Perfect Party Cake

Perfect Party Cake Recipe

This Perfect Party Cake recipe comes from Dorie Greenspan’s must-have cookbook: Baking From My Home to Yours. If you ever need the perfect cake for a special celebration–this is it! The Perfect Party Cake consists of four thin layers of lemon cake, layered with buttercream and raspberry preserves. The entire cake is covered in freshly whipped cream and topped with fresh raspberries, making it an impressive centerpiece for any occasion.

Why You’ll Love This Recipe

The cakes turn out perfectly every time. By using 8-inch pans instead of 9-inch ones, you get a taller, more elegant layer cake. These lemon-scented layers are not only easy to handle but also delightfully light and flavorful. You might even find yourself scraping off crumbs from the parchment for a taste! This four-layer cake is achieved by slicing each of the baked cake layers in half, creating even, beautiful layers with minimal effort.

Kitchen Equipment You’ll Need

• 8 or 9-inch round cake pans
• Parchment or wax paper
• Mixing bowls
• Electric mixer with paddle and whisk attachments
• Rubber spatula
• Serrated knife
• Cake plate
• Waxed paper strips

Ingredients

For the Cake:

• 2 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 4 large egg whites
• 1 1/2 cups granulated white sugar
• 2 teaspoons freshly grated lemon zest
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 teaspoon pure lemon extract

For the Buttercream:

• 1 cup granulated white sugar
• 4 large egg whites
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1/4 cup freshly squeezed lemon juice (from 2 large lemons)
• 1 teaspoon vanilla extract

For Finishing:

• 2/3 cup seedless raspberry preserves, stirred until spreadable
• Fresh raspberries

Step-by-Step Instructions

1. Center a rack in the oven and preheat it to 350°F. Butter two 8 or 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Place the pans on a baking sheet.
2. To Make the Cake: Sift together the flour, baking powder, and salt. In a separate bowl, whisk together the milk and egg whites. In a large bowl, rub the sugar and lemon zest together with your fingers until the sugar is moist and fragrant. Add the butter and beat with a mixer on medium speed for 3 minutes until light and fluffy. Beat in the lemon extract. Add one-third of the flour mixture, beating on medium speed, then half of the milk-egg mixture. Add half of the remaining dry ingredients, then the rest of the milk-egg mixture, and finally the last of the dry ingredients, beating until the batter is smooth and well aerated. Divide the batter between the pans and smooth the tops with a spatula.
3. Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch. A toothpick inserted into the centers should come out clean. Transfer the cakes to cooling racks and let cool for about 5 minutes. Run a knife around the sides, unmold the cakes, and peel off the paper liners. Invert and cool to room temperature.
4. To Make the Buttercream: Combine the sugar and egg whites in a heatproof bowl over simmering water, whisking constantly until it feels hot to the touch (about 3 minutes). The sugar should dissolve, and the mixture should resemble shiny marshmallow cream. Remove from heat and beat with a mixer on medium speed until cool (about 5 minutes). Switch to the paddle attachment and add the butter one stick at a time, beating until smooth. Once all the butter is added, beat on medium-high speed until thick and smooth (6 to 10 minutes). Gradually beat in the lemon juice and vanilla extract.
5. To Assemble the Cake: Using a sharp serrated knife, slice each cake layer horizontally in half. Place one layer cut-side-up on a cake plate surrounded by strips of waxed paper. Spread with a light layer of buttercream and then with one-third of the raspberry preserves. Top with another layer, and repeat the process with buttercream and preserves. Place the last layer cut-side-down on top and frost the sides and top with the remaining buttercream. Decorate with fresh raspberries.

Tips for Success

• For a lighter exterior, use freshly whipped cream instead of buttercream to frost the outside of the cake.
• Ensure all your ingredients, especially the butter and eggs, are at room temperature for optimal mixing.
• Use a serrated knife for clean cake layer slicing.

Additional Tips and Variations

• If you’re serving the cake on the same day, feel free to layer fresh raspberries within the cake layers.
• Experiment with different berries and jams, such as blueberry preserves and fresh blueberries.
• Consider using lemon curd instead of raspberry preserves for a citrus twist.

Nutritional Highlights (Per Serving)

While specific nutritional values aren’t provided, this cake is rich in flavor and texture, with a balance of sweetness from the preserves and tanginess from the lemon.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance. They can be wrapped and stored at room temperature overnight or frozen for up to 2 months.

Can I use a different type of flour?
Cake flour is recommended for its finer texture, which results in a lighter cake. However, all-purpose flour can be used if necessary, though the texture may differ slightly.

What if my buttercream curdles?
Don’t worry if the buttercream curdles; just keep beating it, and it will come back together into a smooth, creamy consistency.

Conclusion

This Perfect Party Cake is a delightful addition to any celebration. Its delicate lemon flavor, complemented by rich buttercream and sweet raspberries, makes it a crowd-pleaser. Give this recipe a try, and don’t forget to share your baking success stories with us!