The Kitchen's Chambord Layer Cake

Directions

• 1. Step 1Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 9-inch cake pans with softened butter. Cut three 9-inch circles out of parchment paper and fit them into the bottoms of the cake pans. Lightly coat the paper circles with butter and set aside.
  2. Step 2Make the batter: Combine the flours in a medium-size bowl and set aside. Combine the milk and vanilla in another medium-size bowl and set aside. In a large bowl, using a mixer set at medium speed, beat 1 cup butter until smooth -- about 3 minutes.
  3. Step 3Gradually add sugar and beat until light and fluffy -- about 3 more minutes. Add the eggs one at a time and beat after each addition -- about 2 minutes.
  4. Step 4Reduce mixer speed to low, add half the flour mixture, and beat until incorporated. Add the milk mixture, beat until smooth, add remaining flour, and beat until incorporated.
  5. Step 5Bake the cake: Evenly divide batter among the prepared pans and bake on center rack until a tester inserted into the center of each cake layer comes out clean -- about 30 minutes. Cool the cake, in the pans, on a wire rack for 20 minutes. Release the cake from pans and cool completely on the rack.
  6. Step 6Assemble the cake: Cream remaining butter in a medium-size bowl, using a mixer set at medium speed, until smooth -- about 3 minutes. Add the cream, Chambord, and juice and beat until smooth. Gradually add the confectioner's sugar, beating continuously, until well incorporated.
  7. Step 7Place a cake layer on a serving plate and spread 1/2 the preserves over it. Top with the second layer and the remaining preserves. Place the third layer on top and ice the sides and top of cake with the frosting.