Vanilla Cake With Raspberry Filling and Cream Cheese Frosting is a sight to behold. Swirly goodness and mercy she is a delight!
Vanilla Cake With Raspberry Filling and Cream Cheese Frosting
Serves 8-12 people.
Preheat oven to 350°F.
- 1 recipe Raspberry Jam (or 13-16 ounces of store-bought is fine too)
- 2 3/4 cups cake flour (or all-purpose flour)
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup sour cream
- 1 tablespoon vanilla
- 1 cup hot water
- 2 pints (or 12 ounces) fresh raspberries
- 1 recipe Cream Cheese Frosting
Day One
Make one recipe of raspberry jam the day before you want to decorate your cake. Place it in the refrigerator to chill.
Day Two
Place the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Mix until the dry ingredients are well-combined.
In a separate container, pour the eggs, buttermilk, oil, sour cream, and vanilla. Whisk until the eggs are well-beaten. Pour this mixture into the dry ingredients with the mixer on medium speed. Scrape down the bowl as necessary.
Slowly pour in the hot water. Mix for a couple of minutes.
Spray two eight or nine-inch round pans with non-stick baking spray or coat with butter. Sprinkle flour into each to coat and tap out any excess flour.
If desired, wet two baking strips and secure them to the outsides of the pans. These will help the outside edges of the cake not to overbake which will make them moister and more tender.
Divide the batter between the two pans evenly. Tap the pans on the counter to remove any large air bubbles.
Place the cakes in the preheated oven and bake for about 30 minutes. Check for doneness by poking a fork into the middle. When it comes out clean, the cakes are done. Or you can touch lightly in the middle & if it bounces back, they’re done.
Wait for cakes to cool completely, wrap in plastic wrap, and freeze overnight or until completely frozen. Wrapping them with plastic wrap and placing them back into the pans before freezing will help them to maintain their shape. Freezing them also will make frosting the cakes much easier.
Day Three
Clean your fresh raspberries and place them on a paper towel to dry.
Make one recipe of cream cheese frosting.
Remove the cakes from the freezer and unwrap. Trim the tops so they are nice & even.
Place the first cake top side up on a lazy susan. Place a large border tip in a large decorating bag. Fill it with frosting and place a border around the top to help keep the filling in the middle. Fill the middle of the border with some raspberry jam. Place the second cake upside down on top of the first cake. Situate it so the cake is as even as possible.
Using the same decorating bag (refilling as needed), place some frosting on the top and sides of the cake, then use a spatula to carefully spread it on the cake nicely. You don’t need a lot on the edges as we will be covering it with rosettes; but, lightly pre-frosting your cake as you would a naked cake will help keep any missed spots from showing.
Then decorate the sides of the cake with rosettes.
Create a pretty border around the top of the cake and then carefully spread more raspberry jam in the middle.
Make sure the raspberries are dry and place them on top of the raspberry jam.
It’s best to keep the cake in the refrigerator or in a cool place before serving.
I think you’ll find this cake to be your jam.
