Tag Archives: vanilla

White Velvet Cake with custard buttercream and Raspberry filling.

This is the cake of your dreams. Velvet is the perfect word to discribe this cake. It is soft and pillowy and light. The velvety smooth buttercream, rich in vanilla,  melts in your mouth and complements the cake perfectly. There is a layer of smooth raspberry jam that adds just the right amount of tang to balance it all out. Try it, you will not regret it. Perfect for any celebration.


For the cake:

  • 3/4 c / 170 gr. soft unsalted butter
  • 1 1/2 c. / 300 gr. granulated sugar
  • 3 c. / 300 gr. Cake flour*, spooned, leveled, and sifted
  • 3 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt or (1/8 table salt)
  • 4 large egg whites, at room temperature
  • 1 tbsp. / 15 ml.  pure vanilla extract
  • 1 1/8 c. / 270 ml. whole buttermilk, at room temperature

For the velvety Buttercream:

  • 4 egg yolks
  • 1 c. / 200 gr. sugar
  • 1/2 c. / 118 ml. Water
  • 2 c. / 450 gr soft butter
  • 2 tsp / 10 ml.  vanilla extract
  • to make your own cake flour, replace per 1 cup flour, a 1/4 cup of the flour with corn starch.

For the smooth Raspberry filling:

  • 1/2 c / 100 gr. Raspberry jam
  • 1/4 c / 60 ml. Water


Preheat oven to 350F/180C. Line 2 x 9-inch/ 22 cm. round  cake tins with parchment paper. Lightly grease pans and parchment and dust with some flour to cover all surfaces then tip out excess flour.

Beat butter and sugar with an electric mixer on low speed until combined. Increase mixer speed to medium, and beat until light and fluffy, 4 to 6 minutes, scraping the sides as needed.
Beat in egg whites, 1 at a time, beating until incorporated after each addition.
In a separate bowl combine the dry ingredients
Stir together buttermilk and vanilla in a separate jug.
Gently add in flour and buttermilk mixture into butter mixture in the bowl in three times mixing gently on the lowest setting,  after each addition, beginning and ending with the flour mixture. Scrape down the sides in between to make sure all is mixed well.

Transfer batter to prepared pans.
Bake until a toothpick inserted in center comes out clean, 25 to 30  minutes.
Cool in pans on wire racks 10 minutes; remove cakes to wire racks and cool completely.

For the velvety Buttercream:
In a bowl beat the yolks with a hand mixer until pale.
Meanwhile melt sugar in a pan with the water until sugar is completely dissolved, do not stir! You can gently swirl, as soon as it boils remove from heat. 
In a steady stream, beat syrup into yolk mixture still beating, make sure syrup does not hit the beaters or syrup will fly everywhere.
Add in the butter gradually.
Ready to frost your cake.

For the smooth Raspberry filling:
Heat jam and water in a small pan, strain thru a sieve to remove seeds. Let cool.

To assemble cake.
Place first cake layer on plate, spread with raspberry filling.
Pipe buttercream all over and smooth out with spatula.
Place second layer on top.
Frost the entire cake with the remaining butter cream. You can add a little of the raspberry jam filling to the buttercream for a pink hue or dab jam on xake to create more deeper pink in certain places. Decorate and serve.
This cake is best on the day it is made. You can freeze the cake layers before frosting but I find it impacts the texture and the cake looses the lightness.