Derby City Cafe by Dalal Raspberry-Vanilla Cake
The trick is to press all the air out of the batter when you spoon it into the pans. Really beat it up - there's no need to be gentle.
Yield: 16 servings
- 1 1/2 cups (3 sticks) butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour, sifted
- 2/3 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 8 ounces cream cheese
- 1/2 cup (1 stick) butter
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 (12 ounce) jar raspberry preserves
- Heat oven to 350 degrees F. Grease three 9 inch round cake pans.
- With an electric mixer set on low speed, beat butter and sugar together until blended; increase speed to high and beat 1 to 2 minutes (approximately). Reduce speed to medium; add eggs, one at a time, scraping the bowl after each addition. Add flour, milk, baking powder, salt, vanilla extract and baking soda.
- When mixed, divide batter evenly between pans. Push to the edges (batter is very stiff, almost like a sticky dough). Press with the side of a spatula to remove air bubbles. Bang each pan a few times on the counter to level batter.
- Bake for 25 minutes, or until a wooden pick inserted into the center of a layer comes out clean. Cool cake completely on wire racks.
- With an electric mixer, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; mix well.
- Slice each cake layer horizontally to make 6 round layers. Place a layer on a plate, with the cut side up. Spread with 1/3 raspberry preserves. Top with a second layer, cut side down. Spread with frosting. Repeat with remaining layers. Do NOT spread jelly on top of last layer.
- Frost entire cake smoothly.
Source: Derby City Cafe by Dalal, Louisville, Kentucky