This buttery cake features raspberry jam and buttercream fillings and a sleek all-over buttercream covering. Four layers tall, it has celebration written all over it. For the buttercream, a stand mixer will give the smoothest, most satiny results.
- Portion size 16 servings
- Credits : Canadian Living Magazine: Best Cakes and Cupcakes Special Issue 2013
- 1 cup butter softened
- 1 2/3 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup buttermilk
- 3/4 cups seedless raspberry jam
Vanilla Buttercream Icing:
- 2 2/3 cups unsalted butter softened
- 6 egg whites
- 1 1/4 cup granulated sugar
- 2 teaspoons vanilla
MethodIn large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla.
Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into 2 greased and parchment paper– lined 9-inch (1.5 L) round cake pans.
Bake in 350F (180C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on racks for 10 minutes. Turn out onto racks; peel off paper. Let cool. (Make-ahead: Wrap and store for up to 24 hours or overwrap in foil and freeze for up to 1 month.)
Vanilla Buttercream Icing: In large bowl, beat butter until fluffy; set aside.
In large heatproof bowl, whisk egg whites with sugar. Place over saucepan of simmering water; cook, whisking often, until opaque and candy thermometer registers 110F (43C), about 1 minute. Remove from heat. In stand mixer, beat until cool, about 10 minutes.
Beat in butter, 2 tbsp at a time, until satiny (mixture will curdle initially). Beat in vanilla.
Filling: Trim tops of cakes to level if necessary. Brush loose crumbs from layers. Cut each layer in half horizontally. Place 1 layer, cut side up, on flat cake plate; slide strips of waxed paper between cake and plate. Spread cut side with 1/4 cup of the raspberry jam, almost to edge. Spread cut side of second layer with 3/4 cup of the buttercream icing; place, buttercream side down, over jam-topped layer.
Spread top with 1/4 cup of the raspberry jam; spread 3/4 cup of the buttercream over cut side of third layer. Place, buttercream side down, over second layer. Repeat layers once. Scrape off any excess fillings.
Brush off any loose crumbs. Spread 1 cup of the buttercream over top and side of cake to mask; refrigerate until firm, about 30 minutes.
Spread with remaining buttercream; refrigerate until firm, about 30 minutes. Remove paper strips. (Make-ahead: Cover loosely and refrigerate for up to 8 hours. Let stand at room temperature for 30 minutes before serving.)
Change it up
Golden Layer Cake With Chocolate Buttercream Icing
Bake cake as directed. Add 4 oz (115 g) bittersweet chocolate, melted and cooled, before adding vanilla to Vanilla Buttercream Icing. Reduce vanilla to 1-1/2 tsp. Assemble cake as directed, omitting jam, if desired.
Spoon batter into 24 paper-lined or greased muffin cups. Bake until cake tester inserted in centre comes out clean, about 20 minutes. Transfer to racks and let cool. Ice with your favourite icing. Makes 24 cupcakes.
Nutritional facts Per serving: about
- Sodium 274 mg
- Protein 7 g
- Calories 677.0
- Total fat 44 g
- Cholesterol 160 mg
- Saturated fat 27 g
- Total carbohydrate 66 g
- Iron 10.0
- Folate 28.0
- Calcium 7.0
- Vitamin A 39.0
- Vitamin C 3.0