Classic White Layer Cake With Butter Frosting And Raspberry Almond Filling Recipes

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PERFECT WHITE CAKE



Perfect White Cake image

A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery. (Don't worry. We won't tell your guests how easy it is!)

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
4 1/2 cups cake flour (not self-rising) plus more for pans
1 1/2 cups whole milk
9 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
1 pint raspberries
5 to 6 cups Italian Meringue Buttercream for Perfect White Cake

Steps:

  • Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
  • In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
  • Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
  • Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
  • Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
  • Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.

RASPBERRY WHITE CAKE



Raspberry White Cake image

In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light and airy, and fresh raspberries are folded into the batter for a pop of color and juicy, tart flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 14

Vegetable-oil cooking spray
2 cups sifted cake flour (not self-rising)
1 teaspoon salt
1 cup sugar (1/2 cup plus 1/2 cup)
1 cup heavy cream
2 tablespoons whole milk
2 teaspoons baking powder
4 large egg whites, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 1/2 cups raspberries (8 ounces)
2/3 cup raspberry jam
Meringue Frosting for Raspberry White Cake
1/2 cup large-flake dried unsweetened coconut

Steps:

  • Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line bottoms with parchment, and coat again. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar.
  • Fold in flour mixture. Fold in raspberries, then divide among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.
  • Spread half the jam over top of 1 cake layer, and sandwich with another layer. Repeat with remaining jam and layer. Swirl frosting over top and sides of cake. Sprinkle top with coconut.

WHITE ALMOND CAKE WITH RASPBERRY FILLING AND BUTTERCREAM FROSTING



White Almond Cake with Raspberry Filling and Buttercream Frosting image

White Almond Cake with Raspberry Filling and Buttercream Frosting. Soft, white almond cake layers with a delicious raspberry filling, finished with raspberry and vanilla buttercream frostings. The perfect cake for any occasion!

Provided by SugarSpicesLife

Categories     Dessert

Number Of Ingredients 26

1 package of white cake mix
1 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites
12 oz frozen unsweetened raspberries (thawed)
1/2 cup sugar
1 tsp lemon juice
2 tablespoons cornstarch
2 tablespoons raspberry liqueur
1 stick of unsalted butter (room temperature)
1/2 cup all vegetable shortening
3-4 cups powdered sugar
1 tbsp vanilla
pinch sea salt
3-4 tablespoons milk or heavy cream
6 oz frozen unsweetened raspberries (thawed)
1 stick of unsalted butter
1/2 cup shortening
3 cups of powdered sugar
pinch of sea salt

Steps:

  • Preheat oven to 325 degrees.
  • Line three, 8″ round pans with parchment paper. Grease and flour the sides.
  • In a stand mixer fitted with paddle attachment, mix together water, sour cream, oil, extracts and egg whites.
  • In a separate bowl, stir together cake mix, flour, sugar, and salt.
  • Turn mixer on low. Gradually pour in cake mix/flour mixture.
  • Mix on low for 4 minutes. Some lumps should remain.
  • Pour batter into prepared cake pans. Bake 18-20 minutes, or until toothpick inserted into center of cake comes out clean.
  • Cool cakes in pans for 4 minutes then remove to racks to finish cooling. Let cool completely before frosting.
  • Thaw raspberries and strain juice from berries. For this step I put a large strainer over a bowl and let the berries thaw in the strainer.
  • Add enough water to the juice in the bowl so that you have 3/4 cup of liquid.
  • Combine juice mixture with sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until mixture thickens. Once mixture thickens, remove from heat and set aside.
  • Place the raspberries in a mesh strainer. Place strainer over bowl and press berries with spoon so that pulp falls into a bowl. Strain until you have 1/2 cup of pulp.
  • Once the mixture in the saucepan has cooled, add the raspberry pulp and raspberry liqueur. Stir well. Transfer to airtight contained and place in refrigerate for at least 3 hours before using.
  • Place butter and shortening in bowl of stand mixer fitted with paddle attachment. Beat on medium high speed until mixture is smooth and has lightened in color.
  • Add powdered sugar 1/2 cup at a time. Start on low to mix sugar in, then beat on high speed until well incorporated. I find it best to place a shield over the mixer when working with powdered sugar.
  • Add vanilla and sea salt. Mix until well combined.
  • Add milk or heavy cream, 1 tablespoon at a time, until desired consistency is achieved.
  • Thaw raspberries and strain juice from berries. For this step I put a large strainer over a bowl and let the berries thaw in the strainer. Use a spoon to press berries into strainer so that pulp falls into bowl.
  • Place butter and shortening in bowl of stand mixer fitted with paddle attachment. Beat on medium high speed until mixture is smooth and has lightened in color.
  • Add powdered sugar 1/2 cup at a time, followed by 1 tbsp of raspberry pulp. Mix well after each addition.
  • Mix in pinch of sea salt.
  • Level cakes.
  • Pipe a border of vanilla vanilla buttercream over the leveled top of two of the layers. Divide the raspberry filling between the two layers and spread to piped border.
  • Frost over raspberry filling with vanilla buttercream (I find it easiest to pipe a thin circular layer and spread with an offset spatula).
  • Stack two layers with filling. For top layer, place top down.
  • Frost outside of cake with vanilla buttercream. I like to first do a light, crumb layer, let the cake sit in the fridge for about 20 minutes, and then finish.
  • Decorate with raspberry buttercream.

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING



Best Classic White Layer Cake With Raspberry-Almond Filling image

A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.

Provided by blucoat

Categories     Dessert

Time 1h3m

Yield 12 serving(s)

Number Of Ingredients 17

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

Steps:

  • For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
  • Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
  • Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  • Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
  • Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
  • For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
  • For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING



CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING image

Categories     Cake     Berry

Yield 1 - 9" cake

Number Of Ingredients 20

Cake-
2 1/4 cups flour, plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons almond extract (or slightly less to taste)
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
Frosting -
16 tablespoons unsalted butter, softened but still cool
4 cups confectioner's sugar
1 tablespoon vanilla extract
1 tablespoon whole milk
pinch table salt
extra sliced almonds for garnish
Filling -
1/2 cup blanched slivered almonds, toasted and coarsely chopped
1/3 cup seedless raspberry jam

Steps:

  • 1. Set oven rack in middle position and pre-heat to 350. 2. Spray 2 9-inch cake pans with non-stick spray, place parchment rounds on bottom of pans, spray parchment rounds, and dust whole pans with flour, tapping out excess (I used non-stick spray with flour) 3. Pour milk, egg whites, and extracts in 2-cup measure, mix with fork until blended 4. Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, continue beating at slow speed until mixture resembles moist crumbs. 5. Add all but 1/2 Cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 Cup of milk mixture and beat 30 seconds more. Scrape down sides and beat another 20 seconds on medium. 6. Divide batter evenly between 2 pans, making sure batter is spread to sides and top is smooth. Arrange pans at least 3 inches apart and bake until toothpick inserted in center comes out clean, about 23-25 minutes 7. Let the cakes rest 3 minutes, loosen cake from sides of pan if necessary and invert onto wire racks. Reinvert and let cool completely, about 1 1/2 hour. 8. For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high, beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating 9. For the Filling: Combine 1/2 cup of frosting with the toasted chopped almonds and spread over the first layer. Carefully spread the jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. If enough frosting left over, pipe around perimeter of cake at base and top. 10. Coat sides of cake with toasted sliced almonds and top cake with fresh raspberries.

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