Raspberry Vanilla Layer Cake with Liqueur Buttercream
This elegant four-layer vanilla cake features raspberry jam between each layer and a smooth buttercream frosting infused with raspberry liqueur or syrup. The tender crumb comes from cake flour and careful mixing, while the raspberry elements provide bursts of fruity flavor throughout. Perfect for special occasions, birthdays, or when you want to impress guests with a classic combination of vanilla and raspberry. The cake requires splitting each baked layer in half, creating dramatic height and multiple jam layers that make every bite special.
Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups butter, softened
- 1 ½ cups margarine, softened(optional)
- 1 ¼ cups sugar
- ⅝ cup milk
- 1 ½ teaspoons vanilla
- 4 eggs
- 1 cup butter, softened
- 1 cup margarine, softened(optional)
- 3 cups powdered sugar
- ½ cup raspberry liqueur
- ½ cup raspberry flavored syrup(optional)
- ½ teaspoon vanilla
- 1 cup raspberry jam
Instructions
- 1
Heat oven to 350 degrees
- 2
Grease and flour three 9 inch round cake pans
- 3
Mix flour, baking powder, salt, and baking soda; set aside
- 4
Beat butter and sugar in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy
- 5
Beat in flour mixture, milk, vanilla, and eggs on medium speed until blended. Beat 2 minutes longer. Pour into pans
- 6
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes, remove from pans to wire rack, cool completely
- 7
For frosting beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable
- 8
Cut each cake horizontally to make 2 layers. Mark side of cake with toothpicks and cut with long, thin, serrated knife
- 9
Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down, spread with 1/3 cup frosting. Repeat with remaining layers
- 10
Frost side and top of cake. Pipe remaining frosting on top of cake, if desired. Garnish with fresh raspberries, if desired
Tips
Mark cake layers with toothpicks before cutting horizontally to ensure even splitting
Keep jam away from edges when spreading to prevent it from squeezing out between layers
Let cake cool completely before frosting to prevent melting the buttercream
Good to Know
Store loosely covered at room temperature
Cake layers can be baked 1 day ahead and wrapped tightly
Serve at room temperature for best flavor and texture
Common Mistakes
Don't frost warm cake layers or buttercream will melt
Cut layers slowly with sawing motion to avoid tearing cake
Don't overfill with jam or it will leak out sides
Substitutions
Dairy-Free Swaps
General Alternatives
family-friendly option
FAQ
Can I make this cake without alcohol?
Yes, substitute raspberry flavored syrup for the liqueur in equal amounts for an alcohol-free version with similar flavor.
How long will this cake keep?
Store covered at room temperature for up to 3 days. The jam and buttercream help keep the cake moist.
Can I freeze the finished cake?
Freeze unfrosted cake layers wrapped tightly for up to 3 months. Thaw completely before assembling and frosting.