A lot of people don’t look forward to the process of making a layer cake. It can take the better part of a day, there are multiple components, and frosting it can be very challenging. But once you see your beautiful cake assembled – or better yet, once you taste it – it’s always worth it!
There are, of course, ways to make the process simpler. For example, you don’t need to make your cake into layers. This same recipe (minus the filling) can be used to make a flat sheet cake in a 9×13 in pan. It may not look as fancy but will still taste amazing! You can also feel free to use the recipe to make cupcakes. Just carve out a small amount of cake from the top of each and spoon your filling inside once they’ve cooled.
Another trick is that you don’t really need to make your own fruit filling. You can substitute 1 cup of raspberry jam, or any flavor that you like. An alternate option is to nix the filling completely and just use frosting between your two cake layers.
I would never recommend substituting the home made buttercream for a can of frosting from the store. If there is one thing I hate with baked goods, its fake frosting out of a can! And making your own is so simple, there is really no excuse. However, the white chocolate buttercream that this recipe includes is just a suggestion, you can choose to leave out the white chocolate and have a more traditional vanilla frosting instead!
Frosting a layer cake can certainly be tricky, so try not to get discouraged! One tip that can help your cake from crumbling is to refrigerate it for a bit before you frost. This will make it more firm and less likely to fall apart. Your first layer of frosting, known as the “crumb coat” should be very thin and almost transparent. Its totally fine if there are crumbs in this layer, its only meant to be a base. After this layer, go back around with a thicker layer on top. I highly recommend using an angled icing spatula – it will make the process much easier and you can get a very smooth and even finish.
2 2/3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cup butter or margarine (softened)
1 1/4 cups granulated sugar
2/3 cup milk
1 1/2 tsp vanilla
1 1/2 cups raspberries
1 Tbsp cornstarch
2 Tbsp lemon juice
1/4 cup sugar
8 oz. baking white chocolate
1 1/2 cup butter
3 cups confectionary sugar
3/4 tsp vanilla
2 Tbsp heavy cream
1. Heat oven to 350°F and grease 2 round cake pans.
2. Combine flour, baking powder, baking soda, and salt in a small bowl.
3. In a large bowl, beat butter and sugar for about three minutes, until fluffy. Add in milk, vanilla and the eggs and beat until blended. Slowly add flour mixture and mix just until combined. Pour evenly into pans.
4. Bake until toothpick inserted in the center comes out clean. (Mine took about 28 minutes) Cool 10 minutes in pan and then carefully remove cakes and finish cooling on cooling rack.
5. While cakes are cooling, combine raspberries, cornstarch, sugar and lemon juice in a small sauce pan over medium-high heat. Bring to a boil and stir until thickened. Remove from stove and let cool completely.
6. To make the buttercream, melt your white chocolate in a double boiler or carefully in the microwave.
7. Cream softened butter until light, then gradually add the confectionary sugar. Add in vanilla, cream, and white chocolate while beating on low speed. Mix until combined. If frosting is too thin, add more confectionary sugar!
8. To assemble the cake, first place one of the rounds on your cake stand or plate. Spread the raspberry filling evenly on top, leaving a 1/4 inch border around the outside so it doesn’t drip out. Place the second round on top, and frost! Garnish with extra raspberries if desired.
The cake will stay fairly fresh for a couple days, but make sure to keep it covered! A cake stand with a top is great for storage.