Ingredients
For Yellow Cake:- 2 1/2 cups AP flour
- 1/2 teaspoon salt
- 2 1/4 teaspoons baking powder
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup white wine
- 1 cup olive oil
- 7 ounces raspberry jam, preferably homemade, but I used Bonne Maman
- 1/2 cup unsalted butter, softened
- 1 cup confectioners sugar
- 1/2 cup Dutch processed cocoa
- 1/4 cup whole milk
- 1 teaspoon vanilla
Method
For Yellow Cake:
- Preheat oven to 350.
- Butter and lightly flour 2 nine-inch cake pans.
- Sift together flour, salt, and baking powder. Set aside.
- In a standing mixer, blend sugar and eggs on med-high for a minute. Slowly mix in vanilla, wine, and oil.
- Gently fold dry ingredients into cake batter until smooth.
- Pour batter into prepared pans and bake for 25-30 minutes until cake tester comes out clean. Cool on wire racks.
- Spread jam on one layer; then top with the other. Frost top layer with icing (recipe below).
- Blend butter and sugar. Fold in cocoa and gradually add milk until it starts to look like icing. Mix in vanilla.