CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING
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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Lisa Connelly
[email protected]This cake is a keeper! I'll definitely be making it again.
AGU NWA UGO (UGO EZE)
[email protected]The raspberry almond filling is a great way to add a little something extra to this classic cake.
Christine Nalubega
[email protected]This cake is so easy to make, even a beginner baker can do it.
sahibulhaq Khan
[email protected]I made this cake for a potluck, and it was a huge hit. Everyone loved it!
RaVeEnA LaMa
[email protected]This cake was a disappointment. The cake was dry and the frosting was too sweet.
Sandra Armentrout
[email protected]I've tried many white layer cake recipes, but this one is by far the best.
denise marra
[email protected]This cake is perfect for any occasion. It's simple to make, but it looks and tastes like it came from a bakery.
charana rathnasekara
[email protected]I'm not a big fan of white cake, but this one was really good. The frosting was especially creamy and flavorful.
Favour Okafor
[email protected]This cake was a bit dry for my taste, but the frosting was delicious.
Mihi Shofi
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best cake he'd ever had.
Siraj Lehri
[email protected]The raspberry almond filling was the perfect addition to this cake. It added a great flavor and texture.
Aliha Rana
[email protected]This cake is so easy to make, and it always comes out looking and tasting amazing.
perry elskkary
[email protected]The cake was delicious, but the frosting was a bit too sweet for my taste.
Mkomk Yyyui
[email protected]I've made this cake several times now, and it always turns out perfectly. It's my go-to recipe for special occasions.
Deon Kerr jr
[email protected]This white layer cake was a total hit at my daughter's birthday party! The cake was moist and fluffy, and the frosting was rich and creamy. The raspberry almond filling added a delicious touch of sweetness and crunch. I highly recommend this recipe.