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!

  • 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
  • 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

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.

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:
5
*Percent Daily Values are based on a 2,000 calorie diet.