Ingredients
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1 vanilla bean pod
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2 cups granulated sugar
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¾ cup unsalted butter, softened, plus more for greasing cake pans
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3 large eggs
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2 ¼ (about 9 5/8 ounces) all-purpose flour, plus more for dusting cake pans
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2 teaspoons baking powder
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¾ teaspoon kosher salt
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¾ cup whole milk
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¼ cup hot water
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¾ cup seedless raspberry jam
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1 (6-ounce) package fresh raspberries, halved, plus more whole berries for garnish
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Softly whipped heavy cream, for serving (optional)
Directions
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Split vanilla bean pod in half lengthwise, and scrape seeds from pod using the back of a knife. Place scraped seeds in a medium bowl, and add the sugar. Using your fingers, rub vanilla bean seeds and sugar together until well combined and fragrant, about 2 minutes.
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Preheat oven to 350°F. Grease and flour 2 (8-inch) round cake pans (alternatively, coat pans with baking spray with flour). Set aside.
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Using an electric mixer, beat softened butter and 1 1/2 cups of the vanilla-sugar mixture in a on medium speed until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating until combined after each addition.
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Stir together flour, baking powder, and salt in a separate bowl. With mixer running on medium speed, add flour mixture alternately with milk to butter mixture in 3 additions, beginning and ending with flour mixture, beating until combined after each addition. Divide batter evenly among prepared cake pans (about 2 1/4 cups per pan ).
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Bake until a wooden pick inserted in centers of cakes comes out clean, 24 to 26 minutes. Let cool in cake pans 10 minutes. Invert cakes onto a wire rack, and let cool completely, about 30 minutes. Using a long serrated knife, trim the domed tops off cake layers, and discard (or enjoy them).
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Whisk together 1/4 cup hot water and 1/4 cup vanilla-sugar mixture in a small bowl until sugar is dissolved, about 1 minute. Brush trimmed cut sides of each cake layer with the vanilla syru.
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Place 1 cake layer, cutside up, on a serving plate. Spread top evenly with jam; top with halved raspberries. Top with remaining cake layer, cut -side down. Using a fine -mesh strainer, sift remaining 1/4 cup vanilla-sugar mixture over top of cake. Garnish with whole raspberries. Cut the cake into wedges, and serve with whipped cream, if desired.