Ingredients
Equipment
Instructions
Cake Instructions
- Preheat oven to 350°F (175°C). Grease, flour, and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar with a mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then mix in the oil and vanilla extract.
- On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix just until combined.
- In a small bowl, gently toss the fresh raspberries with 1 tbsp of flour. Carefully fold the raspberries into the batter.
- Divide the batter between the prepared pans and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
Frosting & Assembly
- To make the frosting, beat softened butter until creamy. Gradually add sifted powdered sugar and beat until smooth. Mix in the raspberry puree, vanilla, and salt. Add heavy cream as needed to reach a spreadable consistency.
- Place one cooled cake layer on a serving plate. Spread a thick layer of frosting over the top. Add the second layer.
- Apply a thin crumb coat of frosting over the entire cake and chill for 30 minutes.
- Cover the cake with the remaining frosting and decorate with fresh raspberries. Slice and serve.
Notes
Ensure all refrigerated ingredients (butter, eggs, buttermilk) are at room temperature before you begin for the best results.
To make raspberry puree, blend 1 cup of raspberries until smooth and press the mixture through a fine-mesh sieve to remove the seeds.
To make raspberry puree, blend 1 cup of raspberries until smooth and press the mixture through a fine-mesh sieve to remove the seeds.
