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  1. Source: Derby City Cafe by Dalal, Louisville, Kentucky

  2. The trick is to press all the air out of the batter when you spoon it into the pans. Really beat it up - there's no need to be gentle.

  3. Cake

  4. 1 1/2 cups (3 sticks) butter, softened

  5. 1 1/4 cups granulated sugar

  6. 4 large eggs

  7. 3 cups flour, sifted

  8. 2/3 cup milk

  9. 1 teaspoon baking powder

  10. 1/2 teaspoon salt

  11. 1 1/2 teaspoons vanilla extract

  12. 1/4 teaspoon baking soda

  13. Frosting

  14. 8 ounces cream cheese

  15. 1/2 cup (1 stick) butter

  16. 4 cups powdered sugar

  17. 2 teaspoons vanilla extract

  18. Assembly

  19. 1 (12 ounce) jar raspberry preserves

  20. 350 degrees F. Grease three 9-inch round cake pans.

  21. 1 to 2 minutes (approximately). Reduce speed to medium; add eggs, one at a time, scraping the bowl after each addition. Add flour, milk, baking powder, salt, vanilla extract and baking soda.

  22. When mixed, divide batter evenly between pans. Push to the edges (batter is very stiff, almost like a sticky dough). Press with the side of a spatula to remove air bubbles. Bang each pan a few times on the counter to level batter.

  23. Bake 25 minutes, or until a wooden pick inserted into the center of a layer comes out clean. Cool cake completely on wire racks.

  24. Frosting: With an electric mixer, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; mix well.

  25. 6 round layers. Place a layer on a plate, with the cut side up. Spread with

  26. 1/3 raspberry preserves. Top with a second layer, cut side down. Spread with frosting. Repeat with remaining layers. Do NOT spread jelly on top of last layer.

  27. Frost entire cake smoothly.

  28. Serves 16.


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