What you are about to see here does not fall into the category of health food!!! If you eat this often you WILL need to buy new pants….and probably new shoes….to feel better about having to buy the bigger pants!
So, I don’t really have much of a recipe today….more of a how to demo with lots of enticing pictures. My last several posts have been filled with recipes that I made for my daughter’s first birthday party. Today I’m sharing the triple layer vanilla chocolate raspberry cake with raspberry cream cheese filling!!! All of the other recipes and everything that was served at her party definitely fell into the category of “does a body good” food. And that, my friends, is the reason I made this cake! You’ve got to splurge every once in awhile and this splurge was worth it! Hey, the cake has raspberries in it….maybe we can feel a little better about getting some extra vitamins? Okay, not really but you can’t blame a girl for trying!
Vanilla Chocolate Raspberry Layer Cake
- Favorite Recipe for Vanilla Cake (or you can use a cake mix)
- Favorite Recipe for Chocolate Cake (or go with the cake mix route if you prefer)
- 1 1/2 – 2 cups Fresh Raspberries
- 1 tbsp Flour
Preheat the oven to 350 degrees. Grease and flour 3 8-inch round cake pans. Wash the raspberries and allow them to dry on a paper towel. Toss the berries with the flour to coat.
Bake 20 – 30 minutes, until set in the center….toothpick comes out clean and there is just a tiny “bounce” when you touch the center of the cake. Set the cakes on a cooling rack and allow to sit in the pans for 5 – 10 minutes. Using a serrated knife gently trim any cake that has puffed over the height of the pan… the goal here is to make a flat top and bottom to your cake layer. Then flip the cake out of the pan and transfer to a cake plate, cooling rack, cookie sheet, counter top….whatever surface is ready for it!
While the cakes are cooling prepare the cream cheese frosting. Check out the post for Wholesome First Birthday Cupcakes to see the recipe. For this cake, I increased the amount of raspberry puree to 4 tablespoons. This allowed for a more bold flavor and a thinner consistency which I thought was perfect in between the layers of cake.
Spread a thin layer onto the first vanilla cake.
Make sure not to go too crazy with this because once you start adding the other layers and frosting the cake you might end up with oozzing raspberry cream cheese filling….wait….maybe that’s not such a problem!
Frost the cake, serve and enjoy! I went with a basic buttercream frosting for the base of the cake. You could do anything here; chocolate frosting, more raspberry cream cheese frosting, whipped cream, chocolate ganache…..okay, I better stop there!
I topped the cake with these adorable little shoes that are made out of sugar. They were from the cake that was served at my baby shower when I was a pregnant chick and could get away with eating cake more often!