Stern’s Bakery Layer Cake with Raspberry Filling

Ingredients

• 3 cups (330 g) cake flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• 1 ½ cups unsalted butter, room temperature
• 1 ¼ cups (250 g) granulated cane sugar
• 4 medium size eggs, room temperature
• ⅔ cups whole milk, room temperature
• 1 ½ teaspoons vanilla extract
• 3 sticks unsalted butter, room temperature
• 3 cups (12 oz) powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• ½ teaspoon (3 g) iodized table salt
• 2 tablespoons whole milk
• 12 oz (340g) fresh raspberries
• ⅓ cups (70g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon water
• ½ teaspoon pure vanilla extract