Raspberry Jam Cake

By vealam

Ingredients

• For the Cake:
• 3 1/2 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 large egg whites, room temperature
• 1 1/2 cups milk, room temperature
• 1 cup (2 sticks) butter, room temperature
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla
• 1/2 cup raspberry jam
• For the Frosting:
• 1 cup (2 sticks) butter, room temperature
• 5-6 cups powdered sugar
• 1/4 teaspoon salt
• 2 (8 ounce) bricks cream cheese, room temperature
• 3/4 cup raspberries
• 1/2 teaspoon vanilla
• For decoration:
• 1 (6 ounce) container raspberries
• Edible pearl sprinkles

Details

Servings 12
Preparation time 50mins
Cooking time 80mins
Adapted from garnishandglaze.com

Preparation

Step 1

Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick spray and line the bottom with parchment paper (I trace the bottom of the pan onto parchment paper and then cut it out). Spray the parchment paper.
In a mixing bowl, whisk flour, baking powder, and salt together; set aside.
In another bowl, whisk the egg whites and milk together; set aside.
In the bowl of an electric mixer, beat butter on medium-high speed until creamy (scrape sides down as needed), about 2 minutes. Add the sugar and beat for 3 minutes or until light and fluffy and then mix in the vanilla.
Alternate between adding the flour mixture and the milk mixture in 3 additions, mixing each addition in completely before adding the next. Scrape down sides as needed and beat until smooth.
Divide batter between the pans and give a light shake to each to make the batter flat.
Bake for 25-30 minutes or until the toothpick comes out with just moist crumbs.
Cool in pan for 10 minutes on a wire rack. Run a knife around the edge of the cakes and then unmold them and peel off the parchment paper. Let the cakes cool completely. Cut off the tops of cakes if they aren't completely flat. For the Frosting:
Mash the raspberries by hand or with a hand blender and then strain to remove the seeds. Set aside.
Beat the butter, cream cheese, and salt together until smooth. Add in the powdered sugar a little at a time and beat until creamy. Mix in the pureed raspberries and vanilla until combined, scraping down the sides as needed. To assemble:
Place one cake bottom-side down on platter. Spread the jam over the top of the first layer of cake about ½ inch away from the edge. Place the other cake round upside down on top of the jam.
Coat the cake in a thin layer of frosting to create a crumb coat and lock in all the crumbs. Any frosting that you put on the cake but end up removing while spreading needs to be discarded so that crumbs do not get in the remaining frosting that you will decorate the cake with.
Place the cake and the bowl of extra frosting in the fridge for 30 minutes.
Place the frosting in a piping bag with a closed-star tip. Pipe on the frosting. Make rose designs by pushing the frosting out as you move the tip of the bag in a spiral motion, starting at the center of the rose and working out. Continue to apply the roses all over the cake and fill in the gaps by piping on more frosting.
Sprinkle on the edible pearls (you kind of have to throw the pearls onto the sides... or you can carefully do it with your fingers).