Ingredients:

  • 3 cups (375g) All-Purpose Flour, plus more for dusting
  • 1 tbsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • 1 cup (227g, 2 sticks) Unsalted Butter, softened
  • 2 cups (400g) Granulated Sugar
  • 1 Vanilla Bean, split and scraped (or 2 tsp vanilla extract)
  • 4 Large Eggs
  • 1 ½ cups (360ml) Buttermilk
  • 1 cup (240g) Fresh or Frozen Raspberries
  • 2 tbsp Granulated Sugar
  • 1 tbsp Lemon Juice
  • 1 ½ cups (3 sticks, 340g) Unsalted Butter, softened
  • 6 cups (720g) Powdered Sugar, sifted
  • ¼ cup (60ml) Heavy Cream
  • 2 tsp Vanilla Extract
  • Pinch of Salt
  • ½ cup (120ml) Water
  • ½ cup (100g) Granulated Sugar

Instructions:

  1. Prepare Cake Pans: Grease and flour the cake pans, line the bottoms with parchment paper.
  2. Make the Vanilla Bean Cake Batter: Combine dry ingredients. Cream butter and sugar, add vanilla bean seeds. Beat in eggs one at a time. Alternate adding dry ingredients and buttermilk until just combined.
  3. Make the Raspberry Swirl: Simmer raspberries, sugar, and lemon juice until thickened. Strain out seeds for a smoother swirl (optional). Cool completely.
  4. Assemble Cake Batter with Swirl: Divide cake batter evenly among the prepared pans. Dollop raspberry swirl on top of batter and gently swirl with a knife or skewer.
  5. Bake Cakes: Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. Make Simple Syrup: Combine water and sugar in a saucepan and heat until sugar is dissolved. Let cool.
  8. Make the Buttercream: Beat butter until light and fluffy. Gradually add powdered sugar, alternating with heavy cream, until smooth and creamy. Stir in vanilla extract and salt.
  9. Assemble the Cake: Level the tops of the cooled cakes. Brush each layer with simple syrup. Place a layer of cake on a cake board or serving plate. Frost with a layer of buttercream. Repeat with remaining layers.
  10. Frost the Cake: Apply a thin crumb coat of buttercream, then chill for 30 minutes. Apply a final, thicker layer of buttercream, smoothing with an offset spatula.
  11. Decorate (Optional): Use piping bags and tips to decorate the cake as desired.
  12. Support Tiers: If creating a tiered cake, insert wooden dowels or cake supports into the bottom tiers before placing the top tier on top.