RASPBERRIES AND CREAM LAYER CAKE
Looking for a rich dessert to treat your guests? Then check out this red and white layered raspberry cake made using Betty Crocker™ Super Moist™ white cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 20
Number Of Ingredients 19
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour.
- In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.
- In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended. Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended. Pour batter evenly into 2 of the pans.
- Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, make cake mix as directed on box, using water, oil and egg whites. Pour batter into remaining 2 pans. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in powdered sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.
- Using serrated knife, cut rounded top off each white cake to level surface. Cut each red velvet cake horizontally to make 2 layers. Brush off loose crumbs. Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur. Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.) Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake. Garnish with raspberries. Store in refrigerator.
Nutrition Facts : Calories 742, Carbohydrate 119 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 461 mg
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Hadia Kanwal
[email protected]This cake is a winner!
Genius Alfred
[email protected]I would definitely make this cake again.
Keishanna Brummell
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's the perfect cake for a special occasion.
Nanuraq Kaludjak
[email protected]The frosting is so light and fluffy, it's like eating a cloud.
Tayyaba Munir
[email protected]I love that this recipe uses fresh raspberries. It really makes a difference in the flavor of the cake.
Mohammed Tamam
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great. It's a great recipe for beginners.
Asaad Chaker
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious, and everyone will love it.
Mdbayazid566 Hossain
[email protected]This cake is stunning! The layers are so even and the frosting is so smooth. It's almost too pretty to eat!
Surya Kumar
[email protected]I've made this cake several times now, and it's always a hit. The layers are moist and fluffy, and the frosting is light and creamy. I love that it's not too sweet, so you can really taste the fresh raspberries.
imran rana
[email protected]This cake is absolutely delicious! The layers are so moist and fluffy, and the frosting is so light and airy. I love that it's not too sweet, so you can really taste the fresh raspberries.
taleb Chakaria
[email protected]I'm not a huge fan of raspberries, but I really enjoyed this cake. The combination of raspberries and cream is perfect, and the cake is not too sweet. I would definitely make this again.
Benny Chenchiah
[email protected]This cake is a bit time-consuming to make, but it's definitely worth it. The layers are so moist and fluffy, and the frosting is so light and airy. It's the perfect cake for a special occasion.
Minhaj Qamar 2020
[email protected]I love that this recipe uses fresh raspberries. It really makes a difference in the flavor of the cake. I also appreciate that the frosting is not too sweet. Overall, this is a great recipe for a classic layer cake.
Michael Knight
[email protected]This cake was a bit more challenging to make than I expected, but it was worth the effort. The end result was a beautiful and delicious cake that was perfect for a special occasion.
Katja Avramoska
[email protected]I'm not usually a fan of layer cakes, but this one changed my mind. The combination of raspberries and cream is perfect, and the cake is so moist and fluffy. I'll definitely be making this again.
Mano W
[email protected]This cake is absolutely stunning! I made it for my daughter's birthday, and she was so impressed. The layers are so even and the frosting is so smooth. It's almost too pretty to eat!
Nazmul huda
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The layers are moist and fluffy, and the frosting is light and airy. I love that it's not too sweet, so you can really taste the fresh raspberries.
Bongane Thapong
[email protected]This cake was a hit at my party! Everyone loved the combination of sweet raspberries and creamy frosting. It was also surprisingly easy to make, even for a novice baker like me.