Recipes Made with Cake Mixes
Raspberry Vanilla Cake
Yield: 20 servings
Ingredients
- 1 (18.25 ounce) box white cake mix without pudding*
- 1 cup red raspberry preserves
- 1 box confectioners' sugar
- 2 cups (4 sticks) butter, softened
- 2 egg yolks
- 1/4 cup raspberry schnapps liqueur
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Grease and flour** 2 (9-inch) round cake pans.
- Prepare cake mix according to box directions. Save egg yolks for icing.
- Cool for 10 minutes, remove from pans and cool completely.
- Prepare icing. Beat on low speed the confectioners' sugar and butter until blended. Beat on high speed until light and fluffy.
- On medium speed, gradually beat in egg yolks, raspberry liqueur and vanilla extract until smooth.
- To assemble the cake, with a serrated knife, cut each cake layer horizontally in half.
- Place bottom half of one layer, cut side up, on cake plate. Spread with 1/2 cup raspberry preserves.
- Top with top half of cake layer; spread with frosting.
- Repeat layering, ending with frosting. Repeat layering, ending with cake layer.
- With knife, spread remaining icing on sides and top of cake.
- Refrigerate if not serving right away.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!