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. 


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. 

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

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

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. 

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.  

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. 

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.