A deceptively easy white cake layered with raspberry filling looks impressive, as you slice the cake to reveal contrasting white and red stripes. Use raspberry pie filling or jam along with your favorite white cake, whether a commercial mix or family recipe.
Things You'll Need
- Cake pans
- Damp towel strips
- Long serrated knife
- Fishing line or dental floss (optional)
- Cake board or cake plate
- Piping bag or resealable plastic food storage bag
- Large round decorating tip
- Buttercream frosting
- Raspberry jam, fruit spread or pie filling
- Icing spatula
Bake the white cakes and set them on a rack to cool completely. Remove the cooled cakes from the cake pans.
Trim off any domed tops on the cakes to make them as level as possible, using a long serrated knife.
Cut the cakes in half horizontally. Measure halfway up the cake height and score the cake with a knife at several points around the cake. Saw through the layers with a serrated knife, using the score marks as a guide. Alternatively, cut a long piece of fishing line or unflavored dental floss. Line up the string with one of the score marks and saw gently until it cuts into the cake. Pull the string toward your body, keeping it in line with the score marks, to cut through the cake.
Cut off the end of a piping bag or the corner of a resealable plastic food storage bag. Insert a large round decorating tip. Fill the bag with plain buttercream frosting.
Set the bottom half of one cake on a cake board or cake plate. Reserve another bottom piece to use on the top of the cake; the flat surface makes it easier to spread frosting.
Position the piping bag tip about 1/4 inch inside the cake edge. Pipe a 3/4-inch-high ring of frosting around the cake to make a dam that prevents raspberry filling from oozing out the sides as you add cake layers. When you add layers, the frosting presses down and squeezes out a bit to fill in the 1/4-inch margin.
Spoon the raspberry filling onto the cake and spread it to about 1/4 inch thick to fill in the dam created with the frosting ring.
Set the second layer of cake on top of the first frosting ring and raspberry filling layer. Line up the sides before setting the layer down. Adjust the layer so it sits level, but do not press down on the cake.
Apply a ring of frosting 1/4 inch in from the edge of the second cake layer. Fill in the dam with the raspberry filling. Place a third layer of cake over the raspberry filling layer. Repeat this process until you place the last cake layer on top -- face the smooth side of the reserved bottom cake half up.
Run an icing spatula along the outside of the assembled layer cake to spread any icing that oozed out the sides of the cake. Patch this extra frosting where needed to fill in any gaps between layers.
Spread a thin layer of frosting over the entire cake. This coat of frosting, called a crumb coat, seals in any loose crumbs and fills in any remaining gaps between layers. Allow about 30 minutes for the crumb coat to set before decorating the cake with your choice of frosting, whether you prefer a cake with plain white frosting and shredded coconut or an elaborate fondant cake design.