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Raspberry-Laced Vanilla Cake

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Betty Crocker Kitchens
Updated Nov 10, 2006
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    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

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
5
*Percent Daily Values are based on a 2,000 calorie diet.

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