Raspberry Vanilla Layer Cake

Ingredients

• 1 egg, + 4 egg whites
• 1 cup milk, divided
• 2 1/2 tsp vanilla
• 1 1/2 cups sugar
• 2 3/4 cups cake flour
• 1 Tbs + 1 tsp baking powder
• 3/4 tsp salt
• 3/4 cup butter- at room temperature
• cocoa powder
• raspberries

Instructions

1. Preheat oven to 350 degrees. Prep cake pans by greasing them, lining with parchment paper and then greasing and flouring the insides.
2. In a medium mixing bowl combine the wet ingredients: egg, egg whites, vanilla, and 1/4 cup of the milk. Lightly whisk together.
3. In a large mixing bowl, or stand mixer, combine the dry ingredients: sugar, flour, salt, and baking powder. Stir together until combined.
4. Add the soft butter to the dry ingredients and mix again, until no large chunks remain. Add the remaining 3/4 cup milk, mix for about 30 seconds or until mixture is pretty smooth. Slowly add the remaining liquid ingredients with the mixer on low, adding 1/2 the mixture at a time, beating it in- then adding the other half of the liquid mixture. Then urn up to medium speed for about 30 seconds.
5. Pour half of the batter into each pan. Tap the pan on the counter a few times to help work out any air bubbles. Bake in the oven for 35-40 minutes. (Higher altitudes may require a longer cook time.) Check the cake with a toothpick. When the toothpick comes out clean, the cake is done.
6. Let the cakes partially cool in the pans, then slide the dull side of a butter knife around the edges to loosen the sides. Turn the cake out onto a cooling rack by placing the rack over top of the cake, then turning both the pan and the rack upside down, carefully. Let cool completely. Wrap the cooled cake tightly with plastic wrap, set aside until ready to frost.
7. Before frosting the cake, level the tops with a serrated knife. Then torte each cake in half (like a hamburger bun), making four layers of cake. Fill between each layer, and frost as desired.
8. Line the top edge with fresh raspberries and dust with cocoa powder.