Koda

FOR THE CAKE:

• Baking spray with flour, for the pans (optional)
• 2 1/2 c.all-purpose flour
• 2 tsp.baking powder
• 1/4 tsp.baking soda
• 1/4 tsp.kosher salt
• 1 3/4 c.granulated sugar
• 8 tbsp.(1 stick) salted butter, melted and cooled slightly
• 1/2 c.vegetable oil
• 2 tbsp.lemon zest plus 1/3 c. fresh lemon juice (from 2 to 3 lemons)
• 3large eggs, at room temperature
• 3/4 c.buttermilk, at room temperature
• 2 tsp.vanilla extract

FOR THE JAM FILLING:

• 1 tbsp.cornstarch
• 3/4 c.seedless raspberry jam

FOR THE RASPBERRY FROSTING:

• 1 c.(2 sticks) salted butter, at room temperature
• 1/3 c.seedless raspberry jam
• 1 tbsp.fresh lemon juice
• 1 tsp.vanilla extract
• 5 c.powdered sugar
• 1(6-oz.) container raspberries (optional)

Directions:

1. For the cake: Preheat the oven to 350°F. Spray 2 (8-inch) round cake pans with baking spray with flour. (Alternatively, butter and flour the pans.) Line the bottoms of the pans with parchment paper and spray (or butter) again.
2. 2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3In a large bowl, whisk together the granulated sugar, melted butter, vegetable oil, and lemon zest until combined. Whisk in the eggs, one at a time, until lightened in color, about 1 minute. Whisk in the buttermilk, lemon juice, and vanilla. Add the flour mixture in 3 parts, whisking to combine after each addition.
4. 4Evenly divide the batter between the prepared pans. Tap the pans a few times on a kitchen towel on your countertop to level the surface and remove air bubbles.
5. 5Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Transfer to a cooling rack. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 1/2 hours.
6. 6For the jam filling: Meanwhile, in a small bowl, whisk together the cornstarch and 1 tablespoon water. In a small saucepan, heat the jam over medium heat until pourable and smooth, about 1 minute. Remove the jam from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and bring the mixture to a boil. Boil, stirring constantly, until no longer cloudy with cornstarch and a rubber spatula dragged through the mixture reveals the bottom of the pan for a few seconds before the jam flows back together, 2 to 3 minutes. Transfer the thickened mixture to a bowl and let it cool completely.
7. 7For the frosting: To the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat on medium speed until smooth, about 1 minute. Scrape down the bottom and sides of the bowl. Add the jam, lemon juice, and vanilla, and beat on low speed until just combined, 30 seconds. The mixture might appear broken but that is okay. Increase the speed to medium and beat until the butter and jam are no longer separated, 1 to 2 minutes. Gradually add the powdered sugar, and beat on low speed until combined. Scrape the bottom and sides of the bowl. Increase the speed to medium and beat until smooth and fluffy, 3 to 4 minutes.
8. 8Place 1 cake layer on a cake plate. Spread about ½ cup of frosting over the top; this will be a barrier to prevent the cake from absorbing the jam filling. Spoon about ½ cup of the frosting into a zip-top bag and cut a ¾-inch opening in one corner. Alternatively, use a pastry bag fitted with a ¾-inch tip. Pipe a thick border around the edge of the frosted cake layer; this will prevent the jam filling from leaking out the sides of the cake.
9. 9Stir the jam filling to loosen it up. Spread the filling on top of the cake within the frosting border, leaving about ½ inch of space between the filling and the border. Top with the second cake layer.
10. 10Spread about 1 cup of frosting in a thin layer over the top and sides of the cake. Chill the cake, uncovered, in the refrigerator for 30 minutes or in the freezer for 10 minutes to set the frosting and the filling. Use the remaining frosting to frost the top and sides of the cake.
11. 11Decorate the cake with the raspberries or serve on the side, if you like.