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!
Raspberry-Laced Vanilla Cake
- Prep Time 25 min
- Total 2 hr 5 min
- Servings 16
- Ingredients 15
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
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3Bake 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.
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Step4In 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.
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Step5Cut 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.
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Step6Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.
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
5Tips from the Betty Crocker Kitchens
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