Raspberry-Vanilla Crunch Layer Cake

Soft vanilla sponge layered with tangy raspberry compote, creamy frosting, and toasted almond crunch.
Yield: 10–12 slices | Temp: 350°F (175°C) | Time: about 1 hour 20 minutes (plus cooling)

Raspberry-Vanilla Crunch Layer Cake is one of those desserts that feels like a celebration all by itself.
You get the softness of a classic vanilla sponge, the bright tartness of juicy raspberries, the silkiness of a smooth frosting, and the addictive crunch of toasted almonds—all stacked together in beautiful layers. Every slice offers a contrast of textures and flavors: tender cake, jammy fruit, creamy richness, and a delicate crunch on top.

What makes this cake special is how it balances elegance with comfort. It looks impressive enough for birthdays, holidays, and parties, but the flavors are familiar and cozy—vanilla, berries, and nuts. The recipe is designed so you don’t need professional baking skills to create a show-stopping layer cake. With simple steps and everyday ingredients, you’ll build a dessert that looks bakery-worthy and tastes even better.

Unlike some complicated layer cakes that require multiple days of prep, this Raspberry-Vanilla Crunch Layer Cake comes together in a straightforward way: bake the sponge, cook a quick raspberry compote, whip up a creamy frosting, and finish with a golden almond topping. The components are easy to make ahead and assemble when you’re ready, so you can work at your own pace.

Whether you’re baking for a special celebration, a family gathering, or simply because you’re in the mood for something beautiful and sweet, this cake delivers. Once you slice into those pink-and-cream layers and hear the soft crackle of the almond crunch, you’ll know this is a recipe you’ll want to return to again and again.

Core Ingredients for Making the Recipe

To create this Raspberry-Vanilla Crunch Layer Cake, you’ll prepare three main components: the vanilla sponge cake, the raspberry compote, the creamy frosting, and the toasted almond crunch topping. Here’s what you’ll need.

For the Vanilla Cake Layers

These ingredients form the base of your cake—soft, moist, and full of vanilla flavor.

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened (room temperature)
1 ½ cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup whole milk, at room temperature (you can use 2% if needed)

For the Raspberry Compote Filling

This layer adds bright, fruity contrast to the rich cake and frosting.

3 cups raspberries, fresh or frozen
½ cup granulated sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
2 tablespoons water (to mix with the cornstarch)
Optional: ½ teaspoon vanilla extract for a softer, rounded flavor

For the Creamy Vanilla Frosting

This frosting ties everything together with a smooth, velvety layer between and around the cake.

1 cup unsalted butter, softened
8 oz (225 g) cream cheese, softened (for richness and tang)
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
2–3 tablespoons heavy cream or milk, as needed for consistency
Pinch of salt (to balance the sweetness)

If you prefer, you can use all butter (no cream cheese) for a classic buttercream, but the cream cheese adds a lovely tang that pairs perfectly with raspberries.

For the Toasted Almond Crunch Topping

This crunchy layer adds texture and a nutty finish that makes the cake unforgettable.

¾ cup sliced almonds
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

Optional for extra flair:

A handful of fresh raspberries for decorating the top
A dusting of powdered sugar before serving

Step-by-Step

Guide to Making the Recipe

Take your time with each step and let the cake cool properly—this is the key to clean layers and a beautiful finish.

1. Prepare Your Baking Pans and Oven

Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch (20 cm) round cake pans, or line the bottoms with parchment paper for easy release.
Set the prepared pans aside while you mix the batter.

2. Make the Vanilla Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. This step incorporates air into the batter, helping the cake rise.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined.
Mix in the vanilla extract until fully incorporated.
Add the dry ingredients in three parts, alternating with the milk:
- Start with ⅓ of the flour mixture, mix on low until just combined.
- Add half the milk, mix gently.
- Repeat, ending with the final portion of the flour mixture.
Mix only until the batter is smooth—avoid overmixing, which can make the cake dense.

3. Bake the Cake Layers

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula so they bake evenly.
Bake in the preheated oven for 25–30 minutes, or until:
- The tops are golden and spring back lightly when touched.
- A toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the pans from the oven and place them on a wire rack.
Allow the cakes to cool in the pans for about 10–15 minutes, then carefully turn them out onto the rack to cool completely. Cakes must be fully cooled before you assemble and frost.

4. Prepare the Raspberry Compote

While the cakes are baking or cooling, make your raspberry filling.

In a medium saucepan, combine the raspberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the berries release their juices and begin to break down, about 5–7 minutes.
In a small bowl, stir together the cornstarch and water to create a smooth slurry.
Slowly pour the cornstarch mixture into the bubbling raspberries while stirring constantly.
Continue cooking for another 2–3 minutes, until the mixture thickens into a jam-like consistency.
Remove from heat, stir in vanilla extract if using, and let the compote cool completely. It will thicken further as it cools, making it perfect for layering.

5. Make the Creamy Vanilla Frosting

In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add the vanilla extract and a pinch of salt, mixing well.
Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium and beat until light and fluffy.
Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. It should be thick enough to hold its shape but easy to spread.

6. Make the Toasted Almond Crunch

Preheat a dry skillet over medium heat, or use the oven at 350°F (175°C).
Toss the sliced almonds with the melted butter, sugar, and a pinch of salt until evenly coated.
Spread the almonds in a single layer in the skillet or on a parchment-lined baking sheet.
Toast for 5–8 minutes, stirring or shaking the pan occasionally, until the almonds are lightly golden and fragrant. Watch closely—they can burn quickly.
Remove from heat and let the almonds cool completely. As they cool, the sugar will firm up slightly, creating a crunchy texture.

7. Assemble the Layer Cake

Now comes the fun part—building your cake.

If the cake layers have domed tops, use a serrated knife to level them so they stack evenly.
Place the first cake layer on your serving plate or cake stand.
Spread a thin layer of frosting over the top—this helps seal the crumb and keeps the compote from soaking into the cake.
Spoon the cooled raspberry compote over the frosting layer, spreading it evenly but leaving a small border around the edge to prevent it from leaking out.
Carefully place the second cake layer on top, pressing gently to secure it.
Apply a thin “crumb coat” of frosting around the sides and on top of the cake. Chill in the refrigerator for 15–20 minutes to set.
Once chilled, frost the cake with a thicker, smooth final layer of frosting on the top and sides.
Sprinkle the toasted almond crunch generously over the top of the cake. You can press some around the bottom edge of the sides for extra decoration.
Finish with a few fresh raspberries on top if desired.

Your Raspberry-Vanilla Crunch Layer Cake is now ready to impress!

Flavor Variations and Creative Twists

One of the best things about this cake is how easily you can personalize it. With a few small changes, you can create different versions that feel like brand-new recipes.

Lemon-Raspberry Layer Cake
Add 1–2 teaspoons of lemon zest to the cake batter and extra lemon juice to the raspberry compote for a brighter, citrusy finish. You can also add a little lemon zest to the frosting for a fresh twist.
White Chocolate Raspberry Cake
Fold ½–¾ cup finely chopped white chocolate or white chocolate chips into the cake batter, or drizzle melted white chocolate on top of the finished cake. The extra sweetness pairs beautifully with the tangy raspberries.
Almond-Vanilla Cake
Replace ½ teaspoon of the vanilla extract with almond extract in the cake batter and frosting. This boosts the almond flavor and connects nicely with the toasted almond crunch on top.
Mixed Berry Layer Cake
Use a combination of raspberries, blueberries, and strawberries in the compote for a more complex berry flavor. This adds color and variety in every slice.
Nut-Free Version
If you love the idea of crunch but need to skip nuts, substitute the sliced almonds with crisped rice cereal or crushed vanilla wafers mixed with a little melted butter and sugar, then toasted lightly in the oven.

How to Serve

This cake is as versatile in serving as it is in flavor. Here are a few ideas to make each slice feel special:

For Celebrations
Serve generous slices on your nicest plates, decorated with a few fresh raspberries and a light dusting of powdered sugar. A drizzle of raspberry sauce made from extra compote can make each plate look restaurant-ready.
With Coffee or Tea
The creamy frosting and fruity filling make this cake a perfect companion to a hot drink. A cup of coffee balances the sweetness, while a delicate tea highlights the vanilla and berry notes.
Chilled for Summer
For a refreshing warm-weather treat, chill the cake for a few hours before serving. The frosting firms up, the raspberry filling sets, and each bite feels cool and satisfying.
Room Temperature for Maximum Softness
If you prefer a softer, melt-in-your-mouth texture, let the cake sit at room temperature for about 30–45 minutes before serving. The butter in the frosting softens and becomes silky.

Tips & Variations for Perfect Results

A few smart tips will help you get bakery-style results at home.

Use Room Temperature Ingredients
Room temperature butter, eggs, and milk blend more easily into the batter, creating a smoother, more even cake texture.
Don’t Overmix the Batter
Once you add the flour, mix only until everything is combined. Overmixing can develop too much gluten and make the cake dense instead of tender.
Cool Completely Before Frosting
Frosting a warm cake will cause the frosting to melt and slide. Make sure the cake layers are completely cool—if needed, you can chill them for a short time in the refrigerator.
Control the Thickness of Your Compote
If the raspberry filling seems too thin, cook it a little longer after adding the cornstarch until it thickens. You want it to spread easily but not run off the cake when you layer it.
Adjust Frosting Sweetness
If you prefer less sweetness, start with 3 cups of powdered sugar and taste. You can always add more to adjust the flavor and texture.
Store the Almond Crunch Separately (If Making Ahead)
If you’re assembling the cake much later, keep the toasted almond crunch in an airtight container at room temperature and sprinkle it on just before serving to keep it crisp.

Final Thoughts

Raspberry-Vanilla Crunch Layer Cake is a beautiful example of how simple ingredients can become something truly special. Soft vanilla sponge, vibrant raspberry layers, creamy frosting, and golden almond crunch all come together in a cake that feels both comforting and luxurious.

It’s the kind of dessert that draws people to the table and makes them linger for “just one more bite.” Whether you’re celebrating a birthday, marking a special milestone, hosting a brunch, or simply treating yourself and your family, this cake fits the occasion. It looks impressive, tastes unforgettable, and yet it remains approachable enough for home bakers of all experience levels.

Once you’ve made it once, you’ll find endless ways to personalize it—changing the berries, adjusting the flavors, or playing with the decorations. However you serve it, this Raspberry-Vanilla Crunch Layer Cake is sure to become one of those recipes you keep close, ready whenever you want to make something that feels both homemade and a little bit magical.

FAQ

Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly for the compote. There’s no need to thaw them first—just add them to the saucepan and cook as directed. You may need to cook the mixture for a couple of extra minutes to allow excess liquid to evaporate and achieve a thick, jammy consistency.

Can I bake the cake layers in advance?
Absolutely. You can bake the cake layers 1–2 days ahead. Once cooled, wrap each layer tightly in plastic wrap and store at room temperature. For longer storage, freeze the layers, then thaw them at room temperature before assembling the cake.

Can I turn this into a three-layer cake?
Yes. For a taller cake, divide the batter into three 8-inch pans instead of two. The layers will be thinner, so reduce the baking time slightly (start checking around 18–20 minutes). You may want to make a bit more frosting to ensure you have enough for all the extra layers.

Can I make the cake without cream cheese in the frosting?
Yes. If you prefer a classic buttercream, simply replace the cream cheese with the same amount of butter. Beat the butter until very light and fluffy before adding the powdered sugar. Keep in mind that the frosting will be sweeter and less tangy, but still delicious.

How should I store leftover cake?
Store the cake covered in the refrigerator for up to 3–4 days. The raspberry filling and cream cheese frosting make refrigeration the safest option. Before serving leftovers, let slices sit at room temperature for about 15–20 minutes for the best texture.

Can I make this cake nut-free?
Definitely. Simply omit the sliced almonds from the topping. If you still want some crunch, try using a sprinkle of crushed wafers, crisped rice cereal, or cookie crumbs instead (without nuts), toasted lightly to give them extra crispness.

Can I reduce the sugar in this recipe?
You can slightly reduce the sugar in the cake batter and the compote if you prefer a less sweet dessert. Keep in mind that sugar also affects texture and moisture, so avoid cutting it in half or more. You can also make the frosting less sweet by using less powdered sugar and a bit more cream cheese or butter to maintain consistency.