My Go-To Vanilla Bean Wedding Cake Recipe with Raspberry Swirl

Ingredients

• 3 cups (375g) All-Purpose Flour, plus more for dusting
• 1 tbsp Baking Powder
• ½ tsp Baking Soda
• 1 tsp Salt
• 1 cup (227g, 2 sticks) Unsalted Butter, softened
• 2 cups (400g) Granulated Sugar
• 1 Vanilla Bean, split and scraped (or 2 tsp vanilla extract)
• 4 Large Eggs
• 1 ½ cups (360ml) Buttermilk
• 1 cup (240g) Fresh or Frozen Raspberries
• 2 tbsp Granulated Sugar
• 1 tbsp Lemon Juice
• 1 ½ cups (3 sticks, 340g) Unsalted Butter, softened
• 6 cups (720g) Powdered Sugar, sifted
• ¼ cup (60ml) Heavy Cream
• 2 tsp Vanilla Extract
• Pinch of Salt
• ½ cup (120ml) Water
• ½ cup (100g) Granulated Sugar