Best 3 Best Classic White Layer Cake With Raspberry Almond Filling Recipes

WHITE ALMOND CAKE WITH RASPBERRY FILLING AND BUTTERCREAM FROSTING

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.

BASIC WHITE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

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.