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For the cake-
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Preheat oven to 350 degrees.
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Grease 3 6- inch or 2 8-inch round pans.
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Make sure all your ingredients are room temperature.
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In a separate bowl, combine flour, salt, baking powder and soda and mix.
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Combine raspberries and cornstarch, set aside.
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In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
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Add eggs, one at a time, scraping the bowl after each addition.
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Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.
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Repeat this 3 times, until you have incorporated all the flour and buttermilk.
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Gently fold in raspberries.
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Pour into pans evenly and bake about 20 minutes or until a knife is inserted and when remove is clean.
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Cool completely.
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To make the filling beat cream cheese until soft.
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Add powdered sugar and milk and beat until smooth.
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To make the frosting, beat butter and cream cheese until light and fluffy.
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Add jam, powdered sugar, vanilla, and milk and beat until smooth.
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To assemble arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of cream cheese filling on top leaving a ½-inch border.
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Repeat with next layer.
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Using a spatula, frost the top and sides of the cake.
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Decorate with fresh raspberries, flowers, meringues, etc.
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Cut the cake into wedges with a slightly wet knife and serve.
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Serves 10.