Raspberry-Laced Vanilla Cake

Raspberry-Laced Vanilla Cake

  • 25 Minutes Prep2 Hours 5 Minutes Total
  • 16 Servings
  • 590 Calories per Serving
Multiple layers of raspberry and raspberry buttercream make this cake a showstopper. For a stunning cake of your own, just follow a few simple techniques!

Ingredient List


  • 2 2/3 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla
  • 4 eggs
  • 1 cup seedless raspberry jam


  • 1 cup butter or margarine, softened
  • 3 cups powdered sugar
  • 1/2 cup raspberry-flavored liqueur or raspberry syrup for pancakes
  • 1/2 teaspoon vanilla
  • Chocolate leaves, if desired


  1. Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
  2. In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
  3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  4. In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
  5. Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
  6. Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.


  • If you only own 2 round cake pans, cover and refrigerate 1/3 of the batter while the other two layers bake. Remove the baked cakes from the pans and wash the pan before you bake the last layer.
  • For a quick garnish, top this pretty pink cake with fresh raspberries.
  • Fresh edible flowers make a beautiful decoration to this cake when raspberries aren’t available.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 31g 47%, Saturated Fat 19g 94%, Cholesterol 130mg 43%, Sodium 420mg 17%, Potassium 80mg 2%, Total Carbohydrate 71g 24%, Dietary Fiber 0g 0%, Vitamin A 20%, Vitamin C 0%, Calcium 8%, Iron 8%, Vitamin D 8%, Vitamin E 4%, Thiamin 10%, Riboflavin 15%, Niacin 6%, Vitamin B6 0%, Folic Acid 8%, Vitamin B12 4%, Pantothenic Acid 4%, Phosphorus 8%, Magnesium 2%, Zinc 2%, Selenium 15%, Copper 4%, Manganese 8%

Other Nutrients (Amount per serving)

Calories 590, Calories from Fat 270, Trans Fat 1g, Monounsaturated Fat 8g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 50g, Protein 4g, Beta-Carotene 4%, Omega-3 0g, Carbohydrate Choice 5, Starch 1, Fruit 0, Other Carbohydrate 4, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 6, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 7tsp