Description
A stunning, rustic three-layer vanilla cake filled with rich vanilla buttercream and fresh, juicy raspberries. This simple design lets the beautiful golden crumbs peek through for an elegant centerpiece.
Ingredients
- 3 and 3/4 cups (443g) sifted all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 cups (340g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 1 and 1/4 cups (420g/ml) buttermilk, room temperature
- 1–2 cups (120–250g) fresh raspberries
- 1 and 1/2 cups (340g) unsalted butter, softened (for frosting)
- 5.5–6 cups (660–720g) confectioners’ sugar
- 5–6 Tablespoons (75–90g/ml) heavy cream
- 1 teaspoon pure vanilla extract (for frosting)
- 1/4 teaspoon salt (for frosting)
Instructions
- Preheat and Prep: Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk Dry Ingredients: In a large bowl, whisk the sifted flour, baking powder, baking soda, and salt together. Set aside.
- Cream Butter and Sugar: Beat 1.5 cups of butter and granulated sugar together on medium-high speed until smooth and creamy, about 3 minutes.
- Add Eggs and Vanilla: Add eggs 1 at a time, beating well after each addition. Beat in the tablespoon of vanilla extract.
- Combine Batter: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, mixing just until incorporated.
- Bake Layers: Pour batter evenly into the prepared pans. Bake for 25–26 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Make Frosting: Beat 1.5 cups of butter on medium speed until creamy. Add confectioners’ sugar, heavy cream, vanilla extract, and salt on low speed, then beat on high for 3 minutes.
- Assemble Cake: Slice thin layers off the tops of the cakes to level them. Place the first layer down, spread 1.5 cups of frosting, and arrange half the raspberries. Repeat with the second layer.
- Finish and Chill: Top with the third layer. Spread remaining frosting on top and scrape the sides with a bench scraper for a naked look. Refrigerate for at least 2–3 hours before serving.
Notes
- Make sure all refrigerated ingredients are at room temperature to prevent the batter from splitting.
- Sift your flour before measuring to make sure you get a light, delicate crumb structure.
- If you do not have buttermilk, make a DIY version by adding 1 tablespoon of lemon juice to milk and letting it sit for 5 minutes.
- Avoid using frozen berries, as they will release excess moisture and cause the layers to slide.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Cake
- Method: Baking
- Cuisine: American
