Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until everything is evenly mixed. Set aside.

Step 3: In a large mixing bowl, beat the softened butter and sugar together for 3–4 minutes until the mixture becomes light, pale, and fluffy.

Step 4: Add the eggs one at a time, mixing well after each addition so they fully incorporate into the batter. Stir in the vanilla extract.

Step 5: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing only until combined to keep the cake soft and tender.

Step 6: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the cakes cool in the pans for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Step 8: To make the raspberry filling, combine the raspberries, sugar, cornstarch, lemon juice, and water in a saucepan. Cook over medium heat, stirring frequently, for 5–7 minutes until the mixture thickens. Set aside and allow it to cool completely.

Step 9: For the cream cheese frosting, beat the cream cheese and butter together until smooth and creamy. Gradually mix in the powdered sugar, vanilla extract, and salt, then continue beating until light and fluffy.

Step 10: Place one cake layer on a serving plate and spread the cooled raspberry filling evenly over the top. Add the second cake layer and cover the entire cake with cream cheese frosting. Chill for 20–30 minutes before slicing and serving for the best texture.