Good Evening Glamourites,
I have had some extra time this week and been saving some recipes and am hoping to make in the next couple days. This particular one is at the top of my list! It looks like the perfect light and refreshing dessert along with giving you your sweet tooth fix. Let me know if you give it a try!
xx Glamour Planner
Vanilla Raspberry Layer Cake
Prep Time: 3 hours
Cook Time: 35 minutes
Total Time: 3 hours, 35 minutes
Yield: 16 slices
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1-2/3 cup low-fat milk
- 1 cup low-sugar raspberry jam
- 6 oz fresh raspberries
Cream Cheese Frosting:
- 10-1/2 oz (1-1/3 pkg) low-fat cream cheese, softened
- 2/3 cup unsalted butter, softened
- 6 cups icing sugar, sifted
- 2 tsp vanilla
Preheat oven to 350F. Grease and line 2 9-inch round cake pans.
In a large bowl, beat butter with sugar until fluffy. Beat in eggs one at a time. Beat in vanilla.
Whisk together flour, baking powder, and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 additions of milk. Pour into prepared pans and bake in oven for about 30 – 35 minutes, or until toothpick inserted in center of cake comes out clean. Let cool on a wire rack for 10 minutes, then remove cake from pans and let cool on rack completely.
In a bowl, beat cream cheese with butter until fluffy. Gradually beat in sugar and vanilla.
Slice each cake in half horizontally to make 4 layers. Spread 1/3 cup of the jam over one of the layers. Spread 1/2 cup of frosting over top of second layer; invert, frosting side down onto first layer.
Spread 1/3 cup jam over top of stacked layers. Spread third layer with 1/2 cup of the frosting; invert, frosting side down onto stack. Spread remaining jam over top.
Spread remaining layer with 1/2 cup of the frosting; invert frosting side down onto stack. Cover entire cake with a thin layer of frosting to seal in crumbs. Refrigerate until firm, about 30 minutes. Cover cake with remaining frosting.
Decorate cake with fresh raspberries before serving.
Credit for the recipe to The Fit Housewife blog and finding it through http://foodgawker.com/ ~My FAVE recipe go-to site!