Monday, 25 November 2013

Raspberry-Laced Vanilla Cake



2 2/3
cups Gold Medal® all-purpose flour
teaspoons baking powder
teaspoon salt
teaspoon baking soda
1 1/2
cups butter or margarine, softened
1 1/4
cups granulated sugar
cup milk
1 1/2
teaspoons vanilla
cup seedless raspberry jam


cup butter or margarine, softened
cups powdered sugar
cup raspberry-flavored liqueur or raspberry syrup for pancakes
teaspoon vanilla
Chocolate leaves, if desired


  • 1Heat 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.
  • 2In 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.
  • 3Bake 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.
  • 4In 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.
  • 5Cut 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.
  • 6Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.

    Expert Tips

    If you only own 2 round cake pans, cover and refrigerate 1/3 of the  batter while the other two layers bake. Remove the baked cakes  from the pans and wash the pan before you bake the last layer.
    For a quick garnish, top this pretty pink cake with fresh raspberries.
    Fresh edible flowers make a beautiful decoration to this cake when raspberries aren’t available.


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