Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 0.5 cup buttermilk, room temperature
  • 3 tbsp fresh raspberry puree, strained
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tbsp heavy cream
  • 2 tbsp seedless raspberry jam
  • 0.5g salt

Instructions:

  1. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Add the softened butter. Beat on low speed until the mixture looks like coarse sand.
  3. In a separate jug, whisk eggs, buttermilk, raspberry puree, and vanilla.
  4. Pour the wet mixture into the dry in two batches, beating on medium for only 30 seconds per batch until smooth and glossy.
  5. Divide batter evenly among lined tins, filling each about 2/3 full.
  6. Place in a preheated oven at 350°F (175°C) and bake for 18–22 minutes until the tops spring back and a toothpick comes out clean.
  7. Let sit in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Beat the softened butter on high for 3 minutes until pale and fluffy.
  9. Add powdered sugar one cup at a time on low, then increase to high for 2 minutes.
  10. Fold in the heavy cream, raspberry jam, and salt until the frosting is a consistent texture.