---

Ingredients

For the cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 2 tsp vanilla extract

• 1 cup whole milk, room temperature

For the raspberry filling:

• 2 cups fresh raspberries (plus extra for decoration)

• ½ cup granulated sugar

• 2 tsp lemon juice

For the buttercream frosting:

• 1 ½ cups unsalted butter, softened

• 6 cups powdered sugar

• 3–4 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pink and white gel food coloring

For decoration:

• Fresh raspberries

• Silver edible pearls

• Piping bags with petal, star, and round tips

• Small fondant cake topper (optional)

---

Instructions

1. Bake the cake layers

   • Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

   • In a bowl, whisk flour, baking powder, and salt.

   • In a large bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla.

   • Alternate adding dry ingredients and milk, starting and ending with dry ingredients.

   • Divide evenly into pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.

2. Prepare raspberry filling

   • In a saucepan, combine raspberries, sugar, and lemon juice.

   • Cook over medium heat until berries break down and mixture thickens (about 8–10 minutes). Cool completely.

3. Make the buttercream

   • Beat butter until creamy. Gradually add powdered sugar, alternating with cream, until smooth.

   • Add vanilla extract. Divide into portions and tint with pink and white gel coloring.

4. Assemble the cake

   • Place one cake layer on a serving board, spread a thin layer of buttercream, then a layer of raspberry filling.

   • Repeat with the next layer, then top with the final cake layer.

   • Apply a crumb coat of pink buttercream, chill for 20 minutes.

5. Decorate vintage-style

   • Smooth a final coat of pale pink buttercream over the cake.

   • Use a petal tip to create ruffles along the top and bottom edges.

   • Use round and star tips to pipe swags, pearls, and floral details.

   • Add fresh raspberries and silver pearls on top. Place a mini cake topper in the center for a classic touch.