Dorie’s Perfect Party Cake
Monday 31 March 2008, 8:28 AM
Filed under: cake, fruit


The recipe is from Dorie Greenspan’s Baking: From My Home to Yours. I made this cake three times because I’m an idiot. Making the buttercream definitely has its issues, but overall the cake was very good. Maybe a little too sweet with a little too much frosting, but very good nonetheless since I still ate it, haha.

Ingredients [Cake]

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup whole milk or buttermilk
  • 4 large egg whites
  • 1 1/2 cups white sugar
  • 2 teaspoons grated lemon zest
  • 1 stick unsalted butter, room temperature
  • 1/2 teaspoon lemon extract

Ingredients [Buttercream Frosting]

  • 1 cup white sugar
  • 4 large egg whites
  • 3 sticks unsalted butter, room temperature
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla


  1. Preheat oven to 350 F.
  2. Butter two 9″x2″ round cake pans and line the bottom of each one with buttered/greased parchment paper or wax paper.

Directions [Cake]

  1. Sift flour, baking powder, and salt.
  2. Whisk together the egg whites and milk.
  3. Put sugar and lemon zest into a mixing bowl and rub together until the sugar is moist and fragrant.
  4. Add the butter until mixture is light and fluffy.
  5. Beat in extract and 1/3 of flour mixture.
  6. Beat in half of eggs-milk mixture, then half of the remaining flour mixture.
  7. Add remaining eggs-milk mixture and beat until batter is homogeneous.
  8. Add in the last of the flour mixture and beat until smooth and then for an additional two or three minutes so that batter is thoroughly mixed and well aerated.
  9. Bake for 30-35 minutes.
  10. Cool in pans for five minutes.
  11. Run a knife around the edge and remove cakes from pans and peel off paper liners.
  12. Cool right side up on cooling racks until cakes are room temperature.

Directions [Buttercream Frosting]

  1. Put eggs and sugar in a heatproof bowl and place the bowl over a pan of simmering water.
  2. Whisk continuously until all the sugar is dissolved (it should look like watered down, but smooth marshmallow cream).
  3. Remove bowl from heat and using the whisk attachment of your mixer, beat on medium speed until meringue is cool.
  4. Switch to the paddle attachment if you have one, and add in the butter, one stick at a time, until smooth.
  5. Slowly incorporate the vanilla and lemon juice.
  6. Beat the buttercream until it is thick and smooth (6-10 minutes). It may curdle or separate, but just keep going.

Cake Assemblage

  1. Split each cake in half so that you have four layers.
  2. Line a cake platter, plate, or cardboard round with wax paper.
  3. Place one of the layers on your surface.
  4. Spread 1/3 of the raspberry preserves.
  5. Spread some of the buttercream over the preserves.
  6. Repeat for the next two layers.
  7. Use the remaining buttercream to frost the rest of the cake.
  8. Gently press the coconut into the frosting.
  9. Decorate however you desire.

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4 Comments so far
Leave a comment

Too much frosting? What is this language that you speak? :) Nice cake!

Comment by Lisa

I think your cake looks lovely!!! Congratulations on a challenge well done ^_^

Comment by Miss Ifi

don’t they say the third time is a charm! ;) Your cake looks so yummy! Great job!

Comment by Jennifer

Great job on your cake!

Natalie @ Gluten A Go Go

Comment by Sheltie Girl

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