Lost in Translation Anniversary Cake
An elegant vanilla layer cake inspired by soft, romantic tones, filled with bright raspberry preserves and finished with silky blush buttercream. Perfect for anniversaries and intimate celebrations.
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 3/4 cup raspberry preserves
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- Small amount pink gel food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8 inch round cake pans.
- In a bowl, whisk together all purpose flour, baking powder, and salt.
- In a separate large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and whole milk to the butter mixture, mixing gently until just combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely.
- Spread raspberry preserves evenly between the cooled cake layers.
- For the frosting, beat softened butter, powdered sugar, and heavy cream until smooth and fluffy. Add a small amount of pink gel food coloring and mix until evenly tinted.
- Frost the cake evenly on top and sides. Chill briefly before slicing for clean cuts.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Apply a thin crumb coat before the final frosting layer for a clean finish.
- Chill the cake slightly before slicing to keep layers neat.
- Store refrigerated and bring to room temperature before serving for best texture.
Find it online: https://tastyze.com/lost-in-translation-anniversary-cake/