Dessert: Double-Layer Vanilla-Buttermilk Cake With Raspberries and Orange Cream-Cheese Frosting

Recipe by Katherine Sacks This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.

Ingredients

Nonstick vegetable oil spray
4 cups cake flour, divided
2 teaspoons baking powder, divided
1 teaspoon baking soda, divided
1/2 teaspoon kosher salt, divided
1 1/2 cups (3 sticks) unsalted butter, room temperature, divided
3 1/2 cups granulated sugar, divided
8 large eggs, separated
2 teaspoons vanilla extract, divided
2 cups buttermilk, divided

Instructions

Place a rack in middle of oven; preheat to 350 °F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2 –3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45 –50 minutes. Transfer pan to a wire rack and let cake cool.
Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.

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