Raspberry Laced Vanilla Cake

Multiple layers of raspberry and raspberry buttercream make this Raspberry Laced Vanilla Cake a showstopper. For a stunning cake of your own, just follow a few simple techniques!

Raspberry Laced Vanilla Cake

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.

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.



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


  • 1 cup butter , softened
  • 3 cups powdered sugar
  • 1/2 cup raspberry-flavored liqueur or raspberry syrup for pancakes
  • 1/2 teaspoon vanilla extract
  • Chocolate leaves, if desired


  1. Heat oven to 350 degrees F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour.
  2. Cake: In small bowl, mix flour, baking powder, salt and baking soda; set aside.
  3. In 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 extract and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
  4. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
  5. Cool for 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  6. Frosting: In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla extract until smooth and spreadable.
  7. Cut each cake horizontally to make 2 layers. (Mark side of cake with wooden picks 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.
  8. Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired.
  9. Garnish with chocolate leaves.
  10. Store loosely covered.

Prep: 25 min | Yield: 16 servings

High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. Bake 28 to 33 minutes.

Nutrition Information: 1 Serving: Calories 590 (Calories from Fat 270); Total Fat 31g (Saturated Fat 19g, Trans Fat 1g); Cholesterol 130mg; Sodium 420mg; Total Carbohydrate 71g (Dietary Fiber 0g, Sugars 50g); Protein 4g

Percent Daily Value*: Vitamin A 40%; Vitamin C 0%; Calcium 8%; Iron 8%

Exchanges: 1 Starch; 4 Other Carbohydrate; 0 Vegetable; 6 Fat Carbohydrate Choices: 5

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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