Multi-Layered Cake
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened to 68°F
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1/4 cup whole milk
- 2 tsp vanilla extract
- 1 cup fresh strawberries, diced small
- 1/2 cup raspberry jam
- 2 cups heavy whipping cream, chilled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract for frosting
Instructions
- Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment. Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream softened butter with granulated sugar for 4 minutes on medium speed until pale and fluffy, scraping bowl twice. Add eggs one at a time, beating 45 seconds between each addition. Mix sour cream with milk and vanilla in a separate bowl.
- Alternate adding dry ingredients and sour cream mixture to the butter mixture, starting and ending with dry ingredients—three additions of dry, two of wet. Mix on low speed just until combined after each addition. Fold in diced strawberries gently by hand with a rubber spatula.
- Divide batter evenly between prepared pans. Smooth tops with an offset spatula. Bake at 350°F for 42-48 minutes until a toothpick inserted in center comes out with a few moist crumbs. Cool in pans for 15 minutes, then turn out onto wire racks and cool completely, about 1 hour.
- While cakes cool, whip chilled heavy cream with powdered sugar and 1 tsp vanilla extract on medium-high speed for 2-3 minutes until stiff peaks form. Transfer to a pastry bag fitted with a medium round tip.
- Place first cake layer on a 10-inch cake board or serving plate. Spread 1/3 cup raspberry jam evenly across top layer using an offset spatula. Pipe whipped cream in concentric circles over jam layer until covered.
- Place second cake layer on top, pressing gently. Pipe remaining whipped cream around the top edge in peaks, creating a crown. Garnish crown with fresh strawberry slices arranged in a tight pattern.
- Refrigerate for at least 2 hours before serving to set layers and stabilize cream. Slice with a warm, wet knife between cuts for clean edges. Serve chilled.
Inspired by Buddy Valastro’s winning multi-layered cake. This is a plausible recreation, not the chef’s original recipe.