VANILLA-BUTTERMILK SHEET CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING

Vanilla-Buttermilk Sheet Cake with Raspberries and Orange Cream-Cheese Frosting image

This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve right out of the pan, which makes it perfect for backyard barbecues and potlucks.

Provided by Katherine Sacks

Categories Cake Birthday Raspberry Orange Cream Cheese Vanilla Dessert Summer Potluck Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes one (13x9") cake

Number Of Ingredients 23

Ingredients

For the Buttermilk Cake:
2 cups cake flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar, divided
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
For the Vanilla Syrup:
1/4 cup granulated sugar
1 vanilla bean, split lengthwise
For the Orange Cream-Cheese Frosting:
1 (8-ounce) package cream cheese, chilled
5 tablespoons unsalted butter, room temperature
1/2 teaspoon finely grated orange zest
1 1/2 teaspoons fresh orange juice
1/2 teaspoon vanilla extract
6 Tbsp. powdered sugar, sifted
For the assembly:
4 ounces raspberries
Edible flowers (for garnish; optional)

Steps:

Bake the Buttermilk Cake:
Place a rack in middle of oven; preheat to 350°F. Flour a 13x9" pan, tapping out excess. Whisk baking powder, baking soda, salt, and remaining 2 cups flour in a medium bowl; set aside.
Using an electric mixer on medium-high speed, beat butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add egg yolks in 2 additions, scraping down bowl after each. Beat in vanilla.
Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with buttermilk in 2 additions, scraping down sides of bowl as needed.
Using electric mixer on medium speed, beat egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add remaining 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool.
Make the Vanilla Syrup:
Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
Make the Orange Cream-Cheese Frosting:
Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to low and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
Assemble the cake:
Using a pastry brush, brush top of cooled cake with 2 Tbsp. vanilla syrup; reserve remaining syrup for another use. Spread frosting over top of cake, swirling decoratively. Top with raspberries and edible flowers, if using.
Do Ahead
Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.