Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 350F
Beat butter until light and fluffy
Sift the dry ingredients together in a large bowl.
Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once.
Beat the wet ingredients together in a medium bowl.
Add the wet to the butter mixture and mix until just combined and mix until just combined.
Divide the mixture evenly into the cake pans
Bake at 350 for about 25-30 minutes or until the centers are springy to the touch.
For the Reduction
Add the ingredients to a small sauce pot. Mash the raspberries with a muddler or the back of a spoon. Bring to a boil then simmer until reduced by a third to a half. Remove from heat and allow to cool.
For the Buttercream
Beat the butter until light and fluffy. Add the confectioners' sugar, reduction and mix.
Reserve about a cup of the buttercream for the white dollops. Which will be piped with an 869 tip.
To Decorate.
Top with raspberries and place dye-free sprinkles on the side.