Cake:

1. Preheat the oven to 180C. Line two 18-20cm round cake tins with baking paper.
2. If you need to make your own caster sugar, add sugar (225g) and grind Speed 9 / 3 seconds.
3. To the caster sugar (225g), add butter (225g), vanilla (1/2 tsp), eggs (4), plain flour (225g) and baking powder (2 tsp) in the bowl. Mix Speed 5 / 30 seconds. Scrape down sides.
4. Repeat Speed 5 / 20 seconds.
5. Pour half the batter into each tin. If you only have one, use 1/2 of the batter and bake one at a time, covering the mixer bowl with clingfilm in between.
6. Bake each base in the oven for 25 minutes. While the cakes are baking, make the filling below.
7. When they are finished baking, remove the cakes from the oven and leave to cool entirely on a wire cooling rack.

Filling:

1. Place the butter (150g) in the clean bowl. Mix Speed 4 / 30 seconds.
2. Insert the whisk attachment. Program 3 minutes / Speed 3.5. While whisking, slowly add the icing sugar (300g) through the lid. At the end, add a splash of water.
3. Place the filling in a bowl and add raspberries (150g). Stir with a spoon until combined.

Assembly:

1. Start assembling the cake by putting one base on a serving plate. If the cake has a dome, cut it flat using a serrated bread knife.
2. Top with the buttercream filling.
3. On the bottom of the other cake, spread the raspberry jam (150g).
4. Sandwich the two cakes together, with the jam and buttercream facing each other.
5. Decorate with the remaining raspberries (50g).
6. Dust with icing sugar (20g).