Raspberry-Cream Layer Cake

• FOR THE CAKE:
• CLASSIC YELLOW LAYER CAKE
• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups sugar
• 4 large eggs plus 2 large egg yolks
• 1 tablespoon pure vanilla extract
• 3 cups cake flour (spooned and leveled)
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups buttermilk
• FOR THE FILLING:
• RASPBERRY-CREAM
• 2 cups raspberries
• 3 tablespoons confectioners' sugar
• 2 cups cold heavy cream

1. MAKE THE CAKE:
2. CLASSIC YELLOW LAYER CAKE
3. Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
4. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
5. In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
6. Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.
7. Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
8. Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
9. MAKE THE FILLING:
10. In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

cake, classic yellow layer cake, butter, sugar, eggs, vanilla, cake flour, baking powder, salt, buttermilk, filling, cream, raspberries, sugar, cold heavy cream

Taken from www.epicurious.com/recipes/member/views/raspberry-cream-layer-cake-58393273 (may not work)