Preheat your oven to 350°F (175°C). Grease and line two 9-inch round baking pans.
Mix together flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, stirring well after each addition. Stir in the vanilla.
Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until smooth.
Stir in sour cream and crushed raspberries. Divide the dough between the baking sheets and bake for 25-30 minutes. Allow the cakes to cool on a wire rack after 10 minutes in the pans.
Prepare the cream cheese filling:
Beat cream cheese and butter until smooth. Gradually add icing sugar and vanilla, stirring until creamy.
Prepare the raspberry sauce:
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until thickened (about 5 minutes).
Add cornstarch batter, cook for another 1-2 minutes. Leave to cool. Make the whipped cream glaze:
Whisk the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Compose the cake:
Place a layer of cake on a tray, spread the cream cheese filling, then drizzle with raspberry sauce.
Close with the second layer of cake and frosting with whipped cream. Decorate with extra raspberry sauce and fresh raspberries if desired.
Preparation time: 30 minutes | Total time: 1 hour | Servings: 10-12
