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J'Adore Layer Cake

This elegant J'Adore Layer Cake is a delightful dessert that features layers of fluffy vanilla cake, silky buttercream frosting, and a touch of raspberry filling. Perfect for celebrations and special occasions, this cake is sure to impress your guests with its beautiful presentation and scrumptious flavors.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 offset spatula
  • 1 parchment paper
  • 1 cooling rack
  • 1 cake stand or serving platter
  • 1 plastic wrap

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • 2-4 tablespoons heavy cream
  • 1 cup fresh raspberries
  • ¼ cup granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line the bottom of the cake pans with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
  • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
  • Bake in the preheated oven 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 to cool completely.
  • While the cakes are cooling, prepare the raspberry filling by combining the raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens and starts to bubble, about 5-7 minutes. Remove from heat and let cool.
  • For the buttercream frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing until smooth. Add the vanilla and heavy cream, mixing until fluffy and spreadable.
  • Once the cakes have completely cooled, level the tops if necessary. Place one layer on a cake stand, spread a layer of raspberry filling, and then a layer of buttercream frosting.
  • Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
  • Decorate as desired with fresh raspberries, edible flowers, or additional frosting.
  • Slice and serve your beautiful J'Adore Layer Cake!

Notes

Be sure to let the cakes cool completely before frosting to prevent the frosting from melting.
You can make the cake layers and raspberry filling ahead of time, storing them in plastic wrap in the refrigerator.
This cake can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture.