So, I wanted to END this Holiday Baking week with something special. I usually don’t bake cakes (other than bundts), much less layered cakes. For one, when it comes to baking, other than cookies (which I have the most experience with), I am totally still learning. #2, I’ve never been good at frosting and #3, I never really had all the right bakeware. There’s so much to choose from! What do you need? What do you want. . what works for you, etc. .
Well, along with my recent LOVE for bundt cakes and doughnuts, came my bakeware obsession. Since starting this blog, I’ve purchased some new pans: whoopie pie pan, doughnut pan, a few *ahemmm* bundt cake pans. . I can’t help myself. I love them. They are so pretty. And, of course, I had to feed my bakeware frenzy with round cake pans. I recently purchased this Springform Cake Pan from Calphalon and used it for the first time today. And LOVED it for obvious reasons. And not only did I use this, but I also used a SIL-ECO Round Baking Liner. My friend just mentioned to me that she has the same Springform cake pan but has a hard time getting the bottom part off without loosing some of her cake. . . with this SIL-ECO baking liner, the liner just peeled right off and I didn’t loose anything. Easy Peasy!
Now, I know everyone has heard of Silpat. Well, from what I can tell, SIL-ECO is very similar as they have non-stick baking mats too but just at a lower price point. Nothing wrong with that!
I was so very pleasantly pleased with how easy it was to use, how little cake mess there was when I was finished AND my cake tasted fabulous! Now, this cake, for me, has everything: a good, moist cake, fruit filling, chocolate buttercream frosting and some kind of candy/cookie/crumbly thing topping! I LOVE this. If you’re going to be baking over the holidays and need a good cake recipe, this is it.
I hope you enjoy!
(Please excuse the photos and shadows. Took these photos at night. We don’t have any sun in the forecast here in Seattle for a while. Thank the Lord I am headed on a jet plane back home to Texas for the holidays!)
Vanilla Cake with Raspberry Filling and Chocolate Buttercream Frosting!
Ingredients
FOR THE CAKE:
- 2 cups + 4 tablespoons cake flour OR 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter 1¼ sticks
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ⅔ cup whole milk
FOR THE FILLING:
- Raspberry jam or preserves do not use jelly
FOR THE FROSTING:
- 1 cup unsalted butter 2 sticks, softened (but not melted!)
- 3 1/2 cups confectioners powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons whole milk or heavy cream
- Chocolate wafer sticks; crumbled for topping
Instructions
FOR THE CAKE:
- Position your rack inside your oven to the middle level and preheat to 350 degrees.
- Combine together the flour, baking powder and salt. Set aside. (if using cake flour, this is usually already sifted so you don't have to do anything but if using all-purpose flour, please sift)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 4-5 minutes. Stop the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla until well incorporated, about 1 minute.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, again, stopping the mixer occasionally to scrape down the sides of the bowl.
- Pour the cake batter into your cake pan. Bake until the cake is lightly golden and slightly firm, for about 40 minutes. DO NOT OVERCOOK. When finished, transfer the pan to a wooden cutting board or other safe, cooling surface and let cool for about 10-12 minutes.
- Once completely cooled, release the cake from the cake pan and even out your cakes, ie: you will most likely have to even out the cake and slice off the portion that is uneven. Flip the first cake onto your cake plate or cake stand. You want the bottom of the cakes on top since they are flatter.
- Spread the raspberry jam over the bottom layer cake. Flip the second cake (bottom side up) on top.
FOR THE FROSTING:
- Cream the butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk or cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
- Frost the cake and add your crumbled wafer topping (optional).
For the Chocolate Buttercream Frosting, I used Alice’s over at Sweet Savory Life. In my mind, there’s no way to make this frosting any better, so I didn’t change a thing! Check it out!
Disclaimer: I received a free SIL-ECO round baking liner. I received no monetary compensation and I only share brands that I like and use and want to support! All opinions expressed here are my own.
