Last week I made a two layer vanilla sheet cake with raspberry mousse filling. It was moist and delicious… but I wanted a more tender crumb… so today I made a practice nearly-naked vanilla cake with raspberry buttercream. (Nearly naked – as it wasn’t heavily frosted and some cake was visible.) For a little contrast I added a dark chocolate ganache drip.

I believe I made one mistake with this cake. After baking I refrigerated the cake for a couple of hours as I ran errands. I feel the cake was more tender before chilling. Next time, I will frost the cake as soon as it cools to room temperature.

Vanilla Cake Recipe

INGREDIENTS
• 2½ cups all-purpose flour (280g)
• 2¼ tsp baking powder
• ¾ tsp salt
• 1⅔ cups granulated sugar (333g)
• ¾ cup unsalted butter room temperature (170g)
• 3 large eggs room temperature
• 1 Tbsp vanilla (15mL)
• 1 cup buttermilk (240mL)

METHOD

1. Preheat oven to 350F and line two 8-inch pans with parchment paper and butter the sides. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside.
2. Cream the butter in a stand mixer fitted with a whisk attachment or an electric hand mixer. Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed. Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute.
3. Reduce speed to low and add the flour in three batches alternating with the buttermilk. Once almost combined, remove the whisk attachment and fold in any remaining butter/flour using a spatula. Do not over-mix the batter.
4. Divide batter equally between the two pans, then bake at 350F for 30-40 minutes or until the edges pull away from the pan, and a toothpick inserted in the center comes out clean.
5. Allow to cool in pan for about two minutes, then invert cake pan onto a cooling rack. After 10 minutes remove pan from layers, remove the paper, and set aside to cool completely.

Raspberry Buttercream Frosting

INGREDIENTS
• 226 g (1 c) of powdered sugar (or 1/2 box)
• 1/2 c (1 stick) of softened butter
• 1-2 tsp of vanilla
• ~1 Tbl whipping cream (for crumb coat frosting as needed)

Optional
• 2 Tbl Meringue Powder to make crusting frosting.
• 12 oz fresh raspberries
• 1 Tbl Raspberry Freeze Dried Powder
• Red food coloring

METHOD

1. Add powdered sugar to mixing bowl.
2. Add softened sticks of butter
3. Add vanilla. If you want white frosting add a very small amount of violet food coloring
4. Add 1 tbsp of cream.
5. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. (See option below.)
6. Add more cream, a little bit at a time, beating at slowest speed, until frosting is the proper consistency.
   
   For optional raspberry flavor
7. Add raspberries and 2 Tbl sugar to a food processor and pulse to macerate the berries
8. Sieve to remove pulp and seeds. You should have about ½ cup puree.
9. Add puree to soft peak mixture and red food coloring if desired.