Here is another great recipe we tried from my Soft as Silk cake book. It’s by Christine Montalvo, from West Des Moines, IA. It’s fabulous! 🙂
Raspberry -Laced Vanilla Cake:
3 cups Soft as Silk Cake flour or 2-2/3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1-1/2 cups unsalted butter, softened
1-1/4 cups granulated sugar
2/3 cup whole milk
1-1/2 tsp. vanilla extract
4 large eggs
1 cup raspberry jam for filling
fresh raspberries for garnish
1 cup unsalted butter, softened
3 cups sifted powdered sugar
1/2 cup raspberry liqueur
1/2 tsp. vanilla extract
To make the cake: Heat oven to 350 degrees. Grease and flour 3, 9-inch round cake pans; place in the refrigerator. Mix flour, baking powder, salt, and baking soda; set aside. Beat the butter and sugar in a large mixing 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 for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
To make frosting;
Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.
To Assemble Cake:
Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with a long, thin serrated knife.) Place one 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 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. Store loosely covered.
Good night everyone!