“Best Raspberry Layer Cake” | Shopprice Australia Blog
  • Recent Post

  • Browse By Content

  • “Best Raspberry Layer Cake”


    Food Blogs

    Posted By: Shopprice Australia


    Celebrating Day means proudly showing off our beautiful maple leaf. And when it’s on a four-layer raspberry cake, it’s delicious, too.


    • Prep time45 minutes
    • Total time3 hours 45 minutes
    • Portion size16


    • 1 cup (250 mL) unsalted butter, softened
    • 2 cups (500 mL) granulated sugar
    • 4 eggs
    • 2 tsp (10 mL) vanilla
    • 3 cups (750 mL) all-purpose flour
    • 1 tbsp (15 mL) baking powder
    • 1/2 tsp (2 mL) salt
    • 1-2/3 cups (400 mL) milk
    • 1 cup (250 mL) seedless raspberry jam
    • 6 oz (170 g) raspberries

    Cream Cheese Icing:

    • 1-1/3 pkg (250 g each) cream cheese, softened
    • 2/3 cup (150 mL) unsalted butter, softened
    • 6 cups (1.5 L) icing sugar, sifted
    • 2 tsp (10 mL) vanilla














    In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.

    Whisk together flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Pour into 2 greased and parchment paper–lined 9-inch (1.5 L) round cake pans.

    Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Remove from pans; let cool on rack. (Make-ahead: Store in airtight containers for up to 24 hours.)

    Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; gradually beat in sugar and vanilla.

    Slice each cake horizontally in half to make 4 layers. Spread 1/3 cup of the jam over top of 1 of the layers. Spread 1/2 cup of the icing over top of second layer; invert, icing side down, onto first layer.

    Spread 1/3 cup of the jam over top of stacked layers. Spread third layer with 1/2 cup of the icing; invert, icing side down, onto stack. Spread remaining jam over top.

    Spread remaining layer with 1/2 cup of the icing; invert, icing side down, onto stack. Cover entire cake with thin layer of icing to seal in crumbs. Refrigerate until firm, 30 minutes. Cover cake with remaining icing. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

    Cut raspberries in half lengthwise. Overlapping slightly, arrange raspberries, cut side down, in maple leaf shape on top of cake. Let stand for 1 hour before serving.

    Post a Comment

    Your email address will not be published. Required fields are marked *

    2 × five =

    Anti-Spam Quiz: