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Raspberry-Laced Vanilla Cake

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  • Prep 25 min
  • Total 2 hr 5 min
  • Servings 16
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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!
Updated Nov 10, 2006
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Ingredients

Cake

  • 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

Frosting

  • 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
Make With
Gold Medal Flour

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For a quick garnish, top this pretty pink cake with fresh raspberries.
  • tip 3
    Fresh edible flowers make a beautiful decoration to this cake when raspberries aren’t available.

Nutrition

590 Calories, 31g Total Fat, 4g Protein, 71g Total Carbohydrate, 50g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
270
Total Fat
31g
47%
Saturated Fat
19g
94%
Trans Fat
1g
Cholesterol
130mg
43%
Sodium
420mg
17%
Potassium
80mg
2%
Total Carbohydrate
71g
24%
Dietary Fiber
0g
0%
Sugars
50g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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