INGREDIENTS
1
bag Raspberries, frozen
3/4 cup
Raspberry puree
4
Eggs, large
2 tsp
Baking powder
1 1/2 tsp
Baking soda
4 cups
Cake flour
4 cups
Confectioners' sugar
2 1/8 cups
Granulated sugar
1 tsp
Salt
1 pinch
Salt
2 tsp
Vanilla extract
6 tbsp
Canola or coconut oil
1 stick
Butter, unsalted
2 sticks
Butter, unsalted very soft
1 cup
Sour cream
1/2 cup
Whole milk
1 tsp
Rose water