RASPBERRY-LACED VANILLA CAKE

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25 min Prep
2 hr 5 min Total
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16 Servings

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
    Cake
  • Small check mark in a circle icon2 2/3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/4 teaspoon baking soda
  • Small check mark in a circle icon1 1/2 cups butter or margarine, softened
  • Small check mark in a circle icon1 1/4 cups granulated sugar
  • Small check mark in a circle icon2/3 cup milk
  • Small check mark in a circle icon1 1/2 teaspoons vanilla
  • Small check mark in a circle icon4 eggs
  • Small check mark in a circle icon1 cup seedless raspberry jam
    Frosting
  • Small check mark in a circle icon1 cup butter or margarine, softened
  • Small check mark in a circle icon3 cups powdered sugar
  • Small check mark in a circle icon1/2 cup raspberry-flavored liqueur or raspberry syrup for pancakes
  • Small check mark in a circle icon1/2 teaspoon vanilla
  • Small check mark in a circle icon Chocolate leaves, if desired
Preparation
  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.
Tips
  • 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.