This Perfect Party Cake recipe comes from Dorie Greenspan’s must-have cookbook: Baking From My Home to Yours.
If you ever need the perfect cake for a special celebration– this is it! This Perfect Party Cake is made up of four thin layers of lemon cake layered with buttercream and raspberry. The whole cake is covered in freshly whipped cream and topped with more fresh raspberries. It’s an impressive cake!
The cakes in this recipe turn out perfect. I like to make mine in 8-inch pans rather than 9 as I prefer a taller layer cake. They bake up just right, lemon-scented and all, and they are very easy to turn out onto racks. They are firm enough to be handled easily but delicate enough for a nice, light cake. I always find myself scraping the crumbs off of the parchment paper to attempt to get a sampling of the cake flavor!
This Perfect Party Cake has four layers– because you’ll cut each of your cake layers in half.
The layers slice apart nice and evenly without too much effort at all. I spread my layers with raspberry jam, buttercream and halved raspberries.
The buttercream in this recipe is very good, but it’s also very rich. So I prefer to use freshly whipped cream to cover the exterior of the cake.
I really feel like this is the best way to go. Buttercream all the way around might be a bit too much.
Not being a cake decorator in any sense of the word, I don’t do anything fancy with this cake. If you want to grab a piping bag with a tip, you can pipe some minimal decoration onto the edges and it will look pretty enough! Add some fresh raspberries on top, and you’re good to go!
Suggested Occasions for Serving Perfect Party Cake:
It would make a delicious and pretty cake for Valentine’s Day, Easter or Mother’s Day. And if you want a really pretty cake for a birthday, it would make a nice birthday cake too!
Pretty ok job for a non cake-decorator, eh? My kiddo was impressed, and that’s all that matters to me 🙂
I first made this cake for a family Easter celebration, and it was devoured by all of my guests. I was right… the whipped cream frosting was the way to go. The buttercream provides all of the richness that is needed within the cake. The actual cake base I think is very, very good. I would repeat the cake base recipe any time. The buttercream is good, but it’s a rich one. I might like to try my Wedding Cupcake Buttercream next time in this recipe to see how it works. I think a lemon curd might work nicely too.
If you’re looking for more recipes to use up fresh raspberries, you might like to try:
- Raspberry Lemonade Bundt Cake
- Sugar Crusted Raspberry Muffins
- Raspberry- Blueberry Pie
- Fresh Raspberry- Peach Cobbler
- Baby Spinach and Raspberry Salad
- Raspberry Lemon Loaf
- Chocolate Covered Raspberries
Perfect Party Cake
- 2½ cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1¼ cups buttermilk
- 4 large egg whites
- 1½ cups granulated white sugar
- 2 teaspoons freshly grated lemon zest
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 teaspoon lemon extract
- 1 cup granulated white sugar
- 4 large egg whites
- 1½ cups (3 sticks) unsalted butter, at room temperature
- 1/4 cup (about 2 lemons) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2/3 cup raspberry preserves (stirred vigorously until spreadable)
- fresh raspberries, for garnish-- and in-between layers, if you'd like
- Center a rack in the oven and preheat oven to 350°F. Butter two 8 or 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
MAKE THE CAKE:
- Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is well combined, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
- Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
MAKE THE BUTTERCREAM:
- Put sugar and egg whites in a mixer bowl or other large heatproof bowl; fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from heat.
- Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter one stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium -high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate- just keep beating and it will come together again. On medium speed, gradually beat in lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
- NOTE: There will be enough buttercream in this recipe to frost the outside of the cake too. If you wish to cover the cake with whipped cream instead of buttercream, you'll have some buttercream left over.
ASSEMBLE THE CAKE:
- Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut-side-up on a cake plate surrounded by strips of waxed paper. Spread it with a light layer of buttercream. Spread the buttercream with 1/3 of the preserves. (SEE RECIPES NOTES BELOW IF YOU WANT TO ADD FRESH RASPBERRIES). Top with another layer, spread with buttercream and preserves and then do the same with the third layer (you'll have used all of the jam and have buttercream left over.) Place the last layer cut-side-down on top of the cake and use the remaining buttercream to frost the sides and the top. Alternately, you can make freshly whipped cream and cover the cake with that instead of the buttercream. Decorate top with raspberries. Keep refrigerated until serving.
- Options: *If you don't want to use the buttercream, you can whip up some lightly sweetened heavy whipping cream and use that in place of the buttercream in the layers.
- *You might also choose to use buttercream for the layers and then whipping cream to cover the outside of the cake (this is what is shown in the pictures and video)
- *If you're serving the cake the same day that it's made, you can layer raspberries within the layers (as the pictures show.)
- *Vary the berries and the jam- Try using blueberry preserves and blueberries. Try using lemon curd instead of preserves.