Victoria Recipe

Prep

Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch (20 cm) round cake pans with parchment; lightly grease parchment. Bring ingredients to room temperature (butter and eggs) for best emulsion.

Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and 1 cup granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy, scraping the bowl as needed.

Add the eggs one at a time, beating well and scraping the bowl after each addition. Stir in the 1 teaspoon vanilla extract.

With the mixer on low, add one-third of the dry ingredients, then half of the milk, then another third of the dry, the remaining milk, and finally the last third of the dry. Mix just until combined; avoid overmixing.

Divide batter evenly between the prepared pans (about 2 cups batter per pan). Smooth the tops with a spatula. Bake on the center rack for 22–28 minutes, or until a toothpick inserted in the center comes out clean and the cakes are springy to the touch.

Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely before assembling (about 1 hour).

In a small saucepan, combine 2 cups raspberries, 1 tablespoon sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens slightly, about 6–8 minutes.

If you prefer a smooth filling, press the cooked berries through a fine-mesh sieve into a bowl to remove seeds; otherwise leave as-is for a seeded compote. Let the filling cool completely to room temperature (about 30 minutes).

Reserve 2–3 tablespoons of the cooled filling to swirl into the buttercream or to spoon on top for garnish, if desired.

Combine the 4 egg whites and 1 cup granulated sugar in a heatproof bowl (use the bowl of a stand mixer). Set over a pot of gently simmering water (double boiler). Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer, and the mixture feels warm and smooth between your fingers (no sugar graininess), about 4–6 minutes.

Attach the bowl to the stand mixer and whip the egg-white mixture on high speed with the whisk attachment until it forms glossy, stiff peaks and the bowl is cool to the touch, about 8–12 minutes.

Switch to the paddle attachment. With the mixer on low, add the cold cubed butter a few pieces at a time, allowing each addition to incorporate before adding more. Once all butter is added, increase speed to medium and beat until silky and smooth, about 3–5 minutes. If the buttercream looks curdled, keep beating — it will come together as it warms.

Beat in 1 teaspoon vanilla extract and a pinch of salt. Taste and adjust salt or vanilla if desired. If you reserved raspberry filling to swirl, fold 1–2 tablespoons into about half the buttercream to create a pale pink raspberry-flavored portion for ribboning.

If cake layers have domes, level them with a serrated knife so both layers are flat and even.

Place one cake layer on a serving plate or cake board. Spread an even layer (about 3/4 cup) of plain Swiss buttercream across the top, leaving a small border. Spoon the cooled raspberry filling into the center (about 1/2 cup), spreading gently but leaving the buttercream border to prevent leakage.

If using the pink-tinted buttercream, pipe or spread a thin ribbon of it around the raspberry filling for a decorative ring. Place the second cake layer on top and press gently to adhere.

Crumb-coat the outside of the cake with a thin layer of plain buttercream (about 1/2 cup), smoothing with a spatula. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Apply a final smooth layer of buttercream, using the remaining buttercream to create an even finish. If desired, spoon a few teaspoons of reserved raspberry filling on top and use a small spoon to create a shallow well, or garnish with fresh raspberries.

Dust the top lightly with 1 tablespoon powdered sugar just before serving. Chill the assembled cake for 30 minutes to set, then bring to room temperature 20–30 minutes before serving for best texture.