Ingredients:

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks/226g) unsalted butter, softened, plus more for greasing pans
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 12 ounces (340g) fresh or frozen raspberries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1/4 cup (60ml) milk or heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions:

  1. Prepare the Cake Pans: Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper rounds. This prevents sticking and ensures easy removal.
  2. Make the Vanilla Cake Batter: Whisk together the dry ingredients (flour, baking powder, baking soda, salt). Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  3. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. Make the Raspberry Filling: Combine the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down. Stir in the cornstarch slurry and cook until the filling thickens. Remove from heat and let cool completely.
  6. Make the Vanilla Buttercream Frosting: Cream together the softened butter until light and fluffy. Gradually add the powdered sugar, beating until smooth. Add the milk or heavy cream, vanilla extract, and salt. Beat until light and fluffy. Add more powdered sugar or milk to achieve your desired consistency.
  7. Assemble the Cake: Level the cake layers if needed. Place one cake layer on a serving plate. Spread a layer of vanilla buttercream frosting on top, then create a dam around the edge with more frosting. Fill the center with the cooled raspberry filling. Top with the second cake layer.
  8. Frost the Cake: Frost the entire cake with the remaining vanilla buttercream frosting. Decorate as desired.
  9. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.