Feast

Sep 17

vanilla cake with raspberry buttercream filling

Time:

2 hours

Servings:

12 giant slices

Level:

intermediate

vanilla-cake-with-raspberry-buttercream-filling-9

This week is birthday week in the Lugg household. My Mom’s birthday is the 12th, mine is the 13th, and my sweet baby girl’s is TODAY, the 17th. This year marked some BIG milestones – 50 years, 25 years, and 1 year! So we celebrated the 76 years of life with a giant flaming cake and a yummy steak dinner.

vanilla-cake-with-raspberry-buttercream-filling vanilla-cake-with-raspberry-buttercream-filling-1 I am so glad my mom was able to be here to celebrate our birthday week. Growing up I always liked sharing my birthday with my mom. I am just so glad my daughter gets to share in the fun too. vanilla-cake-with-raspberry-buttercream-filling-7 vanilla-cake-with-raspberry-buttercream-filling-8 vanilla-cake-with-raspberry-buttercream-filling-12 Look at all that smoke! And our matching shirts! LOVE! vanilla-cake-with-raspberry-buttercream-filling-10 vanilla-cake-with-raspberry-buttercream-filling-9 We did make Roo-Roo her own little cake, and she LOVED it!!! She was so cute eating it one finger-dip at a time. She would do this cute little giggle in-between each bite. What can I say, she’s like her mama! Loves her food and her sweets. vanilla-cake-with-raspberry-buttercream-filling-2 vanilla-cake-with-raspberry-buttercream-filling-3 vanilla-cake-with-raspberry-buttercream-filling-4 She then decide that one finger at a time would not do. She went right into a face plant. She continued to eat the cake like that until brother joined in on the fun.  vanilla-cake-with-raspberry-buttercream-filling-5 vanilla-cake-with-raspberry-buttercream-filling-6 I am so thankful the Lord gave me such a great mom and sweet daughter. I am one blessed girl with a giant plate of yummy cake and the best people in the world to share it with! vanilla-cake-with-raspberry-buttercream-filling-14

This recipe was adapted from Perry’s Plate.

Ingredients

  • 3 cups sugar
  • 1 cup butter, room temperature
  • 7 eggs
  • 2 teaspoons vanilla
  • 1 cup sour cream
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup raspberry fruit spread (or jam)
  • 2 cups fresh raspberries
  • FOR THE FROSTING
  • 1 8-oz package of cream cheese, room temperature
  • 1 cup butter, room temperature
  • 4 cups powder sugar
  • 1/2 cup raspberry fruit spread (or jam)
  • chilled, heavy whipping cream added by the tablespoon

optional garnishes:

  • sprinkles
  • loads of candles

Directions

FOR THE CAKE:
Preheat your oven to 325 degrees. Butter and flour three 9-inch cake pans. Also, line the bottom with parchment paper. (If you don't have three cake pans, cook the first two cakes, wash your pan and cook the last layer.)

Cream together your sugar and butter. Add in your eggs one at a time, mixing in between each one. Add in your vanilla and sour cream. Once your wet ingredients are all mixed together, add all of your dry ingredients. - flour, salt, baking powder, and baking soda.

Pour 1/3 of the batter into each of the prepared pans. Bake the cakes until a toothpick comes out of the center clean - about 25-30 minutes. Let the cakes cool in the pan for 10 minutes. Remove from the pans and let them cool completely before frosting.

FOR THE FROSTING:
Cream together your cream cheese and butter. Mix in your powdered sugar. Add in your raspberry fruit spread. Followed by the cold cream one tablespoon at a time until it's thick, but you are able to spread it out.

To assemble the cake, place one layer of the cake on your cake plate, followed by a thin layer of the raspberry fruit spread. Then all 1 cup of raspberries on top of the fruit spread. Now, frost the bottom side of your next cake layer. Place the frosted cake layer frosting down. Your cake should be assembled: cake, fruit spread, raspberries, frosting, cake, fruit spread, raspberries, frosting, cake. Frost the top and side of the cake. Chill until you are ready to serve.

This cake seems to get better with time. The next day it was more most and the flavored really came together. Store covered and in the refrigerator for up to three days.

Slice. Serve. Devour. Enjoy.

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  • http://www.allthingskate.com/ Kate Retherford

    I love seeing the 3 generations of beautiful ladies! Looks like you had a great time and so glad you got to spend it together! Happy birthday Teresa, Kim and Ruthie!!

    • Kim

      I know… it was so fun to have my mom here for it. It was a great day, for sure.

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