Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk until batter is smooth.
Divide into pans and bake 25–30 minutes, until golden and springy. Cool completely.
Prepare raspberry filling:
Whip cream, powdered sugar, and vanilla until stiff peaks form. Fold in mashed raspberries gently.
Make pink buttercream frosting:
Beat butter until creamy. Add powdered sugar gradually, mixing in cream, vanilla, and food coloring until fluffy and smooth.
Place one cake layer on a serving plate, spread with raspberry filling. Repeat with remaining layers.
Frost entire cake with pink buttercream, smoothing the sides. Pipe decorative swirls on top.
Garnish with fresh raspberries and serve chilled.
Result: A light and fruity cake with a balance of sweet vanilla, tangy raspberries, and creamy frosting — perfect for birthdays, Valentine’s, or any celebration.
Result: A light and fruity cake with a balance of sweet vanilla, tangy raspberries, and creamy frosting — perfect for birthdays, Valentine’s, or any celebration.