RASPBERRY-LACED VANILLA CAKE
25 min Prep
2 hr 5 min Total
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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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