The New Bakers Dozen
Recipe for French Vanilla Cake with Raspberry Filling..........

The The Bakers Dozen: Recipe for French Vanilla Cake with Raspberry Filling..........
By Sharon on Tuesday, August 15, 2000 - 04:37 pm: Edit

Am looking for a recipe for a French Vanilla Cake with Raspberry filling and a rich buttercream frosting....was served at a wedding reception and was delicious. Any help would be greatly appreciated.

By raine on Wednesday, August 16, 2000 - 02:38 pm: Edit

"french" vanilla cake? Is there such a thing?
Perhaps you mean genoise cake? Um... personally I think all buttercreams are rich, could you be a little more specific,please. Raspberry filling? Was it more like a jam, compote or a syrup?

By sharon on Friday, August 18, 2000 - 11:36 am: Edit

Thanks for your not sure what genoise cake is. Could you fill me in on that, please? As for the raspberry filling, it was a thin layer....probably a jam, as it did not soak into cake as a syrup might do.

By Raine on Friday, August 18, 2000 - 05:40 pm: Edit

Genoise is a european sponge cake. It's less sweet and somewhat drier than an american type sponge cake. IMHO

I think you might be looking for a white cake made with buttermilk. I have recipe laying around somewhere, if you would like to try that?

By toots on Friday, August 18, 2000 - 09:25 pm: Edit

It might depend on what area of the country you had the cake. Was it from a Bakery or a home baker? A lot of home bakers for wedding cakes use box mixes. This might be where you are getting the term "french vanilla?" Was it a buttercream, with shortening and sugar, or a butter cream with eggs, and butter?

Hope this can help you find your answer in the long run.


By Sharon on Saturday, August 19, 2000 - 09:16 am: Edit


It was a home you might be right about the "French Vanilla" from a mix. And it was in Florida...if that gives you any clue. The icing was with shortening & sugar, I feel certain. Do you have any idea what was used for the raspberry filling? Thanks for your input.


By raine on Saturday, August 19, 2000 - 04:51 pm: Edit

My guess would be that the raspberry filling was store bought also. Probably rasperry preserves. If you go that route, keep in mind, you get what you pay for. Go with a good quality brand and add some chambord to tweek it. Or if it's too sweet add lemon.

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