Best 3 Raspberry Laced Vanilla Cake Recipes
Indulge in a symphony of flavors with our delectable raspberry-laced vanilla cake, a culinary masterpiece that elevates the classic vanilla cake to new heights. This exquisite cake features a moist and fluffy vanilla sponge delicately infused with the vibrant essence of raspberries, creating a harmonious balance between sweet and tangy. Each bite is an explosion of flavors, with the luscious raspberry filling adding a burst of juicy sweetness that complements the creamy vanilla frosting. Whether you're celebrating a special occasion or simply seeking a delightful treat, this raspberry-laced vanilla cake is guaranteed to tantalize your taste buds and leave you craving more.
Discover the secrets behind this extraordinary cake with our comprehensive recipe, which includes step-by-step instructions and a detailed list of ingredients. Learn how to craft the perfect vanilla sponge, infuse it with raspberry puree, and create a velvety smooth frosting that will make your taste buds dance with delight. We've also included a bonus recipe for a homemade raspberry filling that will take your cake to the next level.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a stunning raspberry-laced vanilla cake that will be the star of any gathering. Let's dive into the world of flavors and create a dessert that will be cherished by all.
RASPBERRY-LACED VANILLA CAKE
Multiple layers of raspberry and raspberry buttercream make this cake a showstopper. For a stunning cake of your own, just follow a few simple techniques!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 590, Carbohydrate 71 g, Cholesterol 130 mg, Fat 6, Fiber 0 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 50 g, TransFat 1 g
RASPBERRY-LACED VANILLA CAKE
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
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.
RASPBERRY-LACED VANILLA CAKE
Multiple layers of raspberry and raspberry buttercream make this cake a showstopper. For a stunning cake of your own, just follow a few simple techniques!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 590, Carbohydrate 71 g, Cholesterol 130 mg, Fat 6, Fiber 0 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 50 g, TransFat 1 g
Tips:
- Use fresh raspberries: Fresh raspberries add a burst of flavor and color to the cake. If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and it will be dry.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Use a variety of toppings: You can use a variety of toppings on the cake, such as fresh raspberries, whipped cream, or ice cream.
Conclusion:
Raspberry laced vanilla cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and fluffy vanilla cake layers and its tart and sweet raspberry filling, this cake is sure to be a hit. Whether you are baking it for a special occasion or just for a weeknight dessert, this cake is sure to please everyone.
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