SOFT VANILLA CAKE WITH RASPBERRY BUTTERCREAM

Ingredients
For the Cake:
  • 1 1/2 Cups Sugar
  • 3 Cups Cake Flour
  • Pinch of Salt
  • 4 Eggs
  • 4 tsp Baking Powder
  • 1 Cup Milk
  • 1 Cup Oil
  • 3 tsp Vanilla
  • For the Frosting:
  • Raspberry Buttercream
Instructions
    For the Cake:
  1. Preheat the oven to 180ºC/350ºF.
  2. Cream the oil, sugar and egg together until lighter in colour.
  3. Add in the vanilla, milk and salt.
  4. Once combined, soft in the cake flour and baking powder and mix until just combined.
  5. Line 3 6inch Cake Tins with baking paper and spray lightly with non-stick spray.
  6. Divide the batter between the three cake tins and bake for 20-25min or until golden brown.
  7. Assemble:
  8. Place one layer of cake on a cake board and spread a little buttercream over it, place the next layer of cake on the frosting and do the same with that layer.
  9. When all 3 layers are stacked, using a palette knife, apply a thin layer of the buttercream around and on top of the cake. Use the palette knife or cake scraper to create a smooth look.
  10. Top with fresh raspberries.



Recipe source: baking-ginger

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