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.


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

Step-by-step instructions!

Follow our easy instructions for success!

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

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.


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


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.


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.


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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