Double-Layer Vanilla-Buttermilk Cake With Raspberries and Orange Cream-Cheese Frosting

INGREDIENTS

2 tsp

Orange, zest

15 oz

Raspberries

Eggs, large

2 tsp

Baking powder

1 tsp

Baking soda

4 cups

Cake flour

3 3/4 cups

Granulated sugar

1/2 tsp

Kosher salt

1 1/2 cups

Powdered sugar

4 tsp

Vanilla

Vanilla bean

Vegetable oil spray, Nonstick

(10-inch) round cake pans, round

2 tbsp

Orange juice, fresh

2 3/4 cups

Butter, unsalted

2 cups

Buttermilk

4 8 ounce packages

Cream cheese

Edible flowers (for garnish; optional)