Blueberry and Raspberry Filled White Layer Cake

I've had my eye on this ice cream cake for a while now, but I wanted to turn it into a regular cake, no ice cream.  Is that weird?  Maybe, but I am a sucker for a fantastic layer cake, and this one looked like it would fit the bill.  Lovely white cake layers filled with home made blueberry and raspberry filling and covered with my favorite ever white frosting!  What's not to love here?  I may have to go into hiding with this cake so I don't have to share!

Blueberry and Raspberry Filled White Layer Cake

Blueberry Filling:
12 ounces fresh blueberries
1/3 cup granulated sugar
2 Tablespoons light corn syrup
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
2 teaspoons water

Raspberry Filling:
12 ounces fresh raspberries
1/3 cup granulated sugar
2 Tablespoons light corn syrup
1 teaspoon fresh lemon juice
1 Tablespoon cornstarch
1 Tablespoon water

Vanilla Almond Cake:

3 cups all purpose flour

2 3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups butter, room temperature

2 1/4 cups granulated sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

1 1/2 cups milk

Buttercream Frosting:

1/2 pound (2 sticks) butter

1 cups vegetable shortening 

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon butter flavoring

1/4 teaspoon almond extract

1 tablespoon meringue powder

2 pounds confectioners’ sugar, sifted

4 tablespoon milk (if needed)

For the blueberry filling, combine the blueberries, sugar, corn syrup, and lemon juice in a saucepan and bring to a boil, stirring constantly.  Reduce heat and simmer, stirring frequently, for 10 to 12 minutes,  or until thickened slightly.  In a small bowl, stir together the cornstarch and water until smooth.  Pour into the blueberry filling mixture, continuing to cook and stir for another minute, or until thick and bubbly.  Transfer the filling to a bowl, and refrigerate, uncovered until cold. (If making ahead, once the filling is cold, cover with a lid or plastic wrap until ready to use.)

For the raspberry filling, combine the raspberries, sugar, corn syrup, and lemon juice in a saucepan and bring to a boil, stirring constantly.  Reduce heat and simmer, stirring frequently, for 10 to 12 minutes,  or until thickened slightly.  In a small bowl, stir together the cornstarch and water until smooth.  Pour into the raspberry filling mixture, continuing to cook and stir for another minute, or until thick and bubbly.  Transfer the filling to a bowl, and refrigerate, uncovered until cold. (If making ahead, once the filling is cold, cover with a lid or plastic wrap until ready to use.)

Preheat the oven to 350F.  Grease 3 8-inch cake pans, and line the bottom with parchment paper, and lightly grease the parchment.

For the cake, in a small bowl, combine the flour, baking powder, salt, and baking soda.  In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, vanilla extract, and almond extract until incorporated.  Beat in 1/3 of the flour mixture until incorporated.  Add half of the milk and beat until blended.  Beat in half of the remaining flour, followed by the remaining milk, and end by beating in the rest of the flour, just until no streaks of flour remain.  

Divide the batter evenly among the three prepared pans, and bake in the preheated oven for 25 to 27 minutes, or until a toothpick inserted in the centers comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Carefully turn the cakes out of the pans and place on a cooling rack to cool completely before assembling the cake.

For the frosting, combine the butter, shortening, and salt in a large bowl and beat on low speed for 5 minutes. Add the vanilla, butter flavor, and almond extract and beat until well blended. Turn off the mixer and add the meringue powder and half of the confectioners’ sugar. Mix on the slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy. This should take about 5 minutes. If the icing seems too thick to spread, beat in enough milk until the desired consistency is reached.

To assemble the cake, level the cakes if necessary.  Place one cake layer on a serving plate.  Spread evenly with the blueberry filling.  Place the second cake layer on top of the blueberry filling.  Spread the raspberry filling evenly over the second cake layer.  Place the last cake layer on top of the raspberry filling.  Spread the frosting over the top and sides of the cake (you may have frosting leftover).  Pipe decorations, if desired, or garnish with sprinkles.  Makes 1 3-layer cake.

Enjoy!  -Cardamommy