Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings
Martha Stewart Living, October 2013

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Credit: ANITA CALERO

Recipe Summary test

prep:
1 hr 10 mins
total:
3 hrs 15 mins
Servings:
20
Yield:
Makes one 10-inch square cake
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Ingredients

Cake
Butter Cream Frosting
For Serving

Directions

Instructions Checklist
  • Cake: Preheat oven to 350 degrees. Butter a 10-inch square pan and line bottom with parchment; butter parchment. Whisk together flours, baking soda, baking powder, and salt.

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  • Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium. Add whole eggs, 1 at a time, beating until incorporated and scraping down sides of bowl as necessary. Add egg yolks, 1 at a time, and beat until thoroughly combined. Reduce speed to low and gradually add flour mixture in 3 additions, alternating with buttermilk in 2 additions, and beating until combined after each. Beat in vanilla.

  • Pour batter into pan and spread evenly. Bake, rotating pan halfway through, until cake springs back when lightly touched and a toothpick inserted in center comes out clean, about 50 minutes. Transfer to a wire rack and let cool 10 minutes. Turn out cake onto rack and let cool completely.

  • Frosting: Meanwhile, combine egg whites, sugar, and salt in a bowl set over a pot of simmering water. Whisk constantly by hand until warm to the touch and sugar is dissolved. (Mixture should feel completely smooth when rubbed between fingertips.)

  • Turn off heat and remove bowl from stove top. Beat with a mixer, starting on low speed and gradually increasing to medium-high, just until stiff peaks form. Continue beating until fluffy, glossy, and completely cool (test by touching bottom of bowl), about 10 minutes.

  • With mixer on medium-low speed, add butter, a few tablespoons at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula and continue beating until frosting is completely smooth.

  • Place cake on a cake plate and trim top with a long serrated knife to level. Spread top and sides with frosting, smoothing and squaring edges. Cut fondant tattoo to a 10-inch square and remove from paper. Carefully apply fondant tattoo, design side up, to cake, starting from a corner and then smoothing the middle.

  • Serve cake slices with raspberry jam "blood." To get the effect, spoon a thin line of jam along sliced edge of cake. Cake (without fondant tattoo) can be made and frosted 1 day ahead and stored in refrigerator; bring to room temperature before applying fondant tattoo and serving.

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Reviews

5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0