My Vanilla Bean Yellow Cake is made from scratch and full of raspberry filling with a vanilla bean buttercream for icing. This is one of my favorite cakes to make, and is approachable even for novice bakers.
Vanilla Bean Yellow Cake
It is a moist made-from-scratch yellow cake with blackberry and raspberry filling, and iced with cream cheese buttercream loaded with vanilla.
Real vanilla beans are expensive, but if you’ve never baked with them you really need to splurge and try it sometime. The flavor is incredible, and much different than using vanilla extract.
Bonus, you can also use some of those vanilla beans for my Vanilla Bean Creme Brulee!
Don’t throw away those empty vanilla pods, either. Toss them into your sugar dispenser that you use for coffee, and you’ll have vanilla sugar!
Don’t let scratch baking intimidate you. It takes time and effort to get it right. Just enjoy the process and try to improve every time!
Why You’ll Love This Dish
- Real Vanilla Flavor – Using fresh vanilla beans gives unmatched aroma and richness.
- Bright, Fruity Filling – Homemade raspberry sauce adds tartness and balance.
- Soft, Tender Cake Layers – Careful mixing results in light, moist cake.
- Creamy Buttercream Frosting – Smooth, vanilla-speckled icing that isn’t too sweet.
- Perfect for Celebrations – A beautiful centerpiece that impresses guests without stress.
Yellow Cake Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Cake Flour – Provides a lighter, more tender crumb compared to all-purpose flour.
- Baking Powder – Gives the cake its lift and lightness by creating small air bubbles.
- Salted Butter – Adds moisture and rich, savory depth to balance sweetness.
- Granulated Sugar – Sweetens and helps aerate the butter during creaming.
- Large Eggs – Contribute structure and richness, ensuring a moist but stable cake.
- Pure Vanilla Extract – Enhances the overall vanilla profile in tandem with fresh beans.
- Vanilla Bean (Seeds Only) – Delivers intense, aromatic vanilla flavor that stands out.
- Whole Milk – Adds fat and moisture, keeping the cake tender and rich.
Buttercream:
- Cream Cheese – Adds slight tang and rich creaminess to balance the sweet frosting.
- Butter – Provides smooth texture and richness in the frosting.
- Powdered Sugar – Sweetens and helps the frosting hold shape.
- Vanilla Bean (Seeds Only) – Flecks throughout the frosting for flavor and appearance.
Raspberry Filling:
- Fresh Raspberries – Bring natural tartness and vibrant color to the filling.
- Sugar – Sweetens the berries and helps create a jammy consistency.
- Chambord – A raspberry liqueur that deepens and enriches the berry flavor.
- Vanilla Extract – Adds background warmth to the filling.
- Water – Helps control the thickness of the sauce.
- Cornstarch – Thickens the filling for easy layering.
Garnish:
- Fresh Raspberries – Bright, juicy decoration that ties the look together.
How To Make Yellow Cake with Raspberry Filling
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prepare Cake Layers – Preheat oven to 350°F. Grease and line three 8-inch cake pans. Cream butter and sugar, add eggs, vanilla extract, and vanilla bean seeds. Alternate adding flour mixture and milk. Bake 25-30 minutes.
- Make Raspberry Filling – Cook raspberries with sugar until juicy. Strain seeds, simmer with Chambord, vanilla, and a cornstarch slurry until thickened.
- Prepare Buttercream Frosting – Beat cream cheese, butter, powdered sugar, and vanilla bean seeds until fluffy.
- Assemble Cake – Pipe a thick border of frosting around cake layers, fill with raspberry sauce, chill briefly, then stack and frost.
- Garnish and Serve – Decorate with fresh raspberries before serving.
FAQ
How should I store this Vanilla Bean Yellow Cake?
Store the assembled cake in an airtight container in the refrigerator. Bring it to room temperature for about 30 minutes before serving to soften the frosting and cake layers.
How do I reheat this cake?
This cake is best served cold or at room temperature. If needed, microwave a slice for 10-15 seconds to soften slightly without melting the frosting.
Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the filling and frosting up to two days ahead. Store separately in the fridge and assemble the day you plan to serve.
What are some substitution ideas?
If you don’t have Chambord, you can use raspberry juice or skip it entirely. Vanilla bean paste can be used in place of whole vanilla beans for a similar flavor.
Instant Pot Strawberry Cheesecake
Pro Tips:
→ Chambord is my “secret” to a really, really fantastic berry sauce and filling. It adds an entirely new dimension. Try adding a few tablespoons to your next batch of raspberry syrup, sauce, or compote.
→ Put a thick line of buttercream around the edges of your cake before you fill it. It will help contain the filling and prevent it from spilling out the sides when you put the next layer on.
→ A crumb coat on this cake would do wonders, but if you don’t have time you can skip it. Layer on the icing thick and work gently but quickly. My filling leaked out a bit, but I was running behind a bit and it couldn’t be helped.
More Great Dessert Recipes
- Homemade Marble Pound Cake
- Triple Berry Trifle
- Toasted Coconut Cake
- Easy Fluffy Cherry Cheesecake Dip
Vanilla Bean Yellow Cake
This homemade Vanilla Bean Yellow Cake is made from scratch and is perfectly moist and delicious! One of my very favorite recipes!
Ingredients
Cake:
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 stick salted butter, softened
- 1 3/4 cups sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 medium or large vanilla bean, seeds only
- 1 1/4 cups whole milk, room temperature
Buttercream:
- 2 - 8 oz packages cream cheese, softened
- 12 tablespoons butter, slightly softened
- 5 cups powdered sugar, sifted
- 1/2 medium or large vanilla bean, seeds only
Raspberry Filling:
- 4 cups whole fresh raspberries
- 2 cups sugar
- 3 tablespoons Chambord
- 1/2 teaspoon vanilla extract
- 1/4 cup water
- 3 tablespoons cold water
- 1 tablespoons corn starch
Garnish:
- 2 cups fresh raspberries for garnish.
Instructions
Cake:
- Preheat oven to 350. Prepare three 8 inch cake pans by spraying with baking spray, lining the bottom with a parchment circle, and then lightly spraying again with baking spray.
- Combine cake flour and baking powder. Set aside.
- Cream together butter and sugar until light and fluffy. Add the eggs one at a time and mix well between each addition. Add the vanilla seeds and vanilla. Mix until incorporated.
- Alternately add the milk and the flour mixture, starting and ending with the flour. Don't overmix!
- Pour your batter into your cake pans and bake for 25-30 minutes, or until a cake tester comes out with moist crumbs. Let cool in pan for 10 minutes. Remove from pans and cool on wire racks completely.
Buttercream:
- Mix together all ingredients until light and fluffy.
Raspberry Filling:
- Place berries and sugar into a sauce pan over medium low heat. Cook until liquid is released and sugar is dissolved, about 15 minutes.
- Take the berry mixture and press through a fine metal strainer. On occasion, with a different spoon, scrape the bottom of the strainer to remove any stubborn pulp that is sticking there.
- Put back into a now cleaned out saucepan. Add Chambord, water, and vanilla. Stir well and simmer over low heat for another 10 minutes.
- Combine cornstarch and water into a slurry. Drizzle into the simmering raspberry sauce while stirring. Simmer gently until thickened. Let cool completely.
Assembly:
- Pipe a thick line of buttercream around the edges of two cakes. Gently spread filling inside. Place both layers in the fridge for 30 minutes. Gently place cakes on top of each other, and frost with buttercream. Garnish with raspberries.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 675Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 92mgSodium: 299mgCarbohydrates: 108gFiber: 3gSugar: 86gProtein: 6g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Kristy
Tuesday 16th of January 2018
This may be a silly question, but here it goes anyway...after straining the raspberries and sugar combo through a fine mesh strainer, do you use the juice or the pulp to make the sauce with?
Nicole Johnson
Saturday 27th of January 2018
No questions are silly questions! I just the juice to make the sauce. I'm not a big fan of the raspberry seeds in this particular sauce, so I like to get those out.
Emily
Friday 7th of November 2014
I am making this for my parent's anniversary party tomorrow, tiered to look like a wedding cake. Thank you for the recipe! My whole house smells like raspberry sauce!
Nicole Johnson
Thursday 13th of November 2014
YUM! What a great smell to fill your house. Let me know how it turns out! I'd love to see a picture if you think of snapping one. :)
Krystle(Baking Beauty)
Friday 31st of October 2014
This looks so yummy! I've never used vanilla beans either (they intimidate me lol!).
Nicole Johnson
Friday 31st of October 2014
Me too!! I also never really believed there would be that much of a difference between pure extract and real vanilla beans. There totally is. Gigantic difference. Now I'm hoarding the rest of my vanilla beans because I don't want to run out!
Memoria
Saturday 25th of October 2014
I´ve been looking for a new recipe for yellow cake. This one looks great! I like that it calls for cake flour. I will definitely try this out!
Nicole Johnson
Saturday 25th of October 2014
Thanks! Let me know how it goes after you try it!
Nancy P.@thebittersideofsweet
Saturday 25th of October 2014
There is nothing better than a made from scratch cake! This looks amazing!
Nicole Johnson
Saturday 25th of October 2014
Thanks, Nancy! I really loved it.