Raspberries and Cream Layer Cake

Name: Raspberries and Cream Layer Cake
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 118 milliliters butter, softened; 237 milliliters butter, softened; 237 milliliters buttermilk; 591 milliliters cake flour; 1 Tbsp cider vinegar; 454 grams packages each) cream cheese, softened; 3 eggs; 355 milliliters granulated sugar; 2 liters powdered sugar; 473 milliliters fresh raspberries; 177 milliliters seedless red raspberry jam; 5 Tbsps raspberry-flavored liqueur or syrup; 57 grams bottles each) red food color; 2 Tbsps unsweetened baking cocoa; 1 teaspoon vanilla; 2 teaspoons vanilla; 1 box Betty white cake mix

This recipe serves 20. One portion of this dish contains approximately 6g of protein, 24g of fat, and a total of 670 calories. If you have buttermilk, vanilla, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 15 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pans). Grease bottoms only of 4 (9-inch) round cake pans with shortening; lightly flour.

Ingredients you will need

Shortening

All Purpose Flour

Equipment you will use

Oven

In medium bowl, mix flour, cocoa and baking soda. In 2-cup glass measuring cup, mix buttermilk, food color, vinegar and 1 teaspoon vanilla.

Ingredients you will need

Baking Soda

Buttermilk

Food Color

Vanilla

Vinegar

Cocoa Powder

All Purpose Flour

Equipment you will use

Measuring Cup

Bowl

In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until creamy and well blended.

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Add 3 eggs, one at a time, beating well after each addition. Alternately add flour mixture with buttermilk mixture, beating on low speed until blended.

Ingredients you will need

Buttermilk

All Purpose Flour

Egg

Pour batter evenly into 2 of the pans.

Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Equipment you will use

Toothpicks

Oven

Meanwhile, make cake mix as directed on box, using water, oil and egg whites.

Ingredients you will need

Egg Whites

Cake Mix

Water

Cooking Oil

Pour batter into remaining 2 pans.

Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Equipment you will use

Toothpicks

Oven

In large bowl, beat cream cheese and 1/2 cup butter on medium speed until light and fluffy. On low speed, beat in 2 teaspoons vanilla. Gradually beat in powdered sugar until mixed; beat on medium speed until fluffy. In small bowl, mix jam and 1 tablespoon of the liqueur.

Ingredients you will need

Powdered Sugar

Cream Cheese

Liqueur

Vanilla

Butter

Jam

Equipment you will use

Bowl

Using serrated knife, cut rounded top off each white cake to level surface.

Equipment you will use

Serrated Knife

Cut each red velvet cake horizontally to make 2 layers.

Brush off loose crumbs.

Place 1 red velvet cake layer, cut side up, on serving plate; gently brush with 2 tablespoons liqueur.

Ingredients you will need

Liqueur

Spread with half of the raspberry jam mixture. Top with 1 white cake; spread with 3/4 cup frosting. Repeat layers. Top with a third red velvet cake layer. (Reserve remaining red velvet cake layer for later use.)

Ingredients you will need

Raspberry Jam