I love baking layer cakes! The icing, the filling, the decorating…it’s like creating a tower of art.
This one is very pretty (also more than a touch girlie) and the contrast between the four yellow layers and the pink frosting makes for a beautiful presentation when sliced. Happy birthday Mel!!! Happy long weekend too!
A meringue based buttercream stands up better in the summer heat and humidity. The meringue starter may seem a bit daunting but give this a try! Just make sure all the ingredients are at room temperature before you get started.
Pretty in Pink Lemon Raspberry Birthday Cake
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 egg, room temperature + 4 egg yolks from below
- 1 tsp salt
- 2 1/4 cups sifted cake flour or 2 cups regular flour
- 1 1/2 tsp baking powder
- 3/4 cup milk
- 1 tsp vanilla
Preheat the oven to 350° F. Grease and line the base of two 7 or 8-inch round cake pans.
Cream butter and sugar until light and fluffy. Beat on medium and add the eggs one at the time until incorporated.
In a separate bowl, whisk together the salt, flour, and baking powder. Mix together the milk and vanilla and set aside. Slowly add the dry ingredients to the creamed butter mixture in 2 additions alternating with the milk mixture until just combined.
Divide the batter across both pans and give each pan a thud to release any air pockets. Bake for 27 to 30 minutes, or until a tester inserted into the center of the cake comes out clean.
Allow the cakes to cool for 15 minutes in the pans before inverting them. Cool to room temperature. You can choose to freeze the cakes at this point. They will be easier to slice and frost.
For the frosting:
- 4 egg whites
- 3/4 cup sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 ounces raspberries
- 1 Tbsp raspberry liqueur or 1/4 tsp raspberry flavoring
Pour the egg whites and sugar into a bowl of a double boiler. Use a whisk to beat the mixture over the heat until the sugar has entirely dissolved. Remove from the heat and either transfer to a stand mixer or get out an electric hand mixer. Beat until the egg whites form stiff peaks. Slowly add the butter in tiny pieces. If the frosting starts to separate or curdle, keep beating! It should smooth out.
Purée the raspberries in a blender and press through a strainer to remove the seeds. Add the puree to the buttercream to tint it pink.
Remove the cake from the freezer. Slice each cake into two layers and place one on a cake stand or serving plate. Spread with a thin layer of frosting and place the next layer over top. Repeat with all layers.
Spread a very thin layer of frosting over the entire cake and refrigerate for 20 minutes. Remove and give the cake a final thick layer of frosting. Top with fresh edible flowers or more raspberries.