Every time I have made a cake lately, I have stared at this recipe on the Softasilk cake flour box. It looks so beautiful and sounds like an excellent combination of flavors. I finally broke down and used it for my Wilton Course 2 final cake. The recipe can also be found at the Pillsbury website.
Since I only used 2 small oval pans for the cake, I had enough of the batter left over to make cupcakes! The raspberry cream frosting is really what makes this cake, I made half of the frosting since I only used it to fill the cake and frost the cupcakes. The frosting is very soft though, I needed to keep putting it back in the refrigerator while frosting my cupcakes.
Raspberrry-laced vanilla (cup)cakes
- 3 cups Pillsbury Softasilk cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1-1/2 cups butter or margarine, softened
- 1-1/4 cups sugar
- 2/3 cup milk
- 1-1/2 teaspoons clear vanilla
- 4 eggs
- 1 (12 ounce) jar Smucker’s Seedless Red Raspberry Jam (I only used maybe 1/2 cup to fill the cupcakes)
- 2 cups butter or margarine, at room temperature
- 7 1/2 cups powdered sugar, (2 pounds)
- 1 cup Smucker’s Red Raspberry Fruit Syrup (I could not find this, so I used this recipe to make my own)
- 1 teaspoon clear vanilla
- Fresh raspberries (optional)
Preheat oven to 350°F. Spray three 9-inch round cake pans generously with no-stick spray with flour.
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 room temperature 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 in a pastry bag fitted with a #4 tip for piping.
I used a traditional buttercream to complete my cake, but these are the directions to complete the raspberry-laced vanilla 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 on top of cake in a lattice pattern. Refrigerate cake to set frosting. Allow cake to stand at room temperature 10 minutes before serving. Garnish with raspberries.
To make the cupcakes: Bake for 10-12 minutes. When cool, use the cone method to fill with raspberry jam. Frost with raspberry cream and top with a fresh raspberry.