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1
Preheat the oven to 350 degrees, and place the rack in the middle of the oven.
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2
Line the bottoms of two nine-inch cake pans with wax paper or parchment paper, and grease the sides of the pans.
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3
Cream the butter and sugar until the mixture turns white, scraping the sides often.
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4
This takes about 15 minutes.
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5
Add the vanilla and the eggs, one at a time, beating between additions, until thoroughly blended.
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6
Blend the flour and baking powder, and slowly mix into the batter with the milk, just until incorporated.
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7
Spoon equal amounts of batter into the prepared pans, and bake about 20 minutes.
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8
If necessary, switch the pans after the first 15 minutes so that they brown evenly.
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9
The layers are ready when a cake tester or toothpick inserted into their centers comes out clean.
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10
Remove the pans from the oven, and cool on racks for about 30 minutes.
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11
Then flip them over, and remove paper from the bottoms.
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12
Cool completely.
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13
If the layers are higher in the middle than on the sides, slice off the domes to make them flat.
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14
Place one layer on a serving plate, and spread evenly with the raspberry preserves.
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15
Top with second layer, and spread the top and sides with buttercream frosting.
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16
Other decorations can be added.
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17
Refrigerate until serving time.
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18
The cake can be made a day ahead.
