Cake slightly adapted from Martha.
1 cup butter
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
3 egg yolks
2 teaspoons vanilla
1 cup buttermilk
Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
1/4 cup butter, soft
4 cups powdered sugar
1 teaspoon vanilla
about 3 tablespoons whole milk
Whip the butter. Add the powdered sugar, vanilla, salt, and milk. Beat until creamy and smooth. Add more sugar or milk as needed.
1/2 pt fresh raspberries
1/2 cup sugar
1 tablespoon cornstarch stirred into 2 tablespoons cold water
1/4 cup water
Place everything in a small sauce pan. Bring to a simmer. Add the cornstarch. Simmer until thick.
Frost a light layer on the first cake round. Pour the raspberry compote over the layer. Place the second cake layer on top. Crumb coat the whole cake, then finish with a swirly final frost. Top with fresh raspberries, and a sprig of mint. (Optional to serve with extra raspberry compote.)