Raspberry Swirl Butter Cake
1 1/4 cups butter room temperature
2 1/4 cups granulated sugar
3/4 teaspoon No-Color Almond Flavor
2 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
3/4 cup raspberry pastry filling
Cake serves 10-12.
Preheat oven to 325°.
Spray pan with vegetable spray.
In mixer bowl cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor.
Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with flour.
Pour half the batter into prepared pan. Swirl in half of raspberry filling. Pour in remaining batter and raspberry filling.
Swirl together. Bake 70-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan.
Loosen sides and remove from pan. Continue to cool on rack.
If desired serve with melted raspberry jam drizzled over top.
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