Raspberry-Laced Vanilla Cake

Health score
1%
Raspberry-Laced Vanilla Cake
125 min.
16
564kcal

Suggestions


Indulge your senses with our delightful Raspberry-Laced Vanilla Cake, a dessert that perfectly balances the sweetness of vanilla with the tartness of fresh raspberries. This cake is not just a treat for the taste buds; it’s a feast for the eyes, making it an ideal centerpiece for any celebration or gathering. With its light and fluffy texture, each slice promises a burst of flavor that will leave your guests craving more.

Imagine layers of moist vanilla cake, each lovingly spread with luscious raspberry jam and enveloped in a creamy raspberry-flavored frosting. The combination of rich butter and the subtle hint of raspberry liqueur creates a decadent experience that elevates this cake to a whole new level. Whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself, this cake is sure to impress.

Not only is this Raspberry-Laced Vanilla Cake a showstopper, but it’s also surprisingly easy to make. With just a few simple ingredients and some love, you can create a dessert that looks and tastes like it came straight from a gourmet bakery. So, roll up your sleeves, gather your ingredients, and get ready to bake a cake that will be the highlight of any occasion!

Ingredients

  • 2.7 cups flour all-purpose
  • teaspoons double-acting baking powder 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon baking soda 
  • 1.5 cups butter softened
  • 1.3 cups granulated sugar 
  • 0.7 cup milk 
  • 1.5 teaspoons vanilla 
  •  eggs 
  • cup raspberry jam seedless
  • cup butter softened
  • cups powdered sugar 
  • 0.5 cup raspberries for pancakes
  • 0.5 teaspoon vanilla 
  • leaves chocolate 

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • serrated knife

Directions

  1. 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.
  2. 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.
  3. Pour evenly into pans.
  4. 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.
  5. 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.
  6. Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
  7. 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.
  8. Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired.
  9. Garnish with chocolate leaves. Store loosely covered.

Nutrition Facts

Calories564kcal
Protein3.03%
Fat47.73%
Carbs49.24%

Properties

Glycemic Index
24.92
Glycemic Load
30.77
Inflammation Score
-7
Nutrition Score
6.8504347244035%

Flavonoids

Cyanidin
1.72mg
Petunidin
0.01mg
Delphinidin
0.05mg
Pelargonidin
0.04mg
Catechin
0.05mg
Epigallocatechin
0.02mg
Epicatechin
0.13mg
Epigallocatechin 3-gallate
0.02mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:563.54kcal
28.18%
Fat:30.24g
46.52%
Saturated Fat:6.5g
40.65%
Carbohydrates:70.18g
23.39%
Net Carbohydrates:69.14g
25.14%
Sugar:48.75g
54.17%
Cholesterol:42.14mg
14.05%
Sodium:531.14mg
23.09%
Alcohol:0.17g
100%
Alcohol %:0.15%
100%
Protein:4.32g
8.63%
Vitamin A:1345.82IU
26.92%
Selenium:11.3µg
16.14%
Vitamin B1:0.18mg
12.12%
Vitamin B2:0.21mg
12.1%
Folate:46.78µg
11.69%
Manganese:0.18mg
9.12%
Vitamin E:1.29mg
8.61%
Phosphorus:84.39mg
8.44%
Calcium:82.18mg
8.22%
Iron:1.4mg
7.76%
Vitamin B3:1.29mg
6.45%
Fiber:1.04g
4.18%
Vitamin C:2.92mg
3.54%
Vitamin B5:0.34mg
3.44%
Copper:0.07mg
3.31%
Vitamin B12:0.19µg
3.14%
Potassium:91.49mg
2.61%
Magnesium:10.2mg
2.55%
Zinc:0.36mg
2.42%
Vitamin D:0.33µg
2.21%
Vitamin B6:0.04mg
2.19%