Raspberry Cream Cake
14 ingredients
6 steps
Ingredients
- 3 c. cake flour, sifted
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. butter, softened
- 2 c. sugar
- 4 eggs
- 1 1/4 c. buttermilk
- 1 1/2 tsp. vanilla
- 1 jar raspberry jam
- 1 c. whipping cream
- 2 Tbsp. sugar
- 1 tsp. vanilla
- Powdered sugar and fresh raspberries (optional)
Directions
-
1Preheat oven to 325°.
-
2Butter and flour two cake pans (round ones work best, 9 x 9 pans work, too). Put in fridge until ready to use. Mix flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream butter and sugar with mixer until very light.
-
3Add eggs one at a time.
-
4Add the flour mixture alternately with the buttermilk.
-
5Add vanilla.
-
6Pour into baking pans. Bake until cakes are light golden, about 30-35 minutes. Cool in pan for 10 minutes and invert onto cooling rack to cool completely. Place one of the cakes on a serving plate and spread the jam over it. Warm the jam first to make it easier to spread over the cake bottom.
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