– 3 ½ cups All-purpose – 2 teaspoon Baking powder – 1 teaspoon Baking soda – 1 teaspoon Salt – ¾ cup Unsalted butter room temperature – ¼ cup Oil canola or vegetable – 1 ½ cups White granulated sugar – ¼ cup Sour cream room temperature – 1 tablespoon Pure vanilla extract – 4 Large egg – 1 cup Buttermilk – 2 cups Raspberries fresh or frozen – ¾ cup White granulated sugar – 2 tablespoon Lemon juice – ⅛ teaspoon Salt – 1 tablespoon Cornstarch – 6 oz Cream cheese room temperature – 1 cup Unsalted butter slightly cold – 5 cups Powdered sugar sifted – 1 oz Freeze-dried raspberries grounded – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt – 2 ½ tablespoon Heavy cream
Preheat oven to 350°F. Non-stick baking spray two 8-inch cake pans. Line the cakes' bottoms with 8-inch parchment circles and spray again.Sift flour in a medium basin. Mix in baking powder, soda, and salt. Set aside.
1
Beat butter, oil, and sugar using a mixer. High-speed beating for 3 minutes makes things light and fluffy. Then add vanilla and sour cream.Add eggs one at a time and mix on medium.Add ⅓rd dry ingredients and half buttermilk, mixing on low speed.
2
Next, add another ⅓rd of dry ingredients and the remaining buttermilk. Finish with remaining dry ingredients.Evenly distribute cake batter between pans.
3
Bake until toothpick inserted comes out clean, 27-30 minutes. Rest cakes in hot pans for 10 minutes. Cool on a rack. Cool completely.Mix raspberries, sugar, lemon juice, and salt in a medium saucepan over medium heat.
4
Mashed raspberries after softening under heat. When mashed, strain through a mesh strainer and discard the seeds. Return the jam to the heated pan, add cornstarch, and thicken. Cool fully.
5
Reserve butter on the counter for 30 minutes. Butter will cool somewhat. Sift powdered sugar into a large basin. Blend freeze-dried raspberries in a food processor until ground. Add to powdered sugar.
6
Mix butter and cream cheese on high for 3 minutes. Next, add powdered sugar/ground freeze-dried raspberries. Quite thick. Stir in vanilla, salt, and heavy cream. Turn on high to mix.
7
Cut cake domes using a serrated knife. Apply a little frosting to your decorating board.Put the first cake layer down. Use 1 cup of icing on the cake. Pipe a border around the cake to keep the contents inside. Spread jam on top.
8
Put the final layer of cake bottom-up. Cover the cake with light icing and freeze for 15 minutes.Finish frosting the cake. Put fresh raspberries on top. Serve after 15 minutes of freezing.
9