It is good to prepare the raspberry puree for the batter first. Thaw raspberries (if using frozen). Puree in blender (we used our little bullet blender) and run through a small strainer. It helps to use the back of a spoon to push it through- Don't forget to scrape the other side of the strainer for additional juices.

Add the strained puree to a saucepan along with ¼ cup water a 2 Tablespoons sugar.  Cook over medium high heat until reduced to ¾ cup (180g).  This may take about 10-15 minutes. If you happen to reduce too much, just add water to reach the ¾ cup mark. 

Allow the raspberry puree to cool before using.  Can be made in advance and refrigerated.   

Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. We like to line our pans with circles of parchment paper also.

In a medium sized bowl, add flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds.   Set aside.

In another bowl, combine the sour cream, raspberry puree and oil. Blend with fork and set aside.

In the bowl of your stand mixer, mix the butter until smooth, Gradually add the sugar and mix on  medium speed 3 to 5 minutes or until lightened in color and fluffy.  If using a hand mixer, you may need to mix a bit longer.    

Add the eggs 1 at a time mixing until the yellow of the yolk disappears.

Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients).   

Add pink coloring gel at this time (optional). I added just a small amount to brighten the color.  Mix until combined and smooth.  Do not mix above medium speed or mix too long.

Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. Keep an eye on it, ovens can bake differently.     

Let cool in pans 5 to 10 minutes, then turn out.

Completely thaw the frozen raspberries. If in a hurry, and your raspberries are in a plastic bag you can thaw them more quickly by placing the bag in a bowl of hot water.

Pour thawed raspberries into blender and puree. Place a fine wire strainer over a bowl. Pour the raspberry puree into the strainer. Using the back of a spoon, press the raspberry puree through the strainer- we are doing this step to remove the seeds. This will take several minutes. When finished be sure to scrape off raspberry pulp that will be clinging to the bottom of the strainer into the bowl. Discard the remaining seeds and pulp that would not go through the strainer. You should get about ¾ cup of strained puree. Add enough water to this to make 1 ¼ cups

In a small saucepan, combine the raspberry juice, sugar, lemon juice and cornstarch. Whisk to blend. Cook over medium heat whisking constantly until the mixture thickens.

Remove from the heat and allow to cool. Can be refrigerated in a covered container for a week.

Makes 1 ¼ cups.

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.

Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Will frost a 3 layer 8 or 9 inch cake.

Place first raspberry cake layer on pedestal or cake plate. Pipe a dam of cream cheese frosting about ½ inch from the edge of the layer. Fill with a thin layer of cooled raspberry filling (or jam), pipe on a layer of cream cheese frosting. Top with second cake layer. Repeat steps. End with final cake layer.

Fill in any gaps between cake layers with frosting. Apply thin crumb coat. At this point I like to chill the cake for about 15 minutes in the freezer to firm up the frosting. Apply final layer of frosting and decorate.

I textured the frosting around the sides of the cake. I piped a border of miscellaneous shells, stars, and rosettes around the top of the cake. I filled with fresh raspberries.