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Raspberries and Cream Layer Cake

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Raspberries and Cream Layer Cake
  • Prep 45 min
  • Total 3 hr 15 min
  • Servings 20
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Looking for a rich dessert to treat your guests? Then check out this red and white layered raspberry cake made using Betty Crocker™ Super Moist™ white cake mix.
By Betty Crocker Kitchens
Updated Mar 1, 2012

Ingredients

Red Velvet Cake

  • 2 1/2 cups cake flour
  • 2 tablespoons unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 2 bottles (1 oz each) red food color
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs

White Cake

Frosting

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 8 cups powdered sugar

Raspberry Filling

  • 3/4 cup seedless red raspberry jam
  • 5 tablespoons raspberry-flavored liqueur or syrup

Garnish, if desired

  • 2 cups fresh raspberries

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour.
  • 2
    In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.
  • 3
    In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended. Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended. Pour batter evenly into 2 of the pans.
  • 4
    Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 5
    Meanwhile, make cake mix as directed on box, using water, oil and egg whites. Pour batter into remaining 2 pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 6
    In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in powdered sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.
  • 7
    Using serrated knife, cut rounded top off each white cake to level surface. Cut each red velvet cake horizontally to make 2 layers. Brush off loose crumbs. Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur. Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.) Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake. Garnish with raspberries. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a heavy stand mixer with paddle attachment to avoid air bubbles from overmixing the batter.

Nutrition

742 Calories, 29g Total Fat, 6g Protein, 119g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
742
Total Fat
29g
0%
Saturated Fat
15g
0%
Sodium
461mg
0%
Total Carbohydrate
119g
0%
Dietary Fiber
0g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 7 Other Carbohydrate; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choice
8
*Percent Daily Values are based on a 2,000 calorie diet.
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