In a large bowl, beat butter with a mixer at medium speed until creamy. Make sure butter is softened at room temperature. Garnish with raspberries and mint, if desired. Spread Vanilla-Buttermilk Frosting between layers and on top and sides of cake. Remove from pans, and let cool completely on wire racks. Divide batter between prepared pans.īake until a wooden pick inserted in center comes out clean, about 30 minutes. Stir one-fourth of egg whites into batter. In a large bowl, using clean beaters, beat egg whites with a mixer at high speed just until stiff peaks form. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Preheat oven to 350 butter and flour a 10-inch tube pan. In a medium bowl, whisk together Swans Down® Cake Flour, baking powder, and salt. 3 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened at room temperature 2 cups granulated sugar 4 large eggs 1 cup whole milk 2 teaspoons pure vanilla extract. Add egg yolks, one at a time, beating well after each addition.
In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Line bottom of pans with parchment paper, and spray pans again. Spray 2 (9-inch) round deep cake pans with baking spray with flour.
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