White Cake with Raspberry Buttercream

Equipment

• Oven
• Food processor
• Stand Mixer
• Stovetop
• Saucepan
• Cake Pan

Ingredients

• 1 (15¼-oz.) pkg. white cake mix (plus ingredients listed on box for preparing cake)
• 1½ cups freeze-dried raspberries (about 1 oz.)
• 8 large egg whites, at room temperature
• ½ tsp. cream of tartar
• ¼ tsp. kosher salt
• 1¾ cups plus 2 Tbsp. granulated sugar, divided
• 3 cups (1½ lb.) unsalted butter, softened and cut into 1-Tbsp. pats
• 2 tsp. vanilla extract

Instructions

1. 1Heat the oven to 350°F. Make the cake batter following the package instructions, then pour it evenly into three 8-inch round cake pans that have been greased with baking spray.
2. 2Bake for roughly 20 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes rest in the pans for 10 minutes before turning them out onto wire racks to cool completely for about 45 minutes. Cooling prevents the delicate crumb from breaking apart.
3. 3Pulse the freeze-dried raspberries in a food processor for about 1 minute to create a fine powder. Pass the powder through a fine mesh strainer, discarding any seeds or large pieces, and set it aside.
4. 4In a stand mixer with the whisk attachment, whip the egg whites, cream of tartar, and kosher salt on medium speed. Gradually pour in 1/4 cup plus 2 tablespoons of the sugar, beating for about 5 minutes until soft peaks form.
5. 5Combine 1/2 cup of water and the remaining 1 1/2 cups of sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat.
6. 6Let the sugar syrup cook without stirring for about 5 minutes until it registers 230°F to 240°F on a candy thermometer. Stirring can cause the sugar to crystallize. Turn the mixer to medium speed and slowly pour the hot syrup into the whipped egg whites.
7. 7Turn the mixer up to medium-high and whip for about 10 minutes until the meringue cools to room temperature. Swap the whisk attachment for the paddle attachment.
8. 8With the mixer running on medium, add the softened butter 1 tablespoon at a time. Continue mixing until all the butter is incorporated and the frosting is smooth.
9. 9Mix in the vanilla extract and the sifted raspberry powder until fully blended. Turn the mixer to high speed and whip for 1 minute until the frosting is light and fluffy, scraping down the bowl as necessary.
10. 10Set a cake plate on a rotating stand. Place the first cake layer down and cover it with 1 cup of frosting. Add the next two layers, using 1 cup of frosting between each.
11. 11Take a large offset spatula and apply a thin crumb coat of frosting, using about 3/4 cup, over the entire top and sides of the cake.
12. 12Transfer the remaining frosting into a piping bag equipped with a large petal tip. Position the bag so the narrow end of the tip points upward. Squeeze a small cone shape directly in the center of the cake top to form the base of a rosebud.
13. 13Create rose petals by piping small, curved lines around the center cone. Gently lift and drop your wrist while piping, making the arches longer as you move toward the outer edges.
14. 14Move to the sides of the cake and pipe 2-inch overlapping arches from top to bottom, covering the exterior with a petal pattern.

Recipe Details