Ingredients:

  • 225g unsalted butter, softened
  • 200g granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 240ml milk
  • 280g all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 300g fresh or frozen raspberries
  • 100g granulated sugar (for jam)
  • 1 tablespoon lemon juice
  • 450g powdered sugar, sifted
  • 2-3 tablespoons heavy cream
  • 1 teaspoon rose water
  • Pinch of salt (for frosting)
  • Pink gel food coloring (optional)
  • Fresh raspberries (for decoration)
  • Edible rose petals (optional)

Instructions:

  1. Grease and flour two 8-inch round cake pans, line bottoms with parchment paper.
  2. Cream together butter and sugar until light and fluffy. Beat in vanilla extract and eggs one at a time. Gradually add dry ingredients, alternating with milk, beginning and ending with dry ingredients. Divide batter evenly between prepared cake pans.
  3. Bake in a preheated oven until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  4. Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and reaches a jam-like consistency. Let cool completely.
  5. Beat softened butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Add heavy cream, rose water, and salt. Beat until smooth and creamy. Add pink food coloring, if desired.
  6. Level the tops of the cooled cakes. Place one cake layer on a serving plate. Spread a layer of raspberry jam over the cake. Top with rose buttercream frosting.
  7. Gently place the second cake layer on top of the frosting. Frost the entire cake with the remaining buttercream, using an offset spatula to create a smooth finish. This will be the best anniversary cake ever!
  8. Decorate with fresh raspberries and edible rose petals (optional).
  9. Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set.