Description
This elegant layer cake features a tender butter and sour cream crumb filled with a bright combination of lemon curd and raspberry jam. Finished with a rustic birch bark texture and delicate piped buttercream flowers, it makes a stunning and delicious centerpiece for any seasonal celebration.
Ingredients
- Granulated sugar
- Cake flour
- Baking powder
- Baking soda
- Salt
- Eggs
- Sour cream
- Vanilla extract
- Unsalted butter, room temperature
- Lemon curd
- Raspberry jam
- Egg whites
- Powdered sugar
- Food coloring
Instructions
- Preheat oven to 350°F and line three 6-inch cake pans with parchment paper and nonstick spray.
- Combine granulated sugar, cake flour, baking powder, baking soda, and salt in a stand mixer on low speed.
- Whisk eggs, one-quarter of the sour cream, and vanilla together; mix the remaining sour cream and softened butter into the dry ingredients.
- Add the egg mixture in three batches, mix until combined, then divide batter into pans and bake for 35-40 minutes.
- Make the buttercream by beating egg whites, powdered sugar, and salt for 5 minutes, then gradually incorporate softened butter and vanilla.
- Tint small portions of frosting and use Russian piping tips to create flowers on a parchment tray, then chill until firm.
- Slice cake rounds into layers and assemble using a buttercream dam to hold the lemon curd and raspberry jam fillings.
- Frost the cake with a birch bark texture using an offset spatula and decorate with the chilled buttercream flowers and piped green leaves.
Notes
To ensure the most stable cake, chill your layers in the freezer for 30 minutes before slicing and assembling. Using a high-quality, stiff raspberry jam will prevent the layers from sliding, while room temperature butter is essential for achieving a silky, pipeable buttercream consistency.
- Prep Time: 45 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American