Raspberry-Laced Vanilla Cake

16 ingredients
9 steps

Ingredients

  • Cake
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups butter or 1 1/2 cups margarine, softened
  • 1 1/4 cups sugar
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla
  • 4 eggs
  • Frosting
  • 1 cup butter or 1 cup margarine, softened
  • 3 cups powdered sugar
  • 1/2 cup raspberry liqueur or 1/2 cup raspberry flavored syrup
  • 1/2 teaspoon vanilla
  • 1 cup raspberry jam

Directions

  1. 1
    Heat oven to 350.
  2. 2
    Grease and flour three 9 incn round cake pans.
  3. 3
    Mix flour, baking powder, salt, and baking soda; set aside.
  4. 4
    Beat butter and sugar in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy.
  5. 5
    Beat in flour mixture, milk, vanilla, and eggs on medium speed until blended. Beat 2 minutes longer. Pour into pans.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.
  9. 9
    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.

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