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easy | 12 servings | prep: 20 minutes | cook: 30 minutes
This cake recipe is my favorite. Of course, any frosting can be interchanged with this one.
Ingredients: |
Cake:
3 C cake flour
1 Tbsp. baking powder
1/2 Tsp. salt
1/4 Tsp. baking soda
1-1/2 C butter
1-1/4 C sugar
2/3 C milk
1-1/2 Tsp. vanilla
4 eggs
Frosting:
1 C butter, softened
3 C powdered sugar
1/2 C raspberry liqueur
1/2 Tsp. vanilla
1 C raspberry jam
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Directions: |
Heat oven to 350 degrees.
Grease and flour three 9" round cake pans
Mix flour, baking powder, salt & baking soda, set aside.
Beat butter and sugar in large bowl at high speed, scraping bowl occasionally, until fluffy.
Beat in flour, milk, vanilla, and eggs on medium speed until blended. Beat 2 minutes longer.
Pour into pans.
Bake 25 - 30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes on racks, remove from pans to wire racks, 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 any remaining frosting on top of cake, if desired. Garnish with raspberries if desired.
Store loosely covered at room temperature.
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