Updated: Mar 31
A surprisingly easy to make buttery layer cake that works beautifully with assertive, luscious berries. I have used blackberries here, but any berry will work well between the layers! Almond scented buttercream and sliced almonds frost and fill the cake.
Prep Time: 30 minutes Yield: 9 inch layer cake serves 10-12
2 cups sugar
4 eggs (room temperature)
1 cup milk (lukewarm, not chilled)
1 cup melted unsalted butter
1 teaspoon pure vanilla extract
a few drops of pure raspberry extract (optional, be careful, it's potent)
1/2 teaspoon salt and 2 1/2 teaspoons baking powder, fork stirred with
2 1/2 - 3 cups unbleached all purpose flour (easier than sifting)
1 pint blackberries or raspberries, washed and dried
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans.
In large bowl, with stand or hand mixer, cream together the sugar and the eggs. Add the milk, melted unsalted butter, and extracts.
In separate bowl, add the flour, salt, and baking powder. Stir well with a fork to incorporate and "sift" the flour mixture.
Slowly add the flour mixture to the batter to ensure it is smooth.
Carefully fold in the berries.
Divide batter between the two cake pans.
Bake for 40-45 minutes, or until golden brown and cake springs back when lightly touched in center.
Cool on wire rack. Unmold cakes when pan is slightly warm to the touch. I find that allows the cake to release from pan easier.
Fill and frost the cake with Almond Buttercream Frosting, placing a layer of almonds along with the frosting in the center and on top of cake.
ALMOND BUTTERCREAM FROSTING with sliced almonds
3 cups powdered sugar
2 sticks (8 ounces) unsalted butter, slightly softened
1/4 cup milk or cream
1 tsp pure vanilla extract (or 1/2 tsp vanilla bean paste)
1/8 tsp pure almond extract (or to taste, potent!)
dash of salt
1 cup sliced almonds
In a large bowl, using stand or electric mixer, beat the butter on medium speed until smooth.
Slowly add the powdered sugar, creaming the mixture for a minute. Ensure you scrape the sides of the bowl a few times while mixing to ensure all ingredients are incorporated.
Add extracts. Add the heavy cream, adjusting for consistency. Beat until smooth.
Place one layer cake on serving plate or cardboard cake round. Frost the top of the cake with buttercream, then sprinkle sliced almonds on top of buttercream.
Place second cake on top of first layer. Frost top and sides with almond buttercream. Sprinkle remaining 1/2 cup almonds on top of cake.
For finest taste, this cake is best served at close to room temperature!