What You’ll Need
2 sticks unsalted butter, plus extra for cake pans
1 3/4 cups sugar
4 large eggs
2 large egg yolks
1 tablespoon pure vanilla extract
3 cups cake flour, spooned and leveled
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups buttermilk
2 cups raspberries
3 tablespoons confectioners’ sugar
2 cups cold heavy cream
1. Preheat oven to 350 degrees F. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment.
2. Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
3. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.
4. In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.
5. Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
6. Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
7. In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners’ sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry creme on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.