Best 3 Raspberry Laced Vanilla Cake Recipes
Are you in search of the perfect recipe to create a raspberry laced vanilla cake that will tantalize your taste buds? Look no further! In this article, we will guide you through the process of crafting this delectable dessert, from gathering the necessary ingredients to executing each step with precision. We'll explore the unique flavor combination of sweet raspberries and creamy vanilla, and provide tips for achieving the perfect balance of flavors. Get ready to embark on a culinary journey that will leave you with a stunning cake that is not only visually appealing but also bursting with flavor.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Prep in advance: Make sure to bring all ingredients to room temperature before you begin. This will aid them in blending smoothly and effortlessly.
- Measure accurately: Baking is a science, and precise measurements are vital. Use measuring cups and spoons to ensure the correct proportions of each ingredient.
- Cream the butter and sugar thoroughly: This step incorporates air into the mixture, creating a light and fluffy texture in the final cake.
- Fold in the dry ingredients gradually: Overmixing can result in a dense, tough cake. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Bake at the correct temperature and time: Ovens vary, so it's essential to adjust the baking time and temperature according to your oven's specific characteristics.
- Use fresh raspberries: Fresh raspberries impart the most vibrant flavor and color to the cake. If using frozen raspberries, thaw them thoroughly before incorporating them into the batter.
- Let the cake cool completely: Before frosting the cake, let it cool completely on a wire rack. This will prevent the frosting from melting and help the cake maintain its structure.
Conclusion:
This delightful Raspberry Laced Vanilla Cake promises to tantalize your taste buds with its harmonious blend of sweet vanilla and tangy raspberries. The velvety smooth vanilla cake, studded with bursts of fresh raspberries, offers a delightful textural contrast. Whether enjoyed as a celebratory dessert or a delightful tea-time treat, this cake is sure to leave a lasting impression. With its captivating visual appeal and irresistible flavor, this Raspberry Laced Vanilla Cake is a true testament to the culinary magic that can be created with simple, wholesome ingredients.
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