white layer cake with blackberry buttercream

i don't remember the last time i made a layer cake. (turns out it was this chocolate peanut butter marble cake back in april.)

there's no sign of them on here. sure, i've made plenty of cupcakes, but layer cakes just seem so much fancier. they seem like they take more time, more fussing, more waiting for the layers to cool so i can ice it. but i bet all in all, cupcakes and layer cakes take the same amount of time and fussiness to make.

in the last year or so, jason and i have become big fans of cook's illustrated and america's test kitchen. i found this recipe looking for who really knows and ended up on their white layer cake. i was sold as soon as i read "almond extract" in the ingredients list.

in fact, the cake is so good, it could definitely win on it's own. with a light vanilla or chocolate glaze, it would make the perfect sheet cake. so even if you aren't a fan of blackberry buttercream - or buttercream in general - make the cake. it's that good.

but let's get on to the star of the show - the blackberry buttercream. it's the perfect blend of super sweet and creamy, like any buttercream, and tart from the berries. i've said it before, but i'll say it again - the tartness of the blackberries is a really nice compliment to the sweetness of the buttercream. and the almond in the cake. it's the perfect combo.

white layer cake
adapted from cook's illustrated
40 minutes plus cooling time, serves 12

2 1/4 cups cake flour
1 cup whole milk, room temperature
6 egg whites, room temperature
2 teaspoons almond extract
1 teaspoons vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature

1. set oven rack in the middle position. preheat oven to 350F. spray two nine inch cake pans with non stick spray. dust pans with flour.
2. whisk together milk, egg whites, and almond and vanilla extracts. set aside.
3. in a separate bowl, mix the flour, sugar, baking powder, and salt. add butter and mix until it forms coarse wet crumbs.
4. add all but 1/2 cup of the milk mixture and beat at medium speed for 1 1/2 minutes. add remaining milk mixture and beat another 1 minute.
5. divide batter evenly among the two pans. smooth out the batter so it's even in the pan.
6. bake 20-25 minutes, until a toothpick comes out clean.
7. let the cakes cool in the pan a couple minutes before inverting. cool completely on a wire rack, about 2 hours. frost with blackberry buttercream.
   

blackberry buttercream
adapted from the novice chef
10 minutes, makes plenty for a two layer cake (divide in half if your crew doesn't care for buttercream so much)

2 sticks (1 cup) butter, room temperature
6 cups confectioners sugar
6 tablespoons strained blackberry puree
1 teaspoon vanilla
1/2 teaspoon almond extract

1. beat butter on medium speed until fluffy, about 2 minutes.
2. slowly add 1 cup sugar and beat until smooth.
3. add blackberry puree, vanilla, and almond until blended.
4. add remaining sugar half a cup at a time, blending after each addition.
5. when all the sugar is added, beat on medium high until light and fluffy, about 3 minutes.