Raspberry Cake Delight My Rhapsody cake with raspberry

Ingredients

• 2 1/4 cups (281g) all-purpose flour, plus more for dusting pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks/226g) unsalted butter, softened, plus more for greasing pans
• 1 3/4 cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• 12 ounces (340g) fresh or frozen raspberries
• 1/2 cup (100g) granulated sugar
• 2 tablespoons (30ml) lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
• 1 cup (2 sticks/226g) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar, sifted
• 1/4 cup (60ml) milk or heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt