Raspberry Dream Layer Cake

1
Julie Madawi

By
@Julie_Madawi

Another recipe from the April/May 2013 Publix Family Style magazine. Picture credit Publix.

Can't wait to make this! I can just see myself sitting in the shade on a summer day, sipping lemonade with a big slice of this cake.

Rating:
★★★★★ 1 vote
Serves:
12 to 16
Prep:
45 Min
Cook:
35 Min

Ingredients

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1
2 layer size white cake mix
1 1/4 c
water
1/2 c
vegetable oil
3
egg whites
2 tsp
almond extract, divided
1/2 c
raspberry preserves, seedless
1/2 c
butter, softened
1/2 c
sour cream
5 c
powdered sugar
milk
4-5
drops red food coloring
1 c
raspberries, fresh

How to Make Raspberry Dream Layer Cake

Step-by-Step

  • 1Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans; set aside.
  • 2In a large bowl, combine the cake mix, water, vegetable oil, egg whites and 1 teaspoon almond extract. Beat on low speed just until combined. Beat on medium speed for two minutes more. Pour batter into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool layers in pan on wire racks for 10 minutes. Remove the layers from pans; cool thoroughly on wire racks. If desired, using a serrated knife, level off the tops of the cakes.
  • 3Place one of the cooled cake layers, bottom side up, on a serving platter or cake stand. Spread with the raspberry preserves. Top with remaining cake layer.
  • 4In large mixing bowl, combine butter, sour cream and 1 teaspoon almond extract. Beat with electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar. Thin with milk to desired consistency. Add enough red food coloring to reach a light pink color
  • 5Generously frost the top and sides of the cake with the frosting. Garnish the top of the cake with the fresh raspberries. To store cake, cover and chill in the refrigerator.

Printable Recipe Card

About Raspberry Dream Layer Cake

Course/Dish: Cakes
Hashtag: #raspberry




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