Double-Layer Vanilla-Buttermilk Cake with Raspberries and Orange Cream-Cheese Frosting
A luxurious two-layer vanilla buttermilk cake filled with fresh raspberries and covered in orange-scented cream cheese frosting. This elegant dessert features layers of moist cake brushed with vanilla syrup and decorated with fresh raspberries and optional edible flowers.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •4 cups cake flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •½ teaspoon kosher salt
- •1½ cups unsalted butter
- •3½ cups granulated sugar
- •8 large eggs
- •2 teaspoons vanilla extract
- •2 cups buttermilk
- •¼ cup granulated sugar
- •1 whole vanilla bean
- •32 ounces cream cheese
- •1¼ cups unsalted butter
- •2 teaspoons orange zest
- •2 tablespoons orange juice
- •2 teaspoons vanilla extract
- •1½ cups powdered sugar
- •15 ounces raspberries
- •1 handful edible flowers
- •2 pieces cake pans
Cooking Instructions
- 1.
Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
10 min
- 2.
Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
8 min
- 3.
Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
5 min
- 4.
Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
8 min
- 5.
Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
50 min
- 6.
Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.
50 min
- 7.
Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
25 min
- 8.
Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
5 min
- 9.
Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring (do not frost raspberries at the perimeter).
15 min
- 10.
Carefully place second cake layer, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
40 min
- 11.
Remove cake from refrigerator. Frost top and sides, swirling decoratively, making sure to cover bottom of platter; reserve remaining frosting for another use. Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 3 oz. raspberries and edible flowers, if using.
40 min
- 12.
Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.