Disaster Cake
Scrumptious layers of buttery, vanilla cake soaked in a decadent lemony Chambord and Vodka cocktail, layered with raspberry preserves and topped off with a delicate raspberry Russian buttercream.
Ingredients
Cake:
- ¾ cup whole milk
- 6 tbsp unsalted butter
- 1½ tsp pure vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- 1½ tsp kosher salt
- 2 large eggs, at room temperature
- 1½ cups sugar
Soak:
- ⅓ cup water
- ⅓ cup sugar
- ⅓ cup freshly squeezed lemon juice
- 1½ oz Chambord
- 1½ oz Vanilla Vodka (regular vodka will work well as a substitute)
Raspberry Russian Buttercream:
- 2 sticks unsalted butter, at room temperature It is very important that the butter is fully at room temperature.
- 14 ounces sweetened condensed milk
- 1¼ cups seedless raspberry preserves, divided
- 1-2 drops red food coloring (totally optional)
Instructions
Cake:
- Preheat the oven to 350 °F.
- Butter and lightly flour two 9-inch round baking pans and line the bottom with parchment paper. I used springform pans as that makes removing the cakes a bit easier.
- Sift together the flour, baking powder and salt. Set aside.
- Heat the milk and butter in a small pan over medium-low heat just until small bubbles form around the edge of the pan. Do not allow this mixture to boil. Off the heat, add the vanilla extract. Cover the pan and set it aside.
- Combine the eggs and sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until the mixture is pale yellow and thick (about 4-5 minutes). You'll know that the mixture is ready when it falls back on itself in a ribbon and lingers on the surface for about 10 seconds.
- By hand, gently whisk in the warm milk mixture. In three separate additions, slowly whisk in the flour mixture until just blended. Be careful not to over-mix.
- Divide the mixture between the two prepared pans. Bake for about 25 minutes or until the cakes are lightly brown and a toothpick inserted in the center comes out clean. Allow the cakes to cool for about 15-20 minutes then remove them from the pans and allow them to cool completely on a baking rack.
Soak:
- Combine the water and sugar in a small sauce pan over medium heat until the sugar dissolves (about 5 minutes). Off the heat, add the lemon juice, Chambord and vodka. Allow to cool to room temperature. Once cooled, you can store the soak in a small Tupperware container or a food grade plastic squeeze bottle until ready to use. I prefer the squeeze bottle option as it makes it really easy to evenly distribute the liquid throughout the cake layers.
Raspberry Russian Buttercream:
- Add the butter to a bowl of an electric mixer fitted with the whisk attachment. Whip on high for about 5 minutes making sure to scrape down the sides of the bowl every few minutes.
- Turn the mixer down to medium-low speed. In three separate additions, slowly add in the sweetened condensed milk, scraping down the sides of the bowl between each addition. Whip until totally incorporated.
- Add ½ cup of the raspberry preserves and the food coloring (if using). Beat on high for about 1 more minute until incorporated. The food coloring just slightly enhances the color but is completely optional.
Assembly:
- Cut both cakes in half horizontally. Place the bottom of one cake on a flat serving dish, cut side up.
- Using a pastry brush or a squeeze bottle, apply ¼ of the soak to the cake layer. Spread ½ of the remaining raspberry preserves on the cake. Place the top of the first cake on top, cut side down. Repeat with another ¼ of the soak and spread about ⅓ cup of the buttercream to the top of the cake (do not use raspberry preserves on this layer).
- Place the bottom of the second cake on top, cut side up. Apply another ¼ of the soak to the cake and spread with the remaining raspberry preserves. Place the top of the second cake on top, cut side down. Do not use the soak on this layer as it will make it difficult to frost.
- Frost the cake with the remaining buttercream. Place in the refrigerator until ready to serve. You will have about ¼ of the soaking liquid left to drink while you clean up. Enjoy!