Raspberry-Buttermilk Layer Cake with Cream Cheese Frosting Raspberry-Buttermilk Layer Cake with Cream Cheese Frosting 
Raspberry-Buttermilk Layer Cake with Cream Cheese Frosting 
Raspberry-Buttermilk Layer Cake with Cream Cheese Frosting 
Raspberry-Buttermilk Layer Cake with Cream Cheese Frosting 
Wild Harvest
Wild Harvest
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Recipe - Stillwater
ButtermilkCake.jpg
Raspberry-Buttermilk Layer Cake with Cream Cheese Frosting 
Prep Time45 Minutes
Servings12
Cook Time30 Minutes
Ingredients
3 cups Wild HarvestⓇ Organic All-Purpose Flour 
2 teaspoons baking powder 
½ teaspoon baking soda 
½ teaspoon fine sea salt 
2 sticks Wild HarvestⓇ Organic Unsalted Butter, softened 
2 cups Wild HarvestⓇ Sugar 
1 tablespoon Wild HarvestⓇ Organic Pure Vanilla Extract 
5 Wild HarvestⓇ Cage Free Grade A Large Brown Eggs 
1¼ cups buttermilk 
1 pound cold Essential EverydayⓇ Cream Cheese, cut into cubes 
4 tablespoons Wild HarvestⓇ Organic Unsalted Butter, softened 
2 teaspoons Wild HarvestⓇ Organic Pure Vanilla Extract 
4 cups (1 pound) Wild HarvestⓇ Organic Powdered Sugar 
⅔ cup Wild HarvestⓇ Organic Red Raspberry Fruit Spread 
½ pint fresh raspberries 
Directions
  1. Preheat oven to 350℉. Spray three 8” round cake pans with cooking spray and line bottoms with parchment paper.
  2. In a medium bowl whisk to combine flour, baking powder, baking soda, and salt.
  3. In a large bowl or a stand mixer fitted with the paddle beat butter on medium speed until smooth. Gradually add sugar, increase speed to high, and beat, scraping down sides of bowl occasionally, until light and fluffy, about 5 minutes.
  4. Beat in vanilla, then beat in eggs 1 at a time, scraping down sides of bowl after each addition, until incorporated.
  5. Scrape down sides of bowl again. On low speed, add flour mixture in 3 parts alternating with buttermilk in 2 parts.
  6. Divide batter among prepared pans and spread evenly.
  7. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
  8. Let cakes cool in pans on a rack for 10 minutes. Invert cakes, peel off parchment, and turn right side up to cool completely.
  9. For frosting, in a food processor combine cream cheese, butter, and vanilla. Process until blended, scraping down sides of processor bowl as needed. Add powdered sugar and process just until smooth. Do not overprocess or frosting may become too thin.
  10. To assemble cake, place 1 cake layer on a serving platter or cake stand upside down so the flat side is facing up. Spread a thin layer of frosting over top of cake. Transfer 1 cup of frosting to a piping bag or zip-top bag with a corner cut out and pipe a “dam” of frosting around the edge of the cake layer. Fill with half the raspberry spread. 
  11. Place another cake layer on top, and spread a thin layer of frosting over top of cake. Pipe another “dam” around edge of cake and fill with remaining raspberry spread (squeeze any leftover frosting in piping bag back into bowl with remaining frosting). Place last cake layer on top. 
  12. Frost cake with remaining frosting, making peaks and swirls with a large offset spatula. Decorate with raspberries. Cake may be refrigerated up to 4 hours before serving. Keep leftovers refrigerated. 
45 minutes
Prep Time
30 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
3 cups Wild HarvestⓇ Organic All-Purpose Flour 
Wild Harvest Organic Flour, All Purpose
Wild Harvest Organic Flour, All Purpose, 5 Pound
$11.49$2.30/lb
2 teaspoons baking powder 
Argo Baking Powder, Double Acting
Argo Baking Powder, Double Acting, 12 Ounce
$3.29$0.27/oz
½ teaspoon baking soda 
Arm & Hammer Baking Soda, Pure
Arm & Hammer Baking Soda, Pure, 1 Pound
$1.69$1.69/lb
½ teaspoon fine sea salt 
Morton Iodized Salt
Morton Iodized Salt, 26 Ounce
$1.69$0.07/oz
2 sticks Wild HarvestⓇ Organic Unsalted Butter, softened 
Wild Harvest Butter, Organic, Unsalted
Wild Harvest Butter, Organic, Unsalted, 16 Ounce
$7.29$0.46/oz
2 cups Wild HarvestⓇ Sugar 
Wild Harvest Sugar, Organic, Turbinado
Wild Harvest Sugar, Organic, Turbinado, 16 Ounce
$5.19$0.32/oz
1 tablespoon Wild HarvestⓇ Organic Pure Vanilla Extract 
Wild Harvest Vanilla Extract, Pure, Organic
Wild Harvest Vanilla Extract, Pure, Organic, 2 Ounce
$11.69$5.85/oz
5 Wild HarvestⓇ Cage Free Grade A Large Brown Eggs 
Wild Harvest Eggs, Organic, Brown, Large
Wild Harvest Eggs, Organic, Brown, Large, 12 Each
$4.99 was $5.49$0.42 each
1¼ cups buttermilk 
Kemps Select Low Fat Buttermilk Pint
Kemps Select Low Fat Buttermilk Pint, 16 Fluid ounce
$1.99$0.12/fl oz
1 pound cold Essential EverydayⓇ Cream Cheese, cut into cubes 
Essential Everyday Cream Cheese
Essential Everyday Cream Cheese, 8 Ounce
$2.69$0.34/oz
4 tablespoons Wild HarvestⓇ Organic Unsalted Butter, softened 
Wild Harvest Butter, Organic, Unsalted
Wild Harvest Butter, Organic, Unsalted, 16 Ounce
$7.29$0.46/oz
2 teaspoons Wild HarvestⓇ Organic Pure Vanilla Extract 
Wild Harvest Vanilla Extract, Pure, Organic
Wild Harvest Vanilla Extract, Pure, Organic, 2 Ounce
$11.69$5.85/oz
4 cups (1 pound) Wild HarvestⓇ Organic Powdered Sugar 
Wild Harvest Sugar, Organic, Powdered
Wild Harvest Sugar, Organic, Powdered, 16 Ounce
$4.59$0.29/oz
⅔ cup Wild HarvestⓇ Organic Red Raspberry Fruit Spread 
½ pint fresh raspberries 
Driscoll's Raspberries
Driscoll's Raspberries, 6 Ounce
$3.99$0.67/oz

Directions

  1. Preheat oven to 350℉. Spray three 8” round cake pans with cooking spray and line bottoms with parchment paper.
  2. In a medium bowl whisk to combine flour, baking powder, baking soda, and salt.
  3. In a large bowl or a stand mixer fitted with the paddle beat butter on medium speed until smooth. Gradually add sugar, increase speed to high, and beat, scraping down sides of bowl occasionally, until light and fluffy, about 5 minutes.
  4. Beat in vanilla, then beat in eggs 1 at a time, scraping down sides of bowl after each addition, until incorporated.
  5. Scrape down sides of bowl again. On low speed, add flour mixture in 3 parts alternating with buttermilk in 2 parts.
  6. Divide batter among prepared pans and spread evenly.
  7. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.
  8. Let cakes cool in pans on a rack for 10 minutes. Invert cakes, peel off parchment, and turn right side up to cool completely.
  9. For frosting, in a food processor combine cream cheese, butter, and vanilla. Process until blended, scraping down sides of processor bowl as needed. Add powdered sugar and process just until smooth. Do not overprocess or frosting may become too thin.
  10. To assemble cake, place 1 cake layer on a serving platter or cake stand upside down so the flat side is facing up. Spread a thin layer of frosting over top of cake. Transfer 1 cup of frosting to a piping bag or zip-top bag with a corner cut out and pipe a “dam” of frosting around the edge of the cake layer. Fill with half the raspberry spread. 
  11. Place another cake layer on top, and spread a thin layer of frosting over top of cake. Pipe another “dam” around edge of cake and fill with remaining raspberry spread (squeeze any leftover frosting in piping bag back into bowl with remaining frosting). Place last cake layer on top. 
  12. Frost cake with remaining frosting, making peaks and swirls with a large offset spatula. Decorate with raspberries. Cake may be refrigerated up to 4 hours before serving. Keep leftovers refrigerated.