How to Make a Yummy Vanilla Raspberry Cake for Graduation

Instructions

1. Preheat the oven to 350 Fahrenheit. Grease two cake pans with butter, line the bottoms with wax paper, grease again and dust with flour.
2. Whisk together eggs, 1/4 cup milk and vanilla in a medium bowl. In the bowl, add the sugar, salt and vanilla extract and whisk till smooth.
3. Add butter and remaining milk.
4. Fill the mixture into the prepared pans.
5. Bake 25 to 35 minutes or until a toothpick inserted in the centre comes out clean.
6. Let the cakes cool in the pans for 10 minutes. Cool completely before proceeding.

For the raspberry frosting:

1. In a small pan, simmer lime juice and 1 cup raspberries for 6-7 minutes until berries are soft and can easily be mashed.
2. Push the raspberries through a fine mesh strainer to separate the seeds. Set the puree aside to cool completely.
3. Beat together butter, sugar and salt until combined. Beat until white and fluffy.
4. Pour in raspberry puree 1 tablespoon at a time, then beat for another minute.

To serve:

1. Cut each of the two cakes in half, horizontally.
2. Place the first cake layer on a serving plate. Spread a thin layer of raspberry frosting on with a spatula and place a few raspberries on top.
3. Add the next cake layer and repeat the process.
4. Use the remaining frosting to ice the top and sides of the assembled cake.
5. To decorate, place frosting in a piping bag fitted with a large star tip and make decorations as desired.