1-First, preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with oil or butter for a smooth release. Line the bottom with parchment paper to make liftting the cake easy later on. In a medium bowl, whisk together the cake flour, baking powder, and coarse kosher salt to ensure they mix well and rise properly at high altitudes.

2-In a large bowl, cream the melted and cooled unsalted butter, vegetable oil, and granulated sugar until smooth, then add the seeds from 1/2 a vanilla bean for that rich flavor. Beat in the large egg and large egg white one at a time, mixing well after each to keep the batter light. Stir in the whole milk at room temperature and lemon juice to add moisture and a fresh tang.

3-Alternately add the dry ingredients and remaining wet ones to the mixture, blending gently to avoid overmixing, which can affect the cake’s texture at high elevations. Gently fold in the fresh raspberries, being careful not to crush them for even bursts of flavor. Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes or until a toothpick comes out clean.

4-Once baked, let the cake cool in the pan for 15 minutes before moving it to a wire rack. After cooling, spread the buttercream made from softened unsalted butter, powdered sugar, meringue powder, vanilla extract, and a pinch of coarse kosher salt over the top, and add seedless raspberry jam for a fruity layer. Finish with fresh raspberries for decoration to make it look as good as it tastes. baking tips on our site can help if you need more advice for high altitude baking.