Raspberry and Vanilla Stack Cake

By courtneyepowell

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 1/2 cups sugar
• 3/4 cup milk
• 3 tablespoons butter
• 2 teaspoons vanilla bean paste or vanilla
• 1 1/4 cups whipping cream
• 2/3 cup raspberry or cherry jelly
• Powdered sugar

Details

Servings 14
Adapted from bhgfood.tumblr.com

Preparation

Step 1

1. Grease and flour a 13x9x2-inch baking pan. Line the bottom of pan with waxed paper; set aside. In small bowl stir together flour, baking powder, and salt; set aside.

2. Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

3. In a small saucepan heat and stir milk and butter until butter melts. Add to batter along with the vanilla paste; beat until combined. Pour batter into prepared pan.

4. Bake 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan; peel off waxed paper. Place cake on a baking sheet. Cover with plastic wrap; cool completely.

5. In a chilled bowl beat whipping cream with an electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup of the jelly. Beat until combined; set aside.

6. Using a serrated knife, trim cake edges to create straight sides. Cut cake lengthwise in half. Cut each half into seven 4 1/4 x 1 3/4- inch pieces. (You should have 14 mini cakes.) Split cakes horizontally into 3 layers. For each individual cake, spread a thin layer of jelly on the bottom cake layer; top with 1 Tbsp. whipped cream mixture. Add second cake layer; repeat jelly and whipped cream steps. Finish with top cake layer. Sprinkle with powdered sugar.