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

WHITE WEDDING CAKE WITH RASPBERRY FILLING

Steps:

• Heat oven to 325°F. Generously grease bottoms and sides of each square cake pan with solid shortening. Sprinkle with flour to coat pans; tap to remove excess flour.
• To make batter for 6- and 8-inch pans, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/4 cups batter in 6-inch pan and 4 1/4 cups batter in 8-inch pan. Cover remaining batter with plastic wrap; refrigerate.
• Place both pans about 3 inches apart on middle oven rack in oven. Bake 6-inch cake 40 to 45 minutes and 8-inch cake 45 to 50 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove cakes from pans; place top sides up on cooling racks. Cool completely, about 1 hour.
• To make batter for 12-inch pan, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Add batter to batter set aside in refrigerator; stir to combine. Spread 9 cups batter evenly in pan.
• Bake 12-inch cake 50 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on cooling rack 25 minutes. Remove cake from pan; place top side up on cooling rack. Cool completely, about 1 hour.
• Each tier is made up of 2 layers of cake. To make another 6- and 8-inch layer, wash and dry both pans. Prepare pans again as directed in Step 1. Fill pans as directed in Step 2. Bake and cool as directed in Step 3.
• Wash and dry 12-inch cake pan. Prepare pan again as directed in Step 1. For second layer, make batter, fill pan, bake and cool as directed in Steps 4 and 5.
• To make frosting, in large bowl, stir together 8 cups powdered sugar and 1 tablespoon meringue powder. With electric mixer on low speed, beat in 1 cup shortening, 1/2 cup milk, 2 teaspoons vanilla and 1 teaspoon almond extract; beat on medium speed until smooth. Add additional milk, 1 tablespoon at a time, to make frosting spreadable consistency. Transfer frosting to another large bowl; cover with plastic wrap. Make frosting as directed 3 more times.
• To assemble cake, with serrated knife, cut off domed top crust of each cake layer to form a flat surface. Carefully brush off crumbs from cakes.
• Place about 1 tablespoon frosting on serving tray where first cake layer will be placed to keep cake from sliding on tray. Place 1 (12-inch) layer, cut side up, on tray. Place large round decorating tip in decorating bag; fill with frosting. Pipe around top inside edge of cake layer, forming a thick frosting border about 3/4 inch high. Spread 1 cup raspberry filling over top of cake inside frosting border. Top with second 12-inch cake layer, cut side down.
• For 6- and 8-inch layers, make cardboard square to place cake tiers on by placing bottom of cake pans on cardboard; trace around pan edge. Cut out with scissors. For 6-inch tier, place small amount of frosting on center of cardboard square to hold cake in place. Place 6-inch cake layer, cut side up, on cardboard. Pipe a frosting border around top inside edge of cake. Spread 1/4 cup raspberry filling over top of cake inside border. Top with remaining 6-inch cake layer, cut side down. Repeat for 8-inch tier, using 8-inch cardboard square, both 8-inch cake layers and 1/2 cup raspberry filling.
• To frost 6- and 8-inch tier, stir frosting. Using large spatula, carefully spread thin layer of frosting over sides of cakes, then over tops. Use spatula to push frosting, never allowing spatula to touch cake. (The purpose of this technique is to seal the crumbs to make frosting the cake easier.) Apply second thicker layer of frosting to sides and tops of cakes, spreading until smooth.
• For a stacked cake where tiers are placed directly on top of one another, each tier will need to be supported by several dowel rods. To mark where to place 8-inch tier on top of 12-inch tier, center 8-inch cake pan, turned upside down, on top of 12-inch tier and gently press to make imprint; remove pan. Insert 1 dowel rod into center of 12-inch tier, straight down to tray. Mark rod with exact height of tier; remove rod. Cut 7 more rods to marked length. Insert rods into 12-inch cake, spacing evenly 1 1/2 inches apart within imprinted outline on 12-inch tier. Place 8-inch tier on top of 12-inch tier.
• Mark 8-inch tier with imprint of 6-inch cake pan; remove pan. Cut and insert 8 dowel rods for 8-inch tier as directed in Step 13. Top 8-inch tier with 6-inch tier.
• Use remaining frosting to decorate cake as desired. Add royal icing flowers.

CLASSIC WHITE CAKE

Steps:

• The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
• Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
• Variation:
• CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

RASPBERRY WHITE CAKE

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.

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.

ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
• Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
• Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
• Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
• Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.

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.

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING

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 CAKE LAYERS

Steps:

• 1 Position a rack in the middle of the oven and preheat to 350 degrees.
• 2 Combine the flour, baking powder, and salt in a bowl, mixing well.
• 3 Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
• 4 Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
• 5 Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
• 6 Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.
• 7 Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.

ALMOND CUSTARD LAYER CAKE

Steps:

• TO MAKE THE CAKE LAYERS:
• Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• . Add the butter, sugar, oil and almond extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
• Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 9.
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. TO MAKE THE CUSTARD:
• id="instruction-step-11″>10. While the cakes cool, make the custard. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. 11
• Add the sugar, cornstarch and milk to a large saucepan and mix until combined. 12
• Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 13
• Reduce heat to medium and simmer for 2 minutes. Remove from heat. 14
• Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly and get scrambled eggs. 15.
• lace the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 16.
• emove from heat and add butter and almond extract. Stir until smooth, then set in the fridge to cool completely. TO BUILD THE CAKE:
• ="instruction-step-18″>17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth. 18.
• dd about half of the powdered sugar and mix until well combined. 19.
• dd the almond extract and 3-4 tablespoons of water or milk mix until well combined and smooth. 20.
• dd the remaining powdered sugar and mix until combined. 21.
• dd additional water or milk as needed to get the right consistency and mix until well combined and smooth. 22. To
• assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 23. Pl
• ce the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it's tall. 24. Spre
• d half of the custard evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it's all even. 25. Add th
• second layer of cake and repeat the dam and custard filling. 26. Add th
• final layer of cake on top, then smooth out the frosting around the sides of the cake. 27. Frost
• he outside of the cake (see my tutorial for frosting a smooth cake with buttercream). 28. Divide
• the remaining frosting evenly between three bowls. Color your frosting to your desired colors. 29. Use yo
• r offset spatula to create a "spackled" look. See the photos and description of how to do this in the written post above. 30. Use two si
• es of round piping tip (I used Ateco 808 and Ateco 804) to pipe the dots onto the top of the cake around the edges. 31. Refrigerat
• cake until ready to serve. Cake is best when eaten within 2-3 days.

ALMOND WEDDING CAKE CUPCAKES WITH RASPBERRY FILLING

Steps:

• For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
• In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.
• Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
• Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher, that's okay because you will top it with frosting. Repeat until all cupcakes are filled.
• For the frosting, beat butter and heavy cream in mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy.
• Pipe on cupcakes. ENJOY!

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.

ALMOND CAKE WITH RASPBERRY BUTTERCREAM

Steps:

• Preheat oven to 350F. Grease pans with butter or cooking spray at set aside.
• In the bowl of a standing mixer, cream the butter and sugar on medium-high for about 3 minutes until light and fluffy. Add sour cream and almond extract. Mix until fully incorporated. Add half of the egg whites, them mix until combined. Add the other half and mix until combined. Use a silicone spatula to scrape the sides and bottom of the bowl to make sure everything is evenly mixed.
• In a separate medium-sized bowl whisk together flour, baking powder and salt. In a liquid measuring cup, combine the milk and water. Add half of the dry ingredients to the batter and mix on low to combine. Add liquid and mix until combined. Add remaining flour mixture and mix until fully incorporated.
• Divide batter evenly into the 5 pans and bake for about 20 minutes, until a toothpick comes out clean. Remove from oven and let cool in the pans for a few minutes before transferring to a wire rack to cool completely.
• In the bowl of a standing mixer, beat the butter on medium speed for about 2 minutes until creamy. Gradually add 2 cups of powdered sugar, mixing on low. Add heavy cream, raspberry extract and remaining powdered sugar. Mix on low until the sugar is mostly mixed in so that it won't fly out of the bowl. Increase speed to high and beat for 3 minutes. Add more powdered sugar if consistency is too thin or add more cream if it's too thick. Sprinkle in some salt to taste and add the food coloring. Mix until color is evenly distributed.
• Once the cakes are cool, place one layer on a plate or cake stand. If the cakes puffed up a lot, use a knife to cut off the dome shape so that the top is flat. Evenly spread about 3/4 cup frosting then add the next layer and repeat.
• Fill in any gaps on the sides with additional frosting, then use an icing knife to smooth the edges. You could completely cover the sides or create more of a naked look like I did here. Add your favorite cake topper and enjoy!