Torta Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans or line bottoms with parchment paper.

Combine dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and the dry mixture briefly until butter is incorporated. (Alternatively, cream butter with half the sugar if you prefer traditional creaming: beat butter until fluffy, then add sugar and continue.)

Add eggs and vanilla

Add 3 large eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Add 1 teaspoon vanilla extract and mix to combine.

Alternate flour and milk

With the mixer on low speed, add the dry flour mixture and 3/4 cup whole milk in three alternating additions (start and end with the dry mixture). Mix just until combined—do not overmix—to keep the cake tender.

Divide and bake

Divide batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and let cool completely before filling and frosting (about 1 hour).

In a small saucepan, combine 1/4 cup water and 2 tablespoons sugar. Heat over medium, stirring until sugar dissolves. Remove from heat and stir in 1 tablespoon rum or liquor if using. Allow to cool slightly. Brush a thin layer of syrup onto each cake layer after they have cooled to add moisture and flavor.

If using jam: spread about 1/2 cup jam evenly over the top of the bottom layer. If using pastry cream: spread about 1/2 cup pastry cream. Level the filling and place the second cake layer on top. If a very thin crumb coat is desired, chill the stacked layers 15 minutes before frosting.

Make buttercream

In a bowl or stand mixer, beat 1/2 cup softened unsalted butter until creamy. Gradually add 2 cups confectioners' sugar, beating on low to incorporate, then increase speed and add 1 teaspoon vanilla extract, 1 tablespoon milk or cream, and a pinch of salt. Beat until smooth and spreadable; add a little more milk if too stiff or a bit more sugar if too thin.

Assemble and frost

If you applied syrup and filling, place the top layer onto the filled bottom layer. Apply a thin crumb coat of buttercream over the entire cake and chill 10–15 minutes until slightly firm. Finish with a final smooth layer of buttercream, using an offset spatula. Decorate as desired.

Serve

Let the cake sit at room temperature 20–30 minutes for the buttercream to soften slightly before slicing. Slice and serve. Store leftover cake covered in the refrigerator for up to 4 days (bring to room temperature before serving).