Yellow Cake with Heidi’s Raspberry Lavender Jam

Yellow Cake with Heidi’s Raspberry Lavender Jam

Heidi Eleftheriou

Yellow Cake with Heidi’s Raspberry Lavender Jam




2 sticks unsalted butter

1 ¾ cups sugar

4 large eggs plus 2 large egg yolks

1 TBSP vanilla extract

3 cups cake flour (spooned and leveled)

1 TBSP baking powder

½ tsp fine salt

1 ½ cups buttermilk


1.Bring cold ingredients to room temp.

 In a large bowl, using an electric mixer, beat butter and  sugar on high until         light and fluffy


2. Beat in 4 eggs plus 2 yolks, one at a time until combined.

Beat in vanilla extract


3. In another large bowl, whisk together cake flour, baking powder, and salt.

With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine


4. Beat in ¾ cup buttermilk, another 1/3 the flour mixture, another ¾ cup buttermilk and remaining flour mixture until just combined.

Scrape down bowl as needed


5. Butter  2 - 9 inch round cake pans.


Bake @ 350* for 30 min 


Cool for 10 min.

After cooled, place 1st cake on plate and spread 1 jar of Heidi’s Raspberry Lavender Jam on top of it.

Carefully place 2nd cake on top and ice with your favorite frosting and enjoy!


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