Pandekagelagkage (Vanilla and Raspberry Pancake Layer Cake)

When it comes to versatile and crowd-pleasing desserts, the Vanilla and Raspberry Pancake Layer Cake stands out for its delicate layers, fruity flavor, and stunning presentation. This dessert combines the fluffiness of vanilla-infused pancakes with the tangy sweetness of a raspberry filling, making it perfect for breakfast, brunch, or dessert.

What makes this cake so special is its adaptability. Whether you’re preparing it for a family gathering, a festive occasion, or simply as a weekend treat, this layered beauty promises both flavor and visual appeal. With a balance between the creamy vanilla notes and the fresh tartness of raspberries, each bite melts in your mouth, leaving you craving more.

Curious about how to make this masterpiece? This comprehensive guide will take you through the ingredients, step-by-step instructions, creative variations, and storage tips. Plus, we’ve included expert troubleshooting advice and answers to frequently asked questions (FAQs) to ensure you achieve pancake perfection every time.

🔗 Explore other creative dessert options like the Banana Cake with Walnuts and Chocolate Ganache for more baking inspiration!

History and Cultural Significance

Pancake layer cakes have roots in various culinary traditions across the globe. In many European countries, layered crepes and pancakes have long been a staple for celebrations. The idea of stacking pancakes and filling them with creams, fruits, or jams brings both nostalgia and innovation to the table.

The Vanilla and Raspberry Pancake Layer Cake specifically draws from Nordic influences, where berries are prominently used in desserts due to their abundance in the region. Combining the delicate vanilla pancake layers with a vibrant raspberry filling pays homage to traditional Scandinavian cakes while offering a modern twist.

🌿 For tips on working with fresh berries, check out this Guide to Cooking with Fresh Berries.

Vanilla Raspberry Pancake Layer Cake

Print Recipe

This Vanilla and Raspberry Pancake Layer Cake is a delightful twist on traditional pancakes, featuring soft, fluffy vanilla pancakes layered with a tangy raspberry filling and luscious vanilla cream. Perfect for brunch, special occasions, or a show-stopping dessert, it offers a beautiful balance of sweetness and fruity freshness in every slice.

Author: Sofya Petrova
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8-10 slices 1x
Category: Pancakes & waffles

Ingredients

Scale

For the Pancakes:

2 cups (250 g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
2 cups (480 ml) buttermilk (or milk with 1 tablespoon lemon juice)
1 teaspoon vanilla extract
4 tablespoons (60 g) unsalted butter, melted

For the Raspberry Filling:

1 ½ cups (225 g) fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

For the Vanilla Cream:

1 cup (240 ml) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Topping (Optional):

Fresh raspberries
Powdered sugar (for dusting)
Mint leaves (for garnish)

Instructions

Prepare the Raspberry Filling:
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes until the berries break down and the mixture thickens. Let cool completely.
Make the Pancake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the eggs, then add buttermilk, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and gently mix until just combined. (A few lumps are okay—don’t overmix!)
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat until all batter is used. Cool the pancakes on a wire rack.
Prepare the Vanilla Cream:
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Cake:
Place one pancake on a serving plate. Spread a thin layer of raspberry filling and a dollop of vanilla cream. Repeat layers until all pancakes are stacked. Finish with cream on top.
Decorate & Serve:
Garnish with fresh raspberries, a dusting of powdered sugar, and mint leaves if desired. Slice and enjoy!

Notes

For fluffier pancakes, avoid overmixing the batter; a few lumps are perfectly fine.
Use fresh raspberries for a brighter flavor, but frozen ones work well too—just cook them a bit longer.
Substitute the vanilla cream with mascarpone or Greek yogurt for a tangy twist.
The pancake layers can be made ahead and stored in the fridge for up to 2 days or frozen for up to a month.
Let the pancakes cool completely before assembling to prevent the cream from melting.

Nutrition

Serving Size: 8 slices
Calories: 320 kcal per slice

Keywords: Vanilla Raspberry Pancake Layer Cake

Raspberry Filling and Other Options

🍇 Classic Raspberry Filling Recipe:

In a saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat until raspberries break down (about 5 minutes).
Stir in the cornstarch slurry and cook until thickened (2-3 minutes).
Let cool completely before using.

🌱 Alternative Filling Ideas:

Strawberry-Basil Compote: Add fresh basil for a sophisticated twist.
Chocolate Hazelnut Spread: For an indulgent treat.
Lemon Curd: Perfect for a tangy, citrus flavor boost.

🔗 For more fruit dessert inspirations, explore our Pineapple Zucchini Cake.

Layering and Assembly Process

Assembly Steps:

Place one pancake on a serving plate.
Spread a thin layer of raspberry filling using an offset spatula.
Add another pancake layer and repeat until all pancakes are stacked.
Top with whipped cream and garnish with fresh raspberries and mint leaves.

💡 Ensure each layer is fully cooled to prevent the filling from melting.

Creative Variations and Flavor Twists

Chocolate Pancakes with Raspberry Filling: Rich cocoa powder adds a decadent twist.
Lemon-Zested Pancakes: Incorporate lemon zest into the batter for added brightness.
Vegan Option: Use plant-based milk, egg replacers, and vegan butter.

🔗 Need inspiration for creative dessert presentation? Check out these creative plating ideas.

Storage and Reheating Tips

Refrigeration: Store covered in the fridge for up to 3 days.
Freezing: Freeze individual pancakes and filling separately for up to a month.
Reheating: Warm pancakes in a skillet or microwave briefly.

Common Mistakes and Troubleshooting

Avoid These Pitfalls:

Sticking Pancakes: Ensure the pan is hot and well-greased.
Runny Filling: Cook the raspberry mixture longer or add more cornstarch.
Slipping Layers: Use less filling and press pancakes gently during assembly.

Tips for Making the Perfect Pandekagelagkage

Using Fresh Ingredients

For the best flavor and texture, use fresh raspberries when in season. If using frozen berries, make sure to thaw and drain them before cooking.

Fluffy Pancakes

Don’t overmix your pancake batter; a few lumps are perfectly fine. Overmixing can lead to tough pancakes. Letting the batter rest for about 10 minutes can also enhance fluffiness, allowing the baking powder to activate fully.

Variations and Substitutions

Feel free to experiment with different flavors of jam or fruit fillings. For a chocolate twist, add cocoa powder to the pancake batter or use chocolate ganache instead of pastry cream!