I’ll preface this recipe with the apology that I do not have a recipe for the jam. While mine turned out excellent it was also trial and error and of course, I did not write it down.
Preheat oven to 350F
Ingredients Needed:
Cake
- 2 1/4 cup butter – softened
- 1 1/2 cup sugar
- 6 eggs
- 2 1/4 cup flour
- 2 tsp vanilla
- 2 tsp baking powder
- 6 tablespoons milk
Buttercream
- 1/2 cup butter – softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
Store-bought or homemade raspberry jam
Start by creaming together the butter and sugar and gradually add your eggs. This is a pretty no-frills recipe so no need to separate everything out. Just add your flour, baking powder, vanilla, and milk next and mix until everything is fully incorporated.
Make sure you grease 2 – 8 inch round cake pans thoroughly and cut out a circle of parchment paper for the bottom of the pan
Evenly split the batter between the 2 pans and bake for 25 minutes, but depending on your oven, it may take up to 30. (Make sure that a toothpick inserted into the middle comes out clean or at least mostly clean with few crumbs.)
Let your cakes cool in the pan for about 10 minutes and then run a butter knife around the edges before turning them out of the pan. They should come out nice and clean, as long as you weren’t stingy on the greasing step 🙂
For the buttercream, simply mix your softened butter, powdered sugar, and vanilla until smooth. This recipe doesn’t make a lot, nor is this a super sweet buttercream. Its honestly perfect for this cake because you don’t want to overload it with diabeetus inducing sweetness.
When you’re ready to assemble your cake, choose the smoothest looking one for the top layer. This doesn’t matter a whole lot since you’re going to hide your sins with a dusting of powdered sugar, but humor me.
For the bottom layer, if you wish to, you may take a serrated knife and level off the top before adding your buttercream and jam. *also, then you get yummy little cake scraps that no one needs to know about but you*
When I assembled mine, I had planned to pipe on the buttercream so I put the jam on first and it was a bit of a mess. So, learn from my mistakes: put the buttercream down first. Then spread your jam on top of that and place your top layer of cake on top of all that delicious filling.
If you wish to do so, like I did 😉 you may put a stencil on top of your cake before sifting the powdered sugar over it. Totally optional, but also a total missed opportunity if you don’t 🙂
This is a super simple and easy to make cake and SUPER yummy. I mean, with so much damn butter, it better be!
I made this cake for my favorite (now former) co-worker. Thanks for believing in me and always eating my creations – no matter how lackluster they may turn out!
Anxiety Kitchen 