3 tsp baking soda
1 ½ tsp baking powder
¾ tsp salt
2 tsp espresso powder
1 ½ cups full-fat sour cream, at room temperature (360 grams)
¼ cup milk (60 mL)
4 large eggs, at room temperature
½ cup vegetable oil (106 mL)
1 ½ tsp vanilla extract
For the Raspberry Frosting:
1 ¾ cups salted butter, softened (396 grams, 3 ½ sticks or 28 tbsp)
5 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
1 cup + 2 tbsp freeze-dried raspberries, pulsed to a powder (about one 1.25 oz bag)
2 tbsp raspberry preserves
6 ounces full-fat cream cheese (block style)
For Filling:
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