Yield: 1 3-layer (9-inch) cake
1½ cups unsalted butter, softened
1½ cups sugar
¾ cup firmly packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
3¾ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1½ teaspoons salt
2 cups whole buttermilk
1 recipe Buttermilk Filling
1 recipe Buttermilk Frosting
Garnish: white chocolate curls and raspberries 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line pans with parchment rounds, and spray again. Set aside.
2. In a large bowl, combine butter and sugars. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well.
3. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture and beating well after each addition. Divide batter evenly among prepared pans.
4. Bake until a wooden pick inserted in the center comes out clean, 20 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
5. Spread Buttermilk Filling evenly between layers. Spread Buttermilk Frosting over top and sides of cake. Garnish with white chocolate curls and raspberries, if desired.
Note: Garnish with raspberries right before serving.