Tested till perfect Canada's Best Raspberry Layer Cake
Canada's Best Raspberry Layer Cake
Photography by Joe Kim

Canada's Best Raspberry Layer Cake

Celebrating Canada Day means proudly showing off our beautiful maple leaf. And when it's on a four-layer raspberry cake, it's delicious, too.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Recipe4 out of 5 based on 26 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 3 hours 45 minutes
  • Portion size 16

Ingredients

  • 1 cup 1cupunsalted butter, softened
  • 2 cups 2cupsgranulated sugar
  • 4 4eggeggs
  • 2 tsp 2tspvanilla
  • 3 cups 3cupsall-purpose flour
  • 1 tbsp 1tbspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1-2/3 cups 1-2/3cupsmilk
  • 1 cup 1cupseedless raspberry jam
  • 6 oz 6ozraspberries

Cream Cheese Icing:

  • 1-1/3 pkg (250 g each) 1-1/3pkg (250 g each)cream cheese, softened
  • 2/3 cup 2/3cupunsalted butter, softened
  • 6 cups 6cupsicing sugar, sifted
  • 2 tsp 2tspvanilla
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Preparation

In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.

Whisk together flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Pour into 2 greased and parchment paper–lined 9-inch (1.5 L) round cake pans.

Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Remove from pans; let cool on rack. (Make-ahead: Store in airtight containers for up to 24 hours.)

Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; gradually beat in sugar and vanilla.

Slice each cake horizontally in half to make 4 layers. Spread 1/3 cup of the jam over top of 1 of the layers. Spread 1/2 cup of the icing over top of second layer; invert, icing side down, onto first layer.

Spread 1/3 cup of the jam over top of stacked layers. Spread third layer with 1/2 cup of the icing; invert, icing side down, onto stack. Spread remaining jam over top.

Spread remaining layer with 1/2 cup of the icing; invert, icing side down, onto stack. Cover entire cake with thin layer of icing to seal in crumbs. Refrigerate until firm, 30 minutes. Cover cake with remaining icing. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

Cut raspberries in half lengthwise. Overlapping slightly, arrange raspberries, cut side down, in maple leaf shape on top of cake. Let stand for 1 hour before serving.

Additional information :

Check out our easy how-to videos to help you prepare and decorate Canada's Best Raspberry Layer Cake:

How to whip stiff peaks

How to slice cake layers

How to ice a four-layer cake

How to decorate Canada's Best Raspberry Layer Cake

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