White Raspberry Cake

I made this cake for Emma's 8th Birthday last month - and it was really good.   So good, in fact, it didn't last long in our house!   Fairly easy to make and if you are pressed for time, use a box cake mix and store bought buttercream frosting!

White Raspberry Cake

Ingredients:

• 2 egg whites
• 1 C milk
• 3 t vanilla
• 3 C cake flour, sifted
• 4 t baking powder
• 1 1/2 C sugar
• 1 t salt
• 12 T unsalted butter

Directions:   Preheat oven to 350 degrees F.   Prepare 2, 9 inch round cake pans by buttering and flouring or line with parchment paper.

In a small bowl, combine egg whites, 1/4 C milk and vanilla.   Mix and set aside.   In large mixing bowl, combine the flour, baking powder, sugar and salt and beat on low speed until incorporated.   Add the butter and remaining milk to the dry ingredients and mix on low speed until moistened.   Increase speed and gradually add the egg white mixture (in 3 batches), beating well after each addition.   Pour into pans and bake 30 minutes until top springs back when lightly touched.

Buttercream Frosting

Ingredients:

• 2 C shortening
• 8 T butter
• 1/3 C heavy whipping cream
• 2 t raspberry extract
• 8 C powdered sugar

Directions:   In mixer beat shortening and butter until light and fluffy.   Add the cream and raspberry extract and mix well.   Add 1/2 powdered sugar and beat for 5 minutes.  Add remaining sugar and continue to beat.  If it is too thick, add a bit more cream.   For the fluffiest buttercream, beat for an additional 5 minutes or longer.

To assemble:   Cut each cooled cake in half to form 2 layers.   I put a dollop of buttercream down on my patter first, to secure the first layer.   Top with raspberry jam then add another cake layer, topping with buttercream.   Add another cake layer, repeat with raspberry jam and add last cake layer.   Tint the remaining buttercream frosting if you want to get a soft pink color and frost entire cake.   I embellished with edible pearls and piped icing.