White Cake with Raspberry Buttercream Frosting

Mr. MCYM and Robby decided to make me a birthday cake the night before my birthday. Let me tell you they did an AMAZING job and not only was the cake made from scratch the frosting was too! I was very impressed, not only did it look delicious, it tasted great too! My favorite part was the raspberry buttercream frosting. We ALL loved that. The cake was great… but there was just something about that frosting!  YUM!

INGREDIENTS
Simple white cake (recipe found on www.allrecipes.com)

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cup all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (they used 1%)

For the Frosting ( recipe found at www.myrecipes.com)
1/2 cup butter, softened
1/2 cup fresh raspberries (washed and dried)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16 oz.) package powdered sugar

To make the cake~

Preheat oven to 350 degrees. Grease and flour a 9 x 9 inch pan. In a medium bowl cream together sugar and butter. Beat in the eggs one at a time. Stir in vanilla. Combine the flour and baking powder and add to the creamed mixture and mix well. Finally stir in the milk until the batter is smooth. Pour batter into prepared pan.

Bake for 30-40 minutes. Cake is done when it springs back to the touch.
Remove from oven and let cool before frosting.

To make the frosting~

Beat the butter, raspberries, vanilla and salt with an electric mixer until creamy. Gradually add the powdered sugar, beating on low speed until blended and smooth. When the cake is completely cool, frost cake with the frosting and garnish with fresh raspberries if desired.

Enjoy,