“This triple-layer cake from Scottish baking whiz Colin lets you flex as hard as you like. The cakes will come out perfectly light and fluffy thanks to a little help from cornstarch, which doesn’t weigh the batter down as much as flour. Colin gives you a few ways to frost the cake. Are you a pro with a piping bag? Make rosettes. Not as comfortable? Slather on the frosting with a table knife and serve it up. Whoever’s eating it will still be very impressed.”

Ingredients

For the cake:

Softened butter, for the pans
225g unsalted butter, at room temperature
300g superfine sugar
4 large eggs, at room temperature
280g all-purpose flour
2 tbsp cornstarch
2 tsp baking powder
6 tbsp whole milk
2 tsp vanilla extract

For the frosting and filling:

455g unsalted butter, at room temperature
900g confectioners’ sugar
1 tbsp vanilla extract
Food coloring of your choice (optional)
150g raspberry jam

Method

Make the cake: Position an oven rack in the center of the oven and preheat the oven to 150°C. Lightly butter three 6-inch / 15cm cake pans, then line the bottoms with rounds of parchment paper. (If you just have one or two pans, you can work in batches.) Lightly butter the parchment paper.

In a stand mixer with the whisk (or a large bowl if using a handheld mixer), beat the butter on medium speed until smooth and creamy, about two minutes. Add the sugar into the bowl. Beat on medium until the mixture is thick and the color has lightened, two to three minutes. Scrape down the sides.

Add one egg and beat on medium until completely combined, about one minute. Scrape down the sides of the bowl. Repeat with the remaining eggs, adding them one at a time. Your mixture should be glossy. If it looks slightly curdled, beat it a few seconds more, until emulsified.

In a medium bowl, stir together the flour, cornstarch, and baking powder. In a small cup or bowl, mix together the milk and vanilla.

Turn the mixer to medium and add one-third of the flour mixture, mixing just until the flour is incorporated. Stop and scrape down the sides of the bowl. Add half the milk mixture and beat on medium until just combined, then scrape down the sides. Add the remaining flour mixture in two additions alternating with the remaining milk mixture, scraping down the sides after each addition. The batter should be the texture of a thick mousse.

Divide the batter evenly among the three prepared cake pans, spreading it in an even layer. If you’re working in batches, cover the remaining batter with plastic wrap and refrigerate until needed or up to 24 hours.

Bake the cakes for 40 minutes, then check. The cake will be done when there is a slight wobble in the middle and a knife or cake tester inserted into the center of the cake comes out clean. If the cakes are not ready at 40 minutes, bake in 10-minute intervals until done.

Cool the cakes in the pans for 10 minutes. Run a knife or offset spatula around the cakes to loosen them. Place a wire rack on top of one of the pans. Use a towel to protect your hands and invert the pan and rack together. Remove the pan, peel off the parchment paper, and let the cake cool completely. Repeat with the other cakes. If any of the cakes has a domed top, use a serrated knife to level off the top once completely cool.

While the cakes cool, make the frosting: In a stand mixer with the whisk (or a large bowl if using a handheld mixer), beat the butter on medium speed until smooth, about 2 minutes. With the machine still running, add the confectioners’ sugar gradually until fully incorporated. Blend in the vanilla. Finally add the food coloring (if using) a drop at a time, until the frosting is your desired shade.

To assemble the cake, place one cake layer onto a serving plate. Using an offset spatula or the rounded end of a dessert spoon, gently spread an even ½ inch / 1.3cm layer of frosting on top, leaving a ½-inch / 1.3cm border around the edges (you don’t want it to leak out). Spread half the raspberry jam over the frosting. Place another cake layer on top and repeat. Top with the final cake layer.

Using an offset spatula or the rounded end of a dessert spoon, smooth a thin layer of frosting onto the side and top of the cake. Put in the fridge for 20 minutes to set. (This is called a “crumb coat.”)

Spread a thick layer of frosting on the top and side with an offset spatula or butter knife, completely covering the cake. You can leave it like this, or smooth it down with a scraper.

Slice and serve the cake, or store in an airtight container in a cool, dry place for up to 3 days.

FYI
Level up with some very professional-looking roses made with frosting: Cover with the crumb coat as directed. Put a 1M piping tip into a pastry bag and fill the bag halfway with room temperature frosting.

Position your piping bag perpendicular to the cake, starting from where the center of the rosette will be. Begin piping, moving in a clockwise motion, and spiraling out and around your center spot, moving outward until you have a flower that’s 1½ inches / 4cm in diameter. (You can make a test rosette on parchment paper first, if you like.)

Start piping rosettes from the base of the cake and work your way up the side, completely covering the cake. Move to the top of the cake and pipe around the edge first. Finish with a large rosette in the center.

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