Derby City Cafe by Dalal Raspberry-Vanilla
The trick is to press all the air out of the batter when you spoon
it into the pans. Really beat it up - there's no need to be gentle.
1 1/2 cups (3 sticks) butter, softened
1 1/4 cups granulated sugar
4 large eggs
3 cups flour, sifted
2/3 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking soda
8 ounces cream cheese
1/2 cup (1 stick) butter
4 cups powdered sugar
2 teaspoons vanilla extract
1 (12 ounce) jar raspberry preserves
Cake: Preheat oven to 350 degrees F. Grease three 9-inch round cake
With an electric mixer set on low speed, beat butter and sugar
together until blended; increase speed to high and beat 1 to 2
minutes (approximately). Reduce speed to medium; add eggs, one at a
time, scraping the bowl after each addition. Add flour, milk, baking
powder, salt, vanilla extract and baking soda.
When mixed, divide batter evenly between pans. Push to the edges
(batter is very stiff, almost like a sticky dough). Press with the
side of a spatula to remove air bubbles. Bang each pan a few times
on the counter to level batter.
Bake 25 minutes, or until a wooden pick inserted into the center of
a layer comes out clean. Cool cake completely on wire racks.
Frosting: With an electric mixer, beat together cream cheese and
butter until smooth. Gradually add powdered sugar and vanilla
extract; mix well.
Assembly: Slice each cake layer horizontally to make 6 round layers.
Place a layer on a plate, with the cut side up. Spread with 1/3
raspberry preserves. Top with a second layer, cut side down. Spread
with frosting. Repeat with remaining layers. Do NOT spread jelly on
top of last layer.
Frost entire cake smoothly.
Source: Derby City
Cafe by Dalal, Louisville, Kentucky