Description
A sophisticated layered cake featuring aromatic vanilla bean sponge and a tart raspberry buttercream frosting. Perfect for a celebratory Mother’s Day brunch.
Ingredients
Scale
- 3 cups cake flour
- 2 cups granulated sugar
- 1.5 cups unsalted butter, softened
- 4 large eggs, room temperature
- 2 vanilla bean pods, scraped
- 1 tbsp baking powder
- 1/2 tsp salt
- 12 oz fresh raspberries
- 1 tbsp lemon juice
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
Instructions
- Preheat oven to 350°F and grease three 8-inch cake pans.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time, then stir in vanilla seeds and salt.
- Fold in sifted cake flour and baking powder until just combined.
- Divide batter into pans and bake for 25-30 minutes.
- Reduce raspberries and lemon juice over heat, then strain to make a puree.
- Beat butter and powdered sugar, folding in the raspberry puree until smooth.
- Frost cooled cake layers and decorate as desired.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American