Easy Black Raspberry Cake for 12 Slices

Instructions:

1. Combine flour, granulated sugar, baking powder, and salt in a large bowl and whisk until blended.
2. Beat the softened butter until pale and fluffy, then incorporate eggs one at a time.
3. Gradually stir in the buttermilk and vanilla until the batter is smooth and velvety.
4. Gently fold in the black raspberries using a spatula until just distributed.
5. Pour batter into greased 9-inch round cake pans or one 13x9 inch pan and smooth the top.
6. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until the center bounces back when lightly pressed.
7. Let the cake rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Beat cream cheese and butter together, then slowly add powdered sugar and raspberry puree until fluffy, then frost the cooled cake.