Vanilla Raspberry Cake Recipes

RASPBERRY-LACED VANILLA CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
• 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 and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• 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 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 with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.

RASPBERRY-LACED VANILLA CAKE

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.

VANILLA CAKE WITH RASPBERRY FILLING & LEMON BUTTERCREAM ICIN

Steps:

• Cake:.
• Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
• Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
• Icing:.
• Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.

VANILLA HEART-SHAPED CAKE WITH RASPBERRY-AND-CUSTARD-FILLING

Steps:

• Preheat oven to 325°F. Spread coconut in a single layer on a rimmed baking sheet and bake until dry but not browning, about 5 minutes. Remove from oven and let cool completely on sheet.
• Increase oven temperature to 350°F. Butter a 10-by-2-inch heart-shaped cake pan (see cook's note for product link). Line bottom with parchment, butter parchment, and dust with flour, tapping out excess. Stir together flour, baking powder, and salt. In a heatproof bowl set over (but not in) a pot of simmering water, whisk together eggs, sugar, and vanilla seeds until sugar has dissolved and mixture is warm. Remove from pot and beat on high speed until thick and pale, about 4 minutes. Add flour mixture; whisk just to combine. Add butter; whisk to combine. Add crème fraîche, milk, and vanilla extract; whisk to combine.
• Scrape batter into prepared pan, smooth top, and bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then invert onto rack, remove parchment, and let cool completely. Cake can be made ahead to this point, wrapped in plastic, and stored at room temperature up to 1 day.
• Whisk pastry cream to lighten, then whisk heavy cream to stiff peaks. Fold whipped cream into pastry cream. Using a serrated knife, split cake in half horizontally. Use a 4 1/2-to-5-inch heart-shaped cutter to cut out center of bottom layer. Spread a thin layer of cream mixture (about 1 cup) over other (uncut) layer, then arrange about 2 3/4 cups berries over cream, covering entire layer.
• Dollop about 1 1/2 cups more cream mixture over berries, spreading with an offset spatula to cover. Place cut-out layer on top, bottom-side up. Fill heart-shaped hollow with remaining cream mixture. Refrigerate at least 2 hours or, covered, up to 24 hours.
• Frost top and sides of cake with crème-fraîche whipped cream. Sprinkle border with coconut. Arrange remaining 1 1/4 cups berries over cream mixture in heart-shaped hollow. Refrigerate at least 1 hour or, covered, up to 8 hours.