Vanilla Raspberry Layer Cake for 16

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. Cream the softened butter and granulated sugar in a mixer until pale and fluffy, approximately 3 minutes.
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Alternating between the sifted dry ingredients (cake flour, baking powder, salt) and the buttermilk, mix on low speed until just combined.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cakes to cool completely before proceeding to filling and frosting.
7. Combine raspberries, sugar, and lemon juice in a medium saucepan; simmer to reduce the volume and concentrate the natural pectin.
8. If additional stability is needed, stir in cornstarch dissolved in water and simmer until thickened; cool completely.
9. Beat cold cream cheese and softened butter together until smooth. Gradually add powdered sugar, raspberry powder, and vanilla extract.
10. Adjust frosting consistency with heavy cream as needed.
11. Layer the cakes with raspberry reduction and frosting, applying a thin crumb coat first, chilling for 2 hours, and then finishing with a final layer of frosting.