Ingredients:
Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 3/4 cups sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
Filling & Frosting:
3 cups fresh raspberries
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream
️ Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
Whisk flour, baking powder, and salt.
️ Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Add dry ingredients alternately with milk, mixing until smooth.
Divide batter evenly into pans. Bake 25–30 mins. Cool completely.
Beat butter, gradually add powdered sugar. Mix in vanilla and cream until fluffy.
Layer cake with frosting and fresh raspberries between layers. Frost the outside. Garnish with raspberries.
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