Pre-heat the oven to 350ºF. Grease and line 3 8” cake pans with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, or in the bowl of a stand mixer, add the butter, oil, and sugar. Beat the ingredients together for two minutes, until the mixture is fluffy and light in color.

Add the eggs, one at a time, mixing one egg completely until incorporated before adding the next one. Remember to scrape the bowl in between mixing. Add the vanilla and mix to combine.

Add one third of the buttermilk to the bowl with the batter, mix on low to combine. Next, add one third of the dry ingredient mixture. Mix on low speed.

Add another third of the buttermilk and mix. Follow by another third of the flour mixture, mix to combine.

Add the remaining buttermilk, and mix. Finish with the remaining flour, add it to the bowl and mix on low.

You can finish by folding with a spatula, to avoid over mixing the batter.

Divide the batter between the prepared cake pans. Bake in the pre-heated oven for about 30 minutes, until a toothpick inserted into the cake comes off clean.

Remove the cake from the oven. After 10 minutes, flip the cake onto a cooling rack or plate. Let the cake cool down completely.

Combine the raspberries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Stir occasionally as the berries begin to release their juices, then gently mash them with a spoon or potato masher.

Bring the mixture to a simmer and cook, stirring frequently, until the berries have completely broken down and the sugar has dissolved.

In a small bowl, whisk together the cornstarch and water until smooth and free of lumps. Slowly pour the slurry into the simmering raspberry mixture while stirring constantly.

Continue cooking for a few minutes, stirring continuously, until the jam thickens and turns glossy.

Remove the pan from the heat and pour the hot jam through a fine-mesh sieve set over a bowl to remove the seeds.

Let the strained jam cool before using; it will continue to thicken as it cools.

To make the sugar syrup, combine ½ cup granulated sugar and 100 grams water in a small saucepan. Heat over medium heat, stirring just until the sugar dissolves completely.

Beat the room-temperature butter and cream cheese together until smooth, creamy, and completely combined.

Add half of the powdered sugar, mix on low until combined. Add the raspberry jam and mix until evenly incorporated.

Add the remaining powdered sugar, but reserve a cup to add only to adjust the consistency of the frosting.

To assemble the cake, start by leveling the cooled cake layers if needed. Place the first cake layer on a cake board or serving plate and lightly brush the surface with the cooled sugar syrup.

Spread a layer of raspberry frosting on the bottom of the cake. Pipe a ring of frosting around the outer edge of the cake layer to create a border.

Spread a layer of raspberry jam inside the frosting ring.

Place the second cake layer on top and repeat the process: brush with sugar syrup, spread the frosting on top, pipe a frosting border around the edge, and fill the center with raspberry jam.

Add the final cake layer, brush it lightly with syrup, and apply a thin coat of frosting all over the cake to create a crumb coat.

Chill the cake for about 15–20 minutes to set the frosting, then finish with a final layer of raspberry frosting, smoothing the sides and top as desired.

Pipe the remaining frosting on top of the cake. Decorate with fresh raspberries.

Chill for at least one hour before slicing and serving!