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Raspberry-Laced Vanilla Cake
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Prep Time:
25 minutes
Total Time:
2 hours 5 minutes
Create a stunning raspberry layer cake with raspberry buttercream using simple techniques.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 350°F. Grease and flour 3 (9-inch) round cake pans. In a small bowl, combine flour, baking powder, salt, and baking soda; set aside.
  • In a large bowl, use an electric mixer to beat 1 1/2 cups butter and granulated sugar on high speed until fluffy, occasionally scraping down the sides. Switch to medium speed and beat in the flour mixture, milk, 1 1/2 teaspoons vanilla, and eggs until well combined. Beat for an additional 2 minutes. Pour the batter evenly into the pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from pans to cooling racks. Allow to cool completely for about 1 hour.
  • In a medium bowl, cream together 1 cup of butter and powdered sugar until smooth. Slowly mix in liqueur and 1/2 teaspoon vanilla until the mixture is smooth and spreadable.
  • To create two layers of each cake, carefully slice horizontally using a long, thin serrated knife guided by toothpicks on the sides. Begin by placing one layer cut side up on a serving plate. Spread 1/3 cup of raspberry jam evenly, leaving a 1/4-inch border. Add a second layer cut side down, then spread 1/3 cup of frosting. Repeat with the rest of the layers following the same pattern.
  • Spread the remaining frosting generously over the side and top of the cake. If desired, use a piping bag to add some extra decoration to the top. Finish by delicately placing chocolate leaves as a beautiful garnish. Store the cake loosely covered to keep it fresh.

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