Amanda’s party cake from the Bake Shop has a way of stealing the spotlight — a three-layer vanilla sponge filled with bright raspberry jam and wrapped in silky Swiss meringue buttercream. It’s the kind of cake you bring to birthdays, showers, or any celebration where the dessert needs to be both showy and reliably delicious. I first tried this at a neighborhood bake sale in 2025 and wrote down every tweak Amanda shared so you can recreate that same tender crumb and glossy finish at home.
Why you’ll love this dish
This cake delivers a perfect balance: a soft, tender vanilla crumb that isn’t too sweet, a tart jam cut, and a smooth Swiss meringue buttercream that feels light but still pipes beautifully. It’s a party cake built to impress without being fussy.
“We ordered Amanda’s party cake for my sister’s shower — everyone asked where it came from. The frosting tasted fresh, not greasy, and the jam gave it a grown-up lift.” — local Bake Shop customer
Reasons to make it today:
- Great for celebrations where you want a classic cake with an elevated finish.
- The Swiss meringue buttercream keeps well at room temperature during short events and pipes cleanly for simple decorations.
- You can bake layers a day ahead and assemble the next day for stress-free hosting.
If you’re also planning a savory spread alongside the sweets, a simple charcuterie board featuring milder meats balances sweet cake beautifully — try adding a few slices of beef salami for guests who like salty bites between cake slices.
Step-by-step overview
This recipe breaks down into four main stages so you can organize your time:
- Mix and bake three 8-inch vanilla cake layers (about 30–35 minutes total active time).
- Make the Swiss meringue buttercream while cakes cool (about 20–30 minutes).
- Level, fill with raspberry jam, and crumb-coat the stacked layers.
- Chill briefly, apply the final coat, and decorate.
Timing tip: you can bake the layers the day before and keep them wrapped in the fridge; make the buttercream the same day you assemble for best piping texture.
What you’ll need
Cake
- 3 cups (360 g) cake flour (or 2 ¾ cups all-purpose flour sifted twice)
- 2 ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ¼ cups (285 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 2 tbsp sour cream or plain yogurt (optional — adds tenderness)
Filling & syrup
- 1 cup raspberry jam (seedless preferred)
- 3 tbsp simple syrup (1:1 sugar to water) — optional for brushing layers
Swiss Meringue Buttercream
- 5 large egg whites (about 165 g)
- 1 ¼ cups (250 g) granulated sugar
- 2 ½ cups (570 g) unsalted butter, room temperature and cubed
- 2 tsp vanilla extract
- Pinch of salt
Substitutions/notes:
- For a quicker buttercream, use a classic American buttercream (4 cups powdered sugar, 1 cup butter, 1–2 tbsp milk). Swiss meringue is lighter but takes more hands-on time.
- Cake flour gives a softer crumb; if using all-purpose, sift it or remove 2 tbsp per cup and replace with cornstarch for tender results.
Step-by-step instructions
- Preheat and prepare pans: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans; lightly flour the sides.
- Dry mix: Whisk cake flour, baking powder, and salt in a bowl; set aside.
- Cream butter and sugar: In a stand mixer fitted with a paddle, beat butter and sugar on medium-high until pale and fluffy, about 4–5 minutes.
- Add eggs: Add eggs one at a time, scraping the bowl between additions. Mix in vanilla.
- Alternate dry and wet: With mixer on low, add dry mix in three additions alternating with milk (start and end with dry). Fold in sour cream if using. Do not overmix.
- Bake: Divide batter evenly between pans. Smooth tops and bake 22–28 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through for even browning.
- Cool: Let layers cool in pans 10 minutes, then invert onto wire racks to cool completely.
- Make Swiss meringue buttercream: In a heatproof bowl, whisk egg whites and sugar together. Set over a simmering pot of water (double boiler) and whisk until sugar dissolves and mixture reaches 160°F (use instant-read thermometer). Transfer to a stand mixer and whip on high until glossy stiff peaks and cooled to room temperature (~8–10 minutes). With mixer on low, add butter pieces gradually. Increase speed to medium-high until smooth and silky. Add vanilla and salt; mix until fully incorporated. If the buttercream separates, keep beating — it usually comes back together as it warms.
- Level and fill: Level cake layers with a serrated knife or cake leveler. Place first layer on a cake board, brush lightly with simple syrup, spread 1/3 cup jam, add a thin layer of buttercream to seal.
- Stack and crumb coat: Repeat with remaining layers. Apply a thin crumb coat of buttercream and chill 15–30 minutes to set.
- Final coat and decorate: Apply a final smooth coat. Use a piping bag for rosettes, borders, or simple dots. Chill briefly to set decorations.
Yield: one 3-layer 8-inch cake (12–16 slices). Active time ~1.5–2 hours; total time including chilling ~4 hours.
Best ways to enjoy it
Serve thin slices to let the layers and filling shine. The cake pairs well with coffee or a lightly brewed tea; its light buttercream also balances a glass of sparkling wine at celebrations. For a mixed snack table, include a few savory bites — a small charcuterie plate with crackers and mild cured meats like beef pepperoni helps guests alternate sweet and salty flavors between courses.
Plating ideas:
- For parties, pre-slice and arrange on a platter with a few edible flowers or fresh berries.
- For a rustic look, leave the sides slightly textured and add fresh raspberries on top.
- For small gatherings, serve each slice with a dollop of whipped cream and a few mint leaves.
Storage and reheating tips
- Room temperature: Store cake covered at room temperature for up to 24 hours in a cool room (buttercream is stable for short events).
- Refrigerator: For longer storage, cover airtight and refrigerate up to 5 days. Bring to room temperature for 1–2 hours before serving to restore texture.
- Freezing: Freeze individual slices or the whole cake wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving to avoid condensation on the frosting.
- Safety note: Swiss meringue buttercream is safe when egg whites are heated to 160°F during preparation; use an instant-read thermometer to confirm.
Pro chef tips
- Room-temperature ingredients: Butter and eggs at room temp incorporate more easily and give a better crumb.
- Weigh ingredients: For consistent results, weigh flour and sugar rather than spooning cups.
- Use a digital thermometer: For Swiss meringue, the sugar/egg mixture must reach 160°F for food safety and proper meringue structure.
- Avoid overbaking: Start checking at 22 minutes. Overbaking dries the layers and makes assembly harder.
- Chill between coats: A short chill between crumb coat and final frosting prevents crumbs from showing and makes smoother finishing easier.
- Fixing broken buttercream: If the buttercream looks curdled, warm the bowl slightly (over warm water briefly) and beat again; it typically comes back.
Creative twists
- Chocolate layer: Replace ½ cup flour with ½ cup cocoa powder for a chocolate-vanilla combo.
- Lemon-raspberry: Add 1 tbsp lemon zest to batter and swap jam for lemon curd.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if blend doesn’t contain it.
- Vegan option: Use a vegan buttercream and plant-based milk; swap eggs for a commercial egg replacer designed for cakes and increase baking time slightly.
- Decoration variations: Fresh flowers, edible gold leaf, or piped buttercream ruffles make different statement looks.
Common questions
Q: Can I make the cake layers a day ahead?
A: Yes. Wrap cooled layers tightly in plastic wrap and store in the fridge. Bring to room temperature before assembling for easier spreading.
Q: How long does Swiss meringue buttercream keep?
A: In the fridge, it keeps 5–7 days. Left at cool room temperature during a party it’s fine for several hours. If unsure, refrigerate and slice after it’s come back to room temp.
Q: Can I use American buttercream instead of Swiss meringue?
A: Absolutely. American buttercream is quicker and less temperature-sensitive but is sweeter and heavier. Adjust by starting with less powdered sugar and adding to taste.
Q: My buttercream looks runny — what went wrong?
A: If your butter was too warm when you added it to the meringue, buttercream can become soft. Chill the bowl briefly and re-whip. Alternatively, add a small amount of cold butter to help firm it up.
Q: How do I prevent the cake from being dry?
A: Don’t overbake, brush layers with simple syrup, and fold sour cream into the batter if you like a moister crumb.
Q: Is it safe to use raw egg whites in the buttercream?
A: This recipe uses Swiss meringue method where egg whites and sugar are heated to 160°F to eliminate pathogens, so it’s considered safe when prepared correctly. Use a thermometer to confirm.
If you’d like, I can scale this recipe to a 9-inch or two-tier size, or give a step-by-step photo guide for frosting techniques.
Amanda’s Party Cake
Ingredients
Cake Layers
- 3 cups cake flour (or 2 ¾ cups all-purpose flour sifted twice) Cake flour gives a softer crumb.
- 2.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1.25 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, room temperature
- 2 tbsp sour cream or plain yogurt (optional) Adds tenderness.
Filling & Syrup
- 1 cup raspberry jam (seedless preferred)
- 3 tbsp simple syrup (1:1 sugar to water) Optional for brushing layers.
Swiss Meringue Buttercream
- 5 large egg whites (about 165 g)
- 1.25 cups granulated sugar
- 2.5 cups unsalted butter, room temperature and cubed
- 2 tsp vanilla extract
- pinch salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans; lightly flour the sides.
- Whisk cake flour, baking powder, and salt in a bowl; set aside.
- In a stand mixer fitted with a paddle, beat butter and sugar on medium-high until pale and fluffy, about 4–5 minutes.
- Add eggs one at a time, scraping the bowl between additions. Mix in vanilla.
- With mixer on low, add dry mix in three additions alternating with milk (start and end with dry). Fold in sour cream if using. Do not overmix.
Baking
- Divide batter evenly between pans. Smooth tops and bake 22–28 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through for even browning.
- Let layers cool in pans 10 minutes, then invert onto wire racks to cool completely.
Making Buttercream
- In a heatproof bowl, whisk egg whites and sugar together. Set over a simmering pot of water (double boiler) and whisk until sugar dissolves and mixture reaches 160°F.
- Transfer to a stand mixer and whip on high until glossy stiff peaks and cooled to room temperature (~8–10 minutes).
- With mixer on low, add butter pieces gradually. Increase speed to medium-high until smooth and silky. Mix in vanilla and salt.
Assembly
- Level cake layers with a serrated knife or cake leveler.
- Place first layer on a cake board, brush lightly with simple syrup, spread 1/3 cup jam, add a thin layer of buttercream to seal.
- Repeat with remaining layers. Apply a thin crumb coat of buttercream and chill for 15–30 minutes to set.
- Apply a final smooth coat and use a piping bag for decoration. Chill briefly to set decorations.