Ingredients

The following ingredients have 9 Servings
  • Cake:
  • 2 cups all-purpose flour
  • 1 cup super fine baking sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 2 tablespoons milk
  • 3 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • Filling:
  • 3/4 cup raspberry jam
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350º F and line two 8-inch round cake pans with parchment paper, then lightly grease with non-stick spray.
  • In a large bowl, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color, then beat in eggs until incorporated.
  • Beat in flour, baking powder and salt, then mix in milk, being careful not to over-mix.
  • Divide mixture evenly into prepared cake pans, then place in oven and bake for 22-25 minutes, or until top is golden brown and bounces back if lightly touched. Toothpick inserted in center should come out clean.
  • Remove from oven and let cool.
  • In a second bowl or mixer, beat butter until fluffy, then mix in powdered sugar and vanilla extract until fully combined.
  • Choose which cake you want to be your top layer, then spread raspberry jam evenly over bottom cake layer.
  • Spread buttercream carefully and evenly over jam layer, then place second cake on top and frost with remaining buttercream frosting.
  • Optional: place in refrigerator and let sit 2-4 hours before serving.
  • Slice, serve and enjoy!