Instructions:
In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Make the raspberry filling:
Combine raspberries, sugar, cornstarch and water in a saucepan over medium heat. Cook, stirring constantly, until mixture thickens and comes to a boil. Cook for 1 minute, then remove from heat and let cool completely.
Prepare the cream cheese frosting:
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla and beat until frosting is smooth and spreadable.
Assemble the cake:
Place one cake layer on a serving plate. Spread a layer of cream cheese on top, then spread half of the cooled raspberry filling on top.
Top with the second cake layer and repeat with cream cheese and remaining raspberry filling.
Spread the remaining cream cheese frosting over the top and sides of the cake.
Garnish with fresh raspberries.
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