Step 1

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick cooking spray, or line it with parchment paper.

Step 2

Cream butter and sugar together in a large bowl using a hand mixer or stand mixer until light and fluffy, about 3-5 minutes.

Step 3

Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Step 4

Mix wet ingredients in a separate bowl by combining the buttermilk, oil, and vanilla extract. Stir well.

Step 5

Combine dry ingredients in another bowl by sifting together the flour, baking powder, and salt.

Step 6

Add half of the dry ingredients to the butter mixture, then mix in the wet ingredients, followed by the remaining dry ingredients. Mix on low speed until just combined, being careful not to overmix.

Step 7

Pour the mixture evenly into four 8-inch pans. Bake for 20-25minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Cool and serve by letting the cake cool in the pan for 10-15 minutes, then transferring it to a wire rack to cool completely.

Step 1

In a small bowl, combine the sugar, cornstarch, and Kosher salt. Stir until well mixed.

Step 2

In a medium saucepan, add the raspberries and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries start to break down and release their juices (about 5 minutes).

Step 3

Gradually stir in the sugar-cornstarch mixture. Continue cooking, stirring constantly, until the jam thickens and begins to bubble (about 5-7 minutes).

Step 4

Test the consistency by running a spoon through the jam. If it leaves a trail, it's done. If you prefer a thicker jam, cook for another 1-2 minutes.

Step 5

Remove from heat and allow the jam to cool to room temperature. Transfer to a jar or airtight container and refrigerate. The jam will thicken further as it cools.

Step 1

In a small saucepan, melt 1 stick of butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and develops a nutty aroma. This should take around 5-7 minutes.

Step 2

Once browned, remove from heat and pour the butter (including the browned bits) into a heatproof bowl. Let it cool completely to room temperature.

Step 3

In a large mixing bowl, combine the softened butter (3 sticks) and the cooled brown butter. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 4

Add the softened cream cheese and continue beating until fully incorporated and smooth.

Step 5

Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low speed until well combined. Once all the powdered sugar is added, increase the speed to medium-high and beat for 2-3 minutes, or until the frosting is light and fluffy.

Step 6

Add the vanilla extract and mix until fully incorporated. If the frosting is too thick add some heavy cream to thin out.

Step 1

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.

Step 3

Add the cubed butter and vanilla extract to the dry ingredients. Use your fingers or a pastry cutter to rub the butter into the dry mixture until it resembles coarse crumbs. The mixture should still hold together when pinched.

Step 4

Spread the crumbs evenly on the prepared baking sheet. Bake for 20-25 minutes, stirring occasionally, until the crumbs are golden brown and dry to the touch.

Step 5

Let the cake crumbs cool completely before using them as a topping for cakes, cupcakes, ice cream, or other desserts.

Step 1

Layer them. You've seen the tiktok.