Raspberry Layer Cake

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Monday was Taylor’s birthday (although we’d celebrated on Saturday with the epic “Dress Like Your Hometown” party). To celebrate his real birthday, I wanted to do something special and make a lemon raspberry* layer cake. I had never attempted a layered cake before, but I found this recipe for raspberry filling and I whipped up some fluffy white frosting. (I cheated and used a box mix for the actual cake. Shhh.)
 

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*Before I continue any further I should confess that I was beyond alarmed to learn that the word raspberry has a “p” in it. How did I make it this far in life without ever running a spell check on that word?? Whoa, how many misspelled shopping lists have I created over the years? Jeez.
 
Fluffy White Frosting
Ingredients
2 1/2 sticks of unsalted butter, softened
10 oz confectioners’ (powdered) sugar
3 oz cream cheese
3 tsp. vanilla
dash of salt
1/4 c. heavy whipping cream
1 lemon
 
Whip butter in a standing mixer on medium speed, until creamy (about 30 seconds). Add confectioners’ sugar and salt, whip for another 30 seconds or so, until the mixture is combined (stop and scrape down the edges of the bowl if needed). Add cream cheese and vanilla, whip until mixed (about 45 seconds). Add heavy whipping cream and continue to beat on medium-high for about 3 minutes. Add lemon to taste (I used about 2 tablespoons). Continue to whip the frosting for another minute or so until it is light and fluffy.
Makes about 3 cups

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The process took a couple hours because, for the first time, I had the patience to let the cake cool before slapping on the frosting. I baked the cake according to the instructions but I lined the bottom of the cake pans with parchment paper, which made it super easy to get them out of the pan. (To be exact, I buttered the pans, placed parchment paper which I cut to size in the bottom of the pans, rebuttered the top of the paper, then coated the inside of the pans with flour.) While the cake was cooling I prepared the raspberry filling. I then cut the cake to the size I wanted and frosted and layered the cakes with a “crumb coat.” This is a first coat of frosting that looks a little sloppy but makes for a cleaner end product. After the crumb coat, I let the frosted cake set in the fridge for about an hour. I added another thick final layer of frosting and topped with fresh raspberries…

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…and then I ate cake for dinner.

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