For the White cake with raspberry butter cream frosting I used these recipes:
Ingredients:
For The White Cake:
- 1 stick (1/2 cup) unsalted butter, softened, plus extra for greasing
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
For The Raspberry Frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 6-8 cups powdered sugar (I used 5)
- 1/2 cup seedless raspberry jam (I used a full cup)
- Milk (optional)
- Red food colouring (optional)
Directions:
For The Cake:
Preheat the oven to 350F. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Using parchment paper is very important because it helps the cake come out of the pan easier.
Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
Divide the batter between pans; smooth tops with an off-set spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Mine took 35 minutes.
Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
For the Frosting:
Mix butter and jam in an electric mixer on medium speed until creamy, and well incorporated, this will take about 2 minutes.
Add powdered sugar one cup, or half cups at a time until you reach your desired taste and consistency. I ended up sing 5 cups of powdered sugar, adding half cups at a time. Keep the mixer on a low speed so the powdered sugar doesn't explode everywhere.
If the frosting gets too thick you can add a bit of milk to thin it out, if it gets too thin add a bit more powdered sugar. If your frosting is not the desired pink colour you desire, add a bit of red food colouring to it.
Ingredients:
For The Chocolate Cake:
For The Chocolate Frosting:
Directions For The Cake
Preheat oven to 350ยบ F. Prepare two 9-inch cake pans by greasing the pans with butter, then parchment paper, then buttering the parchment paper.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. My cake took 40 minutes to bake.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Notes/My Experience:
I had a good experience with both recipes, though I believe the chocolate one turned out better. I hollowed out the white cake to show the hollowness of the upper class in the novel "The Great Gatsby." The cake started to cave in when I was frosting it, so I cut out a piece of tinfoil and frosted over it, it took everyone by surprise! I had a lot of fun trying to figure out an idea for my project, and I'm glad it turned out so well!
Enjoy!xx
YAY!
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