VANILLA RASPBERRY CAKE RECIPES
RASPBERRY-LACED VANILLA CAKE RECIPE - FOOD.COM
Make and share this Raspberry-Laced Vanilla Cake recipe from Food.com.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350.
- Grease and flour three 9 incn round cake pans.
- Mix flour, baking powder, salt, and baking soda; set aside.
- Beat butter and sugar in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy.
- Beat in flour mixture, milk, vanilla, and eggs on medium speed until blended. Beat 2 minutes longer. Pour into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes, remove from pans to wire rack, cool completely.
- For frosting beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and 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. Pipe remaining frosting on top of cake, if desired. Garnish with fresh raspberries, if desired. Store loosely covered at room temperature.
Nutrition Facts : Calories 770.3, FatContent 40.9, SaturatedFatContent 25.2, CholesterolContent 174.1, SodiumContent 525.8, CarbohydrateContent 97, FiberContent 0.9, SugarContent 63.5, ProteinContent 5.8
RASPBERRY-LACED VANILLA CAKE RECIPE - BETTYCROCKER.COM
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 Betty Crocker Kitchens
Total Time 2 hours 5 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 15
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 , CarbohydrateContent 71 g, CholesterolContent 130 mg, FatContent 6 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 19 g, ServingSize 1 Serving, SodiumContent 420 mg, SugarContent 50 g, TransFatContent 1 g
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Reviews 0
Total Time 1 hours 40 minutes
Cuisine French
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