Instructions:
Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, cream butter and sugar until light. Add eggs one at a time, mixing well after each. Blend in vanilla.
Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Stir just until blended.
Fold in sour cream and mashed raspberries. Divide the batter between the pans and bake for 25-30 minutes. Let cakes cool on a rack after 10 minutes in pans.
Prepare the Cream Cheese Filling:
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
Make the Raspberry Sauce:
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened (about 5 minutes).
Add cornstarch slurry, cook for another 1-2 minutes. Let cool.
Make the Whipped Cream Frosting:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake:
Place one cake layer on a platter, spread cream cheese filling, then drizzle with raspberry sauce.
Top with the second cake layer and frost with whipped cream. Decorate with extra raspberry sauce and fresh raspberries if desired.
Prep Time: 30 minutes | Total Time: 1 hour | Servings: 10-12
