Introducing the Best Layer Cake Ever! It’s all about the filling with this cake. Chocolate cake paired with pastry cream (homemade vanilla pudding) and raspberry jam! Don’t bring a boring cake to your next gathering. Bring the Best Layer Cake Ever!
Best Layer Cake Ever – Cake Recipe:
330 grams – Water
87 grams – Guittard Cocoa Powder
450 grams – All-Purpose Flour
540 grams – Sugar
11 grams – Salt
22 grams – Baking Soda
330 grams -Buttermilk
210 grams – Vegetable Oil
3 Large – Eggs
10 grams – Nielsen-Massey Vanilla
Best Layer Cake EVER – Cake Instructions:
- Place water in a pot and bring to a boil. Take off heat.
- Dump cocoa powder into water. Whisk until smooth. Place in refrigerator to cool.
- Combine flour, sugar, salt and baking powder in a large bowl. Whisk together.
- Combine milk, oil, eggs and vanilla in a large bowl. Whisk together.
- Combine the flour and milk mixture together. Whisk until combined.
- Add the slightly cooled cocoa powder/water mixture to the mixture from step 5.
****Important Step***** – Whisk final batter for 1 minute!
Best Layer Cake EVER – Baking Instructions:
- Pour chocolate cake batter into two, non-stick, greased 9-inch pans. (*Trick – place parchment paper down in the pan first. Grease under the parchment and on top.)
- Bake at 325 F for 55 minutes to 1 hour. Do not open oven until at least 50 minutes has passed!
- Once you can stick a toothpick or butter knife in the middle and it comes out clean take it out of the oven to cool.
- Chill in the refrigerator.
Pastry Cream Recipe (Vanilla Pudding):
32 oz – Whole Milk
10 oz – Sugar
4 – Large Egg Yolks
2 – Large Eggs
3 oz – Sugar
2.5 oz – Corn Starch
.05 oz – Salt (A Pinch)
2 oz – Unsalted Butter
.5 oz – Vanilla Extract
Pastry Cream Instructions (Vanilla Pudding):
- Place your milk and 10 oz of sugar into a medium to large sized sauce pot.
- Weigh and place your eggs yolks, eggs, sugar, cornstarch and salt in a large bowl and whisk together.
- Weight and place your butter in cut up pieces on a small plate.
- You are now ready to start cooking. Place your sauce pot with milk and sugar onto your stovetop. Turn on medium-high heat and wait for it to come to a boil. At the first signs of a boil remove it from the heat. (Whisk occasionally while it is heating).
- Slowly add that hot milk/sugar mixture to your egg mixture while whisking vigorously until all of the milk mixture and egg mixture are combined.
- Put that mixture back into the saucepan and place back on the heat at medium to medium-high heat.
- Whisk vigorously while this mixture heats. You will notice that it will begin to thicken greatly as it comes near a boil. Once you see the first bubble of a boil and the pudding has thickened remove from heat.
- Lastly, add your butter and vanilla directly to the hot pudding. Whisk until it is all combined.
- Pour into a medium bowl and cover with plastic wrap. Allow to cool for at least 6 hours but best to let it cool overnight.
Making Your Layer Cake:
- Remove your two cakes from their pans. Cut each cake in half with a large bread knife (long ways as to create a layer). You should now have 4 thin cake layers.
- Place one cake layer on the plate you wish to present on. Place a thin layer of raspberry jam on that layer (you can use any fruit you wish).
- Second, place your pastry cream (vanilla pudding) into a gallon sized plastic bag with a small round piping tip on the end. Put a thin layer of pastry cream right on top of your jam layer.
- Repeat this process until you get to the top of the cake.
- On the very top of the cake pipe out a thin layer of pastry cream and then smooth out with a spatula.
- Finally, add raspberries to the top of your cake and serve cold.