White Layer Cake With Raspberry Filling

Last week, we had a couple of things to celebrate, namely my daughter’s Confirmation and my husband’s birthday, which coincidentally fell on the same day.  So, I couldn’t let the day go by without commemorating it with our extended family and a lots of good food.  Of course, no meal or occasion is complete without a special cake and since I prefer to make my own when I have the time, I decided to attempt this simple recipe for a white layer cake with raspberry filling.  The addition of almond extract really elevates this traditional cake and since I love the combination of almond and raspberries, I decided to add a layer of seedless raspberry jam between the two cakes and top it off with fresh raspberries.  I relied on my go-to buttercream frosting which is 2 sticks of butter, 3 cups of confectioners sugar and one teaspoon of vanilla extract plus a few drops of red food coloring to achieve this light pink frosting.  My husband declared it the best cake I ever made so needless to say, this recipe will definitely make its’ way into the regular dessert rotation.

* If you find the frosting too sweet, simply reduce the amount of confectioners sugar to two cups instead.

* You can find more of my favorite cake recipes here, here, here and here.