Triple Layer Yellow Cake with Raspberry Jam and Cream Cheese Frosting

Makes: 1, 9 inch 3 layer cake Prep time: 1 hour Bake time: 25 minutes


3 sticks  softened unsalted butter, (1 and a half cups)

3 cups sugar

5 eggs at room temperature

3 cups all purpose flour

1/2 teaspoon salt

1/2 cup whole buttermilk at room temperature

1/2 cup whole milk

1 teaspoon best quality vanilla extract

Cream cheese frosting

3 sticks unsalted butter at room temperature

16 ounces full fat cream cheese at room temperature

4 pounds confectioners sugar

4 teaspoons best quality vanilla

Seedless raspberry jam


Preheat oven to 350 degrees.  Butter and flour 3, 9″ cake pans and line with parchment paper.  In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes.  Add eggs, one a time and scrape down the bowl from time to time.  Mix until incorporated completely.  In another bowl, whisk together all the dry ingredients.  Combine the milk and buttermilk in another measuring cup. Add the flour mixture and buttermilk mixture alternately, ending with the flour mixture.  Do not over mix the batter. Divide the batter evenly into the three pans and smooth with an offset spatula.  Bake in your preheated oven for 22-30 minutes, depending on your oven. Remove the cakes when a toothpick comes out clean, or the middle springs back.  Cool for 15 minutes before turning out onto a wire rack.  Place in the fridge while you make the frosting.

Cream cheese frosting

In a large mixing bowl with a paddle attachment, beat cream cheese and butter until soft and smooth.  Add vanilla and powdered sugar, one cup at a time.  Beat until smooth and the lumps are gone.

Cake assembly

When the cake layers are chilled, spread about 1 and 1/2 tablespoons of the raspberry jam on the first two layers. Spread leaving about 1/2 inch border so it doesn’t spill out when you frost the cake.  Chill the layers until they are nice and cold so you can frost them without the jam spreading into the frosting.  Place frosting on top of the jam and frost and fill each cake layer. You don’t need to put jam on the top layer.  After the cake is frosted, keep in the fridge until ready to slice.