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Raspberry-Laced Vanilla Cake

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!

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( 57 Ratings)

57 Ratings

5 Stars 56%

4 Stars 23%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 22 )

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Prep Time 25 min
Total Time 2 hr 5 min
Servings 16

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

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Directions

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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 270),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 19g, 19% Trans Fat 1g 1% ),
Cholesterol: 130mg; 130%;
Sodium: 420mg; 420%;
Total Carbohydrate: 71g; 71%
(Dietary Fiber 0g 0% Sugars 50g 50% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 22 Reviews View All

Posted 6/22/2012 6:26:50 PM REPORT ABUSE mrshammond said:

Rating:

My cake was UGLY!,, the icing was so thin.... But it was really delicious. I'm going to attempt it again from tips of other reviewers and add more powder sugar....5 stars on taste... 3 stars for instructions on icing. I did it twice! Even placed in fridge but did not work out. Icing went well on cake after I placed on fridge but melted soaking the cake looking disgusting. But it was yummy.

This reply was: Helpful Inspiring

Posted 10/7/2011 4:52:11 PM REPORT ABUSE CannaB said:

Rating:

Turned out very tasty, the frosting was the thickness of a glaze. I added powdered sugar until the consistency was what I wanted. Very sugary, cut servings thin! I used raspberry framboise for the frosted and it turned out very good.

This reply was: Helpful Inspiring

Posted 4/16/2011 11:10:34 AM REPORT ABUSE CMBG26 said:

Rating:

I made this cake for my husband's last birthday. He loved it! I have to say, it is a very rich, dense cake. We could only eat a small slice per serving, but it was wonderful. Definitely a "special" occasion cake, but worth the effort!

This reply was: Helpful Inspiring