Raspberry Buttermilk Cake with Raspberry Cream Cheese Frosting


Raspberry Buttermilk Cake

1 1/2 cup flour

1 1/2 cup sugar

1 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

6 egg whites

1/2 cup vegetable oil

10 oz buttermilk

6 oz butter

2 tsp vanilla

1/4 cup raspberry jam

Raspberry Cream Cheese Frosting

1/2 cup butter

8 oz cream cheese

4 cups confectioners sugar

2 tsp vanilla

1/4 cup raspberry jam


1. Heat oven to 350°

2. Spray cooking spray on a 9 xbox 13 baking dish.

3. Combine flour, sugar, salt, baking powder and baking soda. Mix well. Set aside.

4. Combine 1/2 cup milk and the oil. Set aside.

5. Combine remaining milk, egg whites, jam, and vanilla. Set aside.

6. Cut butter into flour until it resembles coarse sand.

7. Add milk and oil mixture to flour. Mix with mixer at medium speed for 2 minutes.

8. Reduce mixer to low speed and add egg mixture slowly. Once fully mixed, pour into prepared pan.

9. Bake 40 minutes or until a knife inserted in the center comes out clean.

10. Cool completely.

11. Frost with raspberry cream cheese frosting. To make the frosting: Cream butter and cream cheese together. Add jam and vanilla, mixing well. Add sugar and beat until creamy.

12. Enjoy!