Raspberry: Raspberry-Vanilla Cake
Source of Recipe
Derby City Cafe by Dalal's
Recipe Introduction
"This cake surprised me a bit -- the recipe is similar to a poundcake but is baked in layers. After a snafu the first try, I made some adjustments to produce a thick, soft, spongy layer cake.The trick is to press all the air out of the batter when you spoon it into the pans. Really beat it up -- there's no need to be gentle."
List of Ingredients
Cake:
1 1/2 cups (3 sticks) butter, softened
1 1/4 cups sugar
4 large eggs
3 cups flour, sifted
2/3 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1/4 teaspoon baking soda
Frosting:
8-ounce package cream cheese
1/2 cup (1 stick) butter
4 cups powdered sugar
2 teaspoons vanilla
12-ounce jar raspberry preserves
Recipe
To make the cake: Preheat oven to 350 degrees. Grease 3 9-inch round cake pans.
With an electric mixer set on low speed, beat butter and sugar together until blended; increase speed to high and beat 1 to 2 minutes (approximately). Reduce speed to medium; add eggs, one at a time, scraping the bowl after each addition. Add flour, milk, baking powder, salt, vanilla and baking soda.
When mixed, divide batter evenly between pans. Push to the edges (batter is very stiff, almost like a sticky dough). Press with the side of a spatula to remove air bubbles. Bang each pan a few times on the counter to level batter.
Bake 25 minutes, or until a toothpick inserted into the center of a layer comes out clean. Cool cake completely on wire racks.
To make the frosting: With an electric mixer, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; mix well.
To assemble: Slice each cake layer horizontally to make 6 round layers. Place a layer on a plate, with the cut side up. Spread with 1/3 raspberry preserves. Top with a second layer, cut side down. Spread with frosting. Repeat with remaining layers. Do NOT spread jelly on top of last layer.
Frost entire cake smoothly.
Serves 16.
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