Description
Celebrate the season with this moist, velvety vanilla cake layered with zesty lemon curd and sweet raspberry jam. Topped with effortless Russian piping tip flowers, it offers a professional bakery aesthetic with a surprisingly straightforward preparation process.
Ingredients
- Granulated sugar
- Cake flour
- Baking powder
- Baking soda
- Salt
- Large eggs
- Sour cream
- Vanilla extract
- Unsalted butter, softened
- Lemon curd
- Stiff raspberry jam
- Pasteurized liquid egg whites
- Powdered sugar
- Gel food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line three 6-inch cake pans with parchment rounds, spray the sides, and whisk sugar, cake flour, baking powder, baking soda, and salt in a stand mixer on low for one minute.
- In a separate bowl, whisk the eggs, vanilla, and a quarter of the sour cream. Add the remaining sour cream and softened butter to the dry ingredients and mix on low until moistened, then increase to medium for 90 seconds.
- Add the egg mixture to the stand mixer in three separate batches, mixing for 30 seconds after each addition and scraping the bottom of the bowl to ensure a smooth batter.
- Divide the batter equally among the pans and bake for 35-40 minutes until a toothpick comes out clean. Cool for 10 minutes on a rack, then freeze for 30 minutes to firm up.
- For the buttercream, whisk egg whites, powdered sugar, and salt on low until combined, then beat on medium for five minutes. Gradually add softened butter and vanilla, beating on medium for another 10 minutes until light and fluffy.
- Tint small portions of frosting with gel colors and use Russian piping tips to pipe flowers onto parchment paper; refrigerate for one hour until firm.
- Slice each chilled cake into three layers; pipe a buttercream border on a layer and fill the center with lemon curd, then repeat the next layer using raspberry jam to keep fillings contained.
- Apply a thin crumb coat and chill for one hour before adding a thicker final layer of white frosting with horizontal strokes. Press the chilled flowers onto the cake and pipe small green leaves to finish.
Notes
To ensure a perfectly emulsified cake batter, bring all cold ingredients like eggs and sour cream to room temperature before mixing. For the cleanest slices when serving, use a long, sharp knife dipped in hot water and wiped dry between every single cut.
- Prep Time: 45 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American