Today is mine and hubby’s anniversary! So naturally, last night I had to make a cake for dessert today. I decided to go with Dorie’s Perfect Party Cake since I love the texture of the cake and since it always comes together so easily. I know, I’ve already posted about it - but that was a marbled sheet cake I made for a friend, and the recipe had several modifications. This time, I stuck pretty closely to the original cake recipe, although I did make my own buttercream frosting (but I’ll include the recipe for Dorie’s below). If you’ve never made this cake before, you’re in for a real treat!
Recipe adapted from Baking From my Home to Yours by Dorie Greenspan.
For the cake:
- 2 1/4 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt (I used kosher)
- 1 1/4 cups whole milk or buttermilk
- 4 large egg whites
- 1 1/2 cups sugar
- 2 tsp grated lemon zest
- 1 stick unsalted butter, softened
- 1/2 tsp lemon extract (I used vanilla)
For the buttercream:
- 1 cup sugar
- 4 large egg whites
- 3 sticks unsalted butter
- 1/4 cup fresh lemon juice (from 2 large lemons)
- 1 tsp vanilla extract
- 2/3 cup jam, warmed until spreadable (I used lemon curd)
- 1 1/2 cups sweetened shredded coconut
To make the cake, preheat the oven to 350 degrees and spray two 9″ cake pans with cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt.
Whisk together the milk and eggs in a small bowl.
In a large bowl, pour in the sugar and sprinkle in the lemon zest. Rub the lemon zest in the sugar until the sugar becomes moist and fragrant. Add in the butter and beat on medium speed until crumbly. Beat in the extract.
Beat in 1/3 of the flour mixture and then half of the egg mixture. Then, add in the rest of the egg mixture and the rest of the flour mixture, beating until well-combined.
Divide the batter between the two cake pans and bake 30-35 minutes or until a knife inserted into the centers of the cakes comes out clean. Let cool for about 5 minutes before inverting to remove from the pans.
To make the buttercream, heat the sugar and egg whites over low-medium heat in a double boiler, whisking constantly until the sugar has dissolved and the mixture look like shiny marshmallow cream. Remove from the heat. Beat the meringue for about 5 minutes and then add in the butter one stick at a time, beating until smooth. Once all the butter has been added, beat until smooth, and then gradually add in the lemon juice and vanilla extract. The buttercream should be smooth and shiny.
To assemble the cake, slice each layer in half. Spread a layer of jam (or curd) and a layer of buttercream on three of the layers. Top with the fourth layer.
Use the remaining buttercream to frost the sides and top. Press the coconut into the frosting.