Ingredients: |
Ingredients: For the Cake:
1 cup salted butter, room temperature
2 cups granulated sugar, divided
½ teaspoon kosher salt
1½ teaspoons pure vanilla extract
5 extra-large eggs, room temperature and separated
1 cup whole fat buttermilk, room temperature
1 teaspoon baking soda
2¼ cups cake flour, plus extra for dusting the pans
1½ cups finely chopped walnuts, divided
Softened butter for greasing the pans
For the Raspberry Cream Cheese Frosting:
1 stick salted butter, room temperature
12-ounces cream cheese, room temperature
1½ teaspoons pure vanilla extract
5 to 5½ cups sifted powdered sugar
1¼ cups raspberry preserves, strained, for assembling the cake
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Directions: |
Directions:1). Preheat the oven to 325 degrees. Have all ingredients at room temperature before beginning. Lightly grease three 9-inch round cake pans with softened butter. Cut out 3 pieces of parchment paper to fit the bottoms of the cake pans. Line the cake pans with the parchment paper, grease the parchment paper and cake pans again, then lightly dust with flour and set aside.
2). In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, cream the butter, 1½ cups of granulated sugar, salt and vanilla until light and fluffy, about 3 to 4 minutes. With the mixer on medium speed, add the egg yolks one at a time, mixing for 1 minute after each addition and scraping down the sides of the bowl as needed.
3). In a small measuring cup, mix the buttermilk and soda together. In a separate bowl, sift the flour. With the mixer on low, gradually add the flour in 3 batches and the buttermilk mixture in 2 batches to the batter alternating, beginning and ending with the flour. Mix only until just incorporated after each addition and scraping down the sides of the bowl as needed. Remove the batter to a large bowl.
4). Wash and dry the mixing bowl, making sure it is free of any grease or residue. Place the clean bowl onto the electric mixer, fitted with the whisk attachment, and beat the egg whites on medium-low speed until frothy, about 1 to 2 minutes, then increase the speed to medium and beat until soft peaks form. Increase the speed to high and gradually beat in the granulated sugar until stiff, glossy peaks form. Whisk one third of the egg whites into the cake batter to lighten its texture, then fold in the rest, incorporating well.
5). Stir in 1 cup of the walnuts. Pour the batter into the prepared cake pans and bake for approximately 40 minutes or until a toothpick inserted in center of the cakes comes out clean. Remove from the oven and cool the cakes in the pans for 10 minutes then invert them onto wire racks. Carefully remove the parchment paper and cool completely.
6). To make the Raspberry Cream Cheese Frosting, have all the ingredients at room temperature before beginning. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until well blended, about 2 to 3 minutes. Add ¼ cup of the raspberry preserves and vanilla and mix until incorporated. With the mixer on low, gradually add in the powdered sugar. Increase the speed to medium-high and beat another 1 to 2 minutes or until the frosting is light, fluffy and smooth.
7). To assemble the cake, spread ⅓ cup of the remaining preserves on top of the first layer, then spread with a small amount of frosting. Repeat with the second layer. Place the third layer on top of the cake and frost the top and sides of the cake with the remaining frosting. Carefully spread the remaining preserves on only the top of the cake. Sprinkle the remaining ½ cup of chopped walnuts on top of the preserves. |
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