Proposal Cake

Preheat the oven to 350°F (350°F) and grease two 8‑inch round cake pans, then line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large mixing bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients; mix until just combined.

Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.

Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean; rotate pans halfway through baking for even browning.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

While the cakes cool, prepare the buttercream: beat the softened butter until creamy, gradually add powdered sugar, and finish with heavy cream and a pinch of salt, beating until smooth and spreadable.

Once the cakes are completely cool, place one layer on a serving plate, spread a generous amount of buttercream over the top, then place the second layer on top.

Frost the top and sides of the assembled cake with the remaining buttercream, smoothing with an offset spatula.

To make the raspberry glaze, blend fresh raspberries in a blender, strain to remove seeds, then stir in powdered sugar and lemon juice until a glossy sauce forms.

Drizzle the raspberry glaze over the frosted cake, allowing it to cascade down the sides for an elegant finish.

Refrigerate the cake for at least 30 minutes to set the frosting and glaze before slicing and serving.