White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream
"Moist, tender white cake reminiscent of its buttermilk cake cousin, Red Velvet Cake, our White Velvet Layer Cake is flavored with pure almond extract and a hint of vanilla. It is iced with a truly extraordinary frosting, Strawberry-Raspberry Mascarpone Buttercream, fitting for the most special of occasions...."
INGREDIENTS
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For the Cake
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2 1/2 cups (280 grams) sifted White Lily® Self-Rising Flour
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2 cups (400 grams) granulated sugar
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1/2 cup (1 stick/113 grams) unsalted butter, at room temperature
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1/4 cup (48 grams) organic palm shortening, such as Spectrum Organics®
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1/4 cup (56 grams) organic almond oil, or favorite vegetable oil
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1 cup (240 ml) organic buttermilk, at room temperature
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3/4 cup (180 grams) egg whites (about 6), at room temperature
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2 teaspoons (10 ml) pure almond extract
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1 teaspoon (5 ml) pure vanilla extract
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All-purpose flour and shortening or vegetable oil to prepare cake pans
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For the Frosting
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1 to 1 1/2 recipes Strawberry-Raspberry Mascarpone Buttercream, recipe by Wicked Good Kitchen™
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For the Cake Adornments
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Fresh red raspberries and/or strawberries, optional
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Special Equipment
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Three 8-inch by 1 1/2- to 2-inch round cake pans
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Four wire cooling racks, with the fourth being used to flip cake layers right side up
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One 8-inch cardboard cake round, helpful but not necessary
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Cake Turntable, such as Ateco ®, helpful but not necessary
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Metal Angled or Offset Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary
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Metal Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary
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Wax paper, for lining cake plate for icing, helpful but not necessary
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Piping bag, coupler and/or decorating tips, not necessary if no piping is desired
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