FIRST STEP: MAKE THE VANILLA CAKE LAYERS

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure the cakes come out easily.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
3. Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed for about 3-4 minutes, or until the mixture is light and fluffy.
4. Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start with the dry ingredients, then add about one-third of the milk, mixing until just combined after each addition. Continue until all the dry ingredients and milk are incorporated. Be careful not to overmix.
6. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the Cake: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming too fragile while handling.

SECOND STEP: MAKE THE BUTTERCREAM FROSTING

1. Cream the Butter: In a large mixing bowl, beat the softened butter using an electric mixer on medium speed until it’s smooth and creamy, about 3 minutes.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once all the powdered sugar is added, beat on medium-high speed until the frosting is light and fluffy.
3. Adjust the Consistency: Add 2-3 tablespoons of whole milk or heavy cream, one tablespoon at a time, to achieve a smooth, spreadable consistency. If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
4. Add Salt: Add a pinch of salt to balance the sweetness of the frosting and enhance the other flavors. Beat again until fully incorporated.

THIRD STEP: ASSEMBLE THE CAKE

1. Prepare the Layers: Once the cakes have cooled completely, use a serrated knife to level the tops if necessary, creating a flat surface for easy stacking.
2. Layer the Cake: Place the first layer of cake onto your cake stand or serving platter. Spread a generous layer of raspberry jam evenly over the top of the cake. If the jam is too thick, you can warm it slightly to make it more spreadable.
3. Add the Second Layer: Place the second cake layer on top of the jam, pressing down gently to ensure it sticks.
4. Frost the Cake: Spread a thin layer of buttercream frosting over the entire cake to create a crumb coat. This layer helps to seal in the crumbs and provides a smooth base for the final frosting. Chill the cake for about 30 minutes to set the crumb coat.
5. Final Frosting Layer: Once the crumb coat has set, apply a thicker layer of buttercream frosting to the sides and top of the cake, smoothing it out with a spatula or offset knife. Try to make the sides as smooth as possible for a polished look.
6. Garnish: For an extra touch, top the cake with fresh raspberries and mint leaves. This adds a burst of color and enhances the flavor profile of the cake.

FINAL STEP: SERVE AND ENJOY

1. Serve: Slice the cake carefully using a sharp knife. Each slice should have a nice portion of raspberry jam and buttercream, along with the soft vanilla cake.
2. Enjoy: Sit back, relax, and enjoy the delicious layers of vanilla cake, raspberry jam, and buttercream frosting with friends and family. Whether it’s for a celebration or just an indulgent treat, this cake is sure to be a hit!