This Raspberry Laced Vanilla Cake is a show-stopping dessert that balances the classic comfort of vanilla with the bright, tart acidity of raspberries. The cake layers are tender and moist, providing the perfect canvas for a generous spread of raspberry preserves and a silky, homemade raspberry buttercream frosting. The “laced” design on top adds a professional, elegant touch that makes this cake ideal for birthdays, anniversaries, or special family gatherings. While it requires a bit of patience to assemble, the result is a visually stunning and delicious treat. Serve it at room temperature for the best flavor and texture, or refrigerate briefly if serving in warm weather.
Raspberry Laced Vanilla Cake
Description
This Raspberry Laced Vanilla Cake is a show-stopping dessert that balances the classic comfort of vanilla with the bright, tart acidity of raspberries. The cake layers are tender and moist, providing the perfect canvas for a generous spread of raspberry preserves and a silky, homemade raspberry buttercream frosting. The "laced" design on top adds a professional, elegant touch that makes this cake ideal for birthdays, anniversaries, or special family gatherings. While it requires a bit of patience to assemble, the result is a visually stunning and delicious treat. Serve it at room temperature for the best flavor and texture, or refrigerate briefly if serving in warm weather.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Grease and flour three 9-inch round cake pans.
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In a large bowl, beat softened margarine or butter and sugar with a mixer at low speed just until blended.
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Increase speed to high and beat until light and fluffy, scraping the bowl often with a rubber spatula.
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Reduce speed to low; add flour, milk, baking powder, vanilla extract, salt, baking soda, and eggs.
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Beat until well mixed, constantly scraping the bowl.
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Increase speed to high and beat for 2 minutes, occasionally scraping the bowl.
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Spoon batter into prepared pans, spreading evenly.
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Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
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Cool in pans on wire racks for 10 minutes.
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Loosen cake layers from edges of pans with a spatula; invert onto wire racks to cool completely.
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While cakes cool, prepare the Raspberry Buttercream Frosting.
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In a large bowl, beat confectioners' sugar and softened margarine or butter with a mixer at low speed until just mixed.
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Increase speed to high and beat for 10 minutes or until light and fluffy, scraping the bowl often.
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Reduce speed to medium; gradually beat in raspberry liqueur and vanilla extract until smooth, occasionally scraping the bowl.
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Spoon 2 cups of frosting into a decorating bag fitted with a small star tip; set aside.
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Using a serrated knife, cut each cake layer horizontally in half to create six layers total.
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Place the bottom half of one layer, cut side up, on a cake plate; spread with 1/3 cup raspberry preserves.
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Top with the other half of that cake layer; spread with about 1/2 cup buttercream frosting.
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Repeat the layering process (preserves, cake, frosting) until all layers are used, ending with a cake layer.
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Using a metal spatula, spread the remaining buttercream frosting on the sides and top of the cake.
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Use the frosting in the decorating bag to pipe a lattice pattern on top and a decorative border on the cake.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 93.1kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 153.8mg7%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
