Cherries and Berries Cake

cherries and berries cake
Cherries and Berries Cake
Makes 1 (9-inch) cake
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Filling
  1. 2 (6-ounce) packages frozen raspberries, thawed
  2. ¼ cup sugar
  3. 6 tablespoons water, divided
  4. 1 tablespoon fresh lemon juice
  5. 3 tablespoons cornstarch
Batter
  1. 1½ cups butter, softened
  2. 2 cups sugar
  3. 1 tablespoon vanilla extract
  4. 5 large eggs
  5. 3½ cups all-purpose flour
  6. 1 tablespoon baking powder
  7. ½ teaspoon salt
  8. 1 cup milk
Frosting
  1. 1 cup butter, softened
  2. 1 (8-ounce) package cream cheese, softened
  3. 1 tablespoon vanilla extract
  4. 6 cups confectioners’ sugar
  5. Garnish: fresh berries
Instructions
  1. For filling: In a medium saucepan, bring raspberries, sugar, 3 tablespoons water, and lemon juice to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer for 7 to 8 minutes or until raspberries break down.
  2. In a small bowl, stir together cornstarch and remaining 3 tablespoons water until smooth. Add to raspberry mixture, and cook for 1 to 2 minutes or until mixture is very thick. Let cool for 30 minutes, then cover and refrigerate for at least 4 hours before using or for up to 2 days.
  3. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
  4. For batter: In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  5. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans.
  6. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  7. For frosting: In a large bowl, beat butter, cream cheese, and vanilla with a mixer at medium speed mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.
  8. Spread filling between cake layers, and spread frosting over top and sides of cake. Garnish with berries, if desired. Cover and refrigerate for up to 3 days.
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