RASPBERRY VANILLA CAKE

This Raspberry Vanilla Cake has four layers of moist, homemade vanilla cake that is layered to perfection with a decadent raspberry buttercream frosting and a vibrant raspberry filling.

Prep Time: 30 Min

CUISINE: AMERICAN

CALORIES: 636kcal

Vanilla Cake: - All-purpose flour - Baking powder - Salt - Unsalted butter - Vegetable oil or canola oil - Granulated sugar - Eggs - Vanilla extract - Whole milk

COOK Time: 20 Min

Ingredients

Step 1

Make the Vanilla Cakes: Preheat the oven to 350°F. Grease and lightly flour four 8-inch round cake pans. Set aside.

Step 2

Whisk together the flour, baking powder & salt in a medium mixing bowl. Set aside. In a large mixing bowl or the bowl of a stand mixer, beat the butter, oil, & sugar together until light & fluffy.

Step 3

Add the eggs and vanilla extract and beat until thoroughly incorporated. Add one-third of the dry mixture, alternating with one-third of the milk, mixing just until combined. Do not over mix.

Step 4

Evenly divide the batter into the prepared cake pans. Bake for 20 to 25 minutes or until the edges just begin to turn golden and an inserted toothpick comes out clean.

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