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!
- 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.