My Vanilla Bean Yellow Cake is a from-scratch, tender yellow cake layered with a bright raspberry filling and finished with a vanilla-bean cream cheese buttercream. It’s one of my favorite cakes to bake — approachable for novice bakers yet impressive enough for celebrations.

Vanilla Bean Yellow Cake

This moist yellow cake is made completely from scratch, layered with a homemade raspberry filling and iced with a vanilla-speckled cream cheese buttercream. Using vanilla bean seeds gives a depth and fragrance that extract alone can’t match — the little black flecks in the cake and frosting look beautiful and taste incredible.

If you’ve never baked with vanilla beans, consider splurging on one to try it. Save the empty pods: they’re perfect for flavoring sugar. And don’t be intimidated by scratch baking — the process is rewarding and gets easier each time.

Why You’ll Love This Cake

• Authentic vanilla flavor – Fresh vanilla bean seeds provide a concentrated aroma and rich flavor.
• Bright fruit contrast – A tart, homemade raspberry filling balances the sweet, creamy frosting.
• Light, tender layers – Cake flour and careful mixing create a soft crumb that stays moist.
• Elegant presentation – Vanilla flecks in the buttercream and fresh raspberries make a pretty centerpiece.
• Scalable and versatile – Easy to adapt for cupcakes, layer cakes, or special-occasion desserts.

Shopping List — What to Buy

Below are the main items you’ll need to make this cake. For exact quantities, see the ingredient list further down.

• Cake flour
• Baking powder
• Salted butter
• Granulated sugar
• Large eggs (room temperature)
• Pure vanilla extract and vanilla bean (seeds only)
• Whole milk (room temperature)
• Cream cheese and additional butter for the frosting
• Powdered sugar for the buttercream
• Fresh raspberries for filling and garnish
• Chambord or a raspberry liqueur (optional)
• Cornstarch to thicken the filling

Ingredients (Printable Card)

Cake

• 2 ½ cups cake flour
• 2 ½ teaspoons baking powder
• 1 stick (8 tbsp) salted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 medium vanilla bean, seeds only
• 1 ¼ cups whole milk, room temperature

Buttercream

• 2 (8 oz) packages cream cheese, softened
• 12 tablespoons unsalted butter, slightly softened
• 5 cups powdered sugar, sifted
• ½ medium vanilla bean, seeds only

Raspberry Filling

• 4 cups fresh raspberries
• 2 cups granulated sugar
• 3 tablespoons Chambord (optional)
• ½ teaspoon vanilla extract
• ¼ cup water
• 3 tablespoons cold water + 1 tablespoon cornstarch (to make a slurry)

Garnish: Fresh raspberries (about 2 cups) for topping.

Overview — How To Make This Cake

This overview outlines the major steps. Follow the full instructions below for timings and helpful notes.

1. Prepare layers: Preheat oven, prepare pans, cream butter and sugar, add eggs and vanilla, alternate dry ingredients and milk, bake until a tester shows moist crumbs.
2. Make the raspberry filling: Cook fresh raspberries with sugar, strain seeds, return to pan with Chambord and vanilla, thicken with a cornstarch slurry, then cool.
3. Make the buttercream: Beat cream cheese, butter, powdered sugar, and vanilla bean seeds until smooth and fluffy.
4. Assemble: Pipe a buttercream border on each layer, spread filling inside, chill briefly, stack layers, and finish frosting.
5. Garnish: Top with fresh raspberries before serving.

Detailed Instructions

Cake

1. Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans, line the bottoms with parchment circles, and spray lightly again.
2. Whisk together cake flour and baking powder; set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract and scraped vanilla bean seeds.
4. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined — do not overmix.
5. Divide batter among prepared pans and bake 25–30 minutes, or until a tester comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

Raspberry Filling

1. Combine raspberries and sugar in a saucepan over medium-low heat. Cook until the berries release their juices and the sugar dissolves, about 15 minutes.
2. Press the berry mixture through a fine-mesh strainer to remove seeds, using a spoon or spatula to extract as much pulp as possible.
3. Return the strained sauce to a clean saucepan. Stir in Chambord (if using), water, and vanilla. Simmer gently for about 10 minutes.
4. Mix cornstarch with cold water to form a slurry. Slowly whisk the slurry into the simmering sauce and cook until it thickens. Remove from heat and cool completely before using.

Buttercream

1. Beat cream cheese and butter together until smooth. Gradually add sifted powdered sugar and vanilla bean seeds, beating until light and fluffy.

Assembly

1. On two of the cooled cake layers, pipe a thick ring of buttercream around the edge to form a dam. Spread the raspberry filling inside each ring. Chill the layers for 20–30 minutes to set the filling.
2. Stack the layers, then frost the top and sides with the remaining buttercream. Garnish with fresh raspberries.

Tips & FAQs

Storage: Store the assembled cake in an airtight container in the refrigerator. Bring to room temperature for about 30 minutes before serving to soften the frosting and crumb.

Reheating: The cake is best served chilled or at room temperature. If desired, warm a single slice in the microwave for 10–15 seconds to slightly soften the cake without melting the frosting.

Make ahead: You can bake the layers and prepare the filling and frosting up to two days ahead. Keep components refrigerated and assemble on the day you’ll serve.

Substitutions: If you don’t have Chambord, use a splash of raspberry juice or omit it. Vanilla bean paste can substitute for fresh vanilla beans for similar visual flecks and flavor.

Pro Tips:
→ Add a few tablespoons of raspberry liqueur to the filling for deeper flavor.
→ Pipe a buttercream dam around the layer edge before filling to keep the filling from leaking out.
→ Apply a thin crumb coat if you have time; otherwise work gently and build the final coat thicker to hide crumbs.

Yield & Nutrition

Yield: 8 servings (recipe card indicates yield as 16 with serving size 1; adjust as desired)

Time: Prep 45 minutes • Cook 35 minutes • Total about 1 hour 20 minutes

Estimated nutrition (per serving): Calories 675 • Total Fat 26g • Saturated Fat 15g • Cholesterol 92mg • Sodium 299mg • Carbohydrates 108g • Fiber 3g • Sugar 86g • Protein 6g (approximate)