Classic Vanilla Layer Cake with Vanilla Mascarpone Frosting & Raspberries

Ingredients

• Seeds scraped from ¾ vanilla bean, or 2 tsp. pure vanilla extract
• 1-¾ cups granulated sugar
• ½ lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
• Seeds scraped from 1 vanilla bean, or 2 tsp. pure vanilla extract
• 1 cup whole milk
• 2 cups heavy cream
• 1 Tbs. plus 1 tsp. baking powder
• + 8 more ingredients
• • 12 oz. (3 cups) cake flour
  • 2 pints raspberries, rinsed and patted dry
  • Pinch table salt
  • 6 large egg whites, at room temperature
  • 1 lb. mascarpone cheese, at room temperature
  • All-purpose flour for the pan
  • ²/₃ cup granulated sugar
  • ¾ tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Grease the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess. Sift the cake flour, baking powder, and salt onto a paper plate or int...

View full recipe at Fine Cooking