Classic White Layer Cake With Raspberry-Almond Filling

Submitted by: admin on April 2, 2020

Serves 10 To 12

Ingredients

CAKE
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
2-1⁄4 cups (9 ounces) cake flour
1-3⁄4 cups (12-1⁄4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
FROSTING AND FILLING
16 tablespoons unsalted butter, softened
4 cups (16 ounces) confectioners’ sugar
1 tablespoon vanilla extract
1 tablespoon whole milk
Pinch salt
1⁄2 cup blanched slivered almonds, toasted and chopped coarse
1⁄3 cup seedless raspberry jam

Instructions

  1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans.
  2. Whisk milk, egg whites, almond extract, and vanilla together in small bowl. Using stand mixer fitted with paddle, mix cake flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
  3. Add all but 1⁄2 cup milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining 1⁄2 cup milk mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Give batter final stir by hand.
  4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake cake until toothpick inserted in centers comes out clean, 23 to 25 minutes. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discard parchment, and let cool completely, about 2 hours, before frosting. (Cooled cakes can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Wrapped tightly in plastic, then aluminum foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting.)
  5. FOR THE FROSTING AND FILLING: Using stand mixer fitted with paddle, beat butter, confectioners’ sugar, vanilla, milk, and salt on low speed until sugar is moistened. Increase speed to medium-high and beat until creamy and fluffy, about 1-1⁄2 minutes, stopping twice to scrape down bowl. (Avoid overbeating, or frosting will be too soft to pipe.)
  6. TO ASSEMBLE THE CAKE: In small bowl, combine 1⁄2 cup frosting with almonds. Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on prepared platter. Place almond frosting in center of cake layer and, using large spatula, spread in even layer right to edge of cake. Carefully spread jam on top. Place second cake layer on top, making sure layers are aligned. Spread about 1-1⁄2 cups plain frosting over top, spreading icing until slightly over edge. Gather more frosting on tip of spatula and gently spread icing onto side of cake. Smooth frosting by gently running edge of spatula around cake and leveling ridge that forms around top edge, or create billows by pressing back of spoon into frosting and twirling spoon as you lift away. Carefully pull out pieces of parchment from beneath cake before serving. (Assembled cake can be refrigerated for up to 1 day. Bring to room temperature before serving.)

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