Raspberry-Cream Layer Cake

Name: Raspberry-Cream Layer Cake
Ingredients: FOR THE CAKE:; CLASSIC YELLOW LAYER CAKE; 1 cup (2 sticks) unsalted butter; 1 3/4 cups sugar; 4 large eggs plus 2 large egg yolks; 1 tablespoon pure vanilla extract; 3 cups cake flour (spooned and leveled); 1 tablespoon baking powder; 1/2 teaspoon fine salt; 1 1/2 cups buttermilk; FOR THE FILLING:; RASPBERRY-CREAM; 2 cups raspberries; 3 tablespoons confectioners' sugar; 2 cups cold heavy cream

15 ingredients

1 steps

Ingredients

FOR THE CAKE:
CLASSIC YELLOW LAYER CAKE
1 cup (2 sticks) unsalted butter
1 3/4 cups sugar
4 large eggs plus 2 large egg yolks
1 tablespoon pure vanilla extract
3 cups cake flour (spooned and leveled)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups buttermilk
FOR THE FILLING:
RASPBERRY-CREAM
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream

Directions

1

{"0":"MAKE THE CAKE:","1":"CLASSIC YELLOW LAYER CAKE","2":"Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.","3":"Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.","4":"In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1\/3 the flour mixture to butter mixture, beating to combine.","5":"Beat in 3\/4 cup buttermilk, another 1\/3 the flour mixture, another 3\/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.","7":"Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.","8":"Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.","10":"MAKE THE FILLING:","11":"In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1\/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately."}