Ingredients:
For Cake:
- 3c. cake flour
- 1tbsp. baking powder
- 1/2 tsp. salt
- 1/4tsp. baking soda
- 1-1/2 c.butter, softened
- 1-1/4 c.sugar
- 2/3c. milk
- 1-1/2 tsp. vanilla
- 4lg. eggs
- 1c. seedless red raspberry jam
- Preheat oven to 350F.
- 2 c.butter, at room temperature
- 1 tsp.vanilla
- 2 lbs.powdered sugar
- 1 c.raspberry syrup
- Grease and flour three 9-inch round cake pans generously.
- Mix cake flour, baking powder, salt and baking soda; set aside.
- Beat softened butter and sugar in large bowl with electric mixer on high speed until fluffy.
- Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally.
- Beat 2 minutes longer.
- Spread batter evenly into prepared pans.
- Bake 19 to 23 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire rack.
- Cool Completely.
- Beat butter and vanilla in mixer bowl with electric mixer until light and fluffy.
- Gradually add powdered sugar and syrup; blend until well combined.
- Place 1/2 cup frosting aside for decorating cake.
- Level cake layers as necessary.
- Cut each cake horizontally to make two layers by marking the side of cake with toothpicks and cutting with a long, thin serrated knife.
- Place 1 layer cut side up on serving plate, spread with 1/3 of raspberry jam to within 1/4 inch of edge.
- Top with other half of layer, cut side down.
- Spread with raspberry cream frosting.
- Repeat with remaining layers.
- Frost the sides and top of cake.
- Pipe remaining frosting to decorate the cake. (I added a few drops of red food coloring for contrast against the pale pink cake).
- Refrigerate cake to set frosting.
- Allow cake to stand at room temperature 10 minutes before serving.
- Garnish with fresh raspberries, if desired.
