White Layer Cake With Raspberry Jam Recipe

Name: White Layer Cake With Raspberry Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 1/4 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk, at room temperature; 6 large egg whites, at room temperature; 1 1/2 teaspoons vanilla extract; 1 1/2 sticks (3/8 lb.) unsalted butter, at room temperature; 1 3/4 cups sugar; Frosting:; 1 stick (1/4 lb.) unsalted butter, at room temperature; 4 ounces cream cheese, at room temperature; 2 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/2 cup seedless raspberry jam

Servings: persons

Cake:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 sticks (3/8 lb.) unsalted butter, at room temperature
1 3/4 cups sugar
Frosting:
1 stick (1/4 lb.) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup seedless raspberry jam

1
Preheat oven to 350u00b0F. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.
2
Make cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.
3
In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until well combined and light. Reduce speed to low and add 1/3 of flour mixture. Add 1/2 of milk mixture, beating constantly and scraping down sides of bowl as necessary. Beat in another 1/3 of flour, then remaining milk, beating just until blended. Mix in remaining flour just until blended. Divide batter evenly among pans and smooth tops with a rubber spatula (don't worry if batter looks curdled).
4
Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clean. Transfer cakes to wire racks; cool in pans for 10 minutes. Run a knife around sides of pans, invert cakes onto wire racks and remove parchment. Let cool completely.
5
Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in a large, deep bowl until light and fluffy. Reduce speed to low and gradually beat in confectioners' sugar in 2 batches until smooth and creamy. Beat in vanilla just until combined.
6
Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer to make level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake. Cut into wedges and serve.

1839

kcal

Calories

Fat

247

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: Cake:, 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, White Layer Cake With Raspberry Jam falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Layer Cake With Raspberry Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions