Soft and Moist Vanilla Bean Cake with Raspberry Filling

This Vanilla Bean Cake with Raspberry Filling is not only pretty to look at but also has delicious flavor and texture.

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INGREDIENTS

– All-Purpose Flour – Instant Clearjel – Baking Powder – Baking Soda – Salt Full ingredients

Step-by-step instructions!

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The cake is made with vanilla bean paste, resulting in beautiful specks of vanilla bean in the buttercream and in the cake’s crumb.

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Preheat oven to 325 degrees. Line ¼ sheet pan with parchment paper, and then spray bottom and sides of the sheet pan with cooking spray.

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Sift dry ingredients in a bowl and then whisk until well blended. Combine and whisk wet ingredients in a separate bowl or pitcher.

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Don't be alarmed if your wet ingredients separate or thicken as it sits, just stir it again before adding it to the cake batter.

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With a stand mixer or handheld mixer, cream sugar and salted butter together just until creamed together. Add oil and corn syrup and beat until just incorporated.

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Add 1 egg and cream until incorporated and the batter is smooth, scraping sides of the bowl as needed. Avoid overbeating at every step.

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