Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1 tbsp pure vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla bean paste
  • 1 pinch salt
  • 1.5 cups fresh blueberries
  • 2 cups fresh raspberries

Instructions:

  1. Prep the Oven. Heat your oven to 175°C (350°F). Grease your 9x13 inch (23x33 cm) pan and line it with parchment paper. Note: Parchment prevents the edges from sticking.
  2. Mix Dry Ingredients. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Whisk until no lumps remain.
  3. Cream Butter and Eggs. Add the softened butter and eggs to the flour mixture. Beat with a mixer on medium speed until the batter is smooth and looks pale.
  4. Add Wet Ingredients. Fold in the buttermilk and vanilla extract. Mix on low until just combined. Note: Overmixing here will make the cake tough.
  5. Bake the Base. Pour the batter into the pan. Bake for 25 minutes until a toothpick comes out clean and edges are slightly golden.
  6. Whip the Butter. Beat the softened butter on medium high until it's aerated and pale. Gradually add the powdered sugar and salt.
  7. Finish Frosting. Stream in the heavy cream and vanilla bean paste. Whip for another 2 minutes until the frosting holds a stiff peak.
  8. Frost the Cake. Spread a thick, even layer of frosting across the completely cooled cake. Note: Use an offset spatula for a flat surface.
  9. Set the Surface. Place the frosted cake in the fridge for 30 minutes. Wait until the frosting feels firm.
  10. Decorate. Place blueberries in the top left corner. Arrange raspberries in horizontal rows across the rest of the cake.