The Ultimate Cake for 2021

Published online: Jan 15, 2021 Articles, Dining Jessica Hallam
Viewed 1248 time(s)

January is finally here and it’s a new year. 2020 is over and I know most of us couldn’t be more excited. There are always so many things to celebrate and reflect on at the beginning of a new year. I hope you take time to look at your upcoming year and make the most of it. 

At the Idaho Falls Magazine, we’re celebrating 20 years of publications. I hardly ever need a reason to make a cake, but this deserved a special cake. I made my vanilla cake and filled it with a sweet raspberry filling. Then, I frosted it with a light and airy cream cheese buttercream. This is one of my most requested cakes and I hope you enjoy it as much as we did. 


1 white cake mix

1 1/3c. flour

1 1/3c. sugar

1 tsp. baking powder

½ tsp. salt

2 tsp. vanilla extract or seeds from 1 vanilla bean

2 eggs + 2 egg whites

1 c. full fat sour cream or vanilla yogurt

1 ½ c. water

2 tbsp. vegetable oil or melted butter


1 (8oz) cream cheese

1 (4oz) stick butter, unsalted

2 tbsp. heavy cream

1 tbsp. vanilla

7 c. powdered sugar


Raspberry preserves 


  1. Preheat the oven to 350 degrees or 325 for a convection oven.

  2. In a bowl combine all wet ingredients, in a separate bowl combine all dry ingredients. Pour liquid over and mix until combined. Do not over mix. 

  3. Line the bottom of 2 (8 or 9 in.) pans with parchment paper. Then spray with cooking spray.

  4. Pour 3-4 cups of batter into each of the prepared pans. 

  5. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 5 minutes in the pan.

  6. With a butter knife scrape around the edges of the cake and flip the cakes onto a cooling rack. Then remove the parchment paper and let cool.

  7. While the cakes cool make the frosting. In a mixing bowl add the butter and cream cheese. Whip until light and fluffy. About 4 minutes.

  8. Add vanilla and cream. Mix another 2-3 minutes.

  9. Add powdered sugar and slowly mix until combined. Then mix on high for 3 minutes or until light and fluffy. If the frosting doesn’t seem firm, cover and place it in the fridge for 15-30 minutes while the cakes finish cooling.

  10. Remove frosting from the fridge and whip again until fluffy. Then place in a piping bag fitted with the desired tip. 

  11. Place one cake layer on the desired plate. Take a piping bag and pipe a small ribbon around the whole edge of the cake then spread a layer of raspberry preserves on the top of the cake in keeping it in the frosting circle. 

  12. Place the second layer on top. Then using a flat spatula frost the exterior of the cake until a smooth thin layer covers the cake. Next place the cake in the fridge for 30 minutes to firm up a little.

  13. Remove from the fridge and repeat with another layer of frosting. Add any extra frosting designs you would like. Then serve. 


Leftover cake will keep for 3-5 days in the fridge.

You can substitute any flavor preserves for raspberry. Other popular flavors are strawberry, blackberry, peach or apricot.  Or you can omit the fruit and replace with buttercream frosting. 

You can do cupcakes instead, fill liners about 2/3 full and bake for 14-16 minutes.

Click here to read more from the January issue of Idaho Falls Magazine.


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