4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup sour cream
1 cup fresh raspberries, lightly mashed
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
For the Raspberry Sauce:
1 cup fresh raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (mixed with 2 tablespoons water)
For the Frosting:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
1. Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients, mixing just until combined.
Gently fold in the sour cream and mashed raspberries.
Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Cream Cheese Filling:
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