Prepare the raspberry puree for the batter first. Thaw raspberries (if using frozen). Puree in blender and run through a small strainer.

Add the strained puree to a saucepan along with ¼ cup water and 2 Tablespoons sugar. Cook over medium high heat until reduced to ¾ cup (180g). Allow the raspberry puree to cool before using.

Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.

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.

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.

Add pink coloring gel at this time (optional). Mix until combined and smooth.

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.

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

Completely thaw the frozen raspberries. Pour thawed raspberries into blender and puree. Place a fine wire strainer over a bowl. Pour the raspberry puree into the strainer.

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.

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.

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.

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, 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. Chill the cake for about 15 minutes in the freezer to firm up the frosting. Apply final layer of frosting and decorate.