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Homemade Perfect Party Cake photo

Perfect Party Cake

This Perfect Party Cake is a stunning showstopper! With layers of moist cake, raspberry preserves, and rich buttercream, it's perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 4 large egg whites
  • 1 cup granulated white sugar
  • 2 teaspoons freshly grated lemon zest
  • 1/2 cup unsalted butter at room temperature
  • 1/2 teaspoon lemon extract
For the Buttercream Frosting:
  • 1 cup granulated white sugar
  • 4 large egg whites
  • 1 cup unsalted butter at room temperature
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 teaspoon vanilla extract
For Assembly:
  • 2/3 cup raspberry preserves
  • Fresh raspberries for garnish

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Cooling rack
  • Offset Spatula
  • Paring knife

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your cakes bake evenly.
  2. Step 2: Grease and flour your 9-inch round cake pans to prevent sticking. You can also line the bottoms with parchment paper for easy removal.
  3. Step 3: In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set this aside as you prepare the wet ingredients.
  4. Step 4: In another bowl, combine the buttermilk, egg whites, and lemon zest. Whisk until well combined.
  5. Step 5: In a large mixing bowl, beat the unsalted butter until creamy. Gradually add in the cup of granulated sugar, beating until light and fluffy.
  6. Step 6: Add the wet ingredients to the creamed butter and sugar mixture. Mix until just combined, being careful not to overmix.
  7. Step 7: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
  8. Step 8: In a clean bowl, beat the unsalted butter until creamy. Gradually add the granulated sugar, mixing until fluffy. Add the egg whites slowly, followed by the lemon juice and vanilla extract. Beat until the frosting is light and airy.
  9. Step 9: Once the cakes have completely cooled, level them with a knife if necessary. Place one layer on a serving plate and spread a layer of raspberry preserves over the top. Add some fresh raspberries if you like! Place the second layer on top and frost the entire cake with the buttercream frosting.
  10. Step 10: Top the cake with fresh raspberries for a beautiful finish. Slice and serve to your guests, and watch the smiles appear!

Notes

  • Make sure all ingredients are at room temperature for better mixing.
  • Do not overmix the batter; this can result in a dense cake.
  • Use a kitchen scale for precise measurements, especially for baking.
  • Chill the buttercream in the fridge for 10-15 minutes if it gets too soft while frosting.