12-Layer Cake (Strawberry-Cream Cheese, Swiss Meringue Buttercream)

By MarieR

Natalie’s 12-Layer Cake With Strawberry-Cream Cheese-Swiss Meringue Buttercream Frosting- invest in four 8-inch baking pans and a can of Pam Baking spray before making this cake. Follow instructions, and the cake comes out great. To make the strawberry puree, pulse fresh berries in a food processor or blender. You may also use frozen strawberries. The payoff is when you slice the cake to reveal a jaw-dropping 12 layers. Featured in AJC 20 March 2014.

Ingredients

• For the layers:
• Hands on: 2 hours, 15 minutes, Total time: 3 hours
• Serves: 12-14
• Butter or baking spray for greasing pans
• 4 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups whole milk (may use 2 percent milk)
• 2 teaspoons vanilla extract
• For the frosting:
• 6 egg whites (200 grams)
• 1 1/3 cups granulated sugar (260 grams)
• 3 1/2 sticks unsalted butter, cut into 1-inch pieces and softened to room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 8 ounces cream cheese, cut into cubes and softened to room temperature
• 1/3 cup strawberry puree
• Whole or sliced strawberries for garnish (optional)

Details

Preparation time 135mins
Cooking time 180mins
Adapted from myajc.com

Preparation

Step 1

To make the layers: Position racks in center of oven. Heat oven to 350 degrees. Grease four 8-inch cake pans very generously. (As an extra precaution to prevent sticking, you may place a parchment-paper round in the greased pan and grease the top of it.)

Sift the flour, baking powder and salt into a medium bowl, and set aside. Beat the butter and sugar in the bowl of an electric mixer fitted with a paddle blade on high speed until light in color and texture, about 3-5 minutes. Beat in eggs 1 at a time, allowing each to incorporate fully before adding the next. Scrape down the side of the bowl periodically. On low speed, add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Beat until smooth (again, scraping sides and bottom of the bowl periodically), about 5-8 minutes. (Note: Clumps of cold butter in the batter will result in holes in your delicate cake layers, which is why it is important to have the butter at room temperature.) Once the batter is smooth, add the vanilla extract and mix at medium-high until fully incorporated, about 1 minute.

Add a scant cup of batter to each cake pan and allow it to spread out evenly. Rap pans gently on countertop to remove air bubbles. Bake layers four at a time until they feel firm when pressed in the center and are just barely beginning to pull away from the sides of the pan, about 12 to 15 minutes. Cool the layers in the pans on wire racks for 5 minutes; then turn out onto wire racks to finish cooling. (If using parchment paper, be sure to remove it.) Wipe down, re-grease pans, and repeat the process until you’ve created 12 layers.

To make the frosting: In the base of a double boiler, bring water to a low simmer, making sure the water is not touching the bottom of the top boiler. (If you don’t have a double boiler, use a metal bowl that fits snugly over a boiler or saucepan.) In the top bowl, combine egg whites and sugar. Whisk vigorously and constantly until the mixture reaches 160 degrees on a candy thermometer, about 8 minutes. Pour mixture into the bowl of an electric stand mixer. Whip on high speed until the bottom of the bowl is room temperature, about 15-20 minutes and possibly longer. When the bowl is no longer warm, turn the mixer to medium-low, and begin adding the butter piece by piece. Let each piece fully incorporate before adding the next piece; do not rush the process. Once all the butter has been added, add vanilla and almond extracts. Mix on medium-high speed until well combined, about 1 minute. Add the cream cheese. Mix on medium-high until fully incorporated, about 2-3 minutes. Now mix in strawberry puree until well combined, about 2 minutes.

To assemble the cake: Place a layer on a plate or cake stand. Top with about 1/3 cup frosting and smooth it over with a knife or spatula. Repeat until all 12 layers are stacked and frosted. Smooth over the top of the cake and around the sides. If you are seeing crumbs in the frosting, you may want to chill the cake until the frosting is firm, about 10 minutes; then finish by applying a smooth layer all over the cake. Cover and chill before serving. Garnish with strawberries, if desired.