Vanilla Cake With Raspberries Recipes

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!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 16

Number Of Ingredients 15

Raspberry-Laced Vanilla Cake image

Steps:

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.

Nutrition Facts : Calories 590, Carbohydrate 71 g, Cholesterol 130 mg, Fat 6, Fiber 0 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 50 g, TransFat 1 g

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

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