Vanilla-Buttermilk Sheet Cake with Raspberries and Orange Cream-Cheese Frosting

Beat in vanilla.

Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with buttermilk in 2 additions, scraping down sides of bowl as needed.

Using electric mixer on medium speed, beat egg whites in another large bowl until soft peaks form, 2–3 minutes.

Slowly add remaining 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more.

Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.

Scrape batter into prepared pan; smooth surface.

Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 35–40 minutes.

Transfer pan to a wire rack and let cake cool.

Combine granulated sugar and 1/4 cup water in a medium saucepan.

Scrape in vanilla seeds, add pod, and stir to combine.

Bring to a boil, cover, and steep at least 15 minutes.

Set aside to cool.

Discard pod before using.

Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute.

Beat in orange zest, orange juice, and vanilla.

Reduce mixer speed to low and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2–3 minutes.

Using a pastry brush, brush top of cooled cake with 2 Tbsp. vanilla syrup; reserve remaining syrup for another use.

Spread frosting over top of cake, swirling decoratively.

Top with raspberries and edible flowers, if using.

Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.

Syrup can be made 5 days ahead; store in an airtight container and chill.

Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill.

Bring to room temperature before using.