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Categories:
Cake cake flour baking powder salt baking soda butter sugar milk vanilla eggs Frosting butter powdered sugar raspberry liqueur vanilla raspberry jam
Viewed: 4 - Published at: 2 years agoIngredients
- 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
Method
- Heat oven to 350.
- Grease and flour three 9 incn round cake pans.
- Mix flour, baking powder, salt, and baking soda; set aside.
- Beat butter and sugar in large 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 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes, remove from pans to wire rack, cool completely.
- 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.
- 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.
- 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.
