I admit, I do not bake that often and when I do, I usually opt for cupcakes because they’re easy and no-fuss. I have always been intimidated by cakes and particularly layer cakes. But after make this vanilla cake with Kahlua raspberry buttercream, I am hooked. So hooked in fact, I had to give half this cake to my neighbor so I didn’t sit and eat it all in one sitting.
The basis of this recipe is a simple vanilla cake. The frosting is a very standard buttercream which I add Kahlua, vanilla extract, and a bit of powdered freeze-dried raspberries to.
After the cakes have baked and cooled, I frost it and then dust a lot more powdered raspberries on top. I find the raspberries have just a little bit of tartness to them to help offset the richness of the buttercream.
You can use other freeze-dried fruits in place of the raspberries, if you like. I think freeze-dried strawberries would be amazing in this recipe! If you have fresh strawberries or raspberries, you can decorate the top of the cake with halves or slices of fresh fruit.
I think you will absolutely love this vanilla cake with Kahlua raspberry buttercream. It’s so delicious and would be an all-season cake that will be a hit with anyone who tries it.
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Print Vanilla Cake with Kahlua Raspberry Buttercream The cake is moist and light while the buttercream is rich and tasty. Servings 16 servings Calories 424kcal Author Kylie Perrotti Equipment 2 Bowls Electric hand mixer (or standing mixer) Two round 9'' cake pans Ingredients 2¼ cups cake flour plus more for coating pans 1⅓ cups granulated sugar 1 tablespoon baking powder 1 teaspoon salt ½ cup unsalted butter room temperature 2 teaspoons vanilla extract 1 cup whole milk 2 large eggs Baking spray or butter for coating the pans Flour to dust the pans Kahlua Raspberry Buttercream: 1 cup unsalted butter room temperature 2 teaspoons vanilla extract 1/4 cup Kahlua 16 ounces powdered sugar plus more, if needed 1/2 cup freeze-dried raspberries Whole milk or heavy cream a splash or two, if needed Instructions Before Starting the Cake: Preheat oven to 350ºF. Spray two 9'' cake pans with baking spray or coat with butter. Sprinkle flour over each pan. Start the Cake Batter: In a large bowl, combine the flour, sugar, baking powder and salt and mix with a spoon to combine. Add the butter and use a hand mixer on the lowest setting to blend for 1 minute or until a grainy consistency has been reached. Add the vanilla and the milk and use the hand mixer for 1-2 minutes until combined and smooth. Do not over-mix. Add the first egg and mix for thirty seconds. Add the next egg and mix for 30 seconds. Use a rubber spatula to scrape down the sides and incorporate. Bake the Cakes: Divide the batter between the two prepared pans and transfer to the oven for 30 minutes. Check the doneness with a toothpick and if it doesn't come out clean, bake for an additional 3-4 minutes. Remove the cakes from the oven and allow them to set for 10-15 minutes. Carefully turn the cakes on to a wire rack and cool for at least 1 hour. Prepare the Kahlua Raspberry Buttercream: Place the freeze-dried raspberries in a food processor and pulse until they reach a fine powder. Add the room temperature butter to a bowl and mix with a hand mixer for 1 minute. Add the vanilla and Kahlua and and mix for 2 minutes more. Add the powdered sugar and mix for 3-5 minutes until well-combined and smooth. If the buttercream seems too stiff, add a splash of milk or heavy cream and mix until well-combined and smooth. Frost the Cake: Place a cake on a stand and frost the top of it with 1/3 of the buttercream frosting and use a stainless steel icing spatula to create an even layer. Using a fine mesh sieve, add half the the raspberry powder to the top of the buttercream. (Adding through a fine mesh sieve allows you to avoid adding the seeds to the buttercream.) Place the second cake on top and add another 1/3 of the buttercream and smooth it out with an icing spatula. Using the icing spatula, frost the outside of the cake with the remaining 1/3 buttercream frosting. Note: Some people prefer to do a crumb coat but I skipped that because I wasn't too concerned about little pieces of cake in my frosting. Using a fine-mesh sieve, dust the top of the cake with the rest of the powdered freeze-dried raspberries. Nutrition Calories: 424kcal | Carbohydrates: 61g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 243mg | Potassium: 49mg | Fiber: 1g | Sugar: 47g | Vitamin A: 586IU | Calcium: 72mg | Iron: 1mg Pin this Vanilla Cake with Kahlua Raspberry Buttercream for Later!
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