Vanilla-Buttermilk Layer Cake With Orange Frosting and Raspberries

I've made this cake a couple times, and it is fantastic! It does take a bit more time to make, since you make each layer of cake separately, but the rave reviews make it worth it. Without a doubt, I recommend this recipe. Note: The cakes are very tender. I recommend leaving them to cool in the pans for 30 minutes.

• Lel

• Tipp City, OH

• 10/19/2021

I made this last year for a friend’s birthday. I think was spectacular.

• Gloria@dietzfamily.us

• 4/14/2021

这道菜是令人困惑,因为测量in the ingredients section do not match the measurements in the preparation section. The entire time I was reading the preparation section trying to figure out how many eggs to use because it initially stated 8 eggs total. The preparation sections says add 4 yolks in 2 parts. I figured it meant add 2 sets of 4 yolks bc the ingredients required 8 eggs. Will it be a good cake? Idk bc I added too many yolks. I’m out of eggs now.

• Bleyton

• Florida

• 4/9/2021

I rarely make something that doesn't have really rave reviews. But after reading these I decided to give this cake a try. I would consider myself a pretty good baker. This cake was FABULOUS! If you follow this recipe as written it is absolutely perfect. I made this for a friend's birthday and she loved it. I would save it for special occasions as it does take a bit of time. And I used all of the frosting....which was heavenly. Oh, and I would skip the syrup....couldn't really tell it was there.

• ksabow

• Edina, MN

• 3/27/2021

Overall it was tasty but not worth the expense and fuss. The vanilla bean alone was $15.00. I've made simple cakes that were moister and just as pretty.

• pmbahor

• Cornwall, NY

• 3/10/2020

A gigantic, impressive-looking cake. Lovely flavors. However, did anyone else have issues with the frosting? I had to add a substantial additional amount of powdered sugar (at least twice as much) to get a frosting that was spreadable rather than glaze-like. As for baking it in two batches, I think the recipe calls for it simply because there's too much batter/whipped whites to fit into one mixer bowl at once. And because you have to mix it in two batches, you have to stagger the times you put the two pans in the oven. Ten-inch pans are a must,unless you leave some of the batter out. The foil stuck to the top of the first layer I baked, even though I had sprayed it. Didn't use the foil at all for the second layer, and it turned out fine. I waited 15 minutes to turn the cakes out, but had a little trouble, even with parchment & Pam. I think running a knife around the edge before turning out should help, as should making sure the sides are very thoroughly greased, all the way to the rim. Next time I will try greasing and flouring instead of Pam, and wait 20 minutes to turn them out. Even with these small issues, the cake was worth it.

• leeprost

• Troy, MI

• 3/17/2019

There's a huge issue here that really hasn't been totally answered...okay, this cake was great. I don't usually eat cake (and I bake them for people a LOT) but I did this one and it was delicious. It's the "bake in two pans!" REALLY, reviewers? You have two ovens, so it wasn't an issue?? Did you really bake this cake, like another reviewer wonders?? I did...and I baked it all at once because I trusted the reviews and I have two ovens! No problem then, right?! Wrong!!! LOTS of batter! BILLOWS of egg whites! BOTH my giant bowls full! Hard to get that HEAVY big bowl poured evenly out into the pans! Of course, my own fault--didn't notice the 10" pan size and tried to bake in 8"!!! HUGE mess in the oven! I baked them both in the same oven, though--per some reviews, so at least only have one oven to clean now! OVERFLOWING cake. Threw a TON of batter away! Great cake and frosting. 4 forks. But listen to the directions and do one at a time!

• geppymom

• Duluth, MN

• 9/24/2018

Made this cake as a test bake for a tiered engagement cake I will be making. I combined all the ingredients for the cake and baked both in the same oven at the same time, rotating the pans about 75% through the bake. The cakes baked evenly and were easily removed from the pans after 15 min cooling time on a cooling rack. Be sure to line the pans with parchment and cooking spray prior to pouring in the cake batter. The cake was much tastier the second day. I would recommend baking it a day or two ahead of time and leaving it in the fridge to mature, to let all of the flavors come together. I will be using this recipe again for the bottom tier of my engagement cake. Thanks for the recipe! ;0)

• soleus808

• Los Angeles, CA

• 8/26/2018

This review only concerns the cake. I did not make the vanilla syrup or orange frosting to go with it. I baked the cake as cupcakes, and they were super yummy! I'd like to preface this by saying, I don't really like homemade cupcakes. I like Sprinkles cupcakes or the box mix kind-- No in between. This recipe proved to be an exception. The cupcakes were very flat, and though they rose enough to fill the entire liner and come up over the top, they did not create the half dome top that most recipes do. I presume that if this recipe was made as a cake, it would produce a nice flat cake, perfect for layering. I made half of the recipe and it produced about 24 cupcakes. The cupcakes themselves were very light and airy. They are heavier than an angel food cake, but there was a similar lightness. They were sweet, but pleasantly so. They did not taste like pure sugar. The buttermilk flavor was subtle, but it added some nice depth to the cake. Very delicious! To conclude, I would highly recommend this recipe. It is AMAZING! If you have any buttermilk in the fridge, make this ASAP! Ps: Read this recipe all the way through! I ignored the cardinal rule of baking, reading the whole recipe first, and made a large error. You will use the egg whites later! Save them! I tossed my egg whites and ended up having to crack more eggs to have them.

• quinnk

• San Diego, California

• 6/25/2018

I have made this recipe twice now (once as instructed and once as cupcakes) and it hasn't failed me yet. It's a little complex, but I like a challenge and it definitely pays off. This cake got rave reviews!! Will be making it again... and again!

• ilupoli

• Chapel Hill, NC

• 5/22/2018

Loved it

• duardonme

• Montana

• 12/26/2017

I am rating this 4 forks to make up for the people who DID NOT BOTHER TO MAKE THE CAKE but feel their opinions should count. And no, I did not bake the cake, but apparently that doesn't matter.

• lisaka11

• Mpls, MN

• 7/17/2017

Overall tasty cake, but the recipe does need some clarifications! How long to let the cakes cool in pan before turning out? I did 20 minutes but had a lot of sticking (despite liberal usage of Pam as instructed). Also a little note as to why you have to do the cakes in 2 phases would be nice to know. Otherwise the cake is delicious! Also, this makes a ton of batter!! I though that I could use 9" pans and just bake longer....but instead I made a mess

• Amst214

• Washington

• 7/2/2017

I have to admit that I broke the first rule I ever learned about cooking, which is to read the recipe all the way through before starting it. I was well into the first batch of batter before I realized that I was making half the batter. Since I didn't have a lot of time, I used the batter for one layer to make two thin ones, and spread strawberry jam between the frosted layers. I served it with sliced strawberries. This worked out okay, but obviously it has little to do with the original recipe. It kind of reminded me of the cakes I used to make in my easy-bake oven in the 1960's, and that isn't a bad thing.

• bishogs

• Auburn, Alabama

• 6/4/2017

would need to put some parchment paper at bottom- cake got stuck at bottom of pan. too much sugar in the cake i would remove at least 3/4 of a cup just too sweet- i baked it all together - too complicated to separate it. cake is light and fluffy good consistency.

• patrizia2430

• montreal, quebec

• 12/24/2016