Classic White Layer Cake With Butter Frosting And Raspberry Almond Filling Recipes

Steps:

• Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
• In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
• Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
• Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
• Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
• Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.

Steps:

• For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
• Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
• Mix cake 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, with no powdery streaks remaining.
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
• 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 (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
• For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

Steps:

• The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
• Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
• Variation:
• CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

Steps:

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

Steps:

• 1. Heat oven to 350 degrees. spray two 9 inch cake pans with non stick coating ( I use Pam baking spray)
• 2. Beat together the almond paste and eggs until smooth, don't worry about small granules of the almond paste they melt away during baking
• 3. add cake mix, water and oil to the almond mixture and beat for 2 minutes or until smooth.
• 4. divide batter evenly between the two cake pans. bake for 35 minutes or until a toothpick comes out clean. cool and remove from pans
• 5. place one layer on a serving plate and spread the preserves to within one inch of the edge, top with remaining layer and frost with desired frosting.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.