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Butter and flour for the cake pan
10 tablespoons raspberry or strawberry jam (or slightly more as needed)
1 tablespoon powdered sugar for dusting on top
Step-by-Step Instructions
For the Cakes:
Preheat the oven to 350°F. Butter and flour 10 wells in a muffin pan.
Sift together the flour, baking powder, salt, and baking soda in a medium bowl.
Use a handheld electric mixer to cream together the butter and sugar in a large bowl. Beat in the eggs and vanilla, continuing to beat until the mixture turns pale yellow and thickens. Beat in the dry ingredients just until combined; the batter will be thick.
Divide the batter between the prepared muffin wells, evening out the tops with a spoon.
Bake until the cakes are golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
Cool for 10 minutes in the baking pan, then run a paring knife along the outside of each cake to help remove them. Transfer to a wire rack to finish cooling. Once cooled, slice each cake in half horizontally.
For the Vanilla Buttercream:
While the cakes are cooking, make the buttercream filling.
Add all ingredients to a large bowl and use a handheld electric mixer to beat until smooth and creamy, about 5 minutes.
Transfer the buttercream to a piping bag.
To Assemble:
Dollop or pipe the buttercream onto the cut side of each cake.
Spoon or pipe about 1 tablespoon of raspberry jam on top of the buttercream on each cake.
Place the top of each cake sandwich on top.
Dust the tops with powdered sugar.
Serve.
Tips for Success
Ensure all your ingredients are at room temperature before starting.
Be careful not to over-mix the batter to keep the cakes light and fluffy.
Variations and Additional Tips
Try using different jams like strawberry or apricot for a new flavor twist.
Add a drop of food coloring to the buttercream for a festive touch.
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