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Vanilla Raspberry Pancake Layer Cake

Vanilla and Raspberry Pancake Layer Cake
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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.

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

Keywords: Vanilla Raspberry Pancake Layer Cake

Find it online: https://sofyarecipes.com/vanilla-raspberry-pancake-layer-cake/