Raspberry-Laced Vanilla Cake
3 cups cake flour, or 2 2/3 cups AP flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups butter, softened
1 1/4 cups sugar
2/3 cup milk
1 1/2 teaspoons vanilla
4 eggs
1 cup raspberry jam
Frosting
1 cup butter, softened
3 cups powdered sugar
1/2 cup raspberry liqueur, or raspberry syrup
1/2 teaspoon vanilla
Preheat oven to 350 degrees F. Grease and flour 3 round 9-inch cake
pans. Line with circles of parchment paper for easy removal, optional.
Whisk together dry ingredients and set aside.
Cream together butter and sugar until fluffy. Beat in flour mixture
with milk, vanilla and eggs. Beat on medium speed until blended. Beat
2 minutes longer. Pour into pans.
Bake cake layers 25 to 30 minutes or until a wooden toothpick inserted
in center comes out clean. Let cakes stand in pans 10 minutes then
turn out to cool on wire baking racks. Cool completely.
Cut each cake layer horizontally to make 2 layers. Spread 1/3 cup
raspberry jam to within 1/4-inch of edge. Top with another layer, cut
side down; spread with 1/3 cup buttercream frosting. Repeat with
remaining layers. Frost side and top of cake with remaining frosting.
Pipe frosting on top of cake if desired. Garnish with raspberries.
Frosting: Beat butter, powdered sugar in medium bowl on medium speed
until smooth. Gradually beat in liqueur and vanilla until smooth and
spreadable.
Source Betty Crocker
12 servings
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