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)
- 1/2 cup unsalted butter, softened
- 2 cups sugar
- 1/2 cup extra virgin olive oil or vegetable oil
- 1 tablespoon clear vanilla extract
- 2 3/4 cup cake flour
- 1 tablespoon baking powder
- 1 1/4 teaspoon salt
- 1 cup buttermilk
- 6 large egg whites
- 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 butter, sugar, oil, and vanilla in a mixing bowl. Using a stand mixer or hand mixer, work up to medium-high speed to whip until light and fluffy.
In a separate container, whisk together the flour, baking powder, and salt.
In a third container, whisk together the buttermilk and egg whites.
After the butter mixture is light and fluffy, turn the mixer off and scrape down the bowl so everything is sure to be included. Turn the mixer on the lowest speed so the cake batter doesn’t get over mixed. Add about a cup of the flour mixture. Once it is combined, add about a half a cup of the buttermilk mixture. Keep alternating this way just until everything is in the batter and combined.
Spray two eight or three 6-inch round pans with non-stick baking spray. Another option is to coat with butter and then sprinkle flour into each to coat and then 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 over bake which will make them moister and more tender. This isn’t necessary, just a nice baking tip.
Divide the batter between the two or three pans evenly. Tap the pans on the counter to remove any large air bubbles. Then swirl a bit so the batter is oven across the top.
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 easily, 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 cooled 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.
