French Vanilla Cake with Raspberry Filling

Ok, ok...you caught me...I kinda cheated on this one, thanks to Duncan Hines. However, I tried to make up for my "semi-homemade" recipe (gasp...darn you Sandra Lee! At least I didn't dress to match my kitchen and plates...) by making homemade buttercream frosting! Delicious, it turned out very light and not overly sweet.

Cake - French Vanilla Duncan Hines Moist Deluxe Cake Mix
Layer of Seedless Raspberry preserves in between the layers.

Buttercream Frosting
Courtesy of Dorie Greenspan, Baking My Home To Yours
  • 1 cup sugar
  • 4 large egg whites
  • 3 sticks unsalted butter at room temperature
  • 1/4 cup fresh lemon juice
  • 1 tsp. vanilla extract
  • Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.
  • Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
  • Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
  • Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.
  • When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth.
  • Add in the lemon juice and beat until combined. Add in the vanilla.
  • The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.


Anonymous said...

Beautiful decorating job.

Joelen said...

Great job with decorating!

Colleen said...

Who cares if it's a mix - the decorating is beautiful!


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