1-How to Prepare the Perfect Raspberry Layer Cake: Getting started with this Raspberry Layer Cake is fun and straightforward. Begin by preheating your oven to 350°F (177°C) and prepare three 6-inch or two 8-inch cake pans by greasing and lining them with parchment paper. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt to mix the dry ingredients evenly.

2-Next: combine 1/3 cup lemon juice with 1/2 cup whole milk to make a lemon-infused mixture that adds zing to the batter. In your mixer, blend 1 1/2 cups granulated sugar with 1 tablespoon lemon zest until it’s fragrant, then add 1/3 cup unsalted butter and 1/4 cup vegetable oil. Beat this until it’s light and fluffy, which takes about 3-4 minutes. Add 3 large eggs one at a time, along with 2 teaspoons pure vanilla extract, to keep the batter smooth.

3-Mixing and Baking the Batter: Gradually add the dry ingredients to the wet mixture, alternating with the lemon-milk blend to avoid lumps. For the raspberries, coat 1 1/4 cups of them with 1 teaspoon all-purpose flour and gently fold them in. This step helps keep the berries from sinking, as mentioned in our tips section. Divide the batter into your prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.

4-After baking, let the cakes cool completely on a wire rack. For the raspberry filling, whisk 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons water, then cook it with 2 cups raspberries, 1/3 cup granulated sugar, and 1 tablespoon lemon juice over medium heat for about 5 minutes until thickened. Cool and refrigerate for at least 4 hours to set.

5-Making the Frosting and Assembling: To prepare the buttercream, grind 1 cup freeze-dried raspberries into a fine powder and sift it. Whip 1 1/2 cups unsalted butter until creamy, then mix in 1 1/2 tablespoons lemon juice, 3 tablespoons whole milk, and the raspberry powder. Gradually add 5 cups powdered sugar and a pinch of salt until smooth. Assemble by layering the cakes with a ring of buttercream around the edges, add the filling in the center, and top with more buttercream. Chill for 30 minutes, then frost the whole cake and garnish with 1 twisted lemon slice and 1/4 cup fresh raspberries.