Name: Vanilla-Buttermilk Layer Cake With Orange Frosting and Raspberries
Cook time: 1 hour, 20 minutes
Total time: 3 hours 30 minutes (including chilling time)
Yield: Makes 1 (10-inch) double-layer cake
Ingredients: Nonstick vegetable oil spray; 4 cups cake flour, divided; 2 teaspoons baking powder, divided; 1 teaspoon baking soda, divided; ½ teaspoon kosher salt, divided; 1½ cups (3 sticks) unsalted butter, room temperature, divided; 3½ cups granulated sugar, divided; 8 large eggs, separated; 2 teaspoons vanilla extract, divided; 2 cups buttermilk, divided; ¼ cup granulated sugar; 1 vanilla bean, split lengthwise; 4 (8-ounce) packages cream cheese, chilled; 1¼ cups (2½ sticks) unsalted butter, room temperature; 2 teaspoons finely grated orange zest; 2 tablespoons fresh orange juice; 2 teaspoons vanilla extract; 1½ cups powdered sugar, sifted; 15 ounces raspberries, divided; Edible flowers (for garnish; optional); 2 (10-inch) round cake pans

Photo of a classic layer cake recipe vanillabuttermilk layer cake with raspberry filling. Slices and whole cake shown.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.

Recipe notes

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