Pillsbury Softasilk Cake Recipes

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RASPBERRY-LACED VANILLA CAKE



Raspberry-Laced Vanilla Cake image

Make and share this Raspberry-Laced Vanilla Cake recipe from Food.com.

Provided by jak9173

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

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
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

Steps:

  • 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.

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