Vanilla Raspberry Cake

This vanilla raspberry cake is a two layered moist vanilla cake. It is full of a raspberry jam and raspberry cream cheese frosting.

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STEP 1: Beat the butter, oil, and sugar on high for 3 minutes. Add in vanilla and sour cream. Add eggs one at a time.

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STEP 2: Alternate adding the dry ingredients and buttermilk while mixing on low.

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STEP 3: Pour cake evenly between two prepared pans. Bake for 27-30 minutes. Cool completely.

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STEP 4: Raspberry Jam. Over medium heat, mix raspberries, sugar, lemon juice, and salt. Mash. Run through a sieve. Add cornstarch and jam to hot pan until thickened. Cool completely.

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STEP 5: Raspberry Frosting. Beat butter and cream cheese on high for 3 minutes. Add in sifted powdered sugar and raspberry mixture. Mix in vanilla, salt, and heavy cream until combined.

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STEP 6: Assemble. Cut off cake domes. Place 1st layer down onto a small amount of frosting. Spread 1 cup of frosting over the cake. Pipe a border around the edge. Spread jam on top.

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STEP 7: Place last layer upside down. Frost the cake with a light layer and freeze. Frost the rest of the cake and decorate with fresh raspberries. Freeze before serving.

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