vanilla cake with raspberry filling and chocolate buttercream

DRY  
2 1/4 cups flour 
2 1/4 baking powder 
3/4 tsp salt kosher 


WET
3/4 cup butter 
1 1/2 cups sugar 
3 eggs room temp 
1 1/2 tsp vanilla 
1 cup liquid: buttermilk, milk, alt milk 

MAKE 350ºF 30-35 minutes 

Prep 2 8" round baking pans lined with parchment

dry

In a bowl sift the flour and add in the salt and baking powder

wet

in a stand mixer, add the butter and sugar and cream together for around 3 minutes - should look pale and fluffy. 

Reduce speed and add one egg in at a time and beat on low until incorporated then add in the vanilla. 

add in the liquid 

Next add in flour and do not over mix - (properly 1/3 of the flour and 1/3 of the liquid should be the way to add in but i am lazy and can never tell the difference) 

Buttercream 

2 sticks butter 1 cup

3 1/2 cups powdered sugar 

1/2 cup cocoa powder 

1/2 tsp salt 

2 tsp vanilla (or other extract) 

4 TB liquid: cream, half and half, milk, alt milk