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

  1. 1
    Preheat oven to 325°.
  2. 2
    Butter 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.
  3. 3
    Add eggs one at a time.
  4. 4
    Add the flour mixture alternately with the buttermilk.
  5. 5
    Add vanilla.
  6. 6
    Pour 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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