So, I wanted to END this Holiday Baking week with something special. I usually don’t bake cakes (other than bundts), much less layered cakes. For one, when it comes to baking, other than cookies (which I have the most experience with), I am totally still learning. #2, I’ve never been good at frosting and #3, I never really had all the right bakeware. There’s so much to choose from! What do you need? What do you want. . what works for you, etc. .
Well, along with my recent LOVE for 
Vanilla Cake with Raspberry Filling and Chocolate Buttercream Frosting!
MAKE SURE YOU HAVE ALL OF THE INGREDIENTS AT ROOM TEMP (ESP THE BUTTER, MILK AND EGGS). Ingredients below are for ONE cake. If making a layered cake, you will have to bake 2 cakes.
Servings: 10 -12
Ingredients
FOR THE CAKE:
- 2 cups + 4 tablespoons cake flour OR 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter 1¼ sticks
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ⅔ cup whole milk
FOR THE FILLING:
- Raspberry jam or preserves do not use jelly
FOR THE FROSTING:
- 1 cup unsalted butter 2 sticks, softened (but not melted!)
- 3 1/2 cups confectioners powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons whole milk or heavy cream
- Chocolate wafer sticks; crumbled for topping
Instructions
FOR THE CAKE:
- Position your rack inside your oven to the middle level and preheat to 350 degrees.
- Combine together the flour, baking powder and salt. Set aside. (if using cake flour, this is usually already sifted so you don't have to do anything but if using all-purpose flour, please sift)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 4-5 minutes. Stop the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla until well incorporated, about 1 minute.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, again, stopping the mixer occasionally to scrape down the sides of the bowl.
- Pour the cake batter into your cake pan. Bake until the cake is lightly golden and slightly firm, for about 40 minutes. DO NOT OVERCOOK. When finished, transfer the pan to a wooden cutting board or other safe, cooling surface and let cool for about 10-12 minutes.
- Once completely cooled, release the cake from the cake pan and even out your cakes, ie: you will most likely have to even out the cake and slice off the portion that is uneven. Flip the first cake onto your cake plate or cake stand. You want the bottom of the cakes on top since they are flatter.
- Spread the raspberry jam over the bottom layer cake. Flip the second cake (bottom side up) on top.
FOR THE FROSTING:
- Cream the butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk or cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
- Frost the cake and add your crumbled wafer topping (optional).
For the Chocolate Buttercream Frosting, I used Alice’s over at 
Disclaimer: I received a free SIL-ECO round baking liner. I received no monetary compensation and I only share brands that I like and use and want to support! All opinions expressed here are my own.
