Raspberry-laced Vanilla Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 heat oven to 350.
• 2 grease and flour three 9 incn round cake pans.
• 3 mix flour, baking powder, salt, and baking soda; set aside.
• 4 beat butter and sugar in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy.
• 5 beat in flour mixture, milk, vanilla, and eggs on medium speed until blended. beat 2 minutes longer. pour into pans.
• 6 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.
• 7 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.
• 8 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.
• 9 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.