RASPBERRY DREAM LAYER CAKE
Another recipe from the April/May 2013 Publix Family Style magazine. Picture credit Publix. Can't wait to make this! I can just see myself sitting in the shade on a summer day, sipping lemonade with a big slice of this cake.
Provided by Julie Madawi
Categories Cakes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans; set aside.
- 2. In a large bowl, combine the cake mix, water, vegetable oil, egg whites and 1 teaspoon almond extract. Beat on low speed just until combined. Beat on medium speed for two minutes more. Pour batter into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool layers in pan on wire racks for 10 minutes. Remove the layers from pans; cool thoroughly on wire racks. If desired, using a serrated knife, level off the tops of the cakes.
- 3. Place one of the cooled cake layers, bottom side up, on a serving platter or cake stand. Spread with the raspberry preserves. Top with remaining cake layer.
- 4. In large mixing bowl, combine butter, sour cream and 1 teaspoon almond extract. Beat with electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar. Thin with milk to desired consistency. Add enough red food coloring to reach a light pink color
- 5. Generously frost the top and sides of the cake with the frosting. Garnish the top of the cake with the fresh raspberries. To store cake, cover and chill in the refrigerator.
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alex nelissen
alex-n51@hotmail.comI can't wait to try this recipe!
fikir yibelital
y24@yahoo.comThis cake is so pretty and delicious. I will definitely be making it again.
rahn osborne
osbornerahn85@yahoo.comI've never made a layer cake before, but this recipe made it easy.
Zara Hart
hart_zara@hotmail.frI made this cake for a potluck and it was a huge hit!
no “patotos” name
n_n80@hotmail.comThis cake is a bit time-consuming to make, but it's worth it.
Hoyt Cantrell
cantrell.hoyt@hotmail.comI'm not a fan of cream cheese, so I used whipped cream instead. It was still delicious.
John Trump
trump_john3@yahoo.comI had a hard time finding fresh raspberries, so I used frozen ones instead. They worked just fine.
kala Sain
sain@gmail.comThis cake was a little too sweet for me, but my husband loved it.
Nwaefulu Miracle
n_m@hotmail.co.ukI love the way this cake looks. It's so elegant.
Chipp Dipp
chipp-dipp90@aol.comI'm not a big baker, but this cake was easy to make and it turned out great.
Sandy Green
s.green@hotmail.comThis cake is perfect for any occasion.
ishrat hashmi hashmi
i@gmail.comI made this cake for my daughter's birthday and she loved it!
Nil Kumar
kumar_n@hotmail.frI love the combination of raspberries and cream cheese. It's so light and refreshing.
Bayleigh Cramer
b.c79@gmail.comThe instructions were easy to follow and the cake turned out perfectly.
chicken nuggets
c.nuggets40@gmail.comI've made this cake twice now and it's always a crowd-pleaser.
Leku Godfrey
l11@gmail.comThis cake was a hit at my party! Everyone loved the dreamy layers of raspberry and cream cheese.