Blackberry-Cream Layer Cake

By tulawdog

Ingredients

• Black Berry Cream
• unsalted butter, for cake pans
• 1 recipe Classic Yellow Cake Batter (see below)
• 2 cups raspberries
• 3 tablespoons confectioners' sugar
• 2 cups cold heavy cream
• 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 butter milk

Preparation

Step 1

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.

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.

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.



Classic Yellow Cake Batter

*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 1 cup (2 sticks) unsalted butter and 1 3/4 cups sugar on high until light and fluffy, about 6 minutes.

Beat in 4 large eggs plus 2 large egg yolks, one at a time, until combined. Beat in 1 tablespoon pure vanilla extract.

In another large bowl, whisk together 3 cups cake flour (spooned and leveled), 1 tablespoon baking powder, and 1/2 teaspoon fine salt.

With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.

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.