1 cup granulated sugar
1-1/2 cups unsalted butter
1 tsp pure vanilla extract
2 Tbsp raspberry jam
- Preheat oven 325F.
- Fully line two 9 inch cake pans.
- Wisk together the cake flour, baking powder and the salt. Set aside.
- In a stand mixer beat the soft butter and sugar together until very fluffy.
- Gradually add the eggs and beat well to combine.
- Stir in the sour cream, vanilla and combine.
- Gradually add half of the flour mixture and stir to combine.
- Add the milk first and last the remaining flour.
- Stir until the flour is fully incorporated.
- Divide the batter into the prepared baking pans.
- Bake the cakes in the preheated oven for 30-35 minutes or until the cake tester comes out clean.
- Let the cakes cool completely.
- Meanwhile make the Raspberry Meringue Buttercream
- Place the egg whites and sugar in the bowl and whisk to combine.
- place a saucepan on medium heat and add about an inch of water.
- Place the mixing bowl on the top.
- Heat, whisking until the egg mixture is hot to the touch [160F]
- Carefully transfer mixture to the mixing bowl of a standing mixer.
- Beat on high speed until the mixture cools down to room temperature.
- Reduce speed to low medium and add the vanilla and the butter.
- Beet until fully incorporated and fluffy.
- Remove 2/3 of the buttercream and set it aside.
- To the remaining buttercream, add the raspberry jam and beat to combine.
- Reserve a few raspberries for decoration and add the remaining raspberries to the buttercream.
- Whip just to slightly break down the fresh raspberries.
- Divide the cooled cakes horizontally.
- Spread 3 layers with the Raspberry Meringue Buttercream.
- Place the remaining cake layer on the top and frost the cake with the reserved vanilla buttercream.
- Place the reserved fresh berries on the top.
- Chill for 20 minutes for easier slicing and serve.
- This cake is best served at room temperature.