White Cake with Raspberry Filling and Buttercream Frosting
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
300 g
granulated sugar
200 g
unsalted butter (room temperature)
170 g
whole milk (room temperature)
240 ml
large eggs (room temperature)
4 pcs
baking powder
15 g
vanilla extract
10 ml
Raspberry Filling
fresh raspberries (fresh)
300 g
granulated sugar
100 g
lemon juice (fresh)
30 ml
cornstarch
15 g
Buttercream Frosting
unsalted butter (room temperature)
340 g
powdered sugar (sifted)
480 g
heavy cream (cold)
60 ml
vanilla extract
10 ml
salt
2 g
Instructions
Prepare oven and pans
Preheat oven to 175°C and prepare three 20 cm round cake pans with parchment paper.
Cream butter and sugar
In a large bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes.
Add eggs one at a time
Add eggs one at a time, beating well after each addition.
Mix dry ingredients
In a separate bowl, whisk together flour and baking powder.
Alternate adding wet and dry ingredients
Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour. Mix in vanilla.
Bake cake layers
Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
Cool the cakes
Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.
Make raspberry filling
In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened.
Cool the filling
Remove from heat and let cool completely before using.
Prepare buttercream frosting
Beat butter until creamy, gradually add powdered sugar, then cream, vanilla, and salt until smooth and fluffy.
Assemble the cake
Level cake layers if needed. Place first layer on cake stand, spread with raspberry filling, repeat with second layer.
Frost the cake
Apply thin crumb coat of buttercream, chill 15 minutes, then apply final smooth layer of frosting.
Final chill
Refrigerate cake for 30 minutes before serving to set the frosting.
Storage
Store in airtight container. Bring to room temperature before serving for best texture.
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