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!
SAVE ON THIS RECIPE!
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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