Vanilla Cake With Raspberry Filling & Lemon Buttercream Icin Recipe

Name: Vanilla Cake With Raspberry Filling & Lemon Buttercream Icin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 cup butter, softened (I like Imperial brand); 1 1/2 cups sugar; 4 large eggs; 3 cups sifted cake flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 2 teaspoons vanilla extract or 1 teaspoon vanilla and 1 teaspoon almond extract; 1 (10 ounce) jar seedless raspberry preserves; Icing; 1 1/2 cups butter, softened (I like Imperial brand); 2 teaspoons fresh lemon rind; 3 tablespoons lemon juice; 3 cups sifted powdered sugar

Servings: persons

Cake
1 cup butter, softened (I like Imperial brand)
1 1/2 cups sugar
4 large eggs
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract or 1 teaspoon vanilla and 1 teaspoon almond extract
1 (10 ounce) jar seedless raspberry preserves
Icing
1 1/2 cups butter, softened (I like Imperial brand)
2 teaspoons fresh lemon rind
3 tablespoons lemon juice
3 cups sifted powdered sugar

1
Cake:
2
Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
3
Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
4
Icing:
5
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.

2178

kcal

Calories

128

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 1 cup butter, softened (I like Imperial brand), 1 1/2 cups sugar, 4 large eggs, and more.

Yes, Vanilla Cake With Raspberry Filling & Lemon Buttercream Icin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Cake With Raspberry Filling & Lemon Buttercream Icin

How did you like this recipe?

Frequently Asked Questions