This fabulous layer cake looks like it came from the fanciest bakery; but you can make it yourself!
This is the cake I choose to make when I want to impress company. The cake itself is a tender yet firm white cake that slices beautifully into thin layers. The cake is layered with whipped cream and raspberry preserves for a stunning flavor and color contrast.
You can make the cake layers on one day, and assemble the cake on the next. And if you are unsure of your assembly skills, don't split the cake layers. Simply put the layers together with raspberry preserves, top with more raspberry preserves, and frost the sides with half of the whipped cream.
Creamy Raspberry Layer Cake
- 2-1/2 cups sifted cake flour
- 1-1/2 cups sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 3/4 cup whole milk
- 1 tsp. vanilla
- 4 egg whites, at room temperature
- 1/2 cup seedless raspberry preserves
- 1-1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp. vanilla
Preheat oven to 350 degrees F. Spray two 9" round cake pans with baking spray; line with parchment paper and set aside.
Sift the cake flour, sugar, baking powder, and salt into a large mixing bowl. Add butter, milk, and 1 tsp. vanilla and mix (batter will be thick). Beat for 2 minutes at medium speed. Then add the unbeaten egg whites and beat for 2 minutes longer.
Divide batter among prepared pans. Bake at 350 degrees F for 30-40 minutes or until cake pulls away from sides of pan and springs back when lightly touched in center. Cool for 5 minutes, then remove from pans and cool completely on wire racks. (Wrap cake in plastic wrap and store up to 2 days at room temperature.)
When ready to assemble cake, use toothpicks to mark the center point of each layer. Using a long serrated knife, carefully cut the layers in half to make four layers total.
Place raspberry preserves in a small bowl and stir to soften. Place whipping cream, powdered sugar, and 1 tsp. vanilla in medium bowl and beat until stiff peaks form.
Place one cake layer on serving plate. Spread with 1/2 cup of the whipped cream mixture. Top with second layer and spread with half of the raspberry preserves. Top with third layer and spread with 1/2 cup whipped cream mixture. Top with final layer and spread top with remaining preserves. Use remaining whipped cream mixture to frost sides and top edge of cake. Cover and chill for 4-6 hours before serving.
Remove cake from refrigerator 20 minutes before serving. Store any leftover cake in refrigerator. Serves 8-10
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