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 them with parchment rounds. Set aside.

Combine dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp salt until evenly distributed. Set aside.

Cream butter and sugar

In a large bowl (or bowl of a stand mixer fitted with the paddle) cream 1/2 cup softened unsalted butter with 1 cup granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.

Add eggs and vanilla

Add the 3 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Mix in 2 tsp vanilla extract.

Alternate dry and wet

With the mixer on low, add the dry ingredients in three additions, alternating with the 1/2 cup whole milk (dry-wet-dry-wet-dry), mixing just until combined after each addition. Do not overmix; stop when no streaks of flour remain.

Bake

Divide the 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 color.

Cool

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

If using preserves, gently warm 3/4 cup jam in a small saucepan over low heat or microwave for 15–20 seconds to make it spreadable. If using fresh berries, toss them lightly with 1–2 teaspoons sugar and let macerate for 10–15 minutes. Reserve until assembly.

Beat butter

In a clean bowl beat 1 cup softened unsalted butter on medium speed until smooth and pale, about 2 minutes.

Add powdered sugar

Gradually add 3 cups sifted powdered sugar, 1 cup at a time, mixing on low until incorporated and then increasing speed to medium. Scrape down the bowl frequently.

Add vanilla and cream

Add 1 tsp vanilla extract, 2 tbsp heavy cream (or milk) and a pinch of salt. Beat on medium-high for 1–2 minutes until light and fluffy. Adjust consistency: add more cream (1 tsp at a time) to thin or more powdered sugar to thicken. Taste and adjust salt/sweetness.

Level cakes

If the cake domes have risen, level the tops with a serrated knife or cake leveler so you have two even layers for stacking.

Fill

Place one cake layer on a serving plate or cake board. Spread half of the prepared jam (or a layer of macerated berries) evenly over the top, leaving a small border to prevent overflow. If using fresh berries, arrange them over the jam layer.

Crumb coat and chill

Place the second cake layer on top. Apply a thin 'crumb coat' of about 1/3 of the buttercream over the top and sides to seal in crumbs. Smooth with an offset spatula. Refrigerate for 15–20 minutes to set the crumb coat.

Final frost

Using the remaining buttercream, frost the top and sides of the cake smoothly or with your preferred texture. Use an offset spatula or bench scraper for clean edges.

Garnish

Dust lightly with 1 tsp confectioners' sugar if desired and arrange remaining fresh berries or sliced fruit on top or around the base for decoration.

Serve

Let the assembled cake sit at room temperature for 20–30 minutes before slicing for best texture. Slice with a sharp knife wiped between cuts for clean slices. Store leftover cake covered in the refrigerator for up to 4 days (bring to room temperature before serving).