Step 1 – Prepare the Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.

Alternately add flour mixture and buttermilk, starting and ending with flour. Fold in fresh raspberries gently.

Divide batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool completely.

Step 2 – Make the Frosting:

Beat softened butter until creamy.

Gradually add powdered sugar and vanilla, mixing until smooth.

Add heavy cream as needed for a spreadable consistency.

Step 3 – Assemble the Cake:

Place one cake layer on a serving plate. Spread a generous layer of frosting on top.

Add the second cake layer and frost the top and sides evenly.

Decorate with fresh raspberries and optional shaved chocolate or raspberry syrup.

Serving and Storage Tips