Ingredients:

  • 2.25 cups all-purpose flour
  • 0.75 cup organic cane sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup full-fat buttermilk
  • 2 tsp pure vanilla bean paste
  • 16 oz mascarpone cheese, chilled
  • 1 cup heavy whipping cream, cold
  • 0.25 cup pure maple syrup
  • 1 tsp vanilla extract
  • 0.5 cup fresh raspberries or blueberries

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. Whisk flour, cane sugar, baking powder, and salt in a bowl until combined.
  3. Beat in the softened butter on low speed until the mixture looks like coarse sand.
  4. Whisk eggs, buttermilk, and vanilla bean paste together, then slowly pour into the flour mixture.
  5. Pour batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to a wire rack.
  7. Place mixing bowl in freezer for 5 minutes. Whip chilled mascarpone and maple syrup until smooth.
  8. Slowly pour in heavy cream and vanilla extract; beat on medium-high speed until stiff peaks form.
  9. Slice off domed tops of cakes for a flat surface.
  10. Place one cake layer down, spread frosting, and add fresh berries.
  11. Top with the second layer and apply a crumb coat of frosting. Chill for 30 minutes.
  12. Apply a final, smooth layer of frosting and add desired nurse-themed toppers.