Making the Delicious and Moist Raspberry Layer Cake is an adventure anyone can embark upon. Just follow these steps to ensure success:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt until well combined.

3. Cream Butter and Sugar: In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.

5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

6. Pour Batter: Divide the cake batter evenly between the prepared pans.

7. Bake the Cakes: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the Cakes: Remove the cakes from the oven and leave them to cool in their pans for 10 minutes. Then transfer to a wire rack to cool completely.

9. Prepare Raspberry Filling: In a saucepan over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Stir gently until the mixture thickens, about 5-7 minutes. Allow cooling.

10. Make the Frosting: In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar until combined. Mix in heavy cream and vanilla extract until smooth.

11. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of raspberry filling on top. Add the second layer and repeat with another layer of raspberry filling.

12. Frost the Cake: Apply frosting generously over the top and sides of the cake.

13. Decorate (Optional): Garnish with fresh raspberries or mint leaves for a beautiful finishing touch.

These steps will guide you in creating a cake that’s not only delicious but also delightful to behold!