Best Classic White Layer Cake With Raspberry Almond Filling Recipe

Ingredients for Best Classic White Layer Cake With Raspberry Almond Filling

How to Make Best Classic White Layer Cake With Raspberry Almond Filling

1. **Prepare the Cake Pans:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. **Combine Wet Ingredients:** In a 2-cup glass measuring cup, whisk together 1 cup milk, 2 large egg whites, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. To bring to room temperature (around 65°F), place the bottom of the cup in a bowl of hot water, stirring until it feels cool to the touch.
3. **Combine Dry Ingredients:** In a large bowl, whisk together 2 cups cake flour, 2 cups granulated sugar, 4 teaspoons baking powder, and 1/2 teaspoon salt.
4. **Cream Butter and Dry Ingredients:** Add 1 cup (2 sticks) unsalted butter, softened, to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles moist crumbs.
5. **Incorporate Wet Ingredients:** Gradually add the milk mixture to the crumb mixture, beginning with all but 1/2 cup. Beat on medium speed for 1 1/2 minutes. Add the remaining 1/2 cup milk mixture and beat for 30 seconds more. Scrape down the sides of the bowl. Beat on medium speed for 20 seconds longer.
6. **Bake the Cake Layers:** Divide the batter evenly between the prepared cake pans. Spread the batter to the pan walls and smooth the tops. Bake for 23-25 minutes, or until a wooden skewer inserted into the center comes out clean.
7. **Cool the Cake Layers:** Let the cakes cool in the pans for 3 minutes. Loosen the edges with a knife and invert onto wire racks. Let cool completely (about 1 1/2 hours).
8. **Make the Frosting:** In a large bowl, beat 1 1/2 cups (3 sticks) unsalted butter, softened, with 4 cups confectioners' sugar, 1 teaspoon vanilla extract, 1/4 cup milk, and 1/4 teaspoon salt on low speed until the sugar is moistened. Increase speed to medium-high and beat for 1 1/2 minutes, scraping down the bowl twice, until light and fluffy. (Do not overbeat).
9. **Make the Filling:** Set aside 3/4 cup of frosting for decoration. In a small bowl, combine 1/2 cup of the remaining frosting with 1/2 cup sliced almonds (lightly toasted).
10. **Assemble the Cake:** Place one cake layer on a cake plate or stand. Spread a small amount of frosting on the plate to secure the cake. Spread the almond frosting over the first layer. Top with 1 cup raspberry jam. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
11. **Decorate and Serve:** Pipe the reserved frosting around the base and top of the cake. If desired, decorate the sides with additional sliced almonds. Refrigerate the assembled cake, covered, for at least 30 minutes before serving. Bring to room temperature before serving.