White Cake with Raspberry Filling and Vanilla Buttercream Frosting

White Cake with Raspberry Filling and Vanilla Buttercream Frosting


Happy Birthday Eric!  Yesterday was Eric’s birthday, so of course I had to bake him a cake.  I decided to use my white cupcake recipe, but instead of cupcakes I made a two- layer round cake.  Originally I was going to make chocolate frosting, but he requested vanilla, so vanilla it was.  :)   I used this recipe for the vanilla buttercream frosting, but I also added the seeds from one vanilla bean to it, and then only used one teaspoon of vanilla extract instead of two.  I love the way you could see the little black flecks of vanilla bean in the frosting, and they also tasted really good.

Additionally, I added two layers of raspberry preserves as a filling for the cake.  I don’t know why I’ve never thought to do this before with a cake.  It was so easy, and in my opinion this simple step made the cake taste so much better!  (Eric agreed).  I think raspberry and chocolate would also be a great combo.  Enjoy!

Notes:

  • I used a cupcake recipe for this cake, so I had to increase the baking time.  Initially I set the timer for 30 minutes, but when I checked it, the cake still wasn’t ready.  I think it ended up taking about 35 minutes to bake the two 8-inch layers.  You will know it’s done when a toothpick inserted into the center comes out clean. 
  • Adding a layer of raspberry preserves (or jam) to a cake is really easy.  Just take each layer, slice it in half, spread a thin layer of raspberry preserves on top, and place the top back on so that the raspberry preserves are sandwiched between the layers.
  • To tint the frosting as I did, first frost the cake with white frosting.  Leave the remaining frosting in the mixer bowl, and after you are done with the white frosting, add a drop of blue food coloring to it.  Then mix it with the mixer until it’s fully incorporated.  I used a pastry bag with a star tip to pipe the detail around the outer edge of the cake, and a small round tip (#5) to write on the cake.

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4 Responses to “White Cake with Raspberry Filling and Vanilla Buttercream Frosting”


  1. 1 Kathy May 16, 2010 at 8:21 PM

    This looks like a keeper!
    Thanks for posting.
    KR
    And a Happy Birthday to Eric!

  2. 2 Starlet May 17, 2010 at 3:01 PM

    Kareen, this looked SO goood!! (and I heard it WAS good :-D)

    Happy Bday Eric!!

  3. 3 Ashley April 29, 2011 at 12:31 PM

    Hi Karen,

    How many servings does this cake make? I’m making this cake for a party tomorrow and am trying to figure out if the cake will yield enough servings. I just found your blog and it is great!

    Thanks,
    Ashley

    • 4 Karen April 29, 2011 at 12:51 PM

      Hi Ashley,
      When I made this cake, I used two eight-inch cake pans. Depending on the size you cut each slice, it serves approx. 8-10 people. Hope you like it!
      -Karen


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