Vanilla Cake from Scratch with Raspberry Mousse Filling
Have you ever made a Vanilla Cake from Scratch that's moist and delicious? This cake has three layers of perfectly moist Vanilla Cake from Scratch with creamy Raspberry Mousse Filling between each layer. Deliciousness in every bite!
3,6 ounce packagesFresh raspberries,two packages for the mousse and extra to layer in between cake layers if desired
1 1/2CupsHeavy Cream,whipped
For the Buttercream Frosting
2 SticksUnsalted butter,softened
1,2 pound bagConfectioner Sugar
2teaspoonsPure Vanilla Extract
For the Vanilla Cake
Preheat oven to 325 Degrees F. Grease and flour three 8 inch cake pans. Set aside.
In the bowl of a stand mixer using the paddle attachment cream together oil and sugar for 3 minutes until fluffy. Add eggs on at a time mixing well between each addition and scraping the sides of the bowl. Add the vanilla and mix well.
In a separate bowl sift together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet. Scrape sides of the bowl and mix on low for about 1 minute.
Add the sour cream and mix just enough to incorporate, about 30 seconds.
Pour batter evenly into cake pans. Gently tap the bottom of the cake pan on the counter to release any air bubbles. Place pans in oven on the center rack and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Remove cakes and place on cooling rack. Cool for 10 minutes then remove cakes from pans and finish cooling cakes completely on the cooling rack.
For the Raspberry Mousse Filling
Sprinkle gelatin over 1/4 cup of water and let bloom for about 5 minutes.
Puree 2, 6 ounce packages of fresh raspberries in a blender or food processor. Then push the puree through a mesh sieve into a small saucepan to remove seeds.
Add sugar to puree and mix. Cook over medium heat until it begins to bubble.
Simmer for about 1 minute. Then stir in bloomed gelatin.
Once the gelatin has completely dissolved and has been mixed into the puree mixture remove from the heat.
Place a piece of plastic wrap on the surface of the puree so that a skin doesn't form. Let it cool to room temperature. ***If you put it in the fridge to speed up the cooling process be careful to not let it get the point that it gels up.
Fold the cooled puree into the whipped cream then cover and place in fridge to chill until you're ready put the cake together.
For the Buttercream
In a 5 or 6 Quart Bowl of a stand mixer cream butter and shortening on high speed for 3-5 minutes until smooth and pale yellow in color.
While butter and shortening are mixing measure out your cream and milk. Add your vanilla extract to milk and cream. Set aside.
Add 1 pound of confectioner sugar to your mixing bowl with butter and shortening. Top with half of the milk mixture. **(Drape a clean dish towel over the mixer and hold down against the sides of the bowl. Otherwise you'll have a white cloud of sugar everywhere!) Turn mixer on low for 1 minute. Once sugar is mixed in remove towel and scrape sides of mixer and and add remaining sugar and milk. Place towel back on mixer. Mix on low for 1 minute then once sugar is incorporated turn on high for 2 minutes. Scrape sides of mixer and mix on high for another minute.
Here are some of the links to the equipment I like to use for this recipe.Kitchen Aid Stand Mixer- Click hereWilton 8 inch cake pans- Click hereCake level- Click hereNinja Blender- Click here