There's something about real buttercream that makes you just want to swim in it. So luxurious and silky. I made this little cake for Easter today. It's a vanilla (yellow) cake filled with vanilla buttercream and raspberry and peach-apricot jam. Toasted almonds and fresh raspberries surround this cake. Because we were a small group tonight, I used two six-inch layer pans instead of nine-inch ones, and then sliced one of the tall cakes into four layers.