Ingredients
For the cake layers:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk (or milk + 1 tbsp vinegar)
For the raspberry filling:
1 cup heavy whipping cream (cold)
3 tbsp powdered sugar
½ tsp vanilla extract
1 cup fresh raspberries (lightly mashed)
For the pink buttercream frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tbsp heavy cream
1 tsp vanilla extract
A few drops red or pink food coloring
For garnish:
Fresh raspberries
Optional: white chocolate shavings or sprinkles
Instructions
Make the cake layers:
