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Raspberry-Laced Vanilla Cake

I clipped this recipe a couple of years ago from the back of a Pillsbury Softasilk cake flour box. It has become one of my favorite cake recipes, especially around Valentines Day. It's bright red raspberry filling, and pastel pink frosting makes it look like a valentine, but wait until you taste it. I'm pretty sure this may become a family favorite.

Make This Your New Special Occasion Cake!


3 cups cake flour

1 tablespoon baking powder
½ teaspoon salt

¼ teaspoon baking soda

1 ½ cups butter, softened

1 ½ cups granulated sugar

2/3 cup milk

1 ½ teaspoons vanilla

4 eggs

1 cup raspberry jam

Heat oven to 350' F. Grease and flour three 9” round pans. Sift together, the flour, baking powder, baking soda and salt; set aside. In a mixing bowl beat butter and sugar until light and fluffy. Beat in flour mixture, milk, vanilla and eggs, using medium speed until blended, then beat two more minutes. Pour into pans.

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan and cool on wire rack. Cool completely.  Cut each cake horizontally to make two layers. In the middle of each cut cake, spread 1/3 cup raspberry jam, then put them back together like a sandwich.

Raspberry Cream Frosting:

1 cup butter, softened

3 cups powdered sugar
½ cup raspberry liqueur or raspberry syrup

½ teaspoon vanilla

Beat butter and powdered sugar on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable. Frost the top of each cake, then stack to make three layers. Place on cake plate and frost the sides.

This cake is very pretty garnished atop with fresh raspberries, when in season.