White Cake with Raspberry Lemon Filling – First On The First

by Kate on March 1, 2013

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You may be wondering what does white cake with raspberry lemon filling have to do with First on the First. Sure, I’ve made a cake before. Lots of them. This cake is all about the decorating. Yes, it’s not perfect by any means but I’m pretty darn proud of this bright, happy little cake. This month for First on the First, Carrie and I challenged you all to try your hand at cake decorating which left the field wide open to try any technique that you’d never tried before.

White Cake with Raspberry Lemon Curd Filling 6 - Food Babbles #cake

Honestly, cake decorating is something I truly wish I had more time to concentrate on. Each time I decorate a cake I love the experience and most times, I love the results even if they aren’t perfect. I really want to practice piping because I’m not very good at it and quite frankly, I don’t know what half the tips in my kit can even create. Although this week, I found a fantastic picture outlining just that. Now I’ll need to make another cake so I can try to apply some of this newfound knowledge.

White Cake with Raspberry Lemon Curd Filling 5 - Food Babbles #cake

Before finding that incredibly helpful little chart, I had it in my head that I’d really like to try my hand at using chocolate transfer sheets to then wrap my cake in chocolate. I’m always blown away by cakes where this technique has been applied. They always look so perfect not to mention chocolate transfer sheets allow you to choose pretty much any pattern or color imaginable to enhance the appearance of the cake. Endless cake decorating possibilities!

So… how’d it go? Well I’d say this cake has a “pretty good side” and definitely has a “bad side.” Lesson #1 while working with chocolate transfer sheets: Timing is everything here. Once I went to wrap my cake in the chocolate, I realized that despite the chocolate not being fully set it on the sheet, was set too much to wrap the cake without the chocolate cracking in places. So I had a small area on the bottom that cracked open and the side had kind of a dent in it, instead of having the nice smooth finish I was going for.

Lesson #2: A thin and very even coat of chocolate over the entire length of the sheet is of the utmost importance. When I went to peel the sheet off the chocolate, all was going well except for one little spot. Apparently while all the other chocolate was set, one spot was slightly thicker and not completely set. When I peeled the sheet off the chocolate, that spot came with it creating a hole.

White Cake with Raspberry Lemon Curd Filling 2 - Food Babbles #cake

Lesson #3: Not really a lesson. I’m left with a question and perhaps someone out there can answer this for me. How do I finish it off? Not only did one “end” crack as I tried to manipulate it but even if it hadn’t, despite measuring the cake my measurements must have been slightly off and I had a little overlap soooo… I need to do a little more research on how to properly measure my sheet as well as how to bring this chocolate to a perfect close on the back side.

White Cake with Raspberry Lemon Curd Filling 3 - Food Babbles #cake

In the end, I’m actually quite happy with how this cake turned out from a decorating perspective. Now, let’s talk about what’s inside this cake! Inside you’ll find a moist white cake filled with lemon curd and raspberry jam. I frosted this cake with a 7-minute frosting so I can count that as a “first” also since I’d never made this type of frosting before. The frosting was pretty good but it is definitely not, I’ll say it again… definitely not the frosting you want to use if you intend to try to pipe it. But it was light and tasty! The bright, vibrant flavors in this cake made me think of spring. I’m so done with winter and spring can’t come quickly enough. In the meantime, I figured I’d make a cake that feels “spring-y” to me and hope warmer days arrive soon.

White Cake with Raspberry Lemon Curd Filling 1 - Food Babbles #cake

Next month, we’re going to give banana pudding a try. When Carrie suggested this I was thinking, “Ok, I can totally make banana flavored pudding. Easy.” But that wasn’t exactly what she was talking about. What Carrie was referring to is a whole dessert that bears the name Banana Pudding but it is actually layers of vanilla cookies, whipped cream, banana pudding, and banana slices kind of like a trifle. I’ve never eaten or made this dessert before so I’m looking forward to giving it a try. Of course, variations are always welcome and encouraged so have fun with this dessert! Can’t wait to see what you come up with!



One Year Ago: Mocha Chocolate Eclairs

White Cake with Raspberry Lemon Filling

2 hours, 30 minutes

Yield: One 9-inch two layer cake/about 10 servings

White Cake with Raspberry Lemon Filling

A moist white cake filled with homemade lemon curd and raspberry jam.


    For Filling:
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 5 tablespoons fresh lemon juice
  • 1/2 cup seedless raspberry jam
  • Cake:
  • 3 1/2 cups cake flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large egg whites, room temperature
  • 1 1/2 cups whole milk, room temperature
  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • Simple Syrup:
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon clear vanilla extract
  • One recipe 7-minute frosting


    Make Curd:
  1. With an electric mixer, beat together the butter and sugar. Add the whole egg and beat to incorporate. Add the yolk, beat again. Add the lemon juice and mix one more time. The mixture may appear curdled. This is normal.
  2. Transfer the mixture to a saucepan and place over medium heat. Whisk constantly until mixture become smooth. Increase heat slightly and continue to whisk, cooking the mixture until a thermometer reads 170 degrees.
  3. Strain the mixture through a fine mesh sieve. Cover the surface with plastic wrap and refrigerate until ready to assemble the cake.
  4. Make Cake:
  5. Preheat oven to 350 degrees. Grease two 9-inch cake pans and line the bottoms with parchment paper. Set aside.
  6. Sift together the cake flour, baking powder and salt. Set aside.
  7. In a medium bowl, whisk together the egg whites and whole milk. Set aside.
  8. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add the sugar, a little bit at a time and beat until light and fluffy. Add the vanilla and beat again to incorporated.
  9. Beginning and ending with the flour mixture, add some of the flour mixture and then the egg mixture alternating. Beat until smooth after each addition.
  10. Evenly divide the batter between the two prepared pans.
  11. Bake for about 35 minutes or until a tester inserted in the center of the cakes comes out clean. Cool in pans for 5 minutes then turn out onto a wire rack to cool completely.
  12. Make Simple Syrup:
  13. In a small saucepan, combing the sugar and water. Bring to a boil and stir until the sugar dissolves. Remove from heat and let cool. Add the vanilla extract and stir.
  14. Assembly:
  15. Level each cake layer and brush each with 1/4-1/2 cup simple syrup.
  16. Place one layer on a cake plate or cake board. Pipe a thick line of frosting around the edge of the cake, creating a dam. Vigorously stir the raspberry jam until smooth. Fill the cake with 1 cup lemon curd and top the curd with 1/2 cup raspberry jam.
  17. Place the second cake layer on top. Apply a thin layer (crumb coat) of frosting to the cake and refrigerate until a bit more firm, about an hour.
  18. Remove the cake from the refrigerator and frost the cake with the remaining icing.
  19. Enjoy!


Cake adapted from Sprinkles Bakes


{ 24 comments… read them below or add one }

Carrie @ poet in the pantry March 1, 2013 at 12:06 pm

I am IMPRESSED!! I knew you’d pick something absolutely gorgeous to do and you delivered! Love it! Not sure how you deal with the seam–I don’t think I’ve even seen a cake decorated this way before–but maybe just put it facing the wall, like the sparse side of the Christmas tree. 😉 Nice job! (And no laughing at my paltry attempt… you know how I feel about decorating!)


Kate March 1, 2013 at 4:10 pm

Thank you!!I had so much fun with this challenge and I can’t wait to see your creation. I’m sure it’s wonderful!


ChristineM March 1, 2013 at 12:10 pm

I don’t know how to help with the wrapping around the cake. I love that cake design! It does look so Spring’y! How did you do the little bees on the top?


Kate March 1, 2013 at 4:11 pm

Oh I should have mentioned the bees. I actually didn’t make those at all. I purchased them from Fancy Flours. They’re just cute little sugar bees and I thought they’d be a nice touch on top.


Anna (Hidden Ponies) March 1, 2013 at 3:18 pm

SO pretty! And funny that we both went with lemon raspberry fillings, what were the odds?! Great minds think alike 🙂


Kate March 1, 2013 at 4:12 pm

Can’t wait to see what you made Anna! I love raspberry and lemon together.


Melissa March 1, 2013 at 5:24 pm

What a pretty cake! I particularly love the piping around the edges. Personally, I think it looks quite professional! Great job 🙂


Kate March 2, 2013 at 3:26 pm

Wow! Thanks Melissa!


Alyssa D. March 1, 2013 at 5:52 pm

Very impressive!! I’ve never tried chocolate transfer sheets, but am inspired after your post. Love the nod to spring. It will be here soon and this sounds like a delicious way to welcome it!


Kate March 2, 2013 at 3:27 pm

Thanks Alyssa! I hope your right, Spring feels like it’s taking its sweet time getting here 😉


Brianne @ Cupcakes & Kale Chips March 1, 2013 at 10:39 pm

Absolutely adorable, Kate!


Kate March 2, 2013 at 3:28 pm

Thanks Brianne!


Jersey Girl Cooks March 1, 2013 at 11:50 pm

Holy gorgeous cake! Love it! looking forward to seeing you next week.


Kate March 5, 2013 at 8:11 pm

Thank you Lisa!! Definitely looking forward to seeing you this weekend!!!! I can’t wait. We’re going to have so much fun. xoxo


Kelly @ kellybakes March 2, 2013 at 9:25 am

Holy cute, Kate!! I love the colors and flavors of this cake–perfect for spring! I took a few cake decorating classes back home and once tried to use chocolate transfers and they ended up breaking in some spots. Needless to say, it did not come out as lovely as yours! I definitely appreciate your tips, especially for when I try again! Happy weekend!!


Kate March 5, 2013 at 8:14 pm

Aww, thank you Kelly. I loved this experience and it has really inspired me to try my hand at more decorating. I really should just go take a class or two. It would probably make decorating life a little easier. I usually just end up winging it or googling it and hoping for the best! Ha!


Barb | Creative Culinary March 2, 2013 at 10:37 am

Love your cake Kate! I’ve never used the transfer sheets but I’ve been piping for years; nothing too fancy but I just think that finishing those edges takes a cake from pretty to spectacular.

For the top? Do you have a long offset spatula? They can be a great tool for getting a smoother top but what I did for years and still do today sometimes? I smooth is best I can then take a knife and start on the outside and swoop it to the center; move to the left and do the same and repeat til I’ve gone all the way around the cake. It leaves marks but they look purposeful!

Talk of spring is not yet in my language…this time of year is harder since Twitter; we get spring a month later than the rest of the US; being up higher and all. Never bothered me so much til I saw it come everywhere else! 🙂

Great job…you are going to have so much fun decorating your kids cakes now.


Kate March 5, 2013 at 8:19 pm

Ha! I didn’t even think about the fact that it’s probably still very chilly where you are. Truth be told, it’s still frigid here most days but I’m getting a jump start on spring with some wishful thinking. As for the top, I love your idea of the “swoop!” I bet that’s so pretty. I’m going to give that a try some time for sure. Truth be told, the marks on the top were the result of me doing some piping in the center that I ended up hating. So I then decided to try to scrape it off without disturbing the edges I’d already done. The result? Well, you saw 😉 Normally I would have most definitely smoothed that top way better if it hadn’t meant screwing up the piping on the edges. But alas, it is what it is and it still tasted awesome! I’m loving all this cake decorating and next time I’m trying out the “swoop!” Thanks for the tip!


Karen March 4, 2013 at 12:52 am

The cake looks amazing, great job! I am in desperate need of practising my own cake decorating but can never find an occasion. Definitely going to try making a cake just as a treat one day, love the idea of incorporating lemon curd- yum!


Kate March 5, 2013 at 7:53 pm

Thank you, Karen! Let me know how it turns out if you make it. Hope you like it!


Jennie @themessybakerblog March 4, 2013 at 8:21 am

The cake sounds delicious, and it’s absolutely stunning! I love those darling little bees.


Kate March 5, 2013 at 7:53 pm

Aww, thanks Jennie! Wish I could take credit for the bees but I did think they added a nice touch.


Rachel @{I Love} My Disorganized Life March 6, 2013 at 12:14 pm

Curd- what’s not to love? Seriously have got to try this, it would be a first for me. So glad you shared it at Wicked Good Wednesdays last week!


Kate March 9, 2013 at 8:52 pm

Hope you like it if you do make it Rachel! It was a fun project. Even without the chocolate wrap, this cake is divine!


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