Raspberry-Laced Vanilla Cake

Name: Raspberry-Laced Vanilla Cake
Prep time: 25 min
Total time: 2 h 5 min
Yield: 16
Ingredients: 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; 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

25 Minutes Prep2 Hours 5 Minutes Total
16 Servings
590 Calories per Serving

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!

Ingredient List

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

Preparation

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.
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.
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.
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.
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.
Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.

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

Servings: 16

Serving size: 1 Serving

Amount per serving (Calories ): 590

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	31g	47%
Saturated Fat	19g	94%
Trans Fat	1g	% Value not available
Cholesterol	130mg	43%
Sodium	420mg	17%
Total Carbohydrate	71g	24%
Dietary Fiber	0g	0%
Soluble Fiber	0g	% Value not available
Sugars	50g	% Value not available
Protein	4g	% Value not available
Vitamin D	Value not available	8%
Vitamin E	Value not available	4%
Calcium	Value not available	8%
Iron	Value not available	8%
Potassium	80mg	2%
Thiamin	Value not available	10%
Riboflavin	Value not available	15%
Niacin	Value not available	6%
Vitamin B6	Value not available	0%
Vitamin B12	Value not available	4%
Pantothenic Acid	Value not available	4%
Phosphorus	Value not available	8%
Magnesium	Value not available	2%
Zinc	Value not available	2%
Manganese	Value not available	8%
Selenium	Value not available	15%
Copper	Value not available	4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.