Raspberry Laced Vanilla Cake
  • Cooking Time: 30
  • 3 cups cake flour
  • 1 T baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups butter, soft
  • 1 1/4 cups granulated sugar
  • 2/3 cup milk
  • 1 1/2 tsp vanilla
  • 4 eggs
  • 1 cup raspberry jam
  • raspberry cream frosting
  • Fresh raspberries, if desired
  • Raspberry Cream Frosting
  • 1 cup butter, soft
  • 3 cups powdered sugar
  • 1/2 cup raspberry liqueur or raspberry syrup
  • 1/2 tsp vanilla
  1. Heat oven to 350◦. Grease and flour three 9-inch round pans. Mix flour, baking powder, salt and baking soda; set aside. Beat butter and sugar in large bowl on high speed until fluffy. Beat in flour mixture, milk vanilla and eggs on medium speed until blended. Beat 2 minutes longer. Pour into pans. Bake 25-30 minutes. Cool 10 minutes; remove from pans to wire rack. Cool completely. Cut each cake horizontally to make 2 layers. Place 1 layer, cut side up on serving plate; spread with 1/2 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup raspberry cream frosting. Repeat with remaining layers. Frost sides and top of cake. Pipe remaining frosting on top of cake and garnish with fresh berries if desired. Store loosely at room temp.
  2. Raspberry Cream Frosting
  3. Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.