds if you like). Combine the sugar and cornstarch in a saucepan, stir in the purée, and cook over medium heat, stirring, until thickened and boiling, 8–10 minutes. Boil 1 minute, then refrigerate until completely cool.
- Frosting: Beat the cream cheese and butter until smooth. Add half the powdered sugar; mix until smooth. Add the vanilla and salt, then the remaining sugar, mixing until smooth.
- Assembly: Level the cooled cakes with a serrated knife. Set the first layer on a plate, pipe a dam of frosting around the edge, and spread half the filling inside it. Repeat with the second layer and remaining filling. Add the final layer and frost the whole cake.
- Decorate with piped shells and fresh raspberries. Refrigerate until ready to serve, letting it sit out an hour or two beforehand.