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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: July 2012
Cream Cheese Icing:
MethodIn 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.