Classic White Layer Cake With Butter Frosting And R

Name: Classic White Layer Cake With Butter Frosting And Raspberry Almond Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake-; 2 1/4 cups flour, plus more for dusting the pans; 1 cup whole milk, at room temperature; 6 large egg whites, at room temperature; 2 teaspoons almond extract (or slightly less to taste); 1 teaspoon vanilla extract; 1 3/4 cups granulated sugar; 4 teaspoons baking powder; 1 teaspoon table salt; ½ tablespoons unsalted butter, softened but still cool; Frosting -; 16 tablespoons unsalted butter, softened but still cool; 4 cups confectioner's sugar; 1 tablespoon vanilla extract; 1 tablespoon whole milk; pinch table salt; extra sliced almonds for garnish; Filling -; 1/2 cup blanched slivered almonds, toasted and coarsely chopped; 1/3 cup seedless raspberry jam

Servings: persons

Cake-
2 1/4 cups flour, plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons almond extract (or slightly less to taste)
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
½ tablespoons unsalted butter, softened but still cool
Frosting -
16 tablespoons unsalted butter, softened but still cool
4 cups confectioner's sugar
1 tablespoon vanilla extract
1 tablespoon whole milk
pinch table salt
extra sliced almonds for garnish
Filling -
1/2 cup blanched slivered almonds, toasted and coarsely chopped
1/3 cup seedless raspberry jam

1
1. Set oven rack in middle position and pre-heat to 350.
2
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
3. Pour milk, egg whites, and extracts in 2-cup measure, mix with fork until blended
4
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
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
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
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
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
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
10. Coat sides of cake with toasted sliced almonds and top cake with fresh raspberries.

2164

kcal

Calories

Fat

352

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake-, 2 1/4 cups flour, plus more for dusting the pans, 1 cup whole milk, at room temperature, 6 large egg whites, at room temperature, and more.

Yes, Classic White Layer Cake With Butter Frosting And Raspberry Almond Filling falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic White Layer Cake With Butter Frosting And Raspberry Almond Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions