Yes, this cake is a literal DREAM.
It tastes like it's from a high end bakery. I had a hard time NOT eating the entire thing in one sitting...so I told myself I could eat it for breakfast the next day. It has raspberry preserves between each layer so it's kinda healthy...right?
This was my first ever four layer cake, so if you make it, be prepared to be in the kitchen for...awhile. I also got a little too fancy while decorating the cake, so the directions might be a tad simplified as far as the decor process goes.
Vanilla Berry Dream Cake
Cake:
2 cups white sugar
1 cup melted butter
4 eggs
1 tablespoon vanilla bean paste
2 teaspoons almond extract
1 teaspoon lemon extract
1/2 cup lemon juice
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 cup Greek yogurt (berry flavored preferred...(I used Siggi's Icelandic yogurt because it's super thick!))
Frosting:
8 cups powdered sugar
1 cup softened butter (room temperature)
2 tablespoons vanilla extract
shy 1/2 cup milk
Filling:
Raspberry preserves
Directions:
For the cake:
1. Preheat oven to 350 degrees.
2. With an electric mixer combine butter, sugar, eggs, extracts and lemon juice until creamed.
3. Add baking powder and mix. Then add the flour and mix.
4. Add milk and then Greek Yogurt. Blend well. The batter should have a nice sheen to it.
5. Evenly distribute the cake batter to 4 greased 9-in round baking tins (if you don't have four 9-in rounds, just do this again after the first rounds have baked).
6. Place the cakes in the oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
For the frosting:
1. Beat the softened butter until smooth. Add the powdered sugar a 1/2 cup at a time while also adding the milk and vanilla in increments. Mix until well combined.
2. If you notice the frosting is too thin, add powdered sugar a few tablespoons at a time. If you notice the frosting is too thick, add a tablespoon of milk at a time. The frosting should be creamy and thick but easily spreadable.
3. Cover the frosting and refrigerate until the cake rounds are cooled.
Assembly and Decoration:
1. Once the cake rounds are cooled, carefully remove them from the pans.
2. Place the first round on a plate with a small dollop of frosting to hold it in place.
3. Pipe a circle around the top perimeter of the first layer, then spread the desired amount of raspberry preserves in the middle.
4. Place the next layer on top and repeat step 3 until all layers are in place.
5. Frost the entire cake with the remaining frosting, using a frosting spatula.
6. For the pink marbled frosting effect: Scrape VERY small amounts of red food coloring onto a knife and swipe the knife randomly around the frosted cake. Then continue to frost the cake until the colors blend and "marble."
(I used food paint for the gold leaf-effect, and pipped a simple border around the bottom and top edges of the cake).
Now eat all that hard work!!!